Best Homemade Paneer Recipes

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HOW TO MAKE PANEER



How to make paneer image

Making this Indian cheese, paneer at home is easy following this simple recipe. Homemade paneer is softer & more superior in taste than the store bought one. Watch the video below for best results.

Provided by Swasthi

Categories     How to

Time 1h15m

Number Of Ingredients 6

1 ½ liters full fat milk ((6 cups))
2 to 3 tablespoons vinegar ((substitute with lemon juice or ¼ cup yogurt))
1 colander ((strainer))
1 cheese cloth ((muslin cloth or fresh handkerchief))
1 large bowl ((to collect whey))
1 to 2 heavy objects

Steps:

  • Pour milk to a heavy bottom pot & bring it to a gentle boil on a medium heat. Keep stirring occasionally to ensure the milk doesn't get scorched at the bottom.
  • Meanwhile place a colander over a large bowl to collect the whey. Spread a cheese cloth over the colander.
  • When the milk comes to a boil, turn off the stove and pour 2 tablespoons of vinegar.
  • Stir it well for 1 to 2 mins until the entire milk curdles completely. (milk solids begin to separate from the whey). When done correctly whey will be not be milky any more but will be clear.
  • Troubleshooting: If you see the milk doesn't curdle fully, then add 1 tbsp vinegar and turn ON the stove. Boil the milk on a medium heat until the whole pot of milk curdles. Turn off as soon as you see it curdles. If you continue to cook at this stage, paneer can become hard.
  • Gently pour the entire paneer along with whey to the colander. Pour some cold water to stop the paneer from cooking further.
  • Rinse it under running water to remove the smell & taste of the vinegar.
  • Wring the cheese cloth making a round shape of the paneer. Squeeze any excess whey or water. Make a knot and hang the paneer for 30 mins so the excess whey drains.
  • Remove the knot and twist the edges of the cloth. Place the cheese cloth along with the paneer on a flat colander or a wooden board. Press down the cloth & place a heavy object on it for the paneer to set. (check the video below)
  • I usually put a pot or cast iron pan over the paneer and then place a 2 to 3 kg rice pack.
  • After 3 to 4 hours, remove the cloth and cut the paneer to cubes.
  • Refrigerate the homemade paneer and use up with 2 to 3 weeks. Or freeze up to 3 months.
  • Avoid overcooking the paneer after adding it to the curry. It does not need much cooking. I generally add it to the gravy and turn off the stove. Keep the pan covered so the paneer absorbs the flavors.

Nutrition Facts : Calories 229 kcal, Carbohydrate 18 g, Protein 11 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 161 mg, Sugar 19 g, ServingSize 1 serving

AUTHENTIC SAAG PANEER



Authentic Saag Paneer image

Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 299 calories, Carbohydrate 18 g, Cholesterol 29 mg, Fat 19.9 g, Fiber 5.2 g, Protein 17.1 g, SaturatedFat 6 g, Sodium 479.9 mg, Sugar 2.9 g

BEST HOMEMADE PANEER



Best Homemade Paneer image

It's easy to make your very own paneer to use in your favorite Indian recipes. For homemade paneer, all you need is milk, lemon juice, salt, and a thermometer!

Provided by ChefJackie

Categories     World Cuisine Recipes     Asian     Indian

Time 2h30m

Yield 16

Number Of Ingredients 3

4 quarts whole milk
½ teaspoon sea salt
½ cup lemon juice

Steps:

  • Line a colander with a damp piece of muslin or cheesecloth and set in the sink or over a bowl.
  • Pour milk into a large saucepan. Heat over medium-low heat to 200 degrees F (93 degrees C). Stir well and add salt. Pour in lemon juice gradually, 1 tablespoon at a time. Stir until curds separate.
  • Ladle curds into the muslin-lined colander. Fold muslin over curds and place a weight on top (such as a bowl filled with water). Press lightly and let drain for 2 to 3 hours.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 11.7 g, Cholesterol 24.4 mg, Fat 7.9 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 152.7 mg, Sugar 11.2 g

MATAR PANEER



Matar Paneer image

The BEST, homemade Punjabi matar paneer recipe. It's incredibly flavorful with soft, succulent paneer cubes and perfectly cooked, soft green peas.

