Matar Panir – Peas and Cheese

For the Panir : Bring milk to a boil, mix in buttermilk ( or possibly yogurt + a little bit of lemon ), curdle milk. Pour into a strainer lined with a linen cloth and hang in for about 5 min on the tap above the sink. Put the cheese on a kitchen board, flatten it about 1 cm and wrap it tightly around the cheese, hanging one corner of the cloth in the sink. Weigh it down, e.g.

with tin cans, stand for half an hour.

Keeps up to 4 days in the refrigerator.

Meanwhile, heat oil in a frying pan. Add tomatoes and juice, pepper, turmeric, salt and coriander, bring to boil, simmer 5 min. Cut panir into cubes, add with peas, simmer on low heat for 15 min with lid closed, season.

Serve with long grain rice or Indian bread.

Ralph.

Tip: Use creamy natural yogurt for an even finer result!

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