paneer recipe

<p>Cozy Veggie Korma! A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. So comforting!</p>

Cozy Veggie Korma

butter

onion,

garlic cloves, thinly sliced

ginger,

cardamom pods

coriander

turmeric and cumin

red pepper flakes

cinnamon

gold potatoes,

water

green beans,

red bell pepper,

paneer (optional)

heavy cream

plain full-fat yogurt

salt

garam masala

water (if needed)

rice

Cook aromatics

Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened.

Cook aromatics: Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened.

Veggie Korma Step 1

Add spices

Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant.

Add spices: Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant.

Veggie Korma Step 2

Simmer the veggies

Add potatoes and water; cover and simmer for 8-10 minutes. Add green beans and bell peppers; simmer uncovered for 3-5 minutes, until all vegetables are tender. Add paneer (optional).

Simmer the veggies: Add potatoes and water; cover and simmer for 8-10 minutes. Add green beans and bell peppers; simmer uncovered for 3-5 minutes, until all vegetables are tender. Add paneer (optional).

Veggie Korma Step 3

Make it creamy

Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.

Make it creamy: Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up.

Veggie Korma Step 4

Prepare to feast

Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly.

Prepare to feast: Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly.

Veggie Korma Step 5

Is it right to cook Indian food if you are not Indian then? Should I refrain from cooking any food that is not Spanish because that is where I am from, so I do not hurt anyone? Please, lets be a little more open minded. Cooking is a great way to embrace other cultures and traditions, but that is just my opinion.

I have the same question! I actually made this tonight and loved it, but not sure I added enough. I only had ground cardamom and I used cream cheese instead of yogurt! My husband and I loved it :)

Absolutely delicious! Subbed cashew cream for heavy cream and it turned out great.

Sweeten up our life with these creative sweet cozy-veggie- korma recipes. I like it

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

Cozy Veggie Korma! A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. So comforting!

How to make Paneer Cheese - a fresh Indian Cheese that can be made at home to use in Indian curry, masala, wraps and stews! Easy, step by step recipe.

How to Make Paneer

white vinegar

sea salt

Heat milk in a large nonstick pot (or dutch oven) over medium heat, until it just begins to simmer, about 20 minutes, stirring occasionally. If you feel a layer forming at the bottom don&#8217;t disrupt it, or try to mix it in. Turn the heat down, and stir without scraping it up.

Mix 6 tablespoons vinegar with 2 cups water and set aside.

Once the milk comes to a simmer, where you see active bubbles, and just about to boil, turn heat off and let stand 10 minutes.

Add the vinegar water, a little at a time, stirring very very slowly and gently, until curds start separating. You want nice big curds, so excess stirring, or vigorous stirring will break them apart and make them smaller.

Let this cool to room temperature before straining, giving only an occasional stir. As it cools the whey will change from cloudy to clear with a slightly greenish hue. This is perfect.  (If for some reason, the curds and whey are not separating, stir in more vinegar, a teaspoon at a time till you see a separation.)

Place a large double layer of cheesecloth (roughly 2 feet by 2 feet) over a large colander. You could place the colander over a large bowl to save the whey for other uses, if you like. Or just drain into the sink.

Once the curds and whey have cooled, and whey is clear-ish, pour carefully, slowly into the colander. Let it sit and drain until most of the whey has drained. Rinse gently with a little luke warm tap water to remove the vinegar. Do not squeeze any water out, this will result in hard paneer. Just let it drain naturally. Gather up the four corners of the cheesecloth and tie them together, either hanging from a wood spoon positioned over a deep bowl &#8211; or hang on the kitchen faucet to drain in the sink. See photos above.  Drain for one hour.

Gently unwrap paneer and place it on a thin tea towel or kitchen towel. With the heal of your palm massage it away from you, gently pressing down into the towel, breaking up the curds while allowing the towel to absorb more water. Sprinkle with salt and massage it in. Gather up the paneer into a ball, in the center of the towel. Fold the towel over the paneer into a neat and tidy square, roughly 8 x 8 inches, or an inch thick.

