Mattar Panir


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


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.
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.
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.

Now add the cheese cubes and the garam masala. Simmer for a further ten minutes.
Stir in the cream if used, and the green coriander.

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