• Milk 2 points
  • Peas 1 lb
  • Onions 2 large
  • Lemon 1 large
  • Turmeric powder 1/2 tsp
  • Chili powder 1/2 tsp
  • Coriander seeds 1/2 tsp
  • Garam masala 1 tsp
  • Ginger 1 piece
  • Ghee
  • Salt to tase

How to Prepare:

  • Boil up the milk twice on high flame and squeeze the juice of the lemon into it.
  • the whey will separate from the curd.
  • Separate the cure and the tie it in a muslin cloth.
  • Hang up all day to allow the water to drain.
  • When dry, place the muslin with curd under a heavy weight to ensure that all the moisture is squeezed out.
  • This will flatten the curd into flat round cake when removed from the muslin.
  • Cut the cheese into strips or cubes and deep fry in hot ghee.
  • Remove and keep aside. In a saucepan, heat 2 tbsp ghee and add chopped onions and ginger.
  • Add the spices, salt and peas and cook, adding a little water, till the peas are tender and little gravy remains.
  • Add the fried cheese and boil 5 minutes.
  • Serve hot with chappatis.


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