Place a plate (with a smooth bottom)  over the paneer and press it down firmly and evenly until paneer fills out the square. Add a little weight to the top of the plate and place this in the fridge, on top of another towel to catch any remaining liquid. After 15 minutes, paneer is ready. Or continue to refrigerate, but remove the plate.

Carefully unwrap and cut with a sharp knife.

To pan-sear paneer, heat oil in a non-stick or cast iron skillet over medium heat, seasoning the oil with salt and pepper. Place the paneer carefully in the oil and let it form a golden crust. If it is sticking ( in cast iron), it means it is not quite ready to flip over. As the golden crust forms, it will release itself from the pan. Key is moderate heat.

This was easy and turned out perfect! Thanks for the clear directions. Will make this again.

We had no idea Paneer would be so simple to make. Thanks for sharing how to do this. We made your Palak paneer and it was exquisite!

Came out perfect. Used it in your Spinach Curry recipe. Very good.

I can’t wait to try the recipe with whole milk next time. I used 2% and it was delicious. What do you do with the whey?

https://content.jwplatform.com/videos/0JCbhVVE.mp4

How to make Paneer Cheese – a fresh, Indian Cheese that can be made at home to use in Indian curry, masala, wraps and stews! An easy, step-by-step guide! Can be made in 2 hours with ½ hour hands-on time. Video!

How to Make Paneer Video

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

Make fresh paneer at home with only a few simple ingredients. This easy homemade paneer recipe creates the softest, most tender paneer cheese from scratch.

How to make Paneer

litre full fat whole milk

lemon juice (or vinegar

cheese cloth

some bowls and a heavy weight object or plates

First, rinse a large, heavy duty pot with water. Add milk to the pot.

Then begin to heat the milk on a medium-low heat.

Stir occasionally so that the skin does not form on the surface and also so that the milk does not get burnt from the bottom.

Meanwhile, take a pan or a bowl. Place a strainer on the pan. Line the strainer with clean muslin or cheesecloth or cotton napkin. You can even line the pan directly with the muslin.

Boiling milk

When the milk starts boiling, add the lemon juice or vinegar. Begin to stir.&nbsp;

The milk has to curdle completely. Stir the milk when it is curdling so that the curdled milk does not stick to the base of the pan.

Sometimes you will see the milk has curdled partly but no watery whey can be seen. In this case also add 1 to 2 teaspoons more of the food acid and stir again. You should see the greenish colored whey in the milk.

After the milk has curdled completely and you see the greenish whey, switch off the heat and then immediately pour the entire mixture in the strainer lined with the muslin, cheesecloth or cotton napkin.

Carefully gather the edges of the muslin as the coagulated milk mixture will be very hot. While doing this more of the whey will be strained.

Run some clean fresh water on the gathered muslin all over.

Adding food acid

With the ends tightly gathered, run clean, fresh water all over the cloth to rinse.

Keep a heavy weight on top of the muslin or cheesecloth for 30 to 40 minutes. Use a heavy object having 500 to 600 grams weight. You can even hang the muslin bundle for an hour on your kitchen basin faucet if not using a heavyweight object.

Some more whey will be strained when you place the heavyweight object. So remove the whey from the plate.&nbsp;

After 30 to 40 minutes&nbsp;the paneer will set.&nbsp;

Once warm or cooled cut homemade paneer into cubes or any shape.

You can also refrigerate the paneer. Keep it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge.

Homemade paneer stays fresh for 2 to 3 days in the fridge in an air-tight container. You can slice the paneer cheese later and use it any recipe.

Making paneer

https://embed.mediavine.com/videos/avcp0em3mxjdks57bvib

Homemade paneer is very easy to make and you get soft paneer cubes that can be added in any Indian curry or gravy or rice or a sweet based dish. This post details the method of making paneer quickly with plenty of tips to get soft paneer.