Provided by Kanan

Categories     Main Course

Time 35m

Number Of Ingredients 18

1 tablespoon Oil
1 teaspoon Cumin seeds
1 medium or 1 cup Red onion (roughly chopped)
½ inch Ginger (chopped)
2 cloves Garlic (chopped)
1 Green chili (chopped)
2 medium or 1 ½ cups Tomato (roughly chopped)
6 oz or 170 grams Paneer (cut into cubes)
1 cup Green Peas (Cooked in microwave or boiled)
1 tablespoon Oil
¼ teaspoon Turmeric powder
1 teaspoon Red chili powder
1 teaspoon Coriander powder
Salt (to taste)
½ teaspoon Garam masala
1 teaspoon Kasoori methi (Dried fenugreek leaves) (Crush before adding)
1 cup Water
2 tablespoons Heavy whipping cream or fresh cream or malai

Steps:

  • Heat 1 tablespoon of oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
  • Then onion, ginger, garlic and green chili. Sprinkle a little salt to speed up the cooking process.
  • Cook until onions become soft and light pink in color.
  • Then add tomatoes and cook until they are softened. Let the mixture cool down slightly.
  • Transfer it to the blender jar and make a smooth puree.
  • Heat the remaining 1 tablespoon of oil in the same pan. Once hot add prepared puree and let it simmer. If it is spluttering too much then you can partially cover the pan with a lid and continue cooking.
  • Do stir every few minutes to make sure that it is not sticking to the bottom and sides of the pan. Cook until it becomes thick and most of the water is evaporated.
  • Now add turmeric powder, red chili powder, coriander powder and remaining salt. Mix well and saute for a minute.
  • Add water and let it simmer for 5 minutes.
  • While the gravy is simmering, take green peas in a bowl with a couple of tablespoons of water and a sprinkle of salt. Microwave it for about 4 minutes.
  • Now add the paneer and cooked peas. Mix and simmer for 2 minutes.
  • Add garam masala and crushed kasoori methi. Mix well.
  • Add heavy cream and mix. Let it come to a simmer and turn off the stove.

Nutrition Facts : Calories 371 kcal, Carbohydrate 19 g, Protein 13 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 51 mg, Sodium 868 mg, Fiber 6 g, Sugar 8 g, TransFat 1 g, ServingSize 1 serving

PANEER



Paneer image

Making homemade paneer is suprisingly easy. This fresh cheese will have a softer texture than many shop-bought varieties, and is great in curries and salads

Provided by Roopa Gulati

Time 50m

Yield Makes 250g

Number Of Ingredients 3

2 litres whole milk (see recipe tips below)
1 lemon, juiced
1 tsp fine salt

Steps:

  • Pour the milk into a saucepan and bring to a simmer over a low heat, stirring occasionally. This should take about 30 mins.
  • Once it begins to bubble and rise up the sides of the pan, add 2 tbsp lemon juice and the salt - the milk will quickly separate. Add another 1 tbsp lemon juice, or enough to turn the milk into curds and liquid whey. Simmer for 1 min before turning off the heat. The amount of lemon juice needed will depend on the milk's freshness.
  • Line a sieve with a double layer of muslin and set over a bowl. Pour the cheese mixture into the sieve and leave for about 10 mins to allow the whey to drain through the cloth. Draw the muslin around the paneer and gently squeeze out any excess liquid.
  • Transfer the cloth-wrapped cheese to a tray and pat it out into a 2cm-thick rectangle. Cover it with a tray and a couple of heavy tins and transfer to the fridge for at least 2-3 hrs. Unwrap the paneer - if you're not using it straight away, submerge it in cold water and keep it in the fridge. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 0.1 milligram of sodium

PANEER: HOMEMADE INDIAN CHEESE



Paneer: Homemade Indian Cheese image

Provided by Aarti Sequeira

Time 45m

Yield Makes 12 ounces of cheese

Number Of Ingredients 3

Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*

Steps:

  • Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  • In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
  • Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
  • Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
  • Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  • Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
  • Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

SAAG PANEER



Saag Paneer image

Eat homemade Indian food tonight with Aarti Sequeira's Saag Paneer: Spinach with Indian Cheese recipe from Aarti Party on Food Network.

