EASY PALAK PANEER
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
- Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
- Transfer spinach mixture to a blender and blend until smooth.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.
Cook paneer in a range of classic Indian dishes. This fresh, crumbly cheese is delicious served in veggie curries, wraps, spiced skewers and fritters.
Recipe From bbcgoodfood.com
Number Of Ingredients 1
PALAK PANEER (INDIAN SPINACH AND PANEER)
This is my mom's recipe. It's easy to make and tasty to enjoy.
Recipe From allrecipes.com
Provided by International Recipes
Categories Trusted Brands: Recipes and Tips
Number Of Ingredients 14
- Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
- Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
- Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
- Transfer spinach mixture to a blender or food processor; puree until smooth.
- Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.
PANEER: HOMEMADE INDIAN CHEESE
Recipe From foodnetwork.com
Provided by Aarti Sequeira
Yield Makes 12 ounces of cheese
Number Of Ingredients 3
- 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.
curries time-to-make course main-ingredient cuisine preparation occasion 5-ingredients-or-less main-dish eggs-dairy asian indian easy dinner-party vegetarian cheese dietary low-sodium low-calorie low-carb inexpensive low-in-something brunch 4-hours-or-less
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- Want to make some paneer based starters for the party? Try Paneer Parcels. Kids and adults both are sure to like it. Paneer coated with Schezuan sauce, dipped in maida mixture and deep fried till golden brown.
- P aneer Pasanda is one Punjabi subzi which most paneer lovers like to order at restaurants. This subzi has two types of onion paste. One is a mixture of cooked onions with cashews, which imparts a unique creaminess to the paneer pasanda and the other is a brown onion paste, which imparts a very rich and intense flavour to it.
- Here’s a Quick Paneer Pulao recipe made in a pressure cooker. It is a notion that paneer tends to turn chewy if cooked in a pressure cooker. Overcome this myth with this tasty and delicious pulao recipe.
- Pita breads are also an ideal bread for stuffing paneer. Choose the marinade of your choice and toss it with cottage cheese to make Paneer Pita Pockets.
- Paneer Starters are quite popular. Try these Paneer Potato and Corn Balls for Kids Birthday Party or as a cocktail starter. Spiced up with green chillies and coriander, fluffed up with grated cheese, bound together with a simple white sauce, and deep-fried till a perfectly golden brown!
- Ah! The Paneer Pakoda. Go to the North of India, these pakodas will feature not only on the restaurant menus, but also the dhabba menus. Served with green chutney and tomato ketchup, this is one of the best ways to enjoy the succulent taste of paneer.
- Paneer can be cooked in a healthy way too. Why not try the Paneer Methi Palak Subzi? Get your dose of antioxidants from the green and calcium from paneer.
- The aroma of a grilled sandwich being cooked is just mouth-watering. And if it is generously buttered, lined with green chutney along with a paneer stuffing tossed with Indian spices, it is just lip-smacking.
- Wraps, Rolls and Frankies are kids favourites. It is easier for the mother to make up a one dish meal for their tiny tots. Paneer Schezwan Frankie is great to serve at parties or to enjoy as an evening snack.
- We cannot forget the Paneer Paratha here. How about mixing it with some veggies to make Paneer and Vegetable Paratha? Mashed green peas, some grated beetroot, grated carrot, crumbled paneer, fresh coriander and green chillies as a stuffing makes these parathas more colourful and tempting.
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- Boil the milk. Pour the milk into a Dutch oven and bring to a boil over medium heat. Keep an eye on the milk! You don’t want it to boil over, but the clumping reaction of casein protein happens only at a warmer temperature, so it is necessary to bring the milk to a good boil.
- Add the curdling agent. Add the lemon juice or vinegar and mix gently. Start with 3 tablespoons of lemon juice. The milk will start to curdle and you will see the curds and whey separate.
- Strain the curds. Line a colander with cheesecloth and place the colander in the sink. Slowly pour in the curdled milk to strain the curds. Gently rinse with cold water to ensure the paneer doesn’t keep the flavor of vinegar or lemon juice.
- Press the paneer. After 20 to 30 minutes, remove the knot. Fold the cheesecloth and flatten it. Place a heavy object on top of this flattened paneer.
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- Pour the milk into a large pot and bring it to boil over medium heat. I like to cover the pot to speed up the boiling process (which also lessens the likelihood of the milk burning on the bottom). However, you need to watch over that pot like a hawk. Once you start hearing bubbling in the pot, remove the lid and check to see if the milk has boiled. Don't let the milk boil over the pot because it is a mess to clean up later. You can also check the milk periodically and give it a stir as you wait for it to boil.
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