Aloo Matar Paneer (Potatoes, Peas, And Cheese In Sauce)

Directions

1. Salt, to taste1/4 ts Cayenne pepper1/2 ts Tumeric, ground2 lg Tomatoes, minced coarsely1 c Peas1/4 c Water1/2 ts Garam masala
2. Fry the paneer chunks in the 1/4 c. oil till browned. Remove and set aside. Cook the potatoes till tender. Peel and set aside. In the container of a blender or possibly food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, hot the oil.
3. Add in the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds)
4. add in the chopped onion mix and saute/fry till browned (about 12 min).
5. Add in the salt, cayenne, tumeric and tomatoes and cook till they soften
6. (about 5 min). add in the peas and water;reduce the heat to low, cover and cook for 5 min. Halve the cooked potatoes if they seem too large. Add in them to the pan and cook covered for another 5 min. Fold in the garam masala just before serving. SERVES: 4
7. Paneer Cheese You can substitute farmer's cheese if you do not want to make your own paneer.
8. Ingredients
9. 1/2 gallon of lowfat milk 2-3 Tbsp lemon juice
10. Preparation
11. Put the lowfat milk in a stainless steel pot and start boiling it. It's best if you stir it with a wooden sppon. You must stir it regularly, to make sure it doesn't burn (if it burns, it will be absolutely unusable).
12. Once the lowfat milk is thoroughly boiling, remove the heat and add in the lemon juice. The lowfat milk starts curdling right now. Have another pot ready. Also, you'll need a strainer covered with a cheesecloth. Scoop the curds and whey into the strainer, dripping the liquids into the pot. The curds should all have remained in the cheesecloth. Wrap the cheesecloth so as to cover the curds completely. Press the cheesecloth a little bit with your hands or possibly a spoon. The point is to squeeze every last bit of whey out of the paneer.
13. Makes 1 block of paneer cheese.