-
1
Place a large saute pan over moderate heat and add the canola oil.
-
2
Add the mustard seeds and cook until they pop like popcorn.
-
3
Add the onions and continue to cook over moderate heat until they cook down and start to caramelize.
-
4
Add the ginger and garlic to the pan, cooking for about 4 minutes.
-
5
Ad the cumin, cayenne, and turmeric and cook for 2 minutes. Then, add the tomatoes and cook until the entire mixture thickens. Season with salt, to taste. (This mixture can be pre-made and kept in the refrigerator for up to 3 days.)
-
6
Stir in the English peas and fresh chilies, combining until they heat up in the mixture.
-
7
Finally, stir in the homemade paneer, mint, and cilantro. Mix well and season with salt, to taste. Serve with crusty bread.
-
8
In a large pan, slow bring the milk to a boil, stirring occasionally. Once the milk is boiling, stir in the salt.
-
9
Add the lime juice gradually, gently stirring to curdle the milk. Once the curd separates, let cook for 1 minute.
-
10
Shock the mixture with ice, then drain into a single layer of cheese cloth. The paneer should be soft, moist, and creamy. (For firmer paneer: Drain it for longer. For solid paneer: Place it into a muslin cloth and into a paneer mold; press it with a lid and put a water-filled jar or bowl on top to apply pressure; remove the paneer from the mold after 1-2 hours.)
-
11
If you don't plan on using the paneer right away, you can store it in the refrigerator for up to 3 days.
