Virat Indian Recipes
Matar Paneer (Cottage Cheese and Pea Curry)
- Serves: 8
- Pressure Cooking Time 1 minute
- Source: www.viratcooker.com
Manufacturer Exporter of Pressure Cookers
To make paneer: In a pan bring milk to boil, stirring occasionally to prevent skin from forming on top. Add lemon juice and stir till milk curdles (curd separates from whey). Remove pan from heat. Place muslin over bowl. Pour curdled milk into muslin and strain. Reserve 2.75 cups whey. Gather up corners of muslin and tie about 5 cm above curd. Hang this bag for about 30 minutes. Gently squeeze bag, take down and place between two cutting boards. Place on top board about 2.250 kg heavy object (saucepan filled with water) for about 2 hours until paneer layer is 1 cm thick. Remove weight. Untie bag and remove. Cut paneer into 2.5 cm cubes. Grind ginger and garlic into a paste. Group paneer into 3 batches. Heat oil in cooker for about 3 minutes. Lightly brown each batch and remove. Drain off excess oil leaving 1/2 cup in cooker. Place cooker on high heat. Add onions and fry till golden brown. Add ginger-garlic paste. Stir for a few seconds. Add turmeric, chilli, coriander and cumin powders, salt, tomatoes and 1/4 cup whey or water. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes), stirring occasionally. Add peas. Sir fry for about 2 minutes. Add remaining whey or water ( 2.5 cups). Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute. Remove cooker from heat. Press finger-tip control/lift vent weight lightly to release pressure. Open cooker. Place cooker on medium heat. Add paneer and simmer for about 5 minutes. Add garam masala powder. Stir. Serve hot, garnished with coriander leaves.