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Ингредиенты
- 2 quart Lowfat milk, whole
- 1/2 c. Lowfat yoghurt, plain
- 2 Tbsp. Lemon juice
- 5 Tbsp. Ghee (recipe)
- 2 Tbsp. Ginger root, finely minced
- 1 Tbsp. Garlic clove, finely minced
- 1 c. Onion, finely minced
- 1 tsp Salt
- 1 tsp Turmeric
- 1/4 tsp Pepper, red, warm, grnd
- 1 tsp Coriander, grnd
- 1 Tbsp. Garam masala (recipe)
- 2 c. Tomatoes, finely minced
- 1 1/2 c. Peas, green, fresh or possibly 10z frzn, defrosted
- 1 tsp Sugar, granulated, optional
- 3 Tbsp. Coriander, finely minced
Инструкции
- The Cheese: Bring lowfat milk to boil over high heat in 4 quart. saucepan. As soon as foam begins to rise, remove from heat and gently but thoroughly stir in lowfat yoghurt and lemon juice. Curds will begin to solidify immediately and seperate from the whey.
- Pour contents of pan into seive line with double thickness of cheesecloth. Drain undisturbed till cold sufficient to handle. Wrap cloth tightly around curds, wring out vigorously to squeeze out excess liquid.
- Reserce 1 c. of whey.
- Place cheese wrapped in cheesecloth on cutting board, cover with another board or possibly skillet and weigh the top with 15 pounds of canned goods. Let rest 6-8 hrs till cheese is hard and compact.
- Unwrap, cut into 1/2" cubes, cover and chill till ready to use.
- The Peas: Heat ghee in skillet, add in cheese cubes and fry 4-5 min, turning gently till golden on all sides. Transfer to a plate as they brown.
- Add in ginger and garlic to ghee remaining in skillet. Fry for 30 seconds, stirring constantly. Add in onions and salt, fry 7-8 min, stirring occasionally, till onions are soft and golden.
- Stir in 1/4 c. whey, add in turmeric, red pepper, grnd coriander and garam masala. When well blended, stir in remain whey and tomatoes. Bring to a boil over high heat. Reduce to low and simmer covered for 10 min, stirring occassionaly. Add in peas and taste for seasoning. If too acid, add in up to 1 tsp. sugar.
- Remove cover, cook 3 min, stirring occasionally. Add in cheese cubes and 1 Tbsp. coriander. Cover tightly, simmer over low heat 10-20 min or possibly till fresh peas are tender.
- Transfer contents to a heated bowl, garnish with remaining coriander and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 453g | |
| Recipe makes 6 servings | |
| Calories 291 | |
| Calories from Fat 136 | 47% |
| Total Fat 15.31g | 19% |
| Saturated Fat 9.19g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 546mg | 23% |
| Potassium 778mg | 22% |
| Total Carbs 27.35g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 21.83g | 15% |
| Protein 13.72g | 22% |
