Tawa Paneer is a spicy and masala rich side dish made on a flat tawa using paneer with onion, tomato and capsicum base. It has a great taste with slight roasted flavor which makes it little different from regular paneer gravies. The dish is mostly semi dry and pairs well with roti, naan or even with plain rice.

This is quite often made for weekend lunch or dinner when something quick is needed at home. The masala coats the paneer nicely and gives a street style touch to the dish which everyone likes. It is filling yet satisfying and suits well for both family meals and small get togethers.

[feast_advanced_jump_to]

About Tawa Paneer

Tawa Paneer Masala is a popular North Indian style paneer recipe where everything is cooked directly on a tawa itself. Cooking on tawa gives a slightly smoky and intense flavor to the dish which you don't get in kadai cooking. It is commonly served as a side dish or sometimes used as stuffing for rolls and wraps.

This is usually cooked on tawa but you can use a  kadai or frying pan too if you don't have a tawa. I have used my roti pan which has a flat base, you can use a tawa which has concave base too.

The texture of this dish is semi dry with soft paneer cubes covered in thick masala. Onion and tomato forms the base while capsicum adds slight crunch in between. The spices give warmth and heat but it does not overpower the paneer taste.

This is flexible and easy to adjust as per taste. It can be made more spicy, less spicy or even turned into a gravy by adding more tomato and little water. Butter adds richness but oil can also be used if butter is not there. It tastes good even after reheating also which makes it useful for busy days.

Tawa Paneer Masala is one of the popular dishes in restaurants too. I usually made on weekends or when guests come home suddenly. It does not need long cooking time and still feels special on the plate. 

Tawa Paneer Ingredients

• Paneer - It stays soft and absorbs masala well. Fresh or store bought paneer both works fine for this dish.
• Onion and Tomato - I used for making the masala base, onion gives slight sweetness and tomato adds tanginess to balance. Chopped tomato can be used instead of puree.
• Capsicum - I added for mild crunch and flavor in the dish. Colored or green capsicum can be used based on what is available at home.
• Ginger garlic paste - I just added this for base flavor and aroma. I used freshly crushed ginger and garlic also can be added instead of paste if you want.
• Spice powders - I just add some for spice and depth, I used red chilli powder, roasted jeera powder and garam masala. Spice level can be adjusted as per taste and preference of people at home.
• Kasoori methi - I just used for aroma and slight bitterness. Try not to skip this if possible.
• Coriander leaves - I added this for freshness and mild flavor. It also gives nice finish to the dish.
• Butter - I just used for tempering, it gives richness and tawa style taste. You can use oil also but butter tastes better.
• Jeera - I added jeera for tempering, it gives light crunch and flavor in the beginning.

Why This Recipe Works

• This recipe is quick and does not need complicated steps.
• Cooking on tawa gives smoky and street style flavor.
• Paneer stays soft while masala turns thick and coating.
• It works well as side dish, starter or roll filling.
• Spice and texture can be adjusted very easily.

Similar Recipes

• Kadai Paneer
• Aloo Gobi Matar
• Aloo Matar
• Chilli Paneer
• Aloo Bhindi

How to make Tawa Paneer Masala Step by Step

1.You first need a tawa for making this, dosa tawa will be fine. I used flat bottomed dosa tawa. Heat butter when it starts to melt, add jeera let it crackle.

2.Add ginger garlic paste, saute for  a minute then add chopped onion, saute till it becomes transparent.

3.Add chopped capsicum, saute for 2 minutes. Then add tomato puree.

4.Give a quick mix, then add red chilli, roasted jeera and garam masala powders along with required salt.

5.Cook until raw smell of tomatoes leave. It will become dry in few minutes.

6.Sprinkle little water then add paneer and toss it so that the masala coats the paneer well.

7.Add crushed kasoori methi and chopped coriander leaves and switch off.

Serve hot with rotis with a lemon wedge.

