Paneer Shopping Tips
If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.
Paneer Cooking Tips
Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.
The Best Paneer Recipes, Including How To Marinate Paneer For BBQ
Have you ever tried delicious paneer recipes? Do you know how to prepare a BBQ paneer tikka recipe? If not, then this article is worth reading for you. Here we will enlist some of the best paneer recipes that you must try at your home and will also help you in discovering how you can marinate paneer for BBQ. So, without any further due, let’s get started.
Paneer is a famous Indian cottage cheese made by curdling fresh cow’s fat-milk with the addition of a citrus ingredient like lemon juice or vinegar. The essential requirement for making paneer soft, delicate, and aromatic is by preparing it in fresh milk and using it in the recipe as early as possible. Contrarily, if it is refrigerated, it’s taste might get compromised.
Cook paneer in a range of classic Indian dishes. This fresh, crumbly cheese is delicious served in veggie curries, wraps, spiced skewers and fritters.
An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side dish. It's rich in calcium and folate from the spinach and is gluten-free, too
Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. It takes just 25 minutes to make
Indian cheese paneer makes a great vegetarian dish as it holds its form – flavour with fenugreek and garam masala
Paneer & chickpea fry
Enjoy this fragrant paneer and chickpea fry with onion pickle garnish as part of an Indian-inspired feast
Spiced broccoli, paneer & peas with garam masala cashews
Serve this subtly spiced broccoli and paneer dish with naan breads or rotis. A meat-free, veg-packed main, perfect for Friday night
Cook this recipe inspired by saag paneer in just 30 minutes. It's a flavourful veggie curry that's heady with fresh ginger and cardamom. Serve with rice or naan breads
5 Delicious Ways to Use Paneer
Whether you buy it or make it at home, it’s great in everything from cakes to curries.
Description: Aarti Sequeira's Paneer: Homemade Indian Cheese.
When it comes to versatile ingredients, cheese is one of my favorites. It can just as easily be a main dish as it can a snack or appetizer — and it effortlessly adapts to both sweet and savory recipes. Honestly, is there anything cheese can’t do?!
The Indian cheese paneer is no exception. Used as a meat alternative, you’ll find it in curries, kebabs, desserts and more. You can even shred the cheese and use it in fillings for things like stuffed peppers. Store-bought paneer is readily available, but the reason I really love this cheese is because it’s so easy to make at home. You only need two simple ingredients and about 45 minutes of time (Aarti Sequeira's recipe will walk you through the steps) and you’ll have a cheese with a flavor that’s truly beyond compare.
Making fresh paneer is as simple as boiling some whole milk and adding an acid like lemon juice, vinegar or yogurt. As soon as you do that, you’ll notice the milk separating. At that point simply pour the milk into a double layer of cheesecloth set over a bowl so that the solid curds can be separated from the liquid whey. After about 5 minutes of draining you’re ready to shape your cheese into a block or wheel and let it rest in the refrigerator for 20 minutes, after which it’s ready to use (or store for future use).
Not only is your cheese going to taste better than anything you could buy at the store, you’re going to be so impressed with your own culinary skills. So, what should you do with your extra delicious homemade cheese once you have it? Here are 5 perfect ways to enjoy it.
- 2 bunches spinach, roughly chopped
- 1 bunch fenugreek leaves, roughly chopped
- 1 tablespoon canola oil
- ½ pound paneer, cubed
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1 onion, thinly sliced
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 1 tomato, diced
- 2 teaspoons garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- ½ cup heavy whipping cream
- salt to taste
Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
How to Cook Perfect Karahi PaneerHow to Cook Perfect Karahi Paneer
Karahi Paneer Recipe. How to set it up? What are the ingredients? Cooking tips and more&hellip This is one of my favourite food recipe, this time i&rsquoam gonna make it a little bit tasty.
Paneer is really versatile and yes it's a great meat substitute but it's also a delicious ingredient that is Like most dry curry dishes this is cooked in a karahi which allows the heat to penetrate and flavour..recipes like palak paneer, paneer butter masala, shahi paneer, paneer jalfrezi, paneer kofta, khoya paneer, paneer kolhapuri, malai kofta and chilli paneer gravy paneer recipe or karahi paneer. Kadai Paneer - paneer (Indian cottage cheese) and bell peppers cooked in a spicy masala.
Here is the best &ldquoKarahi Paneer&rdquo recipe we have found until now. This is gonna smell and look delicious.
Ingredients of Karahi Paneer
- It&rsquos 250 gm of Paneer.
- It&rsquos 1 of Green Capsicum - Cube shape.
- It&rsquos 150 gm of Dahi.
- You need 2 of Chopped Onion.
- Prepare 1 of Chopped Tomato.
