10 December 2015,10:45 by
Chitralekha

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MUTTER PANEER USING SESAME OIL
Serves :
6

Preparation Time :
1 hour

Cooking Time :
20 minutes

Preparation Method :

  • Bring the milk to a rolling boil in a large saucepan. Remove from the heat and stir in the lemon juice.
  • Return to the heat for about 1 minute until the curds and whey separate. Remove from the heat.
  • Line a colander with double thickness muslin and pour the mixture through the muslin, adding the garlic and coriander, if using.
  • Squeeze all the liquid from the curds and leave to drain.
  • Transfer to a dish, cover with a plate and weights and leave overnight in the refrigerator.
  • Cut the pressed paneer into small cubes. Heat the oil in a large frying pan, add the paneer cubes and fry until golden on all sides. Remove from the pan and drain on paper towels.
  • Pour off some of the oil, leaving about 4 tablespoon in the pan. Add the onions, garlic and ginger and fry gently for about 5 minutes, stirring frequently. Stir in the spices and fry gently for 2 minutes.
  • Add the peas, tomatoes and stock and season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally, until the onion is tender.
  • Add the fried paneer cubes and cook for a further 5 minutes. Taste and adjust the seasoning, if necessary. Sprinkle with the coriander and serve at once.

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INGREDIENTS

  • 150 ml IDHAYAM sesame oil
  • 2 onions, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 1 Inch length ginger root, peeled and chopped
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 500 gram  frozen peas
  • 250 gram can chopped tomatoes
  • 125 ml vegetable stock
  • Salt and freshly ground black pepper
  • 2 tablespoon chopped fresh coriander

Paneer

  • 2.5 liters pasteurized full cream milk
  • 5 tablespoon lemon juice
  • 1 garlic clove, peeled and crushed(optional)
  • 1 tablespoon chopped fresh coriander(optional)

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