Matar Paneer...



Pressure Cooking Time I minute

whole milk 10 cups
lemon juice 1/4 cup
ginger 10 gms.
garlic 6.flakes
vegetable oil 1 cup
onions grated 4 medium (400 gms.)
turmeric powder 1 teaspoon
red chilli powder 2 teaspoons
coriander powder 1.1/2 tablespoons
cumin powder 1 tablespoon
salt 1 tablespoon
tomatoes chopped 2 large (350 gms.)
whey or water 2.3/4 cups
peas shelled or frozen 5 cups
garam masala powder 1/2 teaspoon
coriander leaves chopped 1 tablespoon

  1. TO make Paneer: in a pan bring milk to boil.stirring occasionally to prevent skin from forming on top .Add lemon juice and stir till milk curdles (curd separates from whey ).Remove pan from heat.Place muslin over bowl . pour curdled milk into muslin and strain Reserve 2.3/4 cups whey. Gather up comers of muslin and tie about 5 cms. above curd. Hang this bag for about 30 minutes. Gently squeeze bag. take down and place between two cutting boards. Place on top board about 2.1/2 kgs. heavy object (saucepan filled with water ) for about 2 hours until paneer layer is I cm. thick .Remove weight. Untie bag and remove. Cut paneer into 2.1/2 cm. cubes.
  2. Grind ginger and garlic into a paste.
  3. Group paneer into 3 batches. Heat oil in cooker for about 3 minutes.Lightly brown each batch and remove. Drain off excess oil leaving 1/2 cup in cooker.
  4. Place cooker on high heat. Add onions and fry till golden brown.
  5. Add ginger-garlic paste. Stir for a few seconds. Add turmeric. chilli. coriander and cumin powders. salt. tomatoes and 1/4 cup whey or water. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes). stirring occasionally.
  6. Add peas. Stir fry for about 2 minutes. Add remaining whey or water (2.1/2 cups).
  7. Close cooker Bring to full pressure on high heat. Reduce heat and cook for I minute.
  8. Remove cooker from heat. Press finger-tip control lightly to release pressure.
  9. Open cooker. place cooker on medium heat. Add paneer and simmer for about 5 minutes. Add garam masala powder.stir.
  10. Serve hot. gamished with coriander leaves.

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