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- Dish type
- Main course
- Curry side dish
This easy, essential recipe for paneer will give true Indian authenticity to all your dishes.
30 people made this
- 1L (1¾ pints) full fat milk
- 1 tablespoon natural yoghurt
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon fresh lemon juice
MethodPrep:2hr ›Cook:20min ›Ready in:2hr20min
- Combine the milk, yoghurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
- Remove from the heat and pour into a sieve lined with a muslin cloth. Lift the muslin by the four corners and tie them together. Hang the cheese in the muslin over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
- If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.
Reviews & ratingsAverage global rating:(31)
Reviews in English (25)
Something else.If you add your favourate dried herb to the milk before starting or Chives or Garlic or even Chilli Flakes this improves the flavour-19 Oct 2009
it's a fairly simple way of making cheese and can be used in meals and even on toast-19 Oct 2009
Also tried this with goats milk to make lactofree paneer with excellent result.-13 Mar 2014
Homemade Paneer Recipe
You must try this super simple and easy method to make paneer at home. You will love yourself the most once you have tried this homemade paneer recipe.
Homemade Paneer Recipe is a simple dish to make at home. All you need is a heavy saucepan, milk, lemon and a fine mesh strainer. Why buy paneer from the markets when you can make it right in your own kitchen. Paneer us an all time favorite cheese in India is used in ever so many dishes.
Be it main course, an appetizer, a sweet, it has continued to stay as a favorite through generations.The soft juicy nature of paneer enables it to absorb the various flavors and spices as required for a recipe.It is also high in milk protein, so much so it can be a perfect snack for children flavored with rose water or as per taste. Curdled milk is also called chenna/cottage cheese. Flattened chenna is Paneer.
Note: If a recipe asks for crumbled paneer, you don’t have to go through the process of pressing the chenna down with a weight. You can use the strained chenna as it is. You press it down only in a case when you need to cut it in a particular shape.
- 1 teaspoon black peppercorns
- ½ teaspoon cumin seeds
- 2 quarts whole milk
- 4 tablespoons distilled white vinegar
In a small, dry skillet, toast the peppercorns with the cumin over moderate heat until fragrant, about 1 minute. Let cool, then coarsely grind.
Set a large colander in the sink and line it with 3 layers of moistened cheesecloth, leaving 2 inches of overhang all around. In a large saucepan, bring the milk to a boil. Reduce the heat to low, immediately add 3 tablespoons of the vinegar and stir gently the milk should separate into fluffy curds and watery whey. If not, add another tablespoon of vinegar. Pour the curds into the lined colander and let drain for 10 minutes.
Gently stir the ground spices into the curds. Gather up the corners of the cheesecloth and twist the cheese into a tight ball, squeezing out as much liquid as possible. Tie the cheesecloth with string, then transfer it to a work surface with the twisted end of the cloth off to the side. Set a cutting board on the cheese and weigh it down with heavy skillets or large cans. Let the cheese stand until firm and dry, about 5 minutes. Remove the cheesecloth before refrigerating or cutting the cheese.
“Paneer is home-made, unsalted, white cheese. It has a fresh farmer’s cheese like quality and a dense, crumbly texture that works wonderfully with the spices of India but equally well with flaky sea salt, freshly ground black pepper and a drizzle of quality olive oil. It is full of virtues it is a great source of protein, packed with vitamins and minerals and so tasty that even hardened carnivores find it hard to pass up a well-made paneer dish. You can serve it any way you like but one of my favourites is to marinate it in a delicious sauce of herbs and yoghurt, wrap it in up in foil and cook it on the barbecue until hot and steaming.” Anjum Anand, Anjum's Australian Spice Stories
- 2 litres full fat milk
- 200 - 250g plain yoghurt (see note)
- 70 g coriander stalks and leaves
- 25 g mint leaves
- 12 g piece peeled ginger, chopped
- 2 large garlic cloves
- 80 ml (⅓ cup) thick Greek yoghurt
- 2 tbsp double cream
- 1 tsp garam masala
- 1 tsp chaat masala
- ½ tsp carom seeds (optional)
- 1 heaped tsp salt, or to taste
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- 1 tbsp finely chopped red onion
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 1 hour
To make the paneer, bring the milk to a boil in a heavy-based saucepan. Once the milk starts to boil and rise up, boil to thicken slightly for 5 minutes or so. Season lightly. Stir in 200 ml of the yoghurt or 3 tablespoons of the lemon juice. Stir the milk gently to help it curdle, it should only take a minute or so. If it does not separate add the rest of the yoghurt or lemon juice and keep stirring. The curds will coagulate and separate from the watery whey. Remove from the heat.
Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Wrap the cheese in the cloth and hang it off the tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight place the paneer on a shallow tray with a heavy weight on top. Re-fill the same saucepan with the whey or water, place it on top of the paneer and stand for 30-40 minutes or until it is flattened into a firm block. Then cut into cubes or crumble, depending on how you want to use it.
Meanwhile, to make the marinade, using a stick blender, process all the ingredients except the onion until smooth.
Unwrap the paneer, then place on a piece of foil lined with baking paper. Pour a generous amount of marinade all over the top and bottom of the paneer, then sprinkle with chopped red onion. Wrap up tightly and cook on a barbecue hot plate for 6-8 minutes or until steaming when opened. If the paneer has been chilled prior to barbecuing it may take a little longer.
• If you don’t have any yoghurt you can also split the milk using 60-80 ml (¼-⅓ cup) lemon juice instead.
• To store unmarinated paneer, place in a small container, cover in water and refrigerate for up to 1 week. You can also freeze the paneer in an airtight container (although the texture will change slightly and become crumbly). Defrost thoroughly before use.
Here are our 11 best paneer recipes that will bring back warm memories and tickle your taste buds:
1. Hot Paneer Sandesh Pudding
With a dessert as healthy as this you don't have to worry about the weighing scale tipping to the wrong side. A guilt free sandesh made with paneer, no sugar and only organic fruits. No more fretting over healthy, vegetarian dessert with this guilt-free, mouth-watering dessert! Find the full recipe here.Hot Paneer Sandesh Pudding has everything healthy and delicious! Image credits: iStock
Paneer cubes wrapped in an exciting flavor combination. Marinated with sesame seeds and yogurt, baked perfect and served with onion rings. This is a great starter dish for your next dinner party. Pair with a chutney of your choice and you have set the table to feast on! Find the full recipe here.
3. Dum Paneer Kali Mirch
A little black pepper magic is enough to make a recipe deviate from the usual. This paneer recipe is a fragrant curry brightened by black pepper. It has paneer chunks in a luscious creamy gravy with mild spices and black pepper. Serve with steamed rice or any Indian bread to have a wholesome meal. You can cxclude the cream if you want to make it low fat. Click here for the recipe.Dum Paneer Kali Mirch is a delicious yet different dish to cook for a dinner party! Image credits: iStock
4. Paneer Kofta
This one is the winner on the table. Koftas never fail to entertain friends and family. Small rounds made with paneer and stuffed with aromatic goodness of raisins and khoya along with various spices, deep fried and simmering hot, doused in a deep, rich gravy. Tastes great with a hot crisp naan or a roti. Find the full recipe here.
5. Paneer Bhurji
The real crowd pleaser! Desi flavours of cottage cheese, tomatoes, dried fenugreek, and cashew nuts dominate the dish. Paneer bhurji can also be cooked for a light brunch or as a side dish for dinner. Click here for the full recipe.
Paneer Bhurji can be paired with chapati but it tastes delicious as is too! Image credits: iStock
6. Paneer Malpua
A delicious Indian dessert, Malpuas are popular, pancake like Indian dessert from North India which is usually prepared on festivals and special occasions. This version of malpua is made with paneer and khoya. This paneer Malpua is not only tasty but also a healthy dessert. Sugar syrup adds to a wonderful taste. Find the full recipe of paneer malpua here.
