Recipe by: SHYAM17
"Easy to make; yummy with naan bread!"
1 gallon whole milk 1/2 cup canned whole kernel corn
1 lemon, juiced 1/2 cup frozen peas
2 teaspoons olive oil 1/2 teaspoon garam masala
1 tablespoon cumin seeds 1/2 teaspoon ground turmeric
1 onion, finely chopped 1/2 teaspoon chili powder
1 red bell pepper, finely chopped 1/4 cup chopped fresh cilantro
Prep Cook Ready In
25 m 40 m 1 h 5 m
- 1 In a large saucepan, bring the milk to a boil. Stir in the lemon juice. Continue cooking 15 minutes, stirring constantly, until curds have formed. Using a cheese cloth, separate the cheese from remaining liquid, and set aside.
- 2 Heat the olive oil in a skillet over medium heat. Stirring constantly, cook the cumin seeds and onion in the skillet until golden brown. Mix in the bell pepper, corn, and peas. Season with garam masala, turmeric, and chili powder. Continue to cook and stir 10 minutes, until vegetables are tender.
- 3 Mix the cheese into the skillet. Reduce heat to low, cover, and continue cooking 10 minutes. Sprinkle with cilantro to serve.