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