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Paneer Indian Cheese

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Paneer Indian Cheese Recipe, How To Make Paneer Indian Cheese Recipe

Paneer is a homemade Indian cheese that is used in making different desserts, appetizers and main course dishes. Paneer is very versatile, soft and blends well with creamy sauces. It is usually served as an appetizer or accompaniment to a main course

Paneer Butter Masala is actually a traditional Punjabi recipe with delicious paneer cooked in silky tomato gravy and butter, and possibly one of the most promoting dish in Indian Restaurants and the majority of Indian restaurants worldwide.

 

This dish consists of soft paneer pieces soaked in the rich, creamy and smooth gravy. It pairs properly with Indian flat breads like Naan, roti, paratha as well as rice Its a yummy di... Read More..

About Recipe

How to make Paneer Indian Cheese

(29 ratings)
121 reviews so far
Prep time
mins
Cook time
20 mins
Total time
20 mins
Paneer Indian Cheese
Author : Vahchef
Main Ingredient : Milk
Servings : 4 persons
Published date : December 27, 2016


Ingredients used in Paneer Indian Cheese
• Vinegar or lemon juice - 30 ml.
• Pepper - 1 pinch.
• Mualin cloth - 1 piece.
• Milk - 1000 ml.
• Mint - 1 pinch.
• Cumin - 1 pinch.
Method:
  1. Pour the milk into the pan.
  2. Bring the milk to a gentle simmer.
  3. Start to slowly stir in the lemon juice or vinegar, about a tablespoonful at a time. The milk will begin to curdle. This is curds and whey.
  4. Drain off the whey, keeping the curds.
  5. Dump the curds out onto the cloth (it will be messy), wrap them up, and squeeze the cloth to get the whey out.
  6. Fold the curds up in the cloth, then balance the big pot full of cold water on top

Cut after resting it for a hour and is ready to cook.






Cooking with images





Articles


Paneer Butter Masala is actually a traditional Punjabi recipe with delicious paneer cooked in silky tomato gravy and butter, and possibly one of the most promoting dish in Indian Restaurants and the majority of Indian restaurants worldwide.

 

This dish consists of soft paneer pieces soaked in the rich, creamy and smooth gravy. It pairs properly with Indian flat breads like Naan, roti, paratha as well as rice Its a yummy dish so undoubtedly heavy to the calories which makes it appropriate exclusively for special events, celebrations, gathering and not really for daily use.

 

Paneer butter masala gravy is produced using tomato puree, onion paste, cashew paste, and couple of essential Indian spices. Though, it may look like a little complex, but once you've all of the paste prepared, then paneer butter masala is often prepared within a few minutes.  I usually make tomato puree in advance, therefore I often find this process simple.

 

Paneer Butter Masala goes by various names; Butter Paneer, Paneer Makhanwala, Paneer Makhani and a might be a few more.

 

Paneer:

Paneer is the most common fresh cheese use in Indian cuisine. It is also called “Chena” in Eastern India. Paneer is vegetarian’s heaven as it is enriched with proteins. It is the most versatile ingredient. Dishes with paneer can be made in various ways, fry or gravy, snacks or a filling. Sweets are incomplete without it. Paneer can be fit anywhere in dish and make it delicious.

Paneer is an acid-set fresh curd cheese produced from cow’s whole milk or half cream milk which is popular in northern India, Pakistan, Nepal and Bangladesh wherever milk is actually a regular element of those cultures.

Paneer is a form of unripen cheese popular in the Indian subcontinent. It is called in lots of Indian tasty recipes and make them even more tasty.  The ability of paneer to be deep fried is one feature that has led to its greater acceptance and a favorite in making snacks, Pakora or fried paneer

 

How you can make paneer:

Paneer is a lot easier than other cheese to make at home. It takes only few hours for all procedure and just two ingredients- To make yummy paneer boil milk and an acid (lemon juice or vinegar) is added, add producing into lumps and greenish whey are separated. Paneer are simply pressed into a cube after which sliced up or chopped or grated.

 

Milk for Paneer:

Various kinds of milk have been used for the manufacturing of paneer. The quality of paneer depends upon the quality of milk by which it is produced.

Buffalo milk was most traditionally used for making paneer as fat content in it is about 5%. But nowadays whole milk is usually used as it is ready available.

Low fat paneer of acceptable quality can be made from cow milk standardized into a fat content of 3%. Grass fed natural milk will provide you with the best flavor paneer.

 

 

Paneer dishes:

Paneer is often combine with almost every vegetable like peas, spinach, tomato, potato capsicum, etc. Some popular paneer dishes: Matar Paneer, Palak Paneer, Shahi Paneer, Achaari paneer, aloo bread paneer pakoda, beetroot and paneer salad, Rasogulla

In nowadays, a lot of the international restaurant in India also provide paneer as one of the flavor in wraps, pizza topping or even in sandwiches.

 

Benefits of paneer:

Paneer is actually a rich way to obtain protein offered at a relatively less expensive and varieties an essential source of animal protein for vegans. In addition to that, its high protein content and digestibility, the biological valuation of protein in paneer is within the range of 80 to 85.  Add-on, paneer is a valuable origin of fat, vitamins and minerals like calcium and phosphorus. It provides a reasonably long shelf life under refrigeration.


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  • profile image
  • zohra unnisa

    •  14  
    •  391  
    •  5  
   2010-07-30

u talk more chef but u r really very nice inspiring us... THANK U..

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  • LadyLatias

    •  14  
    •  391  
    •  5  
   2010-08-14

One method I have seen of making paneer is just shifting it from the pan into a...

  • profile image
  • samugrose

    •  14  
    •  391  
    •  5  
   2010-09-27

this was amazing... i just decided to try it out, and it really works! it was de...


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  • Ali Alaavi

    •  14  
    •  391  
    •  5  
   2010-09-28

thanks chef you are awesome as always but i have a question what about salt. ca...

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  • Archey Deshpande

    •  14  
    •  391  
    •  5  
   2010-10-03

Can we use normal milk or have to use full cream milk

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  • MissMariJuanaa

    •  14  
    •  391  
    •  5  
   2010-10-24

thanks for this recipe!! by the way.. what can you do with the leftover whey?


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  • Rejoy Isaac

    •  14  
    •  391  
    •  5  
   2010-11-22

chef..ure the best!

 
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  • deeejey1

    •  14  
    •  391  
    •  5  
   2010-11-30

i luv the way chef explains. he not only gives the ingredients but also he tells...

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  • jared

    •  14  
    •  391  
    •  5  
   2010-12-06

I always learn something from this chef. Hes good. The idea of putting cumin see...


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  • Graça Melo

    •  14  
    •  391  
    •  5  
   2010-12-30

Que tempero é esse?

 
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  • 9aspengold5

    •  14  
    •  391  
    •  5  
   2011-01-12

Can you freeze paneer?

 
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  • nyls86

    •  14  
    •  391  
    •  5  
   2011-01-21

thank you for you recipe chef!u r really great.cud u tell me the propotion of mi...


 


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