Paneer Bake Recipes

PANEER: HOMEMADE INDIAN CHEESE

Steps:

• Line a large colander with a large double layer of cheesecloth, and set it in your sink.
• In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
• Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
• Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
• Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
• Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
• Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

HERBY PANEER BAKED RICE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the rice and rapeseed oil into a medium casserole dish (around 25 x 20cm), season and mix to coat the rice in the oil. Add the stock, most of the parsley, most of the lemon zest and all the juice, stir together and season.
• Dot the paneer cubes all over the top of the rice and bake for 20 mins until the rice is very nearly cooked and the paneer is beginning to turn golden on top. Mix through the mangetout and peas, then put back in the oven for 5-7 mins until the veg is cooked but still bright in colour. Sprinkle over the reserved parsley and lemon zest.

BEST HOMEMADE PANEER

Steps:

• Line a colander with a damp piece of muslin or cheesecloth and set in the sink or over a bowl.
• Pour milk into a large saucepan. Heat over medium-low heat to 200 degrees F (93 degrees C). Stir well and add salt. Pour in lemon juice gradually, 1 tablespoon at a time. Stir until curds separate.
• Ladle curds into the muslin-lined colander. Fold muslin over curds and place a weight on top (such as a bowl filled with water). Press lightly and let drain for 2 to 3 hours.

BAKED PANEER (PANIR ) PATTIES

Steps:

• Cut paneer into 1/4 inch thick squares.
• Mix all the other ingredients to form a paste (a thick creamy sauce).
• spread some of the paste on the bottom of a 9x13 baking pan, then arrange the panner squares on top of it. Spread the remaining paste on the tops of the paneer, coating thoroughly.
• Cover with foil, and marinate overnight (5-6 hours) in the refrigerator.
• Heat over to 400 degrees.
• Bake with foil on 20 minutes. Remove foil, continue baking until the tops are browned and the sauce has become like clarified butter. Serve with lemon or lime wedges.

PANEER

Steps:

• Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
• Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
• After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
• Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.
• To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.

PANEER BAKE

Steps:

• Preheat oven to 450°F.
• Grind ginger and all ingredients uptil cumin seeds to a paste.
• Melt ghee and fry paste for 2 to 3 minutes. Add tomato sauce, peas, salt and cook well for few minutes Add cream & sugar.
• Melt butter, add flour & cook. Pour in milk slowly and make white sauce.
• Cut paneer into cubes, mix green chilles and salt and stir it into the white sauce.
• Spoon peas mixture into greased dish and top with paneer mixture. Pop into the oven for 20-30 mins till brown.