Paneer Parcels Recipes

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.

PANEER PARCELS

Steps:

• Heat oil in a non-stick pan. Add onion and sauté for a minute.
• Add green chillies and turmeric powder and mix. Add cottage cheese, mix and cook for a minute.
• Add salt and mix. Add coriander leaves and mix well. Remove from heat and set aside.
• Preheat oven at 180° C.
• Dust the worktop with some flour. Place the naan dough on it, knock back to release excess air and roll out into a large sheet.
• Cut out roundels with a medium sized cookie cutter. Place a portion of the cottage cheese mixture in the centre of each roundel, bring the edges together in the centre and pinch to seal. Place the parcels on a baking tray and set aside to prove for 10-15 minutes.
• Place the tray in the preheated oven and bake for 10-15 minutes.

HERBY PANEER PARCELS

Steps:

• To make the herb paste, wash your herbs really well, including the coriander stalks. Squeeze lightly to get rid of excess water. Tip into a food processor or blender along with the garlic, ginger, chilli (if using), lemon juice, oil, garam masala and 1 tsp salt. Whizz until quite fine and smooth. Stir in the double cream, yogurt and ajwain seeds, if using. Taste and adjust any spices or seasoning to taste.
• Cut each block of paneer into 4 pieces. Pierce the paneer all over with a skewer to allow some of the paste to sink inside. Coat the paneer in the herby paste, then cover and leave to marinate in the fridge for at least 1 hr, or as long as possible.
• When ready to cook, heat a griddle pan or grill. Prepare 2 sheets of foil and place 4 pieces of the paneer on each. Sprinkle over the onion and top with a generous knob of butter. Bring the foil together to make a parcel that encompasses the cheese completely. Place straight on your hot grill or griddle pan for 8-10 mins or until the paneer is hot through and steamy. Ideally there will be a little charring coming through at the bottom - you will need to open the parcel and peek to check this. Sprinkle over the chaat masala and serve hot, still wrapped in the foil or on a plate.

COTTAGE CHEESE (PANEER) PARCELS

Steps:

• Cube the paneer.
• (should be very fresh) Grind together the chillies and coriander and mint leaves too (if using) Mix chilli- coriander paste with the lemon juice and ajwain Add salt Smear the paneer with this mixture Cut squares of aluminium foil and place 4 paneer cubes in each foil.
• Dribble oil over paneer and fold the squares in such a way that no moisture can seep out when turned Place the parcels on a barbeque grill over a moderate fire and turn once or twice till cooked.
• Alternatively sometimes I put the paneer cubes on the grill directly and grill lightly on both sides.
• Delicious.