| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Food networ, Food5, New |
1 |
servings |
INGREDIENTS
| 1 |
|
2 liters ful fat milk |
| 4 |
tb |
Lemon juice |
| 1 |
|
Onion; finely sliced |
| 2 |
|
Cloves garlic; thinly sliced |
| 1 |
|
Inch ginger; finely chopped |
| 3 |
tb |
Oil |
| 500 |
g |
Fresh tomatoes |
| 1 |
|
Stick cinnamon |
| 1 |
pn |
Saffron |
| 1 |
ts |
Cumin seeds |
| 4 |
|
Cloves |
| 1 |
c |
Fresh pas or doubled shelled broad beans |
| 3 |
|
Fresh green chillies |
| 1 |
ts |
Oil |
INSTRUCTIONS
Bring the milk almost to the boil and stir through the lemon juice off the
heat so that it curdles into large lumps.
Place into a clean cloth and tie over the sink so it drains for two hours.
Press between two boards for an hour or so, so that it sets. Cube or slice
and fry to colour, drain and reserve, do the same to the chillies once
split and shredded.
Fry the onion until very brown, add the garlic and ginger until they sizzle
and then the tomatoes.
Blend the spices with a little water and add. Skin and pulp the tomatoes
and add and simmer for 30 minutes. Add the paneer and peas and heat
through. Garnish with the chillies and a little coriander.
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