Don&#8217;t wait for the weekends to enjoy a curry. This quick recipe combines crispy paneer with chickpeas for a tasty vegetarian dinner.

Quick paneer and chickpea curry

tbsp vegetable oil, plus 1 tsp

paneer,

garlic cloves, crushed

3cm fresh ginger, grated

tbsp Patak’s mild curry paste

tinned chopped tomatoes

frozen spinach

lemon juice

To serve

Basmati rice and natural yogurt

Heat the 1 tbsp oil in a large lidded frying pan over a high heat. Add the paneer and fry for about 5 minutes until golden on all sides. Remove the paneer from the pan using a slotted spoon and put on a plate lined with kitchen paper.

Add the extra teaspoon of oil to the same pan, then fry the onion, garlic and ginger until the onion has softened. Add the curry paste and cook for a few more minutes. Add the chopped tomatoes, chickpeas and spinach, then cook over a low-medium heat for 10 minutes with the lid on, stirring occasionally, until the spinach has thawed and the curry is warmed through.

Turn the heat down, then stir in the paneer, lemon juice and a generous pinch of salt and pepper. Serve with steamed basmati rice and a dollop of yogurt on top.

The beans add a lovely depth to this creamy paneer curry. Chetna says: &#8220;You could use dried red kidney beans, soaking them overnight, then boiling them before making the curry, but tinned beans and tomatoes make everything much quicker. This dish is great served with rotis, naan, rice or pilau rice.&#8221;

Rajma paneer curry with fenugreek

sunflower oil

cumin seeds

onions, finely chopped

tin chopped tomatoes

tsp chilli powder

tsp turmeric

1⁄2 tsp garam masala

tsp coriander

tbsp dried fenugreek leaves (kasuri methi – see Know-how)

tsp sugar

tin red kidney beans, rinsed and drained

paneer, diced

Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the onions and cook on a medium heat for 15 minutes or until golden brown. Add the ginger, cook for a minute, then stir in the tomatoes. Cover and cook for 15 minutes or until the mixture is soft.

Remove the lid. Add the spices, sugar and salt, then cook for a minute. Stir in the beans and the boiling water, then cover again and cook on a low-medium heat for 30 minutes until the beans are nice and soft. Finally, add the paneer, mix well and serve. This recipe is from Chetna’s Healthy Indian: Vegetarian by Chetna Makan (Mitchell Beazley £20). https://www.waterstones.com/book/chetnas-healthy-indian-vegetarian/chetna-makan/9781784726621 You can order the hardback here.

This healthy palak paneer is low-calorie and low in fat! So creamy, spicy, and full of flavor. Perfect with warm naan and basmati rice.

Homemade Healthy Palak Paneer

chili pepper,

bay leaves

fresh ginger (I had a ginger paste)

garlic

can fire roasted tomatoes

spinach

cilantro (optional, to taste)

Greek yogurt

paneer

Heat the oil in a large skillet over medium high heat. Saute the onion and chili pepper until soft. Push the onion and chiil pepper to the side of the pan and add the cumin seeds. Stir the cumin seeds around in the middle for about a minute so they can crackle and pop and little bit on their own.

Add the garam masala, ground coriander, bay leaves, fresh ginger, and minced garlic. Saute everything together for 2-3 minutes to bring out the flavors. Add the fire roasted tomatoes and saute until everything is well mixed and the flavors are blending together, about 5-10 minutes.

Thaw the spinach in a large bowl in the microwave. Press all the excess liquid out. Add the spinach and fresh cilantro to the skillet. Saute for 3-5 minutes.

Remove the bay leaves. Transfer the mixture to a blender or food processor. Pulse a few times until you get the desired consistency (smooth, but not pureed). Return the mixture to the skillet, and stir in the yogurt and water. Add the salt and paneer; cover and simmer for 10 minutes to help the flavors continue to develop.

