Recipe for Peas with Indian Cheese (Metter Paneer)


  • Milk 2 points
  • Peas 1 lb
  • Onions 2 large
  • Lemon 1 large
  • Turmeric powder 1/2 tsp
  • Chili powder 1/2 tsp
  • Coriander seeds 1/2 tsp
  • Garam masala 1 tsp
  • Ginger 1 piece
  • Ghee
  • Salt to tase

Cooking Directions

Boil up the milk twice on high flame and squeeze the juice of the lemon into it. the whey will separate from the curd.

Separate the cure and the tie it in a muslin cloth. Hang up all day to allow the water to drain.

When dry, place the muslin with curd under a heavy weight to ensure that all the moisture is squeezed out.

This will flatten the curd into flat round cake when removed from the muslin.

Cut the cheese into strips or cubes and deep fry in hot ghee.

Remove and keep aside. In a saucepan, heat 2 tbsp ghee and add chopped onions and ginger.

Add the spices, salt and peas and cook, adding a little water, till the peas are tender and little gravy remains.

Add the fried cheese and boil 5 minutes.
Serve hot with chappatis.

Peas with Indian Cheese (Metter Paneer) Photos

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