- 1 quart of milk
- juice of 1/2 a lemon
- 1/2 cup plain yogurt
- cheesecloth
- 1 cup vegetable oil
- 1 cup frozen peas
- 1 large tomato, diced
- 1/4 tsp ground coriander
- 2 cloves garlic, crushed
- 3 tbsp butter
- 1 1/2 cups panir whey (this will be made when you make the panir)
- 1/2 cup minced onion
- 1 clove
- 1 cardamom pod
- 1/4 tsp turmeric
- 1/2 tsp cayenne
- 1 tsp salt
- 1 cup basmati rice, raw
- Make the panir balls: Pour the milk into a large stock pot. Heat over medium, stirring occasionally until boiling.
- Mix the lemon juicewith the yogurt.
- Prepare a sieve lined with 2 thicknesses of cheesecloth. Prop it so that it rests over a bowl to catch the whey.
- Allow milk to boil thoroughly. Turn off heat and add the yogurt mixture. Mix thoroughly with a wooden spoon. After it separates, pour through the sieve.
- Draw up the corners of the cheesecloth and suspend for 1 1/2 hours over the bowl.
- Knead the panir into a ball and place in a plastic bag in the refridgerator. Chill until needed.
- Knead the panir for 7 minutes. Brake into grape-sized balls and deep fry in the vegetable oil until golden. Lay on paper towel.
- Cook rice according to directions.
- In a dutch oven, melt the butter.
- Saute the onion until tender, then add the tomato. Cook 5 minutes. add the garlic and all the seasonings. Stir well.
- Add 1/2 cup of whey and simmer 2 minutes.
- Add the peas and the rest of the whey.
- Simmer covered for 5 minutes. Add the panir balls. Gently stir to cover and cook uncovered for 5 minutes.
- Serve on rice.