Preparation and cooking time: 25 min
8 oz (225 g) paneer
ghee or vegetable oil for deep-frying
4 teaspoon salt
2 1/2 teaspoon turmeric
2 tablespoon ghee
1/2 teaspoon cumin seeds
1 or 2 fresh chillies, seeded and minced
1 teaspoon grated fresh ginger
1/4 teaspoon asafoetida
1 lb (450 g) fresh peas, shelled
2/3 cup (150 ml) water
6 tomatoes, chopped
1 1/2 tablespoon lemon juice
1 teaspoon garam masala
Knead the paneer well until it is smooth and soft. Then, form it into grape-sized balls and deep-fry them in ghee or vegetable oil until they are crisp and golden-brown. Remove them from the ghee with a slotted spoon and drop them into a solution of 3 teaspoons of salt, 2 teaspoons of turmeric, and 2 cups of warm water or whey. Let them soak while you go on to the next step.
In a medium-sized saucepan, heat the 2 tablespoons of ghee over medium heat. Then add the cumin seeds, followed by the minced chillies and grated ginger. When the cumin seeds are browned (in about 30-45 seconds), toss in the asafoetida, the remaining turmeric, and a few seconds later the peas. Now add the water, cover the pan, and cook the peas until they are tender. Add the tomatoes and the cheese balls. Cook over the same medium heat for 5 more minutes.
Just before serving, add a generous squeeze of lemon, and season with the remaining teaspoon of salt and the garam masala.