paneer

Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home.

Easy Butter Paneer With Spinach Recipe

unsalted butter

medium onion, sliced (about 1 cup)

(3-inch) knob ginger, chopped (about 3 tablespoons)

jalapeno pepper, sliced

Kosher salt

cinnamon

honey

heavy cream,

crushed fenugreek leaves, toasted (optional)

spinach

paneer,

cilantro leaves

In a medium saucepan, melt butter over medium heat, then stir in onions, ginger, and jalapeno. Sprinkle with 1/2 teaspoon kosher salt and cook, stirring occasionally, until onions soften and just begin to take on color, 5 to 7 minutes.

Add canned tomatoes, cinnamon, and honey. Press on tomatoes with a wooden spoon to break them apart and cook uncovered, stirring occasionally, until sauce is thickened with only a little liquid poking through the tomatoes and onions, 10 to 15 minutes.

Transfer sauce to blender (or use an immersion blender) and carefully puree on high speed until very smooth, about 1 minute. Wipe saucepan clean and pour sauce through a fine mesh strainer back into pot. Add salt and cream to taste, and fenugreek if using.

Stir spinach into sauce, then fold in paneer, taking care not to break up the cubes of cheese. Let spinach and paneer warm through for 5 minutes. Stir in half of cilantro, sprinkle with remaining cilantro, and serve.

The original goal was to make saag paneer (sometimes called palak paneer), an incredible Indian dish of spinach and freshly made cheese. It's time-consuming and not exactly a Dinner Tonight, but it would have been undeniably tasty. I was politely...

Dinner Tonight: Palak Aalu, Palak Paneer's Cousin Recipe

potatoes,

Canola oil

black mustard seeds

cumin seeds

turmeric

coriander

cumin

jalapenos, stemmed, seeded, and chopped

salt

water

nutmeg

Rinse the spinach in a colander and then toss it into a large pot set over medium heat. Cover and cook, stirring occasionally, for about 10 minutes. The spinach should wilt and reduce in size. Roughly chop the spinach.

Pour the oil into a large skillet set over medium heat. Add the cumin and mustard seeds, and cook, stirring often, until fragrant. This should take a couple minutes. Then add the turmeric, coriander, cumin, and jalapenos. Cook for another minute.

Add the cubed potatoes and sauté for about 5 minutes, stirring occasionally. Pour in the water and a pinch of salt, cover the pan and cook for 10 minutes.

Toss in the chopped spinach, stir well, cover, and cook for 5 more minutes. Grate the nutmeg on top and serve with rice. 

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too

Saag paneer

tbsp ghee

tsp Kashmiri chilli powder

paneer,cut into 3cm cubes

spinach,mature fresh or frozen

onion,finely

garlic

ginger

green chilli,roughly chopped, (include seeds

tsp garam masala

Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.

Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.

Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.

[Photograph: Max Falkowitz] This is one of the simplest and fastest Indian dishes I know. Start to finish, you'll have dinner on the table in a little over half an hour. Cubes of cheese and strips of peppers are briefly...

Kadhai Paneer (Stir Fried Cheese and Peppers) Recipe

asafoetida

coriander seed,

fenugreek seed,

half-sharp Hungarian paprika

onions,

green bell peppers,

red bell peppers,

dried (2 tablespoons fresh) fenugreek leaves, crumbled

limes,

In 3-quart saucepan, melt 3 tablespoons of ghee on medium heat. Add asafoetida, coriander, fenugreek seed, and paprika. Stir and cook for thirty seconds. 

Increase heat to medium high and add onions with pinch of salt. Stir to coat and let cook until golden brown, about 7 minutes. Stir often to keep spice mix from burning. Add tomatoes, scrape browned bits off bottom of pan, and cover. Keep at a simmer for 20 minutes.

Heat large wok or cast iron skillet until lightly smoking. Add 1 tablespoon ghee, then fry paneer until browned on several sides. To reduce sticking, let paneer fry for at least 30 seconds before trying to stir. Set aside on paper towel-lined plate.

Let pan come back to high temperature. If it's looking dry, add last tablespoon of ghee, then peppers. Stir frequently and cook just until they blister and begin to tenderize. Return paneer to pan and pour gravy on top. Add fengureek leaves, stir to combine and cook for one minute. Squeeze on lime juice and add any additional salt to taste. Serve immediately.

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

How to make paneer

½ liters full fat milk ((6 cups))

vinegar ((substitute

colander ((strainer))

cheese cloth ((muslin cloth or fresh handkerchief))

large bowl ((to collect whey))

heavy objects

Pour milk to a heavy bottom pot &amp; bring it to a gentle boil on a medium heat. Keep stirring occasionally to ensure the milk doesn&#039;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.

