I am looking up an Indian recipe that requires Panneer what ingredient is this and where do i get it.?!
and it doesnt melt while cooking.
i think its low fat (im not sure of it though)
Answers: its indian cheese.
and it doesnt melt while cooking.
i think its low fat (im not sure of it though)
It's cheese. Get it at the Indian market.
It's an Indian full fat soft cheese. Our local Tesco stocks it, otherwise you might try your local market or Oriental shop.
There are many paneer Indian recipes like
Paneer Butter Masala
Palak Paneer ( Paneer with spinach)
Mutter Paneer( Paneer with green peas)
But all time fav in India is Paneer Butter masala.
Try this site http://www.vahrehvah.com/
Select Indian Cuisine and then search for paneer you will get a dozen paneer recipes.
Paneer is available in Tesco ....you can find it in the fridge section next to packed meals and Tesco Pizza's
Paneer is Indian cottage cheese. It is made by boiling milk and curdling it with lime juice or vinegar. The whey is removed and the resulting product is soft cheese.
It is used in various Indian dishes and tastes really good. It does not melt while cooking, so it can be used in various curries. You can buy good quality Paneer in Indian grocery stores.
Yup, it's an Indian cheese. Our local Tesco and Sainsbury's both carry it - as do all the local Indian supplies shops. But I'm near London and other places might not be so easy.
If you are in dire straight you could try a couple of alternatives although they are not really the same. If you need the cheese to melt for your particular recipe (like in the mottor paneer here http://www.currysafari.com/mottor-paneer... you might be OK with Mozarella.
But the closest substitute is a really smooth and creamy textured feta cheese. Some feta cheese is very crumbly and it won't work. Go to a supermarket and ask if you can taste some feta from their deli counter.
If you happen to be close to a Greek or Turkish supermarket you will get very smooth and creamy feta cheeses from them too.
Happy cooking!
Paneer is nothing but cottage cheese.
Looks like Tofu.
Just visit an Indian shop and you will find it in the Freezer section. A block or in pieces.
Block is better. Cut it as you like.
To make at home:
Take a gallon of milk.
Put in a casserole and boil it as you boil water on the stove, on full flame.
When it reaches boiling point, add lemon juice to it. Fresh or bottled.
Keep stirring.
It will curdle.
Put off flame.
Stand for some time till it is safely cooler.
Take a cheesecloth.
Put it on another casserole.
Now strain the curdled milk.
It will separate. Lump will stay on cloth. The whey will get strained.
Tie and hang so water drips and you get what is called Paneer or cottage cheese.
Now take down and cut into pieces.
Have a good time cooking it.
Paneer is an essential component of Indian cuisine, especially in North Indian or Punjabi dishes. It is a mild cheese made usually from whole milk, similar to a Farmer’s cheese. It has a firm texture and is a non-melting cheese that can withstand prolonged cooking times and still have the ability to retain its shape, texture and flavor.
Home made paneer has a wonderful fresh taste and is also easy to make but store bought paneer is just as good and is easily available in any Indian grocery store. You can also substitute firm ricotta cheese or extra firm tofu as well. Feel free to use organic milk and make your own home made organic paneer.
HOME MADE PANEER
Yield: 8 ounces
Ingredients
6 cups whole milk (can use 2% milk also)
? cup freshly squeezed lime or lemon juice
? cup water
METHOD:
In a large heavy bottomed saucepan on medium high heat, add the water and milk and bring to a gentle boil. Add the lime or lemon juice and reduce the heat to medium low. Bring to boil and stir until the milk separates and curdles. Remove the saucepan from the heat and allow to cool.
Line a colander with a very fine cheesecloth or muslin in 3 layers. Place this in a larger bowl and drain the curdled milk/cheese mixture. Using the ends of the cheesecloth, twist into a tight ball to remove any excess whey (or liquid). Then using the ends of the cheesecloth, tie the remaining cheese into a very tight bundle and squeeze or wring out any excess liquid. Then hang the tied cheesecloth over a bowl to drain for at least 2-3 hours. The liquid (or whey) can be reserved and actually used in curries and also in making deliciously soft chapathis, phulkas or rotis.
After the whey has been completely drained, wrap the solid paneer in the cheesecloth and place on a large baking sheet. You will need to weigh this down; by using a heavy cast iron pan or skillet, a saucepan filled with water or even a foiled covered brick will work. Use your imagination and creativity.
After 30 minutes, your paneer is ready to use. Carefully unwrap the paneer and cut into 1-inch cubes, pan fry in a little oil or ghee until golden brown on all sides. Drain well and add to your favorite paneer recipe. The fried paneer cubes can be stored in an airtight container for up to 3 days in the refrigerator or for several months in the freezer.
Variations:
Instead of lemon or lime juice, you can use 1 cup of buttermilk or 1 cup of yogurt or 3 tbsp of white wine vinegar. Adding the buttermilk or yogurt will give your paneer a slightly tart flavor. Using fresh lemon or lime juice will give your paneer a wonderful citrus flavor and using vinegar will give you a strong tangy flavored paneer. Try them all and chose your favorite method.
TIPS:
I find the paneer much easier to cut into cubes after refrigerating for at least 30-45 minutes.