4 tablespoons ghee (clarified butter)
1 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper
2 cups fresh peas
1 teaspoon coriander
Oil, for deep frying
2 cups (8 ounces) Wisconsin Paneer cheese, cut into 3/4 inch cubes
In a skillet, heat ghee; add salt, cumin seeds and cayenne pepper. Stir well; add peas. Stir until peas are well coated with ghee; gently cook over low heat for 10 to 12 minutes, stirring occasionally. When peas are tender, add coriander; mix well. Remove from heat; set aside.
Heat frying oil to 375° F; drop cheese cubes into oil, one at a time. Fry for 1 minute or until golden. Remove gently with a slotted spoon; drain on absorbent paper. Add browned cheese to peas; serve.