• 4 cups whole milk
• 2-3 tb vinegar

Bring milk to a boil, add vinegar and stir. The whey separates immediately, strain through cheesecloth with a colander underneath, to get curds. Twist up the cloth, press with a cutting board on top, after three minutes cheese gets solid. Cut into slices, then saute in oil until browned.

• 1 tb minced garlic
• 1 tb minced fresh ginger

Cook in oil until tender, 3-5 minutes. Add:

• 2 tb coriander
• 1 ts cumin
• 1 ts salt
• 1/2 tumeric
• 1/2 ts cayenne or less

Cook 2 minutes. Add 1 c diced tomato with juice, cook 3 minutes, stirring occasionally. Add paneer, 1/2 c water and 1 1/2 c frozen green peas, thawed. Reduce heat and simmer for 10 minutes until sauce is thick and smooth. Garnish with 1/2 c chopped cilantro.