Preparation

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&#039;t curdle fully, then turn ON the stove &amp; 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 &amp; 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 &amp; 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.

How to set paneer

https://www.youtube.com/watch?v=RkyEfJP5wQk

Paneer is an Indian cheese made by curdling milk with an acidic ingredient.  This video shows you how to make soft, yet firm paneer that won't break in your curry.
If you are making paneer for the first time, do check out my detailed post here on my blog: 
https://www.indianhealthyrecipes.com/how-to-make-paneer-cubes-at-home/

How to make Paneer (Soft & Firm Paneer that won't break in your curry)

Delicious, rich &amp; creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice.

Restaurant-Style Shahi Paneer

cashews ((30 grams))

almonds (skins removed (30 grams))

mango

tbsp butter, ghee

coriander seeds

fennel seeds

cloves

cinnamon stick

green cardamoms (cracked)

black cardamom

bay leaf

red chillies (slit lengthways (use 1 if you prefer mild head))

tsp turmeric

onions

garlic (crushed)

ginger (grated)

saffron (8-10 threads)

tomatoes

butter

ginger (julienned)

ml cream

tsp kasoori methi (crushed)

green cardamom pods (seeds finely ground)

tbsp chopped coriander leaves

Saffron strands, dried rose petals, chopped coriander leaves and cream (to garnish)

Heat 1 tbsp butter, ghee or oil in a large pan. Add the whole spices (cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green cardamom, black cardamom and bay leaf). Allow to sizzle for 20-30 seconds and then add the chillies, onions, ginger, garlic, nuts, apricot or mango pieces, tomatoes, saffron, turmeric, salt and 250ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf, black cardamom and cinnamon stick and discard.

Blend the mixture until completely smooth and creamy. I use a NutriBullet and give it a good 60-90 seconds.

Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.

In the same pan, heat up the butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes.

Switch the heat off and stir in the cream, kasoori methi and ground cardamom.

Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.

https://www.youtube.com/watch?v=V9r9Q2r0LtM

Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti.

If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner.

Make it as a stand-alone hero dish, or as a spectacular addition to any North Indian-style thali.

There’s a world of different recipes for Shahi Paneer and everyone has their own favourite way of making it. My version is made with aromatic spices like cardamom, saffron and cloves, nuts, dried mango and butter-soft paneer.

✏️ FULL RECIPE & TIPS: https://www.sanjanafeasts.co.uk/blog/2020/01/restaurant-style-shahi-paneer/

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#curry #vegetarian

SHAHI PANEER - RESTAURANT-STYLE VEGETARIAN CURRY | Sanjana.Feasts

Queso fresco is a delicious, milky, fresh cheese that is a breeze to make. It doesn't melt, so it's a great cheese for grilling in cubes or slices, and is awesome crumbled over soups or salads.

Easy Queso Fresco or Paneer Recipe

juice white vinegar

Kosher or table salt

Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Heat milk in a large pot over medium-low heat, stirring frequently, until it registers 165 to 180°F on an instant-read thermometer. Add the lemon juice or vinegar 1 tablespoon at a time, stirring gently after each addition. Stop adding the acid when the curds separate from the whey: you will see white clumps of curd suspended in a pale translucent whey. Let sit uncovered for at least 5 minutes and up to 20 while the separation finishes.

Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached, about 20 minutes if using for pressed cheese (see step 3), or an hour for fresh curds. Gently stir in salt to taste.

For pressed cheese, gather curds into a ball in the middle of the cloth and press them into a hockey-puck shape. Tie the cloth closed around the cheese. Place the bound cheese back in the colander and place a heavy can or pan on top. Let sit until cheese has reached desired texture, about an hour and a half.

This saag paneer recipe is so tasty and very easy to make. It's widely eaten across India but this version hails from Punjab. 

large-leaf spinach (250 grams/9 ounces)

vegetable oil,

225 grams/8 ounces paneer cheese, cut into bite-sized cubes

tbsp butter, for frying, plus extra for mashing (optional)

onion, roughly chopped

green chillies, chopped

2–3 garlic cloves, roughly chopped

fresh root ginger, peeled and roughly chopped

tbsp polenta

A simple DIY for how to make paneer at home- using just 2 ingredients for this slightly chewy, non-melting, delicious Indian paneer cheese recipe. 

Paneer DIY

litres full-fat milk

lemons vinegar

Heat the full-fat milk in a large pan over medium heat. Bring the mixture to a boil and then remove it from the heat. 

You can now, skim the top of the milk if a thin 'film-like' layer has appeared. If not then add the lemon juice (or vinegar if you prefer). 

