Matar Paneer (Fresh Cheese)

• 5 cups homogenized milk
• 3 tablespoons lemon juice fresh
• 3 tablespoons flour, all-purpose
• 1 x cheese cloth
• 2 tablespoons vegetable oil
• 1 medium onions cut into chunks
• 3 medium tomatoes
• 1 piece ginger one inch thick
• 2 cloves garlic
• 1 small red chili peppers
• 2 tablespoons garam masala
• 1 teaspoon salt
• 1 cup water
• 2 tablespoons vegetable oil
• 3 cups green peas fresh or frozen

1. Bring milk to a boil.
2. As soon as it begins to bubble, stir in lemon juice; remove from heat.
3. Allow to rest 15 minutes; the curds will separate from the whey.
4. Strain curds through a triple layer of cheesecloth; squeeze out as much whey as you easily can.
5. Discard whey.
6. Knead flour into curds, place on a plate; pat to 3/4 inch thickness.
7. Refrigerate while preparing sauce.
8. For sauce, place all ingredients except peas in a blender or food processor; blend to a smooth paste.
9. Pour into a large skillet, bring to a boil; simmer, uncovered, about 20 minutes.
10. Meanwhile, remove Paneer from refrigerator, cut into 1 inch cubes.
11. Heat the 2 tablespoons of oil in a non-stick skillet, saute cubes until golden on both sides.
12. Add paneer cubes and peas to sauce.
13. Simmer for ten minutes or until peas are cookes.
14. Serve with steamed rice.
15. Makes 4 to 5 servings.

homogenized milk, lemon juice fresh, flour, cheese cloth, vegetable oil, onions, tomatoes, ginger, garlic, red chili peppers, garam masala, salt, water, vegetable oil, green peas

Taken from recipeland.com/recipe/v/matar-paneer-fresh-cheese-36249 (may not work)