INGREDIENTS

INSTRUCTIONS

The Cheese: Bring milk to boil over high heat in 4 qt. saucepan. As
soon as foam begins to rise, remove from heat and gently but
thoroughly stir in yoghurt and lemon juice. Curds will begin to
solidify immediately and seperate from the whey. Pour contents of pan
into seive line with double thickness of cheesecloth. Drain
undisturbed until cool enough to handle. Wrap cloth tightly around
curds, wring out vigorously to squeeze out excess liquid. Reserce 1
cup of whey. Place cheese wrapped in cheesecloth on cutting board,
cover with another board or skillet and weigh the top with 15 pounds
of canned goods. Let rest 6-8 hours until cheese is firm and compact.
Unwrap, cut into 1/2" cubes, cover and refrigerate until ready to  use.
The Peas:  Heat ghee in skillet, add cheese cubes and fry 4-5  minutes,
turning gently until golden brown on all sides. Transfer to  a plate as
they brown. Add ginger and garlic to ghee remaining in  skillet. Fry
for 30 seconds, stirring constantly. Add onions and  salt, fry 7-8
minutes, stirring occasionally, until onions are soft  and golden
brown. Stir in 1/4 cup whey, add turmeric, red pepper,  ground
coriander and garam masala. When well blended, stir in remain  whey and
tomatoes. Bring to a boil over high heat. Reduce to low and  simmer
covered for 10 minutes, stirring occassionaly. Add peas and  taste for
seasoning. If too acid, add up to 1 teaspoon sugar. Remove  cover, cook
3 minutes, stirring occasionally. Add cheese cubes and 1  tablespoon
coriander. Cover tightly, simmer over low heat 10-20  minutes or until
fresh peas are tender. Transfer contents to a heated  bowl, garnish
with remaining coriander and serve.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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