Bushra Griffith
Indian paneer cheese is a basic, non-melting type of cheese used in Indian cuisine. It is made by curdling hot full-fat milk with an acidic ingredient like lemon juice, citric acid, vinegar, or yogurt. The curdled milk solids are then drained and pressed with a heavy object to form paneer blocks. This non-aged cheese can be cut into cubes and used in many recipes, such as curries, rice dishes, snacks, and appetizers. Paneer is often served in a smooth and silky makhani gravy or in palak gravy. It is also commonly used in dishes like saag paneer, chilli paneer, and pakoras. Making homemade paneer is easy and results in a softer and creamier texture than store-bought paneer.
How to cook Indian Paneer Cheese
| Characteristics | Values |
|---|---|
| Ingredients | Full-fat milk, lemon juice or vinegar, salt (optional) |
| Equipment | Large pot, colander, cheesecloth, stove, plate, string |
| Process | Heat milk to just below boiling point, add lemon juice or vinegar, drain into colander, rinse with cold water, hang cheesecloth to drain excess water, press curds into a block, cut into cubes |
| Time | 30 minutes to make the cheese, 30 minutes to an hour to press the curds |
| Texture | Soft, creamy, chewy |
| Flavor | Mild, milky |
| Recipes | Palak paneer, chilli paneer, paneer tikka, pakoras, sandwiches, curries, wraps, spiced skewers, fritters, pancakes, salads |
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What You'll Learn
Making paneer at home
Begin by adding a tablespoon of water to a large pot on low heat. Then, pour in 2 litres of milk and heat it to just below boiling point, stirring occasionally to prevent scorching or sticking. Once the milk reaches a gentle boil or a simmer, add the acidic ingredient—such as lemon juice, vinegar, citric acid, yogurt, or whey—and stir. The milk should start to curdle, with the solids separating from the whey. If it doesn't curdle, gradually add a little more acid until it does.
Once the milk has completely curdled, turn off the heat. At this point, you can pour some cold water or ice cubes into the pot to stop the cooking process. Alternatively, transfer the paneer to a colander lined with muslin cloth or a cheesecloth and rinse under cold running water. Ensure that all excess whey is drained from the paneer before setting, as this can cause it to break when added to a sauce. Hang the paneer for about 30 minutes to drain completely.
The solids can then be wrapped in the cloth and hung for a while to remove excess moisture. Finally, the paneer is pressed with a heavy object to set. The texture of the final product will depend on how long it is hung and how firmly it is pressed. For a loose paneer, simply strain the curds without pressing. For a soft, spreadable paneer, hang for a few hours. If you want a crumbly texture, gently press with saucers topped with unopened food tins. For an even firmer paneer, double the weight and press overnight in the fridge. The resulting paneer can be diced and cooked while retaining its shape.
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How to cook paneer in a curry
Paneer is an Indian cheese that is often used in curries. It is made with just two ingredients: full-fat milk and an acidic ingredient such as lemon juice, vinegar, citric acid, yogurt, or whey. To make the cheese, you heat the milk and add the acidic ingredient, causing the milk to curdle. The curds are then drained and hung to remove excess moisture, and the resulting paneer is cut into cubes.
Paneer is a popular ingredient in Indian cuisine and can be used in a variety of dishes, including curries, wraps, spiced skewers, and fritters. When cooking paneer in a curry, there are a few things to keep in mind. Firstly, it is important to use soft paneer, as store-bought paneer can become hard and rubbery when cooked. To prevent this, you can soak the paneer cubes in warm water for about 10 minutes before cooking.
To make a paneer curry, you will typically start by frying spices such as bay leaf, cardamom, cumin, and cinnamon in oil. Onions are then added and cooked until caramelized, followed by garlic and ginger. Ripe tomatoes, water or stock, and spices such as red chilli powder or green chillies are added to create the curry base. The curry is simmered until the oil rises to the top, indicating that it is ready to be served with rice or bread.
Just before serving, the paneer is added to the curry. It is important not to overcook the paneer, as it can become hard and chewy. The paneer should be heated just enough to absorb the flavours of the curry. Fresh cream or yoghurt can also be added at the end to enhance the creaminess of the dish. The curry can be garnished with coriander leaves and served with plain rice, roti, paratha, or naan bread.
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Using paneer in salads
Indian paneer cheese is a versatile ingredient that can be used in various dishes, including salads. Here are some tips and ideas for using paneer in salads:
Choosing the Right Paneer
Start by selecting the right type of paneer for your salad. You can use store-bought paneer or make it at home. Homemade paneer tends to have a softer and creamier texture compared to store-bought paneer. To make homemade paneer, you will need full-fat milk (cow's, buffalo, or goat milk) and an acidic ingredient like lemon juice, vinegar, citric acid, yogurt, or whey.
