This is my new favourite dish! Homemade paneer (Indian cheese) is very tasty and creamy. It tastes yummy together with the spicy tomato sauce and green peas.
1 batch of paneer (recipe below)
1 onion, chopped
2 garlic cloves, crushed
1 tbsp finely grated ginger
4 tomatoes, chopped (or 400 g of crushed tomatoes)
3 dl green peas
0.5 dl cream
2 tsp ground coriander
1 tsp turmeric
1 tsp ground chilli pepper
1 tsp garam masala
1 tsp herb salt
Oil for frying
Make the paneer according to the recipe below. Heat the oil in a pan and fry the onion for a minute. Add garlic and ginger and fry for another half a minute. Add the tomatoes, cream and spices and simmer for about 10 minutes. Finally stir in the peas and paneer. Serve it with rice or naan or chapati (see recipe under Masala-flavored dhal with yellow peas and chapati).
2 l milk, 3% fat
1 tbsp freshly squeezed lemon juice
Boil the milk in a large pot. Stir every now and then. Remove the pan from the heat when the milk starts to boil and add the lemon juice. Stir for a minute until it becomes a grainy liquid. Place a dish-cloth in a strainer. Pour the liquid with curd onto the cloth and let the liquid drain away (the liquid may be saved to be used to make chapati or naan bread). Squeeze the towel to make as much of the liquid as possible to go out. Flatten the curd inside the towel to a 2 cm thick cake. Put something heavy on top of it and let stand for about 30 minutes until it has become compact. Then cut the cheese into 2 cm cubes.