Paneer Recipe
What is PaneerPaneer (Indian Cottage Cheese) is a type of fresh, unsalted cheese common in Indian cuisine. It is made by curdling milk with lemon juice, vinegar, or yogurt. The curds are then separated from the whey and pressed to remove any remaining liquid. The resulting cheese is typically firm and crumbly, with a mild, milky flavor.Paneer is a delicious and nutritious food that can be enjoyed in a variety of dishes. It is relatively low in calories and fat, and high in protein and other essential nutrients, making it a healthy addition to a well-balanced diet.When using paneer in a dish, it is important to note that it does not melt like traditional cheeses. It holds its shape well, making it a great ingredient to add chunks or cubes of to a curry or dish.Paneer is a versatile ingredient that can be used in a variety of dishes, from curries to sandwiches, and can be paired with a wide range of spices and flavors. The creamy texture and mild flavor make it a popular choice among vegetarians and non-vegetarians alikeWhen purchasing or making paneer, it is important to be able to differentiate between good and bad paneer. Good paneer should be firm and smooth, with a creamy white color. It should have a mild, milky flavor and a slight tang from the food acid used. It should hold its shape well, and should not be crumbly or rubbery. Bad paneer, on the other hand, may be too soft, crumbly, or have a strong, sour flavor. The taste of good paneer should be mild and milky, with a slight tang from the food acid used. The color should be a creamy white, and the aroma should be subtle and milky.When it comes to the texture of bad paneer, it may be too soft or crumbly, and may not hold its shape well. The taste may be sour or off, and the color may be dull or yellowish. The aroma may also be sour or off.Here is a simple, easy Paneer Recipe:
Ingredients
- 1 liter milk
- 1/4 cup of food acid lemon juice, vinegar, or citric acid
Instructions
- Heat the milk in a large pot on medium-high heat.
- Once the milk comes to a boil, reduce the heat to low and slowly add the food acid. Stir gently as you add the acid.
- The milk will begin to curdle and separate into curds and whey.
- Remove the pot from heat and let it sit for a few minutes until the curds have fully separated from the whey.
- Line a colander with cheesecloth and place it over a large bowl. Pour the curdled milk into the colander.
- Gently press on the curds to remove as much whey as possible.
- Tie the corners of the cheesecloth together and hang the paneer over the bowl for about 30 minutes to an hour.
- Once the whey has drained, the paneer is ready to use.
Notes & Tips
Notes:
Some popular Paneer recipes include:
- Paneer Butter Masala: a creamy tomato-based curry with chunks of paneer.
- Palak Paneer: spinach-based curry with chunks of paneer
- Paneer Tikka Masala: chunks of paneer marinated in yogurt and spices, then grilled and simmered in a tomato-based sauce.
- Paneer Makhani: a creamy tomato-based sauce with chunks of paneer.
- Paneer Bhurji: a dry dish made by crumbled paneer sautéed with spices, usually served with roti or paratha.
- Paneer Kofta: deep-fried dumplings made from grated paneer and spices, usually served in a creamy tomato-based sauce.
- Paneer Tikka: chunks of paneer marinated in yogurt and spices, then grilled.
- Paneer Stuffed Paratha: whole wheat flatbread stuffed with grated paneer and spices.
- Paneer Biryani: a one-pot dish made by cooking rice, paneer, and spices together.
- Paneer Tikka Rolls: a popular street food in India, made by stuffing grilled paneer and veggies in a roti or paratha.
- Paneer Cutlet: deep-fried patties made from grated paneer and spices.
- Paneer Korma
Nutrition Information (Note: Approximate)
Nutrition Facts
Paneer Recipe
Serving Size
1 person
Amount per Serving
Calories
158
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
31
mg
10
%
Sodium
98
mg
4
%
Potassium
402
mg
11
%
Carbohydrates
13
g
4
%
Fiber
0.04
g
0
%
Sugar
13
g
14
%
Protein
9
g
18
%
Vitamin A
419
IU
8
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.4
mg
24
%
Vitamin B3
0.3
mg
2
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.2
mg
10
%
Vitamin B12
1
µg
17
%
Vitamin C
6
mg
7
%
Vitamin D
3
µg
20
%
Vitamin E
0.2
mg
1
%
Vitamin K
1
µg
1
%
Calcium
318
mg
32
%
Iron
0.01
mg
0
%
Magnesium
32
mg
8
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.