Muttar Paneer

For the paneer, heat the milk in a saucepan. Remove from the heat and stir in the juice of one lemon. Place on kitchen stove for 1 minute more until white cheese and whey separate. Remove from heat. Spread colander with a double layer of muslin and pour mixture through muslin. Add garlic and cilantro, if desired. Squeeze all the liquid out of the white cheese and drain.

2. put in a suitable bowl, cover with a plate and heavy weight and put in the refrigerator for one night.

3. cut pressed paneer into small cubes. Heat oil in a large frying pan. Pour in paneer and fry until golden on all sides. Remove from frying pan and drain on paper towels.

Drain all but 4 tablespoons of the oil from the frying pan. Add onions, garlic and ginger and sauté gently for 5 min, stirring frequently. Mix in spices and do for 2 min. Add peas, tomatoes and clear soup and season well with salt and freshly ground pepper. Cover and simmer on low heat for 10 min, stirring occasionally, until onion is soft. Add fried paneer and do another 5 min. Taste and perhaps add seasoning. Sprinkle with cilantro and bring to table on the spot.

Paneer is a delicious soft cream cheese that is often used in Indian cooking. It is easy to make yourself, but it must be prepared a day before you use it.

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