Perfect mattar paneer

Perfect mattar paneer

Cottage cheese and pea curry

Ingredients

• 1 litre milk
• 15ml (1 tbsp) spirit vinegar
• 45ml (3 tbsp) oil
• 1 large onion, chopped
• 2.5ml ( tsp) cumin seeds
• 3cm fresh ginger, peeled and grated
• 2 tomatoes, peeled and grated
• Salt, to taste
• 2.5ml ( tsp) turmeric
• 5ml (1 tsp) chilli powder, or to taste
• 10ml (2 tsp) ground coriander
• 5ml (1 tsp) garam masala
• 250ml (1 cup) frozen peas, defrosted
• 125ml ( cup) water
• Fresh coriander, chopped, to serve

Method

To make paneer, heat the milk in a heavy-bottomed pan. When it begins to boil, stir in the vinegar. Turn off the heat and let it stand for 5 minutes. Strain through a fine sieve, discarding the whey and keeping the solid curds. Press the curds under a heavy weight, such as a large can of food, until all the whey has drained off. Cut the paneer into 3cm cubes and set aside.

Heat the oil in a heavy-based pan and fry the onion until soft. Add the cumin seeds, ginger, tomatoes, salt, turmeric, chilli powder, coriander and garam masala. Once the oil has separated, add the peas and water and bring to the boil. Add the paneer and simmer until the liquid has reduced and the curry has thickened. Serve garnished with coriander. Serves 2-4