Scrambled cheese and peas


  • chenna (for 500 g)

  • 4 liters of whole milk
  • 12 cl of fresh lemon juice
  • 3 tablespoon(s) of butter
  • 2 green chilies, chopped
  • 1 chopped onion
  • 1/4 teaspoon(s) turmeric powder
  • 1/2 teaspoon dried fenugreek leaves
  • 1 chopped tomato
  • 100 g pre-cooked or defrosted peas
  • 1/2 teaspoon(s) of salt
  • 3 tablespoon(s) double cream
  • 3 tablespoon(s) coriander leaves


  1. Prepare the chenna (curd). Bring the milk to the boil in a heavy-based pan.

  2. Remove from the heat. Pour the lemon juice into the milk and always mix in the same direction. The milk will curdle. Leave to rest for 10 minutes. Pour 25 cl of hot water over the side of the pan so that it does not fall into the milk. Reserve for 10 minutes.

  3. Remove the curdled milk with a slotted spoon and pour it into a colander covered with muslin.

  4. Close the fabric and cover with a weight to drain the milk. Reserve for 20 minutes. Then distribute the curdled milk on absorbent paper.

  5. Heat the butter over medium-high heat in a pan, add the chili peppers, then the onion, turmeric, fenugreek and tomato. Sauté for 3 to 4 minutes.

  6. Add 300 g of chenna and the peas, cook for 4 minutes. Turn off the heat, add the salt and cream and mix. Adjust the seasoning. Sprinkle with chopped coriander.

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