Mattar Paneer

Ingredients for 6 servings:

• 150 ml vegetable oil
• 2 large onions
• 2 cloves garlic
• 2 ½ cm ginger root
• 1 tsp spice mix (garam masala)
• 1 tsp ground turmeric
• 1 tsp chili powder
• 500 g peas (frozen)
• 225 g tomatoes
• 2 tbsp coriander greens, chopped
• 125 ml vegetable stock
• salt and pepper
• 2 ½ liters of milk (whole milk), pasteurized
• 5 tbsp lemon juice
• 1 tbsp coriander greens, chopped
• 1 clove(s) garlic

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

Indian dish with homemade cream cheese

For the paneer, bring the milk to a boil in a large saucepan. Remove from the heat and stir in the lemon juice. Return to the heat for one minute until the white cheese separates from the whey, then immediately remove from the heat. Line a colander with a double layer of muslin (or a clean tea towel or cloth diaper). Pour in the mixture to drain the whey. Add chopped garlic and coriander, if desired, then twist the ends of the colander to squeeze any remaining liquid out of the white cheese. Place weights over the cheese as it is and set aside in a cool place overnight. Cut the pressed paneer into cubes and fry in a pan with the oil until golden brown. Remove from the pan and drain on kitchen paper. Sauté the onions, chopped garlic, and chopped ginger in the pan for 5 minutes, stir in the spices, and sizzle gently for another 2 minutes. Add the peas, tomatoes, and broth, and season with salt and pepper. Cover, stirring occasionally, and simmer for 10 minutes, until the onions are soft. Add the fried paneer and cook for another 5 minutes. Sprinkle with coriander and serve. Indian naan bread makes a delicious accompaniment.