Matar Paneer
( Cottage Cheese In Tomato-Based Cream Sauce )

• A firm favorite with the family on vegetarian days. The cottage cheese can be made earlier and kept.

Matar Paneer
(Cottage Cheese In Tomato-Based Cream Sauce)

Ingredients:
1/2 kg paneer
1/2 kg tomatoes, or
1/2 can tomatoes with liquid
4 tbsp ghee
1 tbsp whole cumin seeds
1 onion, chopped finely
3 tbsp cashew nut powder
2-3 green chilies, chopped
2.5cm fresh ginger, grated
1/2 tbsp red chili powder
2 tbsp coriander powder
1 tbsp cumin powder
Salt to taste
1/2 tbsp tomato paste
3 tbsp fresh cream
1 tbsp masala salt

1. If using fresh tomatoes, boil the tomatoes and collect the puree. If using canned tomatoes, blend into puree.
2. Put ghee in a saucepan on medium flame. When hot, add cumin seeds and let them splutter, immediately add chopped onions and fry till brown.
3. Lower flame low and slowly add cashew nut powder. Brown on low fire. Then add chopped green chilies, ginger and red chili powder. After a few seconds add tomato puree and all spices, salt and tomato paste except for masala salt. Add paneer pieces and cook for w while.
4. Add the fresh cream and masala salt, just before serving. Garnish with coriander leaves.

1. Put both milks on the fire. While mixture is still at room temperature add the yoghurt. Use a balloon whisk and keep on whisking.
2. As soon as the mixture is near boiling, (do not let it boil), add the vinegar and let the whey separate.
3. Use a muslin cloth and collect the separated paneer. Squeeze out water and set in long pieces.
4. Once it is set, you can fry until light brown and put in hot salted water for 5 minutes, then squeeze. This gives the paneer a nice soft texture.