Expert Tips

• Paneer - I make sure the paneer is soft, I usually soak it in warm water for few minutes if it feels little hard.
• Masala cooking - I cook the tomato puree well till the raw smell goes, try not to skip this step or the taste will go little off.
• Flame control - I keep the flame in medium while cooking on tawa, high flame may burn the masala very quickly.
• Water adding - I add only little water if needed, too much water will spoil the semi dry texture of the dish.
• Kasoori methi use - I crush it between my hands before adding, it releases more flavor and aroma nicely.

Serving and Storage

Serve it hot with roti, naan or phulka straight from tawa. This also taste good with jeera rice or plain rice and dal. It can be used as stuffing for rolls also. Store leftovers in fridge and reheat on tawa with little water. Freshly made always taste better.

FAQS

1.Can I make this without capsicum?

Yes capsicum can be skipped, the dish will still taste good with onion and tomato base.

2.Can I make it more gravy like?

Yes add more tomato puree and little water to make gravy version.

3.Is butter necessary?

Butter gives best flavor but oil can be used if needed.

4.Can spice level be reduced?

Yes reduce chilli powder and garam masala for mild taste.

5.Can this be made in advance?

It can be made few hours earlier, but reheat properly before serving.

If you have any more questions about this Tawa Paneer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Tawa Paneer Masala Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Tawa Paneer Recipe (Tawa Paneer Masala) appeared first on Sharmis Passions.

Rasmalai is a popular Indian dessert made using cottage cheese balls, milk, sugar, nuts, cardamom and saffron. It is quick to make when your homemade rasgullas are ready. Sweet and juicy rasgullas soaked in sweetened thick milk is super addictive and can be made at home easily. Learn to make delicious rasmalai at home with step by step pictures.

Rasmalai is a rich Indian delicacy, rasgullas in sweetened thickened milk with the flavor of cardamom and saffron topped with nuts, It is a yum combo!! You can use store bought rasgullas to make rasmalai quickly. Rasmalai is widely served in weddings, parties and is a popular order in restaurants too.

[feast_advanced_jump_to]

About Rasamalai

'Ras' in Hindi means juicy and 'Malai' means cream so Rasmalai translates to juicy and creamy. Rasmalai is a popular rich Indian dessert made using cottage cheese balls soaked in sweetened thick milk called rabri topped with nuts and flavored with saffron and cardamom. It is super addictive as it tastes incredibly delicious.

I've become a great fan of rasmalai since I tasted it from a popular hotel here in Coimbatore named Annapoorna GowriShankar. Homemade ones are best if prepared in the right consistency. I buy rasgullas from stores and make rasmalai. Occasionally I make homemade rasgullas too as mittu is fond of that sweet.

Rasgullas can be flattenned and added as such. I have seen rasmalai as balls and in discs so you can make it the way you want. I would prefer small balls instead of discs as it looks more appealing.

Rasmalai Ingredients

• Rasgulla - You can use store bought mini rasgullas or use homemade too. Make sure to use mini rasgullas for best results.
• Milk - Use full cream milk either farm fresh or packaged milk.
• Sugar - White granulated sugar is the best to use for rasmalai.
• Condensed milk - Condensed milk adds richness to rasmalai.
• Nuts - Cashews, pistachios and almonds are used.
• Flavoring - Cardamom powder and saffron is used for flavoring the milk.

Similar Recipes

• Bread rasmalai
• Rasgulla
• Rabdi
• Saffron Milk
• Basundi

How to make Rasmalai Step by Step

1.Take a pan - add condensed milk to it, along with 1 cup milk and whisk it well. Now add remaining milk and let it boil in medium flame for 5 minutes. Keep stirring. Crush saffron strands and add it. The color of milk will change to slightly yellow color, after saffron is added. Let it boil until thick at least for 15 minutes.

2.Then add chopped nuts, cardamom powder give a quick mix and let it boil. Now take your rasgullas. I used store bought rasgullas this time.