7. Paneer Makhni Biryani
Simple yet stylish. Fried cottage cheese cubes doused in a creamy gravy, layered with rice and cooked 'dum' style. Paneer makhni biryani is a perfect biryani recipe for vegetarians and a paneer lover's delight! Find the full recipe of paneer makhni biryani here.
Rejoice paneer lovers as you can relish a sumptuous biryani at home. Image credits: iStock
8. Multani Paneer Tikka
Multani Paneer Tikka is great to add as an appetizer to your dinner party menu! Image credits: iStock
9. Roomali Paneer and Chutney Butter
Throw in a little creativity and rustle up something new. Jammed with chutney and nuts, paneer pinwheels are baked with an aromatic butter crust. With inventive twists, this recipe is worth the effort. Find the full recipe here.
Impress your family and friends with this exclusive paneer recipe. Image credits: iStock
10. Paneer Kadhai Masala and Ajwain Rotis
Relish a delectable paneer recipe smothered with spices. Image credits: iStock
11. Paneer Butter Masala
A delicious and rich butter based paneer dish, cooked in a creamy, milk gravy with the goodness of tomato and onion. Perfect for dinner parties, this paneer recipe is a very popular one with an aroma that will instantly palpitate your taste buds. Click here for the full recipe of paneer butter masala.
Homemade Paneer Recipe | How to make paneer at home | Best Paneer Recipe
Homemade Paneer Recipe | How to make paneer at home | Best Paneer Recipe - Everyone loves Paneer recipes and there are so many Curries, Sweets and Starters that we can make withPaneer. And for all those recipes, it is better to make healthy Paneer at home. It is a very easy process to make Paneer at home with my tips and you will get perfect Paneer.
Paneer is used differently for each recipe. Each Starter is made in a different way. Here is a recipe with step-by-step tips.
To make Paneer, we need thick Milk. The more percentage of fat in Milk, the tastier the Paneer we get.
Vinegar : I am using flavourless Vinegar. If you like you could use Lemon Juice. But if you use vinegar, the Paneer comes out pristine white
Vinegar : It is hard to say how much Vinegar is needed for a certain quantity of Milk. Vinegar may be increased or reduced depending on the thickness of the Milk.
How to get soft Paneer?:
After adding Lemon Juice and Milk splits, do not boil it further or Paneer will become hard .
Add Vinegar and stir the Milk slowly until it turns flaky.
If you use a thick bottomed vessel, then Milk with a higher fat percentage will not stick to the bottom. After adding thick Milk, it should be constantly stirred from the bottom or it will stick to the bottom and burn.
The Water that we get after straining Paneerr can be used as stock in Soups.
If you want very soft Paneer, put the Paneer in a cotton cloth, hang it on a tap for 2 to 3 hours until the water entirely drains out .
This is how you should wash Paneer:
Put the milk flicks in a white cotton clothes and wash it 2 to 3 times, then the sour taste goes.
If the Paneer is for Curries, then leave it for 30 minutes. If it is for a Kebab, leave it for more than an hour.
If thePaneer is stored in an airtight container in a fridge, it stays fresh for 4 to 5 days. Before use, keep it in hot water for 10 minutes. And then cut it for soft pieces
- 2 bunches spinach, roughly chopped
- 1 bunch fenugreek leaves, roughly chopped
- 1 tablespoon canola oil
- ½ pound paneer, cubed
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1 onion, thinly sliced
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 1 tomato, diced
- 2 teaspoons garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- ½ cup heavy whipping cream
- salt to taste
Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
Making your own cheese can be a simple way to save excess milk, and add weeks to its shelf life. Paneer makes a nice alternative to other cheeses such as halloumi and ricotta, especially when tossed through salads, or fry and use in curries such as palak paneer. The whey left over from the cheese-making process can be turned into a sweet umami dressing by adding some honey or sugar and reducing it to a thick syrup. Use it to finish salads or to glaze vegetables for roasting.
