Cooking Time:  1 hour, 15 minutes

Serves: 4-6 people

Ingredients:

• 4 pints full fat milk
• 4 tbsp white vinegar
• ¼ lb peas
• 1 onion, sliced
• 1″ long ginger, finely chopped
• 1 tsp cumin seeds
• 2 oz pasata or tin of chopped tomatoes
• 2 tsp turmeric powder
• 2 oz cashew nuts or whole almond nuts
• 1 tbsp ground coriander
• 1 tbsp gram masala
• 1 tsp salt
• 2 garlic cloves, sliced
• 2 fresh green chillies, finely chopped
•  4 tbsp sunflower or vegetable oil
• 4 oz frozen peas

Method – Part 1:

1. Put the milk in a pan and bring to the boil.
2. Reduce heat, add vinegar or lemon juice whilst continuously stirring the milk.
3. Increase the heat.  Keep stirring the milk till it curdles.
4. Take the curdled milk off the heat and put it aside for 5 minutes.
5. Strain the curdled milk.  Slightly squeeze the residue in the strainer so that almost all the liquid is removed.  This residue is called Paneer.
6. Mesh the residue whilst hot.  Now you are ready to cook.

Method – Part 2:

1. Place a wok or pan on a medium hot stove and heat oil.
2. When it is hot enough, add the chopped onions and fry until they turn soft and golden brown in colour.
3. Add turmeric, garlic, ginger and fresh cut chillies and heat for 3 minutes mixing well.
4. Add tomato puree and mix well.
5. Add ground coriander, garam masala and mix well.
6. Now add the 4 oz frozen peas, paneer residue from Part 1 and mix them well, adding salt to taste.
7. Turn on low heat and simmer for 15 minutes.
8. Garnish with coriander leaves.

Tips:

Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.