Preparing the Paneer
Before adding paneer to your salad, it is essential to ensure that it is dry. You can pan-fry the paneer cubes in oil or ghee to give them a crispy texture and enhance their flavour. You can also sprinkle the paneer with seasonings like salt while pan-frying. Additionally, consider marinating the paneer in a flavourful chutney or pesto before grilling it to add extra taste to your salad.
Creating the Salad
Paneer goes well with various vegetables, fruits, and herbs in a salad. You can choose from ingredients like lettuce, cucumber, carrot, tomato, and onion, sweet peppers, grapes, and chickpeas. Remember to chop or dice the ingredients into bite-sized pieces to ensure a pleasant dining experience. You can also include nuts like cashews or almonds for added crunch and flavour.
Dressing Options
A dressing can bring all the flavours of your paneer salad together. You can create a simple dressing by mixing oil (avocado or olive oil), honey, ginger juice, lemon juice, and your choice of spices. Alternatively, you can use a combination of white vinegar, lemon juice, and oregano or your favourite herbs for a tangy twist. Adjust the spiciness of your salad by adding chilli flakes or jalapeños to the dressing.
Serving Suggestions
Paneer salads are perfect for a desk lunch, a light summer dinner, or even as a filling vegetarian meal. You can serve the salad as-is or pair it with grilled chicken or pork tenderloin for a heartier option. For a festive touch, garnish your paneer salad with coriander or dill leaves.
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Making chilli paneer
Chilli paneer is a popular Indo-Chinese dish. It is often served as an appetizer, but can also be eaten as a main course. The dish consists of fried paneer cubes tossed in a spicy, tangy sauce.
To make chilli paneer, start by preparing the paneer cheese. To do this, heat full-fat milk in a heavy-bottomed pot over medium heat until it reaches a gentle boil, stirring occasionally to prevent scorching. Add lemon juice, vinegar, citric acid, yoghurt, or whey to the milk and stir until it curdles. Drain the curdled milk into a cheesecloth-lined strainer and allow it to hang for 30 minutes to drain completely. Wrap the solids in the cheesecloth and hang for a while to get rid of excess moisture. Finally, press with a heavy object to set.
Next, cut the paneer into cubes. Prepare a batter by mixing cornflour, all-purpose flour, wheat flour, or whole wheat pastry flour with salt, pepper, and water. The batter should be thin enough to coat the paneer cubes evenly. Heat oil in a wok or kadai over medium heat and deep fry the paneer cubes until they are golden brown and crispy. Set the fried paneer aside.
To make the chilli sauce, heat sesame oil in a wok over high heat. Add finely chopped celery and other vegetables of your choice, such as capsicum or onion, and stir-fry until they are slightly cooked but still crunchy. Lower the heat and add soy sauce, rice vinegar, chilli sauce, garlic, green chillies, sugar, and pepper to taste. Adjust the consistency of the sauce by adding cornstarch mixed with water.
Finally, toss the fried paneer cubes in the chilli sauce and serve immediately. Chilli paneer can be served as an appetizer or alongside noodles or fried rice as a main course.
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How to press the curds
Once you have heated the milk and added lemon juice or vinegar to curdle it, it's time to drain the liquid (whey) from the curds. You can do this by ladling the mixture into a lined strainer. Use cheesecloth or muslin cloth to line the strainer, as the fine weave will prevent the curds from falling through.
After pouring the curds into the strainer, pull up the edges of the cloth to form a ball and slowly squeeze to drain excess water. Next, hang the bundle for at least 30 minutes to allow the remaining water to drain. You can do this by tying the bundle around a faucet.
Now, it's time to press the curds. Transfer the curds (still wrapped in the cloth) to a large dinner plate. Shape them into a rough square, then fold the cloth around the curds to form a neat rectangular package. Place a second plate on top of the package and weigh it down. Press for at least 15 minutes or up to 1 hour.
Once pressed, your paneer is finished and ready to use. You can use it immediately, or refrigerate it for up to two days. Refrigerated paneer will be firmer and less likely to crumble.
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Frequently asked questions
Paneer is a basic kind of non-melting Indian cheese used in Indian cuisine. It is made by curdling hot full-fat milk with an acidic ingredient. It is usually unsalted and eaten with flavourful sauces or spicing.
You only need two ingredients to make paneer: milk and lemon juice or vinegar. The milk has to be full-fat, otherwise, it won't set properly.
You can use cow's milk or buffalo milk. Avoid low-fat, skimmed milk, and ultra-pasteurized milk as they yield a lesser amount of cheese.
First, heat the milk to just below boiling point. Then, add lemon juice or vinegar, which will cause the milk to curdle. Drain the mixture into a colander lined with cheesecloth. Rinse under cold water to stop the cooking process and to remove any remaining vinegar taste. Squeeze the cheesecloth to drain excess water, then hang for at least half an hour.
There are many Indian dishes you can make with paneer, including curries, wraps, spiced skewers, fritters, pancakes, and sandwiches.