Provided by Aarti Sequeira

Time 1h20m

Yield 4 servings

Number Of Ingredients 21

1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
3 tablespoons plus 1 1/2 tablespoons vegetable oil
12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
1/2 teaspoon store-bought or homemade garam masala, recipe follows
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt, stirred until smooth
Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

  • In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
  • Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
  • Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
  • Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
  • Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
  • Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  • Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
  • Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  • In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
  • Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
  • Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
  • Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  • Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

HOMEMADE PANEER RECIPE



Homemade Paneer recipe image

Paneer belongs to Indian sub-continent which is made by curdling milk using acidic agents.

Provided by blessmyfoodbypayal

Categories     Basics

Number Of Ingredients 3

2 Litres Milk (full fat)
3 tbsp Vinegar ((or juice of 2 lemons))
6 tbsp warm water ((drinking))

Steps:

  • Pour milk in a heavy bottomed pan and put on moderate heat. We are using Buffalo's milk.
  • Keep stirring the milk at intervals to prevent it from sticking to the bottom of the pan and also disallowing the creation of creamy surface (malai) over the top of milk.
  • Milk will begin to boil after some time.
  • Bring the heat to lowest.
  • Mix warm water and vinegar in another small bowl.
  • Add one big spoon of vinegar water to the milk and stir milk in one direction for couple of seconds.
  • Likewise add 2nd spoon of vinegar, stir, then 3rd spoon, stir and so on. Keep on adding vinegar mixed water and keep stirring until milk begins to coagulate.
  • Once milk solids are seen separating, its a sign that milk is coagulated. Stop adding more vinegar mixed water, even if you are left with some vinegar water.
  • You will find the white milk solids separated from greenish coloured water called whey water. Let it sit for a minute.
  • In the meantime take a big bowl and put a sieve over it.
  • Spread a cheese Cloth over the sieve.
  • Pour the curdled milk over the cheese Cloth so that entire water passes to the bowl and cheese/paneer gets collected in the cheesecloth.
  • Then pour some clean water all over the paneer so that taste and smell of vinegar goes off.
  • Gather the edges of cheesecloth and bring them in the centre.
  • Transfer the sieve to another empty bowl and put some heavy weight over the cheesecloth.
  • The scenario will be like this : a bowl at the bottom, sieve over the bowl, cheesecloth carrying paneer inside the sieve and a heavy object over the top, pressing the paneer.
  • Let it be like this for about an hour so that entire water is dropped out of paneer.
  • Paneer is ready.

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From simmertoslimmer.com


20 BEST PANEER RECIPES YOU MUST TRY - PIPING POT CURRY
2021-07-14 Chilli Paneer (Dry & Gravy) This Chilli Paneer recipe combines soft and spongy paneer cubes pan-fried to crispy perfection, then stir-fried with onions, peppers, whole red chiles and a lip-smacking sauce with umami-packed flavor. It's a delicious Indo-Chinese dish ready in 25 minutes best served with rice or noodles.
From pipingpotcurry.com


EASY PANEER RECIPES - OLIVEMAGAZINE
2021-09-18 Best paneer recipes. Subscribe to olive magazine and get your first 5 issues for only £5. This mild cheese is mostly used in Indian cooking as it holds spices really well. Learn how to make your own paneer then add to our recipes, from shahi and masala to indulgent kale and paneer stuffed naan. Published: September 18, 2021 at 1:43 pm.
From olivemagazine.com


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