Paneercanapes Recipes

HOMEMADE PANEER

Steps:

• Pour the milk into a medium pot. Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar. Stir as the milk starts to curdle.
• Line a large sieve with cheesecloth and, holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid.

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.

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 CANAPES

Steps:

• Heat oil in a kadhai or wok.
• Add onions and fry them till golden brown.
• Add tomatoes, and cook till soft.
• Add potato pieces, garam masala, chilli powder and salt.
• Cook on low flame for 4 minutes,stirring thoroughly.
• Add the paneer and green chillies and mix well.
• Keep aside.
• Coat one side of bread slices with butter and place on a hot tawa.
• Keep it on low flame till bread turns crisp only on one side.
• Cut the bread slices in triangular shapes.
• Now, spread the vegetable mixture on the uncooked side and garnish with coriander.
• Finish with tomato sauce and mint chutney (optional).
• NOTE:For the calorie conscious, dry toasting can be done instead of butter.
• But one side has to remain soft.

AUTHENTIC PANEER BUTTER MASALA RECIPE BY TASTY

Steps:

• In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.
• Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.
• Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.
• At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.
• Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.
• In the same pan as used before, add the remaining 3 tbsp of butter and heat.
• Once heated, add cinnamon stick and bay leaves to the pan.
• Now add the pureed mixture from the blender and roast the mixture for a few minutes.
• Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.
• Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).
• Mix and let simmer for a couple of minutes. Set the gravy aside.
• In a bowl of water, add paneer cubes and soak for 5 mins.
• Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.
• Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.
• Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.
• Enjoy!