DIY Cheese

2 cups fresh shelled green peas. Not as time-consuming as it sounds and worth it.

2/3 cup paneer, rolled into pea-sized balls

Preparation:

Heat a cast-iron skillet over medium heat, and toast salt, cumin, coriander and cayenne for a minute till aromatic. If you are using whole cumin and coriander seeds, which is preferable, remove the mixture to a mortar and pulverize with a pestle. Return to pan.

Add ghee. Melt. Add peas, lower heat and cook 15 minutes, shaking pan every few minutes.

Meanwhile, heat two cups of peanut oil in a small saucepan over medium heat, until a tiny piece of paneer browns in 15-20 seconds when added. Fry paneer balls, no more than four at a time as they must not touch during cooking or they will stick, as well as lowering the oil temperature too quickly. Place on paper towel to drain as they come out of the fat.

Mix paneer with peas, serve immediately.

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