Whole milk, preferably raw or unhomogenised
1–2 tbsp lemon juice per 500ml milk
Measure your milk in millilitres, then pour into a saucepan and bring to a boil, stirring regularly.
Turn off the heat, wait for a few minutes, then add about one tablespoon of lemon juice for every 500ml milk. Stir gently until the milk begins to curdle, adding more lemon juice, if necessary.
Leave to rest for about three minutes, then pour through a muslin or clean tea towel set inside a colander placed over a bowl to catch the whey. Using the cloth, squeeze any remaining whey out of the milk solids and leave to drain for about half an hour.
Transfer the wrapped cheese to a shallow bowl or plate, place a heavy weight on top and leave for about two hours.
Unwrap the cheese, transfer to a heat-proof container, then pour boiling water over the top, to cover. Leave to cool, then store in the fridge for up to two weeks.
HOW TO MAKE PANEER
Making paneer at home is very easy. You want to start with whole milk because the texture of the cheese is creamier. Turn off the heat right when the milk boils. I usually boil the milk in a large pot with the lid on because it speeds up the boiling process. As a result, the milk tends not to burn on the bottom of the pot. The big issue with boiling milk with the lid on is that you need to pay attention to the stove. The milk can boil over quick and spill all over the stovetop.
Then, if you’re anything like me, you’ll forget about the spill and cook with the same hob soon afterwards. You’ll then start smelling something burning and then realize the area around the hob is dark brown from the burnt milk. Don’t make that same mistake.
After the milk boils, pour in some lemon juice or vinegar. Give everything a stir, and the milk should start curdling immediately. The liquid will turn into a yellow/light-green color, especially if you use vinegar, but that’s completely normal. I usually let the the curds sit in the pot like this for about 5 to 10 minutes. It gives the liquid a chance to cool, too. Many recipes will say to add a few ice cubes into the pot to help cool everything, which you can certainly do as well. I haven’t noticed a significant difference one way or the other.
Next, you want to strain the curds through a cheesecloth and rinse the curds with cold water. This really helps to cool the cheese and it helps wash away the lemon juice or vinegar.
Then, gather up the corners of the cloth and squeeze out the excess liquid from the cheese. Many recipes at this point will instruct you to tie a knot on the cheesecloth and hang the cheese on your faucet to let more water drain. I have done this several times, and didn’t notice much more water dripping from the cheese, so I skip this step. However, I do press the cheese to release more liquid.
This is how my block of paneer looks like before I press it between plates. Notice how I lay the cheesecloth flat over the block of cheese. This helps create a more smooth, even surface on the exterior. Afterwards, I will place the block of cheese on a plate, place another stack of plates on top, and stick everything into the refrigerator. Some people like to place the cheese over a colander so that the water drips out from the bottom, but I don’t have one that’ll fit the cheese.
Refrigeration really helps firm up the cheese. Otherwise, the curds will crumble quite easily when you cut into the paneer or cook with it.
After an hour or two of pressing, your cheese should look like this!
LOOKING FOR MORE PANEER RECIPES?
If you are looking for more ways to cook with paneer, check out my spiced pan-fried paneer recipe or the tasty recipes from some of my favorite food bloggers below!
Imagine this? You have a serious hankering for a delicious, creamy Indian curry dotted with golden cubes of paneer, but you can’t find paneer at your local shops. Look no further! I have a 15-minute super easy, homemade paneer recipe for you that you can make with two common ingredients – milk and lemon!
Making paneer is the easiest thing ever. It only takes 15 minutes of your time and a maximum of an hour to set for a delicious, additive-free ingredient that you can create fabulous Indian dishes with. You basically just boil the milk, add lemon juice, stir and leave it to curdle for a few minutes. You then strain the milk curds in a cheesecloth, rinse them and squeeze them. Allow it to set with some weight on top for a couple of hours. And finally, cut and enjoy by frying, baking or just adding to curries.