Non Fat Paneer Recipes

NON-FAT PANEER

Steps:

• Place a large strainer lined with a cheese cloth in a large bowl. If you don't have cheese cloth a brand new HandiWipe also works well but it tears a bit more easily.
• Use a low to medium heat to slowly bring the milk to boil in a large saucepan.
• Add the lemon juice and begin stirring the milk. The milk will begin to curdle and the cheesy lumps will begin to sink to the bottom of the pan.
• Remove the pan from the heat and allow it to stand for about five minutes. Pour the curdled milk into the strainer. Use the cheese cloth to begin to shaping the paneer cheese into a ball.
• Fold the cheese cloth over the ball of cheese and place on a flat surface. Place a heavily weighted pan or a cast iron skillet on the cheese for 20 minutes to drain out any of the remaining liquid (whey). If you like, you can press on it a bit to make sure you are running the excess liquid out of the cheese.
• The paneer is now ready to be used in your favorite dishes.

FAT-FREE PANEER

Steps:

• Bring milk to a boil in a heavy bottomed stock pot, stirring frequently. As soon as the milk starts boiling (around 212F), remove from heat.
• Stir in yogurt. Add 1/2 tbsp lemon juice and stir. Add more as required until the milk curdles and separates from the whey.
• Place a cheese cloth in the bottom of a large bowl or in the bottom of a strainer. Pour the curdled milk into the cloth. Bring the sides of the cloth together and tie it. Wash it in running water to remove any lemon flavor. Hang the bundle over a bowl. Gentle squeeze to remove any excess water. Leave for 20 minutes.
• After 20 minutes have passed, shape the bundle into the shape you would like your paneer to be (but don't remove it from the cheese cloth!). Place the shaped bundle in a shallow pan and place a heavy object on top of it. Let rest for 30 minutes.
• After 30 minutes, unwrap the cloth and enjoy! The paneer may be kept in the refrigerator in a zip-lock bag for up to one week or frozen for longer.

LOW FAT PANEER ( HOW TO MAKE LOW FAT PANEER)

Steps:

• MethodPut the milk to boil in a deep pan, while stirring occasionally.When it starts boiling, switch off the flame and wait for 1 minute.Add the curds, while stirring gently and wait for 2 minutes.Once the milk has curdled, strain using a muslin cloth. This is crumbled paneer.If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5") paneer mould or any mould. Press it with a lid.Remove the paneer from the muslin cloth and after 1 hour, cut into even sized cubes or grate it and use as required.
• Handy tip:To store paneer, place it in enough water in an air-tight container and keep refrigerated.

PANEER MAKHANI

Steps:

• Melt 1 tsp butter and 1 tbsp oil in a non-stick pan over a low-medium heat until sizzling (watch closely so the butter doesn't burn). Add the tomatoes, tomato purée, garlic, cardamom pods, cinnamon stick and bay. Cover with a lid and cook for 10 mins over a medium heat, stirring occasionally. After 10 mins, remove from the heat, leave to cool, then remove the bay, cinnamon stick and cardamom pods.
• Once cooled, tip the mixture and the cashew nuts into a blender and blitz to a smooth paste. Set aside.
• Return the pan to a medium heat, add the remaining butter and oil and cook the ginger for a minute. Reduce the heat to low, add the chilli powder and stir for 2 mins. Tip in the tomato and cashew paste and cook for 5 mins more.
• Add the sliced chilli, if using, 1½ tsp sugar and the paneer. Mix well and cook for a few minutes more. Add the fenugreek leaves and garam masala. Mix well. Stir in up to 100ml water to loosen, then remove from the heat, swirl in the cream, if using, and serve.