INGREDIENTS

INSTRUCTIONS

Paneer is a fresh cheese with plenty of texture and protein. In this
traditional northern Indian dish, Paneer is combined with gree peas  in
a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it  is
generally cut into cubes and sauteed until golden before combining
with other ingredients. For variety, try adding some finely minced
fresh cilantro and a little freshly ground black pepper to the  mixture
before cubing and frying.  If you do have any left over,  serve it warm
in whole wheat pita bread topped with sliced tomaotes  and crunchy red
onions.  PANEER  FOR PANEER: Bring milk to a boil. As soon as it begins
to bubble,  stir in lemon juice; remove from heat. Allow to rest 15
minutes; the  curds will separate from the whey. Strain curds through a
triple  layer of cheesecloth; squeeze out as much whey as you easily
can.  Discard whey. Knead flour into curds, place on a plate; pat to
3/4  inch thickness. Refrigerate while preparing sauce. For sauce,
place  all ingredients except peas in a blender or food processor;
blend to  a smooth paste. Pour into a large skillet, bring to a boil;
simmer,  uncovered, about 20 minutes. Meanwhile, remove Paneer from
refrigerator, cut into 1 inch cubes. Heat the 2 tbsp oil in a  on-stick
skillet, saute cubes until golden on both sides. Add paneer  cubes and
peas to sauce. Simmer for ten minutes or until peas are  cookes. Serve
with steamed rice. Makes 4-5 servings.  Origin:  Appeal (quarterly
publication from Overwaitea Foods) Shared  by: Sharon Stevens.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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