Paneer is often referred to as Indian Cottage cheese and there are numerous way to cook them. Paneer is a type of cheese. It is the Indian name for cottage cheese. Paneer, unlike other cheeses, Paneer has not been matured and it is rather bland. It is a high protein food; it is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. Paneer is quite easy to make at home.
How to make paneer at home
Bring 1 Gallon/3.5 liters of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice or curd and stir well. Put aside. After the milk has curdled, wrap it in a clean muslin cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes 12 oz/350g approx of paneer is ready to use. While making paneer from milk, don't throw away the paneer water. This nutritious water can be used for making soft dough for chapatis, rotis or can be used to cook dals.
It contains reasonably good amounts of fat and cholesterol. It would be better to avoid it for those with hypertension and diabetes due to its high fat content. It can however be used in small quantities for such patients one or twice a week. It is suitable for all age groups.We often use paneer to make curries, appetizers or a side dish to accompany with rice, rotis/Indian flat bread.
My recent encounter with this fabulously tasting Paneer Bhurji was at a local restaurant named "Sai Krupa" in Kalyan. After a whole day of exhaustive shopping we got to order from one of those eating joints. Since the taste is still ticking in my mind, I made an attempt to cook this at home and I can say it was not that bad! A pat on my back, please!
Here is my recipe to make Paneer Bhurji
Source: My Own
Prep time: 10 mins
Cooking time: 15 mins
½ pound of fresh paneer, grated
1 medium onion, chopped finely
2 medium tomatoes, chopped finely or
4 T of canned crushed tomatoes.
¼ C green peas, fresh or frozen
1-2 green chillies, finely chopped
¼ t garam masala powder
½ t cayenne pepper/chilli powder
1 t sugar (optional)
½ t carum seeds/ ajwain/vaamu
Pinch of hing/asafeotida
freshly grounded black pepper
½ t cumin/jeera
salt to taste
1 T cooking oil of your choice.
freshly chopped cilantro for garnish
- Chop onions, tomatoes and green chillies and keep aside.
- Take large sauté pan or kadai, heat oil, add cumin/jeera and fry for a minute. Add hing/asafeotida and carum seeds/ajwain seeds. Let the aroma of hing fill your kitchen.
- Add chopped onion and green chilles, add little salt and cook till the onions are translucent or 6-7 minutes approx.
- Add green peas, chopped tomatoes or if you have crushed tomatoes, your dish will be ready in minutes.
- Add freshly ground black pepper, garam masala and chilli powder. Stir and let the tomatoes cook till the tomatoes leave oil from its sides or for another 6 minutes approx. Add sugar and taste the gravy for salt, add if required.
- Meanwhile grate the paneer and add this to the onion-tomato mixture. Keep stirring continuously till all the flavours are blended together.
- Garnish with fresh cilantro and serve hot with rice or rotis/chapatti or any Indian Flat bread.
Variation: You can add ½ cup of whole milk or heavy cream to make some gravy. I personally like the dry one.