- You need 1 spoon of Ginger garlic paste.
- Make ready 4-5 spoon of Butter.
- Take 1 of badi elaichi,.
- It&rsquos 3 of chhoti elaichi, ,.
- You need 2 of laung.
- Take 4 of dalchini,.
- It&rsquos 1 of tej patta.
- Make ready 2 of green chilli.
- It&rsquos 1/2 tbs of sugar.
- You need to taste of Salt.
- Make ready 1/2 tbsp of Coriander powder.
- Prepare 1/2 tbsp of Cumin powder.
- You need 1/2 tbsp of Red Chilli powder.
- Make ready 1/2 tbsp of Garam masala,.
- You need 1/2 tbsp of Turmeric powder.
- Make ready 1/2 tbsp of Kashmiri mirch.
- You need 4 spoon of Posta, Magaj & Kaju paste.
Kadai Paneer is a delicious Punjabi style paneer dish served at most of the Indian restaurants.Learn how to make karahi paneer in a few simple steps.A karahi is a type of thick, circular, and deep cooking pot (similar in shape to a wok) that originated in the Indian subcontinent.It is used in Indian, Afghan, Pakistani, Bangladeshi, and Nepalese cuisines.
Karahi Paneer step by step
- Boil water in a Pan and put the Paneer in water for 4-5 minutes. Now, take it out Paneer and keep aside..
- Heat butter in a pan and add Chhoti & badi elaichi, tej patta, long, Green chilli and dalchini. Now add chopped onion and Ginger garlic paste. After 3-4 minutes add chopped tomato and saute for 6-7 minutes..
- Now take out onion in a plate and keep 5-6 minute for cooling. After that make paste by grinding it.
- Add butter in pan. Add all masala in it and saute approx 5 minutes. Add Capsicum cubes..
- Now add onion paste and cook for 7-8 minutes on medium flame. Add salt to taste, sugar and dahi. Again cook for 5 minutes and add paneer. Add water as needed..
- After 5 minutes add posta, mahaj and kaju paste..
- Now add 2-3 spoon Butter. Delicious Karahi paneer is ready to serve..
This dish gets its name karahi or kadhai.Kadai Paneer or Karahi Paneer
What's in name?!Past three weeks have been really testing and extremely busy week in MS household.
Best Palak Matar Paneer Recipe / Spinach Pesto With Indian Cottage Cheese
There are Palak paneer and then there are absolutely good Palak Paneer like this. Spinach are powerhouse of nutrients and this pesto version of Palak Paneer is further enriched with goodness of cashews and green peas. This Palak Paneer is not your restaurant style Palak Paneer with oodles of creams floating atop but a very real one that highlights all the true flavours of this dish in real sense.
And if my four year old can licked her bowl of palak paneer clean, I could see no reason why it wouldn’t strike a chord with you or your kids. Believe me, it’s that good.
And after trying this am sure you will fall in love with this version of Palak paneer again and again.
Spinach are rich in two important minerals – calcium and iron , both are kind of building blocks of our body cells. But this is also true that absorption of iron is minimized in presence of calcium. For this reason alone, I do not pair spinach with paneer often. Leaving the iron part , this dish is calcium enriched – with goodness of spinach, cashews and paneer all rolled into this one dish.
My kid love all kinds and versions of pureed spinach, as pesto or as base for other gravies like this Sabzi diwani handi or Kashmiri methi chaman . I am sure other kids will love this too. Paneer is 100 percent homemade, there is nothing better than a good slab of homemade paneer. Here is how to make paneer at home .
Palak paneer / Spinach pesto with indian cottage cheese enriched with goodness of cashews and green peas. The best palak paneer ever and kid friendly too.
- 2 bunch Fresh Spinach (my spinach bunch was thin)
- 200 gm Paneer
- 6-8 pieces Cashews
- 1/2 cup Green Peas
- 2 tbsp Ginger , chopped
- 1 Onion, a small one chopped
- 2 or 3 Green chillies
- 1 sprig Coriander leaves / cilantro chopped
- 1/2 tsp Turmeric powder
- 2 tsp Cumin powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala powder
- Salt and sugar to taste
- Oil for frying paneer
- 10 gm Butter
- 2 tbsp Milk / cream
- 1 tbsp Ghee
- 1 tsp Fenugreek seeds
- 1 tbsp Lemon juice
Wash and clean the spinach leaves throughly. Chop them roughly and blanch in hot water with salt and pinch of turmeric.
Cool it and puree it in mixer along with cashews, half portion of green peas, ginger, chopped coriander leaves, onion, green chillies and lemon juice. Make it a coarse paste.
In a pan, warm up the butter. Saute the remaining green peas. Then add the spinach puree. Once the water dried up completely, add all the spices mentioned above. Keep sauteeing at medium heat. Add salt and sugar around 1 teaspoon .