3.Take lemon squeezer and squeeze the excess sugar syrup from the rasgullas. Be gentle else the rasgullas will crumble. Now add the rasgullas to the milk and let it simmer for 5-7 minutes in low flame. Switch off.

Cool down for few mins, then refrigerate for at least an hour. Serve chilled!

Expert Tips

• Flavor - Don't use saffron more, it will be over powerful and will spoil the taste.
• Add ons - The addition of condensed milk not only makes the rasmalai rich but extra tasty and gives a unique flavour to it.
• Syrup - You can also use the sugar syrup that comes with the rasgullas and add it to the rabri instead of sugar.
• Resting time - Allow at least 30 minutes sitting and refrigerating time before serving to taste best.
• Quick option - You can also use store bought rasgullas, tinned ones are easy to reach.

Serving & Storage

Rasmalai is best when served chilled. Refrigerate & it keeps well for 2-3 days.

If you have any more questions about this Rasmalai Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Rasmalai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Rasmalai Recipe appeared first on Sharmis Passions.

Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.

This paneer stir fry works well as a side for rice or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even just like that. It's a must try recipe for a delicious meal.

[feast_advanced_jump_to]

About Paneer Stir Fry

Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very convenient also.

This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer absorbs the spice flavors well when cooked gently. This recipe has carrot and capsicum which adds color and mild crunch to the dish. Also onion gives a light sweetness once it is sautéed well. Altogether it makes a wholesome and satisfying stir fry.

The flavor of paneer stir fry is simple and comforting. It is not very spicy and you can easily adjust the spice powders as per your taste. You can also add few more veggies or change the herbs to suit your liking. Small changes here and there makes it taste a little different every time.

I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all.

Paneer Stir Fry Ingredients

• Paneer - I have used paneer as main ingredient. It gives softness and makes the dish filling. You can use homemade or store bought paneer.
• Carrot - I have added for crunch and slight sweetness. It also adds nice color. You can use beans instead if needed.
• Capsicum - I have used for flavor and crunch. It gives a fresh taste. You can use any color capsicum.
• Onion - I have added for mild sweetness and base flavor. It balances the spices well. You can reduce if you do not like onion.
• Red chilli powder - I used this for spice and heat. You can just reduce or skip for kids.
• Garam masala - I have added this for warm flavor. It gives depth to the stir fry. You can use any homemade blend.
• Jeera powder - I have used this for mild earthy taste. It enhances the overall flavor. You can skip if not available.
• Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavor.
• Oil - I have used for tempering. It helps to sauté everything evenly. You can use any regular cooking oil.
• Jeera - I have used for tempering. It gives nice aroma at the start. You can also add little mustard seeds.
• Garlic - I have used for flavor. It adds nice punch. You can skip if you prefer no garlic.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry

How to make Paneer Stir Fry Step by Step

1.Heat oil in a pan, add jeera let it crackle. Now add crushed garlic.I used my garlic press to crush garlic.

2.Saute for a minute. Get ready with all other ingredients. Now add onion saute till it turns transparent.

3.Add carrot and capsicum saute for 2 minutes, then add the spice powders inlcuding red chili powder, jeera powder, garam masala powder and required salt.

4.Saute for 5 minutes in low flame. I wanted the veggies to be crunchy so did not cook covered, if you want it to be soft then cook covered for 2 minutes. Finally add paneer and toss it.

5.Cook for few more minutes, then add crushed kasoori methi, toss and switch off.

Serve hot/warm.

Expert Tips

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not cook veggies covered. This helps to keep them crunchy and fresh tasting, which I like.
• Flame control - I cook in low to medium flame after adding spices. Else spices may burn fast.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil quantity - Do not add too much oil for this stir fry. Little oil is enough as paneer releases some moisture while cooking.

Serving and Storage

Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.

FAQS

1.Can I skip onion?

Yes, skip onion and still make the dish. Add little extra veggies for balance.

2.Can I add in more vegetables?

Yes, you can add in some beans, corn or peas based on preference.

3.Is this recipe spicy?

