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Mattar Pannir (Home Made Cheese With Peas)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MATTAR PANNIR (HOME MADE CHEESE WITH PEAS)
 Categories: India, Main dish, Cheese/eggs, Upload
      Yield: 6 Servings
 
MMMMM---------------------------CHEESE--------------------------------
      2 qt Milk, whole
    1/2 c  Yoghurt, plain
      2 tb Lemon juice

MMMMM----------------------------PEAS---------------------------------
      5 tb Ghee (recipe)
      2 tb Ginger root; finely chopped
      1 tb Garlic clove; finely chopped
      1 c  Onion; finely chopped
      1 ts Salt
      1 ts Turmeric
    1/4 ts Pepper, red, hot, ground
      1 ts Coriander, ground
      1 tb Garam masala (recipe)
      2 c  Tomatoes; finely chopped
  1 1/2 c  Peas, green; fresh
           -or 10oz frozen, defrosted
      1 ts Sugar, granulated; optional
      3 tb Coriander; finely chopped
 
    The Cheese: Bring milk to boil over high heat in 4 qt. saucepan. As
  soon as foam begins to rise, remove from heat and gently but
  thoroughly stir in yoghurt and lemon juice. Curds will begin to
  solidify immediately and seperate from the whey.
    Pour contents of pan into seive line with double thickness of
  cheesecloth. Drain undisturbed until cool enough to handle. Wrap cloth
  tightly around curds, wring out vigorously to squeeze out excess
  liquid. Reserce 1 cup of whey.
    Place cheese wrapped in cheesecloth on cutting board, cover with
  another board or skillet and weigh the top with 15 pounds of canned
  goods. Let rest 6-8 hours until cheese is firm and compact.
    Unwrap, cut into 1/2" cubes, cover and refrigerate until ready to
  use.
    The Peas:  Heat ghee in skillet, add cheese cubes and fry 4-5
  minutes, turning gently until golden brown on all sides. Transfer to
  a plate as they brown.
    Add ginger and garlic to ghee remaining in skillet. Fry for 30
  seconds, stirring constantly. Add onions and salt, fry 7-8 minutes,
  stirring occasionally, until onions are soft and golden brown.
    Stir in 1/4 cup whey, add turmeric, red pepper, ground coriander and
  garam masala. When well blended, stir in remain whey and tomatoes.
  Bring to a boil over high heat. Reduce to low and simmer covered for
  10 minutes, stirring occassionaly. Add peas and taste for seasoning.
  If too acid, add up to 1 teaspoon sugar.
    Remove cover, cook 3 minutes, stirring occasionally. Add cheese
  cubes and 1 tablespoon coriander. Cover tightly, simmer over low heat
  10-20 minutes or until fresh peas are tender.
    Transfer contents to a heated bowl, garnish with remaining
  coriander and serve.
 
MMMMM

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