Perfect Paneer

Cottage cheese is known the world over. It is among the most basic of American foods and an ordinary component of a meal in France or Greece. But the Indian version, known as paneer, is just a little bit different. Similar to ricotta, it adds not just dairy but a delightful hint of tang to any dish.

Basic recipe for paneer

Making your own paneer can be a challenge, but a fun one at that.

Ingredients

Procedure

1. Pour the milk into a saucepan. Bring slowly to a boil, taking care not to brown the liquid. To avoid that, stir continuously.
2. Add the vinegar while still simmering, stir then turn off heat and cover. Alternatively, remove from heat and add the vinegar, stir well and cover for a few minutes. The milk should begin to curdle into chunks and will end up separated into curds and whey.
3. Line a colander with clean muslin. Drain the soupy mass through the muslin cloth over the sink. Fold the muslin with the cheese still inside and form into a squarish slab.
4. Place the muslin sack on a clean carving board. Place a heavy object on it to squeeze all liquid out. Pressure should be applied for at least 2-3 hours at room temperature; some recommend 8 hours.
5. Dice into 1 inch (2.5 cm) chunks.

Cooking tips

Lemon juice can be used instead of vinegar. It iwll give a different, citrusy flavor.

Then gather the edges and hold the ball over cold running water for a minute. Squeeze out the excess water.

Pressure completes the process and that can be applied in any of a number of ways. One good way is to use a flexible plastic bowl placed on top of the sack, pressed down by a heavy brick. For those who wish to have one around, a cheese press can be purchased.

It is best to shallow fry paneer chunks before adding to the recipe.

Paneer dishes

The important thing, of course, is how you use paneer to liven up your Indian-style meals. One simple way to do that is by preparing Palak Paneer, a type of spinach curry. For a great barbecue idea, try some paneer kebabs.

Palak paneer recipe

Palak makes for the perfect vegetarian meal, or an equally great side dish for meat eaters. Serve warm with some naan or other Indian bread.

Ingredients

Servings: 4

Procedure

1. Heat a tablespoon (15 ml) of ghee in a skillet and fry the cubed panner until golden brown. Set aside.
2. Add a little more ghee to the pan if neccesary, then add the spinach, cooking until it becomes a paste, about 5 minutes.
3. Add the tomato and sour cream, continuing to cook for another five minutes.
4. Add in the paneer and complete by cooking for an additional 5 minutes over medium heat. Stir occasionally.

Cooking tips

You can omit step 1 and cook paneer into the spinach, tomato and cream mix for 10 minutes in step 5.

Other vegetables and spices such as onion, garlic or ginger can be added.

Tomatoes can be fresh or canned. You can even take a shortcut and substitute spinach and cream with frozen creamed spinach.

Saag paneer recipe

A slightly different flavor with the addition of other Indian spices and spinach.

Ingredients

Servings: 4

Procedure

1. Blanch spniach until leaves begin to wilt, about 1 minute. Allow to cool and blend to pulp.
2. If preferred, heat 1 Tbs in a pan and fry paneer until golden brown and set aside.
3. Heat 1 Tbs ghee in a pan. Add chopped onion and cook over a low heat, sitrring occasionally, until they begin to brown. Add ginger and garlic and cook for 1-2 minutes more. Onions should be golden brown.
4. Add chili rings to the pan and stir a couple of times. Incorporate all spices and mix.
5. Add paneer chunks and cook for 3-4 minutes so it absorbs the spices. Cook for about 6-8 minutes if paneer has not been browned previously.
6. Add spinach, cover and cook until spinach is thoroughly done.

Cooking tips

You can process peeled garlic and ginger to a paste in a blender and add this paste to the pan in step 3.

You omit blanching, add fresh spinach, finely chopped, to the pan in the last step and allow extra time to cook.

Paneer kebabs

You can use chicken or lamb, or just stab some vegetable, suggested in this recipe, and get ready for a delicious meal.

Ingredients

Procedure

1. Marinate the vegetables in the yogurt with the garlic and peppercorns, liquefied by the lemon juice. Allow to soak for 2 hours in the refrigerator.
2. Alternate each vegetable with a chunk of paneer on the kebab sticks. Now heat the whole delightful assembly on the barbecue grill for about three minutes, or until the edges of the onions are brown.
   

Recipe type

All seasons, light meal, main meal, appetizer, side dish. These recipes are gluten free if the bread is omitted or served with gluten free bread.