After adjusting the seasonings, add warm water as per the gravy consistency.
In a separate pan, heat the oil and lightly fry the paneer pieces till golden brown.
Add the paneer pieces to the spianch gravy. Mix it lightly.
In a separate pan, warm up the ghee. Temper the ghee with fenugreek seeds. After tempering remove the fenugreek seeds and stir in the flavoured ghee into the palak paneer. This is to further enhance the flavours.
Serve the palak paneer with roti, naan or kulcha.
I have not added dried red chillies in tempering or red chilli flakes because of my kid. Feel free to add that.
Hot Tips On How To Store Spinach –
Wash the spinach. Take care to weed out the slimy and half rotten leaves. If leaves are big, then roughly chop it. Else no need to chop the spinach if leaves are small. Drain the water completely by keeping it in colander for an hour. Store it in airtight box and refrigerate it. Spinach stored this way can stay fresh and crisp for around ten days.
Hydroponic Spinach – There is another reason why this Palak paneer is so special – these spinach are hydroponically grown. Yes, you hear me right. These are hydroponically grown spinach , meaning these spinach are grown without soil, in a water solvent enriched with all the required and necessary nutrients.
So how does it taste? To tell you the truth, I didn’t find much difference between hydroponically grown spinach and soil grown one, except the fact that spinach leaves were very fresh, free of mud, so less washing required, not slimy and very crisp.
Why go hydroponic way ? First, it requires no soil, hence top soil erosion can be checked to a great extent. Second, it requires less water to grow also. Third a vertical garden is possible, that means less space and more produce. All the three factors listed above are so good and conducive for sustainable environment.
Travel to India by Cooking Our Easy Shahi Paneer Recipe
I love traveling through Asia. My first visit to Asia had me living in South Korea for a year as a teacher and it’s where I was first introduced to fermented vegetables like kimchi.
After my contract ended in Seoul I travelled throughout Asia for 6 months, visiting the Philippines, Indonesia, Malaysia, Singapore, Cambodia, Laos, Myanmar, Thailand, Vietnam, The Maldives and India.
I spent over a month traveling through India. I started in the capital, eating my way through the bustling markets and fine dining restaurants in Delhi. I then embarked on a magical weekend getaway to awe-inspiring Taj Mahal in Agra. In India’s north you’ll find plenty of barbecue as wheat based side dishes like scorched naan bread.
For the second half of my Indian adventured I explored the southern state of Kerala. The south is famous for its seafood, coconut, tropical fruits and rice based side dishes like crispy dosa. The colonial capital of Cochin was formerly run by the Portuguese. It’s also one of the only places in India you can find beef on a menu.
My India trip came to a close in the Bollywood capital, bustling and cosmopolitan Mumbai. The city is famous for its specialty street foods and fine dining restaurants at opulent luxury hotels. The Taj Mahal Palace in particular serves one of the world’s most famous afternoon teas.
What I found most fascinating is India’s distinct regional food cultures. Much like the regional cuisines found in France, Germany, Italy or Spain, each city in India had its own local speciality.
Locals in Mumbai enjoy a homemade Shahi Paneer recipe at a colourful wedding.
How to make palak paneer
14. When the gravy thickens, lower the flame completely. Next add the palak puree. Mix it well and cook until it begins to bubble just for about 2 mins. I do not suggest cooking for long at this stage as it discolors the gravy. If you prefer your curry slightly thin, then you may stir in a few tablespoons of hot water at this stage. Taste test and add more salt.
16. Give a good stir. Switch off the stove. If using cream pour it now. You can skip cream is you have used cashews while pureeing the spinach. Honestly this recipe does not need cream & I don&rsquot use on a regular basis. I only used for garnishing in the pictures below.
Serve palak paneer with butter naan, jeera rice, ghee rice, roti or plain paratha.
How to make matar paneer
1. Heat a pan and add 1 tbsp oil. When the oil turns hot, add 2 green cardamoms, 1 inch ginger (chopped) and 3 garlic cloves (chopped). Saute just for a minute. I did forget to add the cardamoms here so added in the tempering later.
2. Add 1 cup chopped onions. Saute them until they turn pink to light golden. The raw smell of the onions has to go away.
3. Then add 1½ cup chopped tomatoes, ½ teaspoon salt and ¼ teaspoon turmeric.
4. Saute for 2 to 3 mins. Cover the pan. Cook on a medium flame until the onions and tomatoes turn mushy. Add 12 whole cashews and turn off the stove.
5. Cool this mixture completely. Transfer to a blender jar. Make a smooth puree without adding water.
6. Heat a pan with 2 tablespoons oil. Add 1 inch cinnamon and a small bay leaf. You can also skip them and just add half teaspoon cumin seeds. Fry them for a min.
