Nowadays, we can buy Paneer from market. You can make it at home, too. It's easy but little time consuming.
How to make Paneer
1 litre Milk
11/2tsp. vinegar or 1tsp. lemon juice
How to prepare:
- Boil the milk in a pan.
- When it's boiling add lemon juice or vinegar, while stirring.
- When milk curdles fully, turn off the gas and keep aside for 5 minutes. Let it cool for 5-7 minutes.
- Pour it on to a cotton/muslin cloth and tie it with a tight knot. Hang it on a high level so water can drain faster.
- When all the water is drained from the paneer, shape it into a rectangular block.
- Now place the cloth under heavy weight for 2-3 hours before using it.
- Take paneer out of the cloth and slowly cut in 1" cube or rectengular pieces.
Panner : Around 15 pieces.
Onion :1 (Medium big)
Tomato : 2 (chopped)
Ginger : 1 inch piece
Garlic : 4-5 cloves
Chilli powder : 2 Tsp.
Cumin powder : 1 Tsp.
Coriander powder : 2 Tsp.
Sugar : 1/2 Tsp.
Butter/oil : 2 Tbsp.
Thick Cream : 1/2 cup
Salt to taste
Cilantro/coriander leaves for Garnishing
- Deep fry the paneer pieces until light brown. Don't overfry them, it hardens the paneer. Drain on a paper towel and set aside.
- Grind Onion, ginger, garlic and mix with all the powders and make a fine paste.
- Heat the pan with butter/oil, add tomatoes and cook until it becomes soft.
- Mix in the Onion paste and cook till butter/oil floats on top.
- Add cream, salt and sugar and mix well and cook for a couple of minutes.
- Add the Paneer and in slow flame cook another 5 minutes, garnish with Cilantro leaves and serve hot.