No, it's not spicy, has mild spiciness. Reduce chilli powder as per taste.

4.Can I add homemade paneer?

Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

5.Can I pack this for lunch box?

Yes, you can pack it, but consume within few hours for best taste.

If you have any more questions about this Paneer Stir Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Stir Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Paneer Stir Fry Recipe appeared first on Sharmis Passions.

Malai Ladoo is a soft, melt in the mouth sweet made using paneer and condensed milk as main ingredients. It has smooth texture with a yummy taste and a hint of cardamom and rose essence that makes it very special. These ladoos are quick to make and needs only few ingredients from the pantry.

This sweet is often made for family get-togethers or when we want something rich but simple and easy to make. The texture is so soft and light, it just melts as soon you take one bite. The natural milk flavor mixed with saffron gives mild sweetness which feels very comforting. It's one of those sweets which even beginners can try.

[feast_advanced_jump_to]

About Malai Ladoo

Malai Ladoo is one of the simplest milk sweets that gives rich festive taste without much effort. It is made using fresh paneer that is mixed with condensed milk and cooked till it turns thick and dough like. Then we make small soft balls and roll them in chopped nuts for crunch and color.

The word malai means cream and that's exactly what this sweet feel like. It's soft, creamy and so rich even with small bite. Condensed milk gives the sweetness and richness while saffron adds golden shade and aroma. Some people add milk powder or coconut flakes for twist, but honestly the basic version taste best.

Malai Ladoo is perfect if you want quick sweet without deep frying or sugar syrup. It gets ready in one pan and stays good for few days in fridge. You can also flavor with kewra water or skip essence completely.

I usually make this when I got some leftover paneer. It's my quick fix sweet recipe which never fails. Even kids love it for its mild sweetness and soft bite.

Malai Ladoo Ingredients

• Paneer - I used fresh homemade paneer, it gives nice soft texture to the ladoo. You can use store one too, just soak it in warm water for few minutes before grinding.
• Condensed milk - Gives sweetness and creamy feel. It helps to bind everything well, so no need to add extra sugar.
• Ghee - I just used a little for greasing and flavor. You can skip if using non-stick but ghee always gives nice aroma.
• Pistachios - I used for garnish and crunch. Almonds or cashews also works.
• Cardamom powder - For light aroma and flavor. If it is not there, few drops cardamom essence will do.
• Rose essence - I add few drops for floral smell, but can skip if you don't like.
• Saffron - Gives lovely golden color and taste. If not available, small pinch of turmeric can be used but flavor will change.

Why This Recipe Works

• This is a simple recipe with only few ingredients.
• It has soft creamy texture that tastes rich and smooth.
• It is made in one pan, no sugar syrup or frying.
• You can make ahead and store for few days, perfect for small parties.
• It is perfect sweet for beginners, gives great result always.

Similar Recipes

• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo
• Peanut Ladoo

How to make Malai Ladoo Step by Step

1.Take paneer, crumble it well with your hands, Set aside. Chop the pistachios

2.In the mixer jar, add crumbled paneer, add condensed milk and saffron

3.Grind it to a fine paste, it will be creamy but will have a slight coarse texture when you touch and see. Now grease the pan with ghee. If you use nonstick pan then no need to grease.

4.Add the paste and start cooking in low flame. In few minutes, it will start to thicken. Keep stirring continuously.

5.Keep cooking until it becomes thick, it will start to roll and textured like below.

6.When it starts to leave the sides of the pan, add rose essence, cardamom powder and give a quick mix. Pinch a tiny portion, roll and see if it forms a ball, then switch off.

7.It will not be completely dry, it will still be moist. Let it cool down for sometime. When it is still warm, make small balls. It will be moist at this stage but will become firm after cooling down.

8.Dip each ball into the nuts mixture and arrange it in a plate.

Cool down and store in airtight container.

