| 1. | To make paneer: in a pan bring milk to boil, stirring occasionally to prevent skin from forming on top. Add lemon juice and stir till milk curdles (curd separates from whey). Remove pan from heat. Place muslin over bowl. Pour curdled milk into muslin and allow to strain till whey is drained into bowl. Reserve 2¾ cups whey. Gather up corners of muslin and tie a knot above curds to make bag. Place bag on a thali, plate or board with knot on top and press gently for a few seconds on knot to level curds. Tilt thali slightly to drain and leave 20 minutes. Untie bag and remove. Cut paneer into 2½ cm cubes. |
| 2. | Grind ginger and garlic into a paste. |
| 3. | Group paneer into 3 batches. Heat oil in cooker for about 3 minutes. Lightly brown each batch and remove. Drain off excess oil leaving ½ cup in cooker. |
| 4. | Place cooker on high heat. Add onions and fry till golden brown. |
| 5. | Add ginger-garlic paste. Stir for a few seconds. Add turmeric, chilli, coriander and cumin powders, salt, tomatoes and ¼ cup whey or water. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes), stirring occasionally. |
| 6. | Add peas. Sir fry for about 2 minutes. Add remaining whey or water ( 2½ cups). |
| 7. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute. |
| 8. | Remove cooker from heat. Lift vent weight slightly to release pressure. |
| 9. | Open cooker. Place cooker on medium heat. Add paneer and simmer for about 5 minutes. Add garam masala powder. Stir. |
| 10. | Serve hot, garnished with coriander leaves. |