Mattar Paneer

3T Oil (vegetable, peanut, canola, or safflower)
2 Medium onions (sliced thin)
2 Serrano chiles
3 T Ginger root (chopped)
3 Medium Tomatos (quartered)
3 or 4 green cardamom pods
3 T coriander
2 T roasted ground Cumin
1/3 t Tumeric
1 1/2 t salt
3 to 3 1/2 c whey
10 or 14 oz frozen peas
12 oz paneer (cubed)

The paneer can be sautéed in 1 T of oil and then added, this will keep the cheese firm.

To make paneer, use 2 qts whole milk and 1 qt buttermilk.
Bring the whole milk to a boil once it's boiling remove it from the heat and add the buttermilk, stir constantly until the solids and whey are separated. Pour the contents into a cheese cloth. Squeeze out the liquid (whey).
Weigh down the curds with plates and let set for 30 minutes. Slice and use.
If you decide to buy paneer from the store you can use 3 cups of water and 1/2 cup of plain yogurt for the whey .

Heat oil in a pan, add onion and cook on medium heat until deep brown
Meanwhile, remove stems from serrano chiles and seeds if you want to decrease the heat. Remove ends from garlic, quarter tomatoes. Dry roast the cumin in a pan until it becomes darker in color. Add all ingredients to a slow cooker on low heat except the peas and paneer. Cook on low for 3 hours. After 3 hours use an emulsion blender to blend all the ingredients. The cardamom pods can be removed prior to blending.
Add the peas and paneer, cook an additional 30 minutes.

Serving Size: 8 to 10 servings