7. Pour the onion tomato puree. If your puree is not smooth, then pass it through a strainer. Add 1 teaspoon sugar, ¾ to 1 teaspoon red chili powder, ¾ to 1 teaspoon garam masala and ½ to ¾ teaspoon coriander powder. You can also add the spice powders first to hot oil. If the pan is too hot , it burns them so I added later.
8. Saute all of these until the mixture comes together & turns thick. Keep stirring often.
9. Add ¾ cup boiled green peas or frozen peas. If using fresh peas, then you may need to boil them. Drain and use here. I used frozen peas, so just rinsed well and added. Pour 1 to 1¼ cups water to make a gravy.
10. Mix well. Cover and cook until the gravy thickens. Taste the gravy and add more salt if needed.
11. Add 1 slit green chilli, 250 grams paneer and 1 teaspoon kasuri methi. Mix gently and cover. Cook just for 2 to 3 mins. Adding green chilli at this stage gives a unique flavor.
12. Add chopped coriander leaves and 3 to 4 tablespoons cream. Mix well. Transfer to a serving bowl.
Serve matar paneer with basmati rice, naan, roti, phulka, jeera rice or ghee rice.
Here is a picture of the mutter paneer made in Instant pot.
Matar paneer &ndash method 2
Ingredients to follow from recipe card except for 1½ tsp ginger garlic paste to use below. Here are the instructions:
- Bring 2 cups of water to a boil & add the cubed onions.
- Boil for 2 to 3 mins. Drain the blanched onions.
- Make a fine paste of blanched onions, tomatoes, chili, and cashews.
- Optional step. Saute paneer in little oil and immerse them in hot water until used.
- Saute cumin, cardamom, cloves, cinnamon & bay leaf in oil for 1 to 2 minutes.
- Fry ginger garlic paste until the raw smell goes off.
- Add the ground paste & fry until it leaves the sides of the pan.
- Also the raw smell must disappear.
- Add chili powder, garam masala, coriander powder, sugar and salt. Sauté for 2 to 3 minutes.
- Add peas and 1.5 cups water. Cook until the gravy thickens.
- When the gravy turns thick, you will also see some oil on top of the gravy. There is not much oil used in the recipe so you can see very little oil on top.
- To the thick gravy, add paneer and kasuri methi.
- Cook for just 2 to 3 minutes.
- Using cream is optional. Pour cream to a bowl, add little gravy and mix well. Stir this in to the pan.
- Switch off the stove and add finely coriander leaves. Serve matar paneer with roti or rice.
VEG PANEER BAHARA
Make this Simple Paneer recipe under 20 minutes / veg paneer bahara for your next lunch or dinner. It is prepared with paneer, fresh seasonal vegetables and Indian spices. This dry paneer recipe is quiet different from the routine gravy ones which are loaded with calories. . Its light on tummy without any added butter or cream . You can enjoy this paneer dish for everyday meal guilt free .
Paneer / cottage cheese dishes are one of our house favorite. Its the best thing ever happened to us vegetarians. If you are one u will totally agree. Be it the famous paneer tikka masala, kadai paneer , paneer lababdaar .. the list is never-ending
Paneer and Potatoes are two veggies i can never get bored with . They are so accommodating and versatile . Love it as appetizers, main course and dessert too. Paneer in any form is thoroughly relished by us. Expect a lot of paneer recipes here. Yayyy. I am drooling already while i write this post . Yes this is the magic of paneer.
I like to make paneer differently every time because it&rsquos so forgiving and beautifully picks up any flavors and spices you add in.
This time it was veg paneer bahara .. . Yes its a made up name of course .You may call it mix vegetable paneer ki subzi that is not rich and calorie laden like the usual paneer gravy recipes. Its loaded with garden fresh veggies, paneer and indian spices and the addition of mint takes it to a different level altogether . This simple paneer recipe is very earthy and clean tasting.
If you are always looking for twists in veggies in your daily meals without doing elaborate cooking then you are on the right post. This paneer preparation its totally lip smacking which goes well with any kinda Indian breads or plain steamed rice. You can even enjoy it in wraps or a simple toast sandwich. Loads of choices right .
and wait a minute .. did i tell you how quick and easy it is &hellip
20 minutes or may be less than that.
Makes a perfect option for quick yummy lunch .
It&rsquos often my husband&rsquos tiffin which I prepare at 7 am and it&rsquos a breeze to prepare this one.
Perfect for family dinners, making something delicious in a jiffy when you are having guests.
Paneer bahara is a regular feature at my home and this time I made it for dinner with a side of freshly homemade tandoori style rotis on Tawa.