Paneer is a versatile and delicious ingredient commonly used in Indian cuisine. It is a type of fresh cheese that can be made at home or purchased from grocery stores. Here's a simple recipe to make paneer at home and a popular paneer dish called "Paneer Tikka Masala."
Homemade Paneer Recipe:
Ingredients:
- 4 cups of whole milk
- 2 tablespoons of lemon juice or white vinegar
- Cheesecloth or muslin cloth
- Heavy object or weights for pressing
Instructions:
1. Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent scorching.
2. Once the milk comes to a gentle boil, add lemon juice or vinegar gradually while stirring. The acid will cause the milk to curdle, separating the solids (curds) from the liquid (whey). If the milk doesn't curdle completely, add a little more lemon juice or vinegar.
3. Line a colander or strainer with a double layer of cheesecloth or muslin cloth. Place the colander over a sink or a large bowl to collect the whey.
4. Pour the curdled milk into the lined colander, allowing the whey to drain away. Gently rinse the curds under cold water to remove any lemony flavor.
5. Gather the corners of the cheesecloth and tie them together to form a bundle. Hang the bundle somewhere to allow the remaining whey to drip for about 30 minutes.
6. After the dripping process, place the bundle on a flat surface and put a heavy object or weights on top. Press it for about 2-3 hours to remove excess moisture and shape the paneer. You can place a plate underneath to catch any dripping whey.
7. Once the paneer is set and firm, remove it from the cloth and cut it into desired shapes. The paneer is now ready to be used in various dishes or stored in the refrigerator for a few days.
Paneer Tikka Masala Recipe:
Ingredients:
- 200 grams of paneer, cut into cubes
- 1 large onion, finely chopped
- 1 large capsicum (bell pepper), cut into cubes
- 2 tomatoes, pureed
- 2 tablespoons of oil
- 1 tablespoon of ginger-garlic paste
- 1 tablespoon of tikka masala or tandoori masala
- 1 teaspoon of red chili powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of turmeric powder
- 1/2 cup of plain yogurt
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a pan or skillet over medium heat. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
3. Add tomato puree and cook until the oil separates from the mixture.
4. In a bowl, whisk together the yogurt, tikka masala (or tandoori masala), red chili powder, cumin powder, coriander powder, turmeric powder, and salt.
5. Add the yogurt-spice mixture to the pan and cook for a couple of minutes, stirring well to combine.
6. Add the paneer cubes and capsicum to the pan, gently tossing them in the sauce to coat. Cook for 5-7 minutes or until the paneer is heated through.
7. Garnish with fresh cilantro leaves and serve hot with naan bread, roti, or steamed rice.
