PEAS
CHEEGE
Ingredients:
Milk 4 cups
Green peas
400 grams
Lemon 1
Ghee as
needed
Onions 2
large
Ginger 1
inch piece
Turmeric
powder 1/4 teaspoon
Red chilli
powder 1 teaspoon
Coriander
powder 1 teaspoon
Garam masala
powder 1 teaspoon
Salt to
taste
Method:
Boil milk
twice on high heat and add juice of one lemon.
The whey
will separate from paneer.
Drain the
whey, tie up paneer in a muslin cloth and hang it up all day to allow excess
water to drain away.
Place the
muslin with the paneer under a heavy weight to ensure that all the moisture is
squeezed out.
This will
flatten the paneer into a flat round cake when removed from the muslin.
Cut the
paneer into strips or cubes.
Heat
sufficient ghee in a kadai and deep-fry till light brown.
Drain onto
an absorbent paper.
Peel, wash
and chop onions and ginger finely.
Heat two
tablespoons ghee in a pan and add chopped onions and ginger.
Sauté till
lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt
and peas and cook, adding a little water, till the peas are tender and a little
gravy remains.
Add the
fried paneer, garam masala powder and boil for five minutes.
Serve hot.
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