Instructions: To make fresh Indian cheese (panil), place milk in stainless steel pot and bring to boil, stirring regularly with wooden spoon. Make sure milk doesnt burn because it becomes unusable.

When milk is boiling, remove from heat and add lemon juice. The milk will begin to curdle. Have another pot ready, with a strainer covered with cheesecloth. Scoop curds and whey into strainer, draining away whey. Wrap cheesecloth to cover curds completely, and press a bit with your hands or a spoon, squeezing out all of the whey. A ball or block of paneer should remain.

Cut into small cubes and brown in a pan in about 2 inches of oil, cooking as you would french fries. Remove and drain. Set aside.

To make the main dish, combine onion, ginger, garlic and chiles and process

In a food processor or blender. Brown in 4 tablespoons oil. Add cumin, salt, garam masala, peas, cheese pieces and tomatoes. Cook 10 minutes.

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