Matar Paneer
Posted by Nerdyy
Hiya
Weekdays are rough, the whole process of planning for socially distanced operations starting mid August is taking a whole lotta time, but it all seems worth it. Thus Sunday evenings to Friday mornings are hectic hectic!
OK - so here's the next recipe, also a food recipe like last time.
Part 1: Making homemade paneer:
In a pan bring abut half gallon of whole milk to a boil, once that is done mix in about 5-6 tbsp of lemon juice and the milk will curdle quickly. Cool it down and strain the water out using a cheesecloth. Make sure all the water is squeezed out, it will create a better pressed paneer. Also supposedly using vinegar creates a better paneer. My experiment resulted in a more rustic country style paneer!
Part 2: Matar Paneer:
Heat oil, I used frozen masala that I had made fresh last October(ground onions, ginger, garlic, and hot chilli peppers) so fry the masala mix, add abt 1 tsp whole cumin, 1 tbsp ground coriander, 1 tsp turmeric, and 1 tbsp chilli powder. Yes it is going to be hot 'n spicy. Add peas, stir for about 15 mins, and add fresh coriander leaves (In this case, the coriander is home grown so I just snipped them off the plants and put them in my food!). Sprinkle some lime juice on top for an added pep.
Served with flour tortillas, seconds were gobbled down easily, and leftovers became a Paneer Panini!
In this case, as with most Indian food, a sparkling wine is best, so my suggestion is a Cava, or Prosecco. Gewurztraminer or Riesling also works.
Weekdays are rough, the whole process of planning for socially distanced operations starting mid August is taking a whole lotta time, but it all seems worth it. Thus Sunday evenings to Friday mornings are hectic hectic!
OK - so here's the next recipe, also a food recipe like last time.
Part 1: Making homemade paneer:
In a pan bring abut half gallon of whole milk to a boil, once that is done mix in about 5-6 tbsp of lemon juice and the milk will curdle quickly. Cool it down and strain the water out using a cheesecloth. Make sure all the water is squeezed out, it will create a better pressed paneer. Also supposedly using vinegar creates a better paneer. My experiment resulted in a more rustic country style paneer!
Part 2: Matar Paneer:
Heat oil, I used frozen masala that I had made fresh last October(ground onions, ginger, garlic, and hot chilli peppers) so fry the masala mix, add abt 1 tsp whole cumin, 1 tbsp ground coriander, 1 tsp turmeric, and 1 tbsp chilli powder. Yes it is going to be hot 'n spicy. Add peas, stir for about 15 mins, and add fresh coriander leaves (In this case, the coriander is home grown so I just snipped them off the plants and put them in my food!). Sprinkle some lime juice on top for an added pep.
Served with flour tortillas, seconds were gobbled down easily, and leftovers became a Paneer Panini!
In this case, as with most Indian food, a sparkling wine is best, so my suggestion is a Cava, or Prosecco. Gewurztraminer or Riesling also works.
0 footnotes: