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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
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2
Fry the paneer chunks in the 1/4 c. oil till browned.
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3
Remove and set aside.
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4
Cook the potatoes till tender.
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5
Peel and set aside.
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6
In the container of a blender or possibly food processor, mince together the onions, garlic and ginger.
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7
In a large heavy-bottomed skillet over medium heat, hot the oil.
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8
Add in the asafoetida (if used) and cumin.
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9
When spices darken (1 to 2 seconds)
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10
add in the chopped onion mix and saute/fry till browned (about 12 min).
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11
Add in the salt, cayenne, tumeric and tomatoes and cook till they soften
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12
(about 5 min).
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13
add in the peas and water;reduce the heat to low, cover and cook for 5 min.
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14
Halve the cooked potatoes if they seem too large.
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15
Add in them to the pan and cook covered for another 5 min.
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16
Fold in the garam masala just before serving.
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17
SERVES: 4
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18
Paneer Cheese You can substitute farmer's cheese if you do not want to make your own paneer.
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19
Ingredients
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20
1/2 gallon of lowfat milk 2-3 Tbsp lemon juice
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21
Preparation
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22
Put the lowfat milk in a stainless steel pot and start boiling it.
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23
It's best if you stir it with a wooden sppon.
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24
You must stir it regularly, to make sure it doesn't burn (if it burns, it will be absolutely unusable).
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25
Once the lowfat milk is thoroughly boiling, remove the heat and add in the lemon juice.
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26
The lowfat milk starts curdling right now.
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27
Have another pot ready.
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28
Also, you'll need a strainer covered with a cheesecloth.
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29
Scoop the curds and whey into the strainer, dripping the liquids into the pot.
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30
The curds should all have remained in the cheesecloth.
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31
Wrap the cheesecloth so as to cover the curds completely.
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32
Press the cheesecloth a little bit with your hands or possibly a spoon.
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33
The point is to squeeze every last bit of whey out of the paneer.
