Fresh Indian Cheese In A Butter Tomato Sauce Paneer Makhani Recipes

FRESH INDIAN CHEESE IN A BUTTER-TOMATO SAUCE (PANEER MAKHANI)

Steps:

• Combine the tomato passata, cream, ginger, garam masala, lemon juice, sugar, green chilli, 1 teaspoon of the salt, chilli powder, ground roasted cumin and dried fenugreek leaves (if using) in a bowl. Stir thoroughly and set aside. Put the cubed cheese into another bowl. Add ¼ teaspoon of salt and some black pepper. Toss well to mix. Put the butter, oil and cumin seeds in a medium, non-stick pan and set over a medium heat. Put all the cheese cubes in the pan in a single layer and brown them very lightly on at least two sides. Pour the tomato sauce over the top and stir to mix. Bring to a simmer, then heat very gently for 4-5 minutes, stirring with a light hand as you do so. Sprinkle the fresh coriander over the top before serving.

PANEER MAKHANI RECIPE

Steps:

• If using store bought paneer, then soak it in hot water for 15 to 20 mins.
• Drain the water and use. This will keep the paneer soft.
• Blend together tomatoes and cashews to a smooth puree.
• If you do not have a powerful blender then just soak cashews for 10 to 15 mins in hot water.
• The tomato puree has to be smooth.
• If you find your puree coarse, then pass it through a strainer.
• Heat a pan with butter. saute cloves, cinnamon, cardamoms and green chili.
• Then saute ginger garlic paste for 2 mins until the raw smell has gone.
• Transfer the tomato puree to the pan.
• The tomato puree will begin to splash so be cautious.
• Cover partially and cook until the puree thickens.
• Add chili powder, turmeric and salt.
• Saute until the mixture leaves the sides of the pan.
• Next add garam masala and saute for 1 to 2 mins.
• Pour 1 cup water and sugar. Adjust the amount of water as needed to make a gravy.
• Cook until the paneer makhani gravy thickens & you see traces of butter or grease on top.
• Add the paneer & kasuri methi to the makhani gravy.
• Stir gently and cook covered for 2 mins on a low heat.
• Pour the cream and allow to bubble.
• Transfer to a serving bowl and garnish with cream and coriander leaves.
• Serve paneer makhani with roti, naan or jeera rice.

PANEER: HOMEMADE INDIAN CHEESE

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.