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The Vegetarian Curry Bible
Mutter Paneer 2
Mattar Panir 3
by Kris Dhillon
Ingredients:
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2 Onions
2 Tomatoes
This is a dish that is popular with vegetarians as it contains plenty of protein in the
form of curd cheese cubes.
Serves 2-3.
4 cloves Garlic
1/2 packet frozen Peas
1" cube Ginger
1/4 tsp Turmeric
to taste Salt
to taste Pepper
1/2 tsp Garam Masala
2 cups Water
Preparation and cooking time: 40—45 minutes
Ingredients:
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2 pints (1.15 litres) whole milk
4 tablespoon lemon juice
Oil for deep frying
6 oz (175g) frozen peas
4 tablespoon vegetable oil
½ pint (275ml or two cups) curry sauce (page 20)
1 level teaspoon salt
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon chilli powder
½ teaspoon garam masala
1 tablespoon single cream (optional)
2 teaspoon finely chopped green coriander
Method:
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Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic, ginger,
and tomatoes. Season and add turmeric. Add peas and paneer.
Method:
1
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Bring the milk to the boil in a saucepan. Immediately add the lemon juice and
stir until the milk appears to curdle. The solids should be visibly separated from
the whey.
2
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Strain though muslin or a clean tea towel. Place the curds, still in muslin, in a
tray. Put something flat on it, such as a chopping board, and weigh it down with
something heavy. A large saucepan full of water is ideal. Leave for about 15
minutes. This squeezes all the liquid out of the curds.
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When this is done, cut the fat slab of curds into approximately ½ inch (1cm)
cubes, and deep fry in hot oil until golden on the outside. Drain.
Rinse the frozen peas in hot water and drain. Heat the oil in a deep frying pan
and fry the peas in it for about three minutes.
Add the curry sauce and bring to a simmer. Stir in the salt, cummin, ground
coriander, and chilli powder and simmer for ten minutes.
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