As you pour in the acid of your choice, very gently stir the mixture. It's best to stir in one direction only, to encourage curd growth. You can then continue to slightly agitate the mixture gently in one direction. However, I leave my mixture to rest for a few minutes while the curdling milk separates the curds from the whey.

Pour this mixture through a muslin cloth/ cheesecloth or a nut milk bag into a large bowl.

You can then either hang the bag above the bowl, allowing the liquid to drain into it naturally. Otherwise, you can squeeze the curd gently, to release as much of the liquid as you can.  I've always done the second method - but I've heard that if you leave it to hang and drain naturally you can get a softer cheese. As I prefer mine harder ( for frying), I've never tried the method.

Next, it's time to press your paneer cheese. To do this form it in whatever shape you'd prefer ( be it rounded, like mine - or more square) and fold the cloth tightly around it then place a heavy object onto the paneer to press it. Pressing the paneer will push out any excess moisture and make the curds firmer - so you're able to chop it and hold its shape. *

Depending on how firm you want your paneer to be, then you can press it for more or less time. I tend to do a minimum of 30 minutes for a softer block that is still choppable. **

The block of paneer is now ready to be refrigerated. Chop it into cubes and place in a large airtight container in the refrigerator for up to 3 days. I tend to use mine on the same day that I make it since it's such an easy process.

If you want to store it for longer then you may be able to within a brine mixture (using some of the leftover whey and some salt). I haven&#039;t tried this, so I can&#039;t say for sure if it works - but it seems to work for feta so, fingers crossed. You can also freeze it for 2 months, in an airtight container.

https://content.jwplatform.com/videos/yD0WoOtH.mp4

A simple DIY for how to make paneer at home. The recipe is for a slightly chewy, non-melting, delicious Indian paneer chees.

DIY How To Make Paneer At Home

Veggies needn't feel left out at barbecues with these Indian-spiced kebabs

Tikka skewers

tbsp tikka paste

tub yogurt

tsp cumin seeds

fresh root ginger

bag small new potatoes

paneer cheese,

red onions

red peppers

mango chutney

mint leaves, leaves picked

bag salad leaves

chapatis

Soak 12 wooden skewers in water for 30 mins (this helps to stop them burning). In a large bowl, mix together the tikka paste with half of the yogurt, the cumin, ginger and seasoning. Boil the potatoes in a pan of boiling salted water for 7 mins, then drain well and tip into the tikka mixture with the paneer. Gently mix into the marinade, then chill for at least 2 hrs to take on flavour.

To assemble the kebabs, alternately thread the marinated potatoes and paneer onto the skewers with the onions and peppers, then cover on a tray until you are ready to barbecue.

Heat the barbecue or a grill. Mix the mango chutney into the remaining yogurt, and the mint leaves into the salad leaves. Barbecue or grill the kebabs for 10-15 mins, turning, until the veg are charred and softened. With a few minutes to go, add the chapattis to the barbecue in batches to warm through. Serve the kebabs with the minty salad, cooling mango yogurt and chapattis, and let everyone assemble their own wraps.

The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens &amp; spinach sauce. Every bite will melt in your mouth. A true Indian comfort food meal.

The Ultimate Saag Paneer

mustard greens (washed, roots trimmed)

spinach leaves (washed)

garlic (peeled)

baking soda

tbsp fine cornmeal

g butter

tsp salt

ml single cream

450 g shop-bought

tsp oil

black cardamom (whole)

onion (finely sliced)

green chillies (chopped)

garlic (finely sliced)

Red onions (finely sliced)

chillies

Paratha (makki ki roti

In a large pressure cooker, add the mustard greens, spinach, onions, garlic, ginger and baking soda. Fix the lid onto the pot and cook for 10 minutes (4 whistles).

While this cooks, pan-fry the paneer on all sides until golden. Once golden, put the paneer in to a large bowl and add enough boiling water to cover. Soak for 10 minutes and then drain. This will make the paneer chunks extra soft and remove any excess oil.

Carefully release the steam from the pressure cooker and remove the lid. Allow to cool slightly. Add the cornmeal and butter, then blend to a smooth purée. The butter will help it emulsify for a smooth finish.

Melt the butter in the same pot and add the black cardamom, sliced onions, chopped chillies and sliced garlic. Sauté over a low heat for 10 minutes until the onions are lightly golden brown and then add the blended saag. Cook for 5 minutes until slightly thickened. Stir in the salt and garam masala. Cook for a further 5 minutes.

Finally, add the paneer chunks and cream. Heat through. Serve immediately, garnished with red onions, extra butter and optional chillies.

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