Spicy Paneer

First the Paneer

What you need:

  • 3 cups milk powder (packed in a zip lock bag)
  • 4.5 desert spoons of lemon juice (carry fresh or in a small container)
  • 30 x 30 cm square of cheese cloth.

What to do:

  • Boil the water and bring at a rolling boil.
  • Remove from heat and add the milk powder.
  • Stir until the powder is dissolved and return to the heat.
  • As it begins to boil add the lemon juice.
  • Stir continuously but don’t let it over boil.
  • Continue for 1 min until curd forms.
  • Strain through cheese cloth and squeeze.
  • Set aside to harden.

Now for the spice:

What you need:

  • 4 1/2 teaspoons corriander powder
  • 2 1/4 teaspoons garasm masala
  • 1 1/2 desert spoons ginger
  • 1 dried chilli
  • 3 desert spoons onion
  • 90g surprise peas
  • 4 1/2 desert spoons oil
  • 4 1/2 desert spoons tomato paste
  • Salt and pepper to taste

What to do:

  • Cook peas
  • Cook onion
  • Heat oil and spice mixture for 30 seconds
  • Add tomato paste, 1/2 cup water, peas and onion
  • Mix through
  • Dehydrate at home



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