Paneer or Cottage Cheese is a type of cheese indigenous to the Indian subcontinent, and is most commonly used in Middle Eastern and South Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet; it is therefore completely vegetarian. Paneer is a primary source of protein who adhere to vegetarian but not to vegan diets.
I always make paneer at home and all it takes is less than 30 minutes of active preparation and is finished in a couple hours to get the Cheese,which is so flavorful and plain genius.All you need is some Milk and Lemon.A separate post on how to make Paneer at home would follow soon.
Ingredients:
Cut Paneer into cubes.In a large pan heat oil, fry the the paneer pieces till surface brown. Do not overcook the paneer. Boil water in a large deep pan with cover, add a teaspoon of salt to the water. Take it out the fried paneer and dip in hot water for 15-20 min.Remove paneer from water and squeeze out the extra water. This helps to keep the paneer soft.
Peel and boil onion in water for about 10 minutes.Cool it down and grind it in a blender to a fine paste.
To make the tomato puree - Blanch the tomatoes by soaking it in hot boiling water. remover from water after about 5 mins and make it to a fine paste.
Heat butter in a pan , add cardamoms ,Add ginger garlic paste and cook it for about 2 minutes. Now add the onion paste and cook till golden brown.
Now add the tomato puree,Cashew paste and all the rest of the spices and cook it really well for about 10 minutes, till the tomatoes starts releasing oil.If the gravy looks too thick add few tablespoons of water or about 1/2 a cup of water accordingly.
Now add the Paneer to the above mixture.Add sugar and fresh cream and cook for another 3 to 5 minutes.
Transfer to a serving bowl and garnish with coriander leaves , fresh cream and a dollop of butter.Can be served with naan,rotis,parathas,pilaf or just plain steamed rice.
Yield:
Serves 4
- 250 gms of Paneer
- 3 Tomatoes
- 2 Medium Sized Onions
- 1 Green Chilly
- 3 Tbsp Cashewnuts(soak cashews in water and grind it to a fine paste)
- 2 Tsp Kashmiri Chilli Powder or a little more spiciness 3tsp of chilli powder
- 1 Tbsp Ginger Garlic Paste
- 1 Tbsp Sugar
- 1 Tsp Garam Masala Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Coriander Powder
- 1 Tbsp Dry fenugreek Leaves (Kasuri Methi Leaves)
- 2 to 3 Cardamoms
- 3 Tbsp Butter
- 1Tbsp Oil
- 3 Tbsp Fresh Cream
Cut Paneer into cubes.In a large pan heat oil, fry the the paneer pieces till surface brown. Do not overcook the paneer. Boil water in a large deep pan with cover, add a teaspoon of salt to the water. Take it out the fried paneer and dip in hot water for 15-20 min.Remove paneer from water and squeeze out the extra water. This helps to keep the paneer soft.
Peel and boil onion in water for about 10 minutes.Cool it down and grind it in a blender to a fine paste.
To make the tomato puree - Blanch the tomatoes by soaking it in hot boiling water. remover from water after about 5 mins and make it to a fine paste.
Heat butter in a pan , add cardamoms ,Add ginger garlic paste and cook it for about 2 minutes. Now add the onion paste and cook till golden brown.
Now add the tomato puree,Cashew paste and all the rest of the spices and cook it really well for about 10 minutes, till the tomatoes starts releasing oil.If the gravy looks too thick add few tablespoons of water or about 1/2 a cup of water accordingly.
Now add the Paneer to the above mixture.Add sugar and fresh cream and cook for another 3 to 5 minutes.
Transfer to a serving bowl and garnish with coriander leaves , fresh cream and a dollop of butter.Can be served with naan,rotis,parathas,pilaf or just plain steamed rice.
Yield:
Serves 4
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