Matar Paneer

Paneer is perhaps the only kind of cheese most commonly eaten in India. It has a sweet smell, kind of rubbery with a mild flavor and the best form of protein source for vegetarians in their diet next to Soya protein(TSP_TVP). It is a block of condensed milk solids made my curdling milk (low fat or high fat) with acid, then strained with a muslim cloth and left to set under a weight until it is set into a block of white smooth textured cheese.

The first time I tasted Paneer was when I was in my teens during my school days. At the lunch break, I and my class mates would sit under the trees for shade in fresh air in the school playground with napkins spread on our laps and share our tiffin boxes passing about a spoonful of what each one of us had brought that day until we all had a sample of everyone else’s to taste. There are always memories associated with food. Since then, I love to add paneer in my food.

Vacuum-packed paneer is available ready made, either frozen or fresh, at most of the Indian stores. I love to prepare my own Paneer whenever possible as I find it more soft, fresh and delectable. The procedure is effortless. You can later cut it into cubes and store them either frozen if you plan to use it after a while or refrigerate it in a plastic wrap to use it the next day.

Homemade Paneer – Indian (Unaged) Cheese

Ingredients:

• Milk (low fat or high fat) - 2 litres
• Buttermilk – 4 cups

Homemade block of Paneer – Indian (Unaged) Cheese

Method:

• Line a sieve with a moistened muslin cloth and put it in sink.
• Bring milk in a large saucepan to a boil over medium heat, stirring occasionally to prevent scorching.
• Add the buttermilk, and lower the heat. Keep stirring the milk for a few minutes until you see the milk has curdled completely.
• Carefully strain the curdled milk through the sieve lined with the muslin cloth. Let drain.
• Later, lift the edges of the cloth and tie the corners of the cloth into a bag completely enclosing the curds. Place it back in the sieve. Set aside under a heavy weight for about 3-4 hours to press to a flat shape about 2 cm thick. 

The following is a curry I prepare quite often using paneer and frozen peas. The rich and subtle spicing in this curry is worth trying out. You will all love this gluttingly delicious side dish.

Matar Paneer – Indian Cheese and Peas curry

Ingredients:

• Home-Made Soft Paneer/Cottage Cheese – 200 gms, cut into bite sized cubes
• Fresh or Frozen Peas/Matar – 2 cups
• Dry Roasted Coriander powder – 1 tbsp
• Dry Roasted Cumin seed powder – 1 tbsp
• Onion – 1, large, finely chopped
• Tomato paste - 6 tbsp
• Salt – to taste
• Red Chilli powder – 2 tsp
• Canola Oil – 2 tbsp

Matar Paneer – Indian Cheese and Peas curry

Method:

• Por oil into a large frying fan with lid on medium heat and as soon as it warms up add the chopped onion. Stir fry it till lightly browned, then add the tomato paste, coriander and cumin seed powder and mix well
• Add the cubed paneer, red chilli powder, salt, peas, half cup water and gently mix. Close the lid and let it cook for about 5-8 minutes. Serve warm. 

Suggested Accompaniments: Serve it warm along with freshly prepared Rotis.

Luv,
Mona

Palak Paneer

As Usual, today I was searching in my refrigerator for things that I can use up to make a curry for the lunch. I found some frozen spinach and paneer in the deep freezer. Palak Paneer is what striked my mind and I immediately began to work my way to prepare it. Its high in Proteins and Iron and quite delicious.

This is great with a Paratha, or you can even have it with rice. This dish can be found on the menu of most North Indian restaurants all over the world. Here, i have used Frozen spinach for my convenience, you can substitute it with equal amount of fresh spinach. Enjoy the recipe

Ingredients:

• Frozen/Fresh Chopped Spinach – 500 gms
• Yellow Onion – 1, large, chopped
• Tomato – 2, large, chopped
• Ginger Garlic paste – 1 tbs
• Canola Oil – 4 tbsp
• Green Chilli – 1 tsp, chopped
• Garam masala – 1 tsp
• Salt – 2 tsp
• Red chilli flakes – 1/2 tsp
• Paneer/Cottage cheese – 250 gms, cubed
• Canola Oil for frying paneer
• Light Cream -2 tbsp

Method:

• In a pan, add a tablespoon of oil and fry the onions till very light brown.
• Add ginger-garlic paste, and green chilli paste and give it a good stir.
• After 3 minutes add, the chopped tomatoes and the spinach.
• Cover the lid of the pan and let it cook on simmer until the spinach is soft and pasty. Add a little water if needed to make the spinach soft and mushy.
• Cool and grind the above spinach mixture to a paste.
• Heat oil in a heavy bottomed pan and deep fry the cubed paneer/cottage cheese till light browned on all sides. Remove the paneer from the oil into a bowl and keep aside.
• In a another pan pour the remaining oil and add cumin seeds, let them splutter.
• Now add the grinded paste of spinach to the pan, sprinkle in the garam masala and salt. Reduce heat and stir well.
• Add the paneer pieces and gentlymix them into the spinach paste.
• Simmer for 2-3 minutes, and take the pan off the heat. The paneer will soften in the heat.
• Serve hot, swirled with the cream.

 

Shahi Paneer

Paneer is a healthy, protein rich soft cheese used in Indian cuisine. Its a bit like ricotta in appearance and taste. This cheese does not melt when heated. Paneer is an aspirational food and defines sumptuousness in vegetarian feasts. It takes minutes to make, and you can experimeant with it as you wish. Enjoy the dish.

Shahi Paneer – A Royal Cottage Cheese Curry

Ingredients:

• Paneer – 200 gms
• Yellow Onions – 2 Medium
• Ginger-Garlic Paste – 2 tsp
• Green chillies – 2 1/2 tsp
• White Pepper Powder – 1/2 tsp
• Red Chilli Powder – 1 tsp
• Turmeric Powder – 3/4 tsp
• Garam Masala Powder – 1 tsp
• Light Cream – 3-4 tbsp
• Dry fruits (Cashew Nuts, Raisins) – 1/4 cup
• Milk – 1/2 cup
• Canola oil – 8-10 tbsp
• Salt to taste

Method:

• Heat oil in a kadhai.
• Cut paneer into small cubes. Fry over medium heat until light brown.
• Keep the paneer pieces aside.
• Saute the dry fruits in one tablespoon of oil.
• Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
• Fry the mixture in the remaining oil until golden brown and oil starts separating.
• Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
• Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
• Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
• Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
• Garnish shahi paneer with cream and dry fruits and coriander leaves.