I used Greek yogurt and it separated. I love palak paneer, found this recipe just  'ok'

you can make your own paneer, its very easy just bring milk to a boil turn off add lemon juice or vinegar, let satnd till seperates, drain in a cheese cloth and sit in fridge for a few hours and you have paneer :')

Recipe video above. Homemade paneer is far superior to store bought. It&#039;s softer and creamier, and has much better flavour. It&#039;s easy to make, without special equipment. All it takes is a little patience to let the cheese set in the fridge for 4 hours. Use paneer to make the great Indian classic, Palak Paneer (Spinach Curry with Paneer)

Homemade Paneer (Fresh Indian Cottage Cheese)

tbsp lemon juice ((sub white vinegar))

Heat the milk in a large saucepan over medium high heat until the top becomes foamy, just as looks like it&#039;s about to boil.

Turn stove off. Add lemon juice and stir for 1 minute. The milk should begin to curdle. If it doesn’t, turn the stove back on and bring back to a gentle boil until the solids separate.

Curdle milk:

Line strainer or colander: Place over a deep bowl. Line strainer with 2 layers of cheesecloth (Note 1).

Strain: Ladle in half of the curdled milk to begin with, then pour the rest in. Leave until all the liquid drains – this might take 5 to 10 minutes.

Rinse: Discard liquid (whey) in the bowl. Bundle the paneer up in the cheesecloth (it will still be quite watery at this stage) then rinse bundle briefly under cold tap water. This helps to remove lemon flavour + cool for easier handling.

Squeeze out excess water by twisting the cheesecloth and squeezing the bundle, but not so hard that paneer squeezes out through the cloth. Once liquid no longer comes out, stop. The paneer will still be quite soft at this stage.

Strain &amp; remove excess water:

Weigh cheese down with weights: Shape cheese into a disc around 2cm / ¾&quot; thick, still wrapped in cheesecloth. Place in a strainer or colander set over a bowl. Top with a small plate then 2 x 400g/14oz cans (or similar weight).

Refrigerate for 4 hours. During this time the paneer will set (become firm) and remaining liquid will drain out. (Note 2)

Set in fridge:

Remove paneer from fridge and carefully unwrap. There will be a dent in the middle, this is normal (it&#039;s from the draining).

At this stage, the paneer is now ready for use. You can either cut it immediately and use in a recipe (such as Palak Paneer!), or store the whole uncut block for another time and just cut when needed.

Store in the fridge for up to 2 weeks, or freeze for 3 months.

Storage / cutting:

This delicious Chilli Paneer recipe is easy to follow. We will provide you with all the information on how to make Paneer Curry. Chilli Paneer is a popular Indo-Chinese dish, typically cooked with chillies or chilli sauce.To create a spicy semi-dry sauce perfect served with rice or noodles as a main or side dish to other Asian recipes.Or, if you prefer it sweeter, Manchurian Paneer is made the same way without chillies or chilli sauce.

Top 10 paneer recipe recipes from across the web

The most viewed paneer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cozy Veggie Korma

How to Make Paneer

Paneer DIY

How to make Paneer

Quick paneer and chickpea curry

Rajma paneer curry with fenugreek

Homemade Healthy Palak Paneer

Homemade Paneer (Fresh Indian Cotta...

Chilli Paneer Curry (Paneer Manchur...

Paneer Manchurian

Top 10 paneer recipe recipes from across the web

The most viewed paneer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cozy Veggie Korma

How to Make Paneer

Paneer DIY

How to make Paneer

Quick paneer and chickpea curry

Rajma paneer curry with fenugreek

Homemade Healthy Palak Paneer

Homemade Paneer (Fresh Indian Cotta...

Chilli Paneer Curry (Paneer Manchur...

Paneer Manchurian

The most viewed paneer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine