Category | Paneer RSS feed for this section

Fresh, non-melting white cheese popular in north Indian cuisine. Also called cottage cheese. Tastes best when made at home, by curdling heated milk with food acid like lemon juice or vinegar. The light taste and texture of paneer pairs well with strongly spiced curries.

Paneer Butter Masala

10 Aug

I wanted to make a paneer dish taste close to ‘paneer butter masala’ that we get in Indian restaurants. Here is what I came up with. This rich curry is a great hit with paneer lovers, something you can happily serve at a party.

(more…)

Paneer Peas Capsicum Curry

13 Jul

Paneer Peas Capsicum Curry

Paneer (cottage cheese) in a tomato-based curry with peas and capsicum. Sumptuous enough for a feast – really easy to cook!

(more…)

Chili Garlic Mixed Vegetables

10 Nov

A variety of vegetables go into this Chinese-style recipe that’s great on the side with chapatis or fried rice. Chili garlic mixed vegetables is cooked on high heat  (using the Chao technique, or so Wikipedia tells me), which retains the texture and color of the vegetables. The dish gets its zing – and its name – from the pre-made chili garlic sauce that’s added to it.

(more…)

Paneer Bread Roll

22 Apr

Paneer Bread Roll

Paneer bread roll, pan-fried and served with red chili sauce. While mom made these, I did nothing this morning except click pictures and eat :-)

Bread rolls are generally deep-fried; this shallow-fried version is lighter and saves on the oil.

(more…)

Paneer Sandwich – Easy Toasty Breakfast

7 Jan

Paneer Sandwich

One of the nicest ways of using fresh paneer (cottage cheese) is in a toasted sandwich. If you have an electric sandwich toaster that would come in handy at breakfast time; I have used in this recipe an electric toaster. If no toaster around, no worries – you could grill your paneer sandwich or cook it in a non-stick pan on the stove top.

(more…)

How to Make Paneer at Home

5 Aug

There was a time when I lived next to a dairy that sold really fresh, soft paneer (cottage cheese). Now the only paneer I can lay hands on is the store-bought variety. Fridge life of three weeks says the wrapper, but within three days it starts to feel rubbery and sour.

Homemade paneer has acquired irresistible charm. Pre-packaged paneer will do no more – the taste buds crave the real deal.

Fortunately, this is an easily satiated craving. It is surprisingly easy to make paneer at home.

(more…)

Page 1 of 212