Paneer is the Indian version of cottage cheese but is a touch different, in that it has a tangy overtone that is missing from most full fat cottage cheese.
If you can buy paneer, it's probably a lot easier, but if you can't buy it in a shop, here's a recipe.
Ingredients:
1 litre full fat milk
1/2 tbsp vinegar
2 tbsp water
1/2 tbsp vinegar
2 tbsp water
Bring the milk to the boil slowly in a saucepan, making sure that it doesn't burn. To prevent that keep stirring throughout the process.
Take off the heat and stir in the vinegar. Lemon juice or natural yoghurt can be used in place of vinegar for a slightly different flavour. Cover for a few minutes and the milk will start to curdle and solids (curds) will form. Drain off the whey using muslin or cotton cloth gathering the edges of the cloth to form a ball.
Rinse it under cold water for a minute then squeeze excess liquid from the cloth.
Rinse it under cold water for a minute then squeeze excess liquid from the cloth.
Place the muslin ball on a clean chopping board. The ball then needs to be weighed down. The easiest way to do this is to place another chopping board on top of the ball of cheese and put a couple of cans of tomatoes or baked beans or similar on top. The cheese should be pressed for 2-3 hours.
Cut into cubes.
Cut into cubes.
Paneer Dishes
The important thing, naturally, is how you use paneer to liven up your Indian meals. One easy way to do that is by preparing Palak Paneer which is spinach curry.
Ingredients:
500 gms Paneer
2 medium-sized bunches of fresh spinach
1/2 bunch fresh fenugreek leaves
4 tbsps vegetable oil
1 large onion finely chopped
1 large tomato diced
2 tsps crushed garlic and 1 tsp finely diced ginger blended to form a paste
2 tsps ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1 tsp garam masala
2 medium-sized bunches of fresh spinach
1/2 bunch fresh fenugreek leaves
4 tbsps vegetable oil
1 large onion finely chopped
1 large tomato diced
2 tsps crushed garlic and 1 tsp finely diced ginger blended to form a paste
2 tsps ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1 tsp garam masala
Method:
Heat two tablespoons of ghee or vegetable oil in a skillet and add the paneer cubes, frying until golden. Take out and drain on kitchen paper. Add further two tablespoons of oil to the pan and fry the onions. When they are soft add the ginger and garlic paste and fry for a minute. Now add the fenugreek leaves, tomato, coriander, cumin, turmeric, garam masala and salt and mix well, stirring until the spinach and fenugreek leaves are completely wilted. You can, if you wish put this into a food processor and blend for a very smooth consistency. Add the fried paneer cubes and mix into the sauce until warm.
Serving:
Palak paneer makes for the perfect vegetarian meal, or an equally great side dish for meat eaters. Serve warm with some naan bread or roti.
Paneer Kebabs
For a tasty barbecue idea, try some Paneer Kebabs to make a change from meat ones.
Just marinate tomato cubes and onion slices in yoghurt with crushed garlic and garam masala mixed with lemon juice, then thread onto skewers and grill.
For a fabulous accompaniment, try this tasty naan recipe.
Article Source: https://EzineArticles.com/expert/Liz_Canham/18149
Article Source: http://EzineArticles.com/2992497
