Mattar panir
Mattar panir recipe in the curry category
Recipe ingredients:
- 2 pints whole milk
- 4 tablespoons lemon juice
- Oil for deep frying
- 6 ounces frozen peas
- 4 tablespoons vegetable oil
- 2 cups curry sauce
- 1 level teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chilli powder
- 1/2 teaspoon garam masala
- 1 tablespoon single cream, optional
- 2 teaspoons finely chopped green coriander
Recipe method:
- Bring the milk to the boil in a saucepan.
- Immediately add the lemon juice and stir until the milk appears to curdle.
- The solids should be visibly separated from the whey.
- Strain though muslin or a clean tea towel.
- Place the curds, still in muslin, in a tray.
- Put something flat on it, such as a chopping board and weigh it down with something heavy.
- A large saucepan full of water is ideal.
- Leave for about 15 minutes.
- This squeezes all the liquid out of the curds.
- When this is done, cut the fat slab of curds into approximately 1/2 inch cubes and deep fry in hot oil until golden on the outside. Drain.
- Rinse the frozen peas in hot water and drain.
- Heat the oil in a deep frying pan and fry the peas in it for about three minutes.
- Add the curry sauce and bring to a simmer.
- Stir in the salt, cummin, ground coriander and chilli powder. Simmer for ten minutes.
- Now add the cheese cubes and the garam masala. Simmer for a further ten minutes.
- Stir in the cream, if used, and the green coriander.