Expert Tips

• Paneer - I use soft and fresh paneer for best result. If the paneer feels bit dry or hard, I just soak it in warm water for few minutes before blending, it makes it turn more soft.
• Cooking consistency - Cook the mixture on low flame till it starts leaving the sides of the pan but still feels little moist. Don't overcook it, otherwise the ladoo will turn bit hard once cooled.
• Sweetness level - Condensed milk itself gives enough sweetness, but if you prefer more sweet taste, you can sprinkle little sugar while cooking.
• Flavor variation - You can customize with the flavors. Add few drops of kewra essence or saffron soaked in the warm milk for richer aroma.
• Shaping - I make the ladoos when the mixture is still warm so it rolls easily. If it feels sticky, just apply a few drops of ghee on hands while rolling them.

Serving and Storage

Serve Malai Ladoo as a soft creamy dessert after meal or with other sweets during festive time. It also tastes nice with evening tea or when you crave something milky. Store them in airtight box and keep inside fridge, they stays good for 3 to 4 days. Bring them to room temperature before eating so the texture turns soft again.

FAQS

1.Can I use store bought paneer?

Yes, just soak in warm water before using so it becomes soft and blend nicely.

2.Can I skip saffron?

Yes, you can skip it. The color will be white but taste still good.

3.Why my ladoo turned little hard?

That happens when cooked bit more. Next time switch off earlier when mixture still moist.

4.Can I use milk instead of condensed milk?

Yes, but then shelf life reduces. You can use half milk and half condensed milk too.

5.Can I store longer?

You can just refrigerate them up to 4 days. Don't keep outside long since it has milk.

If you have any more questions about this Malai Ladoo Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Malai Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Malai Ladoo Recipe | Paneer Laddu Recipe appeared first on Sharmis Passions.

Homemade Paneer is fresh, soft and very easy to make at home using just 2 ingredients. Paneer or Indian cottage cheese can be made at home with no added preservatives or additives. Making paneer at home is so easy and comes out perfect every time if you the steps and instructions mentioned in this post.

Making paneer at home is easy and had been making it for years now. Though we always use homemade paneer, I didn't give much thoughts of posting it here until my best friend asked to post the recipe. I have shared all the tips and tricks to make perfect homemade paneer every single time.

[feast_advanced_jump_to]

What is Paneer?

Paneer also known as Indian Cottage Cheese is fresh cheese made by curdling milk using any acidic foods like lemon juice, curd or vinegar or citric acid etc. The resulting whey water is strained and the curdled milk solids are transferred to a cheese cloth and pressed using a heavy object to form a paneer block. Later the block is cubed into small paneer cubes and used in dishes.

Paneer is basically fresh non melting cheese made without using rennet like other cheese varieties so it is completely vegetarian. Paneer is soft and neutral in flavor so it absorbs the flavors easily.

Paneer can be used to make a lot of dishes including gravies, starters, rice, pulao, biryani and many more. You can even just sauté paneer with onion, capsicum and some basic spices and it is good to go as a side dish or even as a filling for wraps. Paneer is so versatile that it can be used to make so many dishes.

Video

Homemade Paneer

My paneer making journey started soon after I started cooking. Amma started making homemade paneer even when paneer was not popular in the 80's. When I was in 4th-5th grade when there was no internet or recipes online amma used to make paneer learnt from a popular tamil magazine.

First she used to make crumbled paneer to add it along with vegetables to make stir fry later she started making black of paneer to make gravies and curries. So seeing that from my childhood homemade paneer was not at all new to me. It is one of the few dishes I learnt soon after I started cooking.

Paneer making process is very easy - First boil milk then add any acidic food to curdle the milk. The curdled milk solids are strained to a muslin or cheese cloth to form a block pf paneer. It is pressed with a heavy object to drain out all the excess water and set to make a block of paneer.

Homemade paneer comes out super soft and cannot be compared with store bought ones. Just follow the tips and tricks shared here and you will get perfect homemade paneer.

Homemade Paneer Ingredients

• Milk - I prefer to use fresh milk that is cows milk. But you can use any full fat or full cream milk. You can use raw milk or even previously boiled milk to make paneer.
• Curd / Yoghurt - I always use curd to curdle milk for 2 reasons - it gives volume also does not leave any after taste like the other food acids.

Milk to use

You can use raw milk or even leftover boiled milk too to make paneer.

• Farm Fresh Milk - Farm fresh milk is raw milk without any processing straight from the cow. We usually buy cows milk on a regular basis so mostly use this for making paneer.
• Processed milk - Milk is processed and sold in packets or bottles to increase shelf life and to kill harmful bacteria. You can use this milk also to make paneer.

Acidic foods to curdle milk

• Curd - For 1 liter milk you will need ½ cup curd. The measure of curd may vary depending on the fat content in the milk so you may need 1- 2 tablespoon extra curd based on it.
• Lemon Juice - For 1 liter milk you will need 2 tablespoon lemon juice. I usually don't suggest lemon juice as it imparts lemony flavor to the paneer even after it is washed.
• Vinegar - For 1 liter milk you will need 2 tablespoon vinegar juice. Vinegar is the most quickest to curdle the milk.
• Whey water - Whey water is drained water after collecting the curdled milk solids. For 1 liter milk you will need around 1 cup whey water.
• Citric acid - For 1 liter milk you will need ½ teaspoon citric acid.

How to press paneer (with & without paneer maker)

You don't really need a paneer press to make homemade paneer. Paneer press makes paneer making process a bit quicker and easier, also gives it the perfect square shape as store bought ones. I have shown both making paneer with and without paneer press here.

You can make homemade paneer with just a cheese cloth or muslin cloth too. I was using cloth to make paneer for so many years only recently I bought this paneer press so wanted to share my experience.

If you don't have a paneer press don't worry - You can make homemade paneer by pouring the curdled milk to a muslin / cheese cloth. Wrap it well and place heavy object on it to remove excess water. The resulting paneer block will be round in shape and it can be cut into cubes. You can even wrap it to a square to make square paneer block.

First pic is homemade paneer using paneer press and second pic is using just a cloth without using paneer maker.

How to make Paneer Step by Step

Boiling milk

1.To a large pot add 2 liters milk to it.

2.Let it start to boil.

3.Give a quick mix.

Curdling milk

4.Add 1 cup curd little by little stirring simultaneously.

5.Keep stirring until you start the milk curdling.

6.In few seconds the milk will curdle and you will clear greenish liquid separating which is called whey water.

7.This is curdled milk solids. Do not overcook immediately switch off.

Using paneer maker / paneer press

8.Place a strainer over the bowl first. Then place the paneer press on the strainer.

Draining

9.Place the cheese cloth on the strainer and pour the milk curdles to it.

10.Rinse it with water.

11.Press it with a ladle to drain out excess water.

12.Wrap it with the cloth.

Pressing paneer

13.Cloth with the paneer maker lid and press well to remove the excess water.

14.Place the paneer maker on a wire rack and place heavy object on the paneer press making sure the paneer maker is pressed well. Let it set for at least 1 hour.

Homemade paneer

15.After 1 hour remove the paneer from the press. Fresh, soft homemade paneer is ready.

16.Cut into cubes.

17.You can store it as a block as such or cut into small cubes and store in fridge.

18.See how soft it is.

Without using paneer maker

19.I served little curdles to show you how to make paneer without the paneer maker.Place the cheese cloth over the strainer first. Transfer the curdles to it.

20.Pull the edges of the cloth and press well to remove excess water.

21.Flatten it slightly.

22.Place heavy object on it. Let it set for 1 hour minimum.

23.Now remove and your homemade paneer is ready.

24.Cut into cubes.

25.Homemade paneer is ready!

26.Store the paneer in a clean container soaked in water. You can store this in fridge for up to a week.

27.The drained water is whey water, you can collect this and store in a clean bottle in fridge. You can use this to knead chapathi / roti dough or use to curdle milk the next time you make paneer.

Expert Tips

• Milk - