A north indian dish made with Paneer(Indian cottage cheese) cooked in rich creamy tomato gravy. Makhani( something cooked and sauteed in butter or thick cream)
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Paneer / Feta cheese(cubed)
Ginger (finely minced)
Red chilli powder
Salt (or to taste)
Fresh cream (half & half)
Heat oil and butter in a suace pan and fry the cubed paneer pieces until they turn slightly golden. Remove them from the pan and keep aside. In the same oil add clove, cumin seeds, fenugreek seeds and bay leaves and toast them for a while. Then saute the onions and ginger until they turn golden. Now add the pureed tomatoes along with red cilli powder, garam masala, kasturi methi, crushed or powdered cardamon, sugar and salt. Close with a lid and cook on low flame for 5 minutes. Then add half & half cream and fried paneer cubes and let cook for 3 to 4 minutes until the oil seperates. Garnish with little kasturi methi leaves and serve hot.
Paneer - Indian Cottage or feta cheese will do
Kasthuri Methi - Dry Fenugreek
Paneer or cottage cheese is an integral part of South Asian cooking. Paneer is a versatile dairy product, it is used desserts, snacks or for main course cooking. In India it is known by various names like in Hindi - panir, Bengal - Cheena. Here we have complied few paneer receipes for you. Enjoy this wonder food product.
HOW TO MAKE PANEER AT HOME ( HOME MADE PANEER RECIPE )
- 2 litres of milk
- the juice of two lemons
- cumin powder
- big pan, at least 4 litres
- cheesecloth - more of which anon
- wooden spoon
- two chopping boards or similar
You can use a clean dishcloth for your cheesecloth, or any other smooth cotton cloth. Make sure you haven't washed it with fabric softener, and that it's been thoroughly rinsed. If it smells freshly laundered, that's how your cheese will taste!
- Pour the milk into the pan. Add about a teaspoonful of salt, and about a teaspoonful of ground cumin
- Bring the milk to a gentle simmer. Keep it there for about 5 minutes. If you take your eyes off it for a second, it will boil over. If it burns, your paneer will taste funny.
- Remove the simmered milk from the heat, and start to slowly stir in the lemon juice, about a tablespoonful at a time. The milk will begin to curdle. This is "curds and whey". If it doesn't go, add a tiny bit of vinegar.
- Keep stirring and adding lemon juice until the curds are thick masses, and the whey is only slightly cloudy.
- Drain off the whey, keeping the curds.
- Dump the curds out onto the cloth (it will be messy), wrap them up, and squeeze the cloth to get the whey out.
- Open up the cloth and look at the curds. Taste some. If it needs a bit more salt, add some (it should not taste salty). If it needs more cumin, add some (it should be quite subtle). If you feel like adding something else, like chilli, or coriander, or anything, now is a good time
- Fold the curds up in the cloth, in a squarish block. Put the block on one chopping board, place the other chopping board on top, then balance the big pot, full of cold water, on top
After a couple of hours, you will have pressed out all the whey that's going to go. Unwrap the cloth and dump it in the sink. It will need rinsed out and washed almost immediately, otherwise it will smell very sour. Clingfilm the paneer, and it will keep for a couple of weeks.
You can crumble it up onto curries. You can spread it on flat bread. You can even dip it in batter and deep-fry it. It tastes great. You've made cheese.