It's been awhile since I posted anything...lazy I guess. I haven't stopped cooking, just stopped taking the time to write about it. So today, all alone on a rainy Sunday, I craved the flavor of Shahi Paneer. Let's talk first about making paneer. Yes, you can buy it. Yes, it is easier to buy it. But I like to make my dishes myself. I know what is in them and I know where they come from. The one exception is breads. I succumb to the packaged ease of roti or naan without having to get out a rolling pin.
Paneer is a fresh cheese that is not aged and does not melt. It's very easy to make. For the basic paneer, you only need:
1 gallon of whole milk
about 1/4 cup of vinegar or lemon juice
Optional: spices to flavor your cheese like cumin, coriander, salt, cilantro
That's it!
First prepare your staging area that you will need after the cooking process is done. For me, I use a large bowl, an even larger collander, and a sheet of cheesecloth or a large clean tea-towl. Also, you'll need an area to press your cheese once it is cooked. Again, for me, I use a flat area, like a baking sheet, an upside down plate, and a large bowl filled with water for weight.
In a large saucepan or roaster, pour in a gallon of whole milk. Cook on high till boiling, stirring almost constantly. If you are using the spices to flavor your paneer, add them now. Turn off the heat and pour in the vinegar or lemon juice. Immediately, you'll see the milk curdle and the solids will separate from the liquid. Use a slotted spoon to remove the curds from the water and place them into the cheese cloth you have draped over the collander/bowl. If your bowl is large enough, you can pour your water through this, but this water is very hot and you risk of burning yourself. I prefer to use the slooted spoon.
After all of the cheese has been removed and placed in the cheesecloth, gather up the sides of the cheese cloth and twist it together with your little lump of cheese in the bottom. Your goal here is to isolate the cheese into a flattened ball. It's hot so be careful. Turn the twisted cheesecloth upside down and place the package onto the baking pan. Place the plate, upside down, on top of the cheese package. Then place the heavy bowl on top of the plate to create a weight. This needs to sit this way for about 90 minutes to two hours.
After the time has elapsed, unwrap your package and find your very own fresh paneer. :) It then needs to be cubed for use. This first part can be made a day ahead and stored in the refrigerator.
So now to use the paneer in a dish, and my choice of the day is Shahi Paneer.
This is my simple Shahi paneer recipe but it is a delicious treat. I have kept this a little healthier by limiting the amount of ghee I use but feel free to indulge if you want a richer dish.
Ingredients:
Paneer created in the first step of this post
1 Onion
5 Roma tomatoes
1 can of diced tomatoes
3 green chilis
1 1/2 " ginger
2 black cardamom
1/4 to 1/2 cup of cashews soaked in milk
1 t red chili powder
1 t garam masala
1/2 t black pepper
1 t coriander powder
2 T tomato sauce
1/4 c milk, cream, or fat free half & half
salt
cilantro for garnish
oil/ghee
Chop onions and tomatoes and green chilis. Grind ginger. Heat oil in a large vessel and add the 2 black cardamom, green chilis and ground ginger. Stir. Add chopped onions. Cook until the onions are translucent. Add the chopped tomatoes and canned diced tomatoes, cover, and cook until the onions are a mushy consistency.
Grind cashews thoroughly or process them in a small food processor or Magic Bullet type of processor. In a separate saute pot, boil water and then shut off the heat. Add paneer to this pot. It will not melt.
Add hot tomato mixture to a blender and add the ground cashews. Blend to smooth.
Now, at this point, you can make yourself a lot of work and pour this blended mixture through a strainer. Yes, it makes it a beautiful smooth sauce but it also is manual labor. If you are cooking for someone and want a perfect dish, you can strain this mixure. If you are cooking for someone who is more concerned with the taste, just use this well-blended mixture.
If you are going for a very rich dish, add ghee to your original pan and heat it. Add tomato sauce, and the dried spices and salt to taste.
Fry this mixture until it thickens even to a paste if you are a patient chef. Drain the water from the paneer and add the cubes to this paste. Add the milk/cream/half & half in a thin stream while stirring. The dish does not need to come to a boil again. When it comes to the consistency you like, you are done.
Garnish with cilantro and serve with roti.
Paneer is a fresh cheese that is not aged and does not melt. It's very easy to make. For the basic paneer, you only need:
1 gallon of whole milk
about 1/4 cup of vinegar or lemon juice
Optional: spices to flavor your cheese like cumin, coriander, salt, cilantro
That's it!
First prepare your staging area that you will need after the cooking process is done. For me, I use a large bowl, an even larger collander, and a sheet of cheesecloth or a large clean tea-towl. Also, you'll need an area to press your cheese once it is cooked. Again, for me, I use a flat area, like a baking sheet, an upside down plate, and a large bowl filled with water for weight.
In a large saucepan or roaster, pour in a gallon of whole milk. Cook on high till boiling, stirring almost constantly. If you are using the spices to flavor your paneer, add them now. Turn off the heat and pour in the vinegar or lemon juice. Immediately, you'll see the milk curdle and the solids will separate from the liquid. Use a slotted spoon to remove the curds from the water and place them into the cheese cloth you have draped over the collander/bowl. If your bowl is large enough, you can pour your water through this, but this water is very hot and you risk of burning yourself. I prefer to use the slooted spoon.
After all of the cheese has been removed and placed in the cheesecloth, gather up the sides of the cheese cloth and twist it together with your little lump of cheese in the bottom. Your goal here is to isolate the cheese into a flattened ball. It's hot so be careful. Turn the twisted cheesecloth upside down and place the package onto the baking pan. Place the plate, upside down, on top of the cheese package. Then place the heavy bowl on top of the plate to create a weight. This needs to sit this way for about 90 minutes to two hours.
After the time has elapsed, unwrap your package and find your very own fresh paneer. :) It then needs to be cubed for use. This first part can be made a day ahead and stored in the refrigerator.
So now to use the paneer in a dish, and my choice of the day is Shahi Paneer.
This is my simple Shahi paneer recipe but it is a delicious treat. I have kept this a little healthier by limiting the amount of ghee I use but feel free to indulge if you want a richer dish.
Ingredients:
Paneer created in the first step of this post
1 Onion
5 Roma tomatoes
1 can of diced tomatoes
3 green chilis
1 1/2 " ginger
2 black cardamom
1/4 to 1/2 cup of cashews soaked in milk
1 t red chili powder
1 t garam masala
1/2 t black pepper
1 t coriander powder
2 T tomato sauce
1/4 c milk, cream, or fat free half & half
salt
cilantro for garnish
oil/ghee
Chop onions and tomatoes and green chilis. Grind ginger. Heat oil in a large vessel and add the 2 black cardamom, green chilis and ground ginger. Stir. Add chopped onions. Cook until the onions are translucent. Add the chopped tomatoes and canned diced tomatoes, cover, and cook until the onions are a mushy consistency.
Grind cashews thoroughly or process them in a small food processor or Magic Bullet type of processor. In a separate saute pot, boil water and then shut off the heat. Add paneer to this pot. It will not melt.
Add hot tomato mixture to a blender and add the ground cashews. Blend to smooth.
Now, at this point, you can make yourself a lot of work and pour this blended mixture through a strainer. Yes, it makes it a beautiful smooth sauce but it also is manual labor. If you are cooking for someone and want a perfect dish, you can strain this mixure. If you are cooking for someone who is more concerned with the taste, just use this well-blended mixture.
If you are going for a very rich dish, add ghee to your original pan and heat it. Add tomato sauce, and the dried spices and salt to taste.
Fry this mixture until it thickens even to a paste if you are a patient chef. Drain the water from the paneer and add the cubes to this paste. Add the milk/cream/half & half in a thin stream while stirring. The dish does not need to come to a boil again. When it comes to the consistency you like, you are done.
Garnish with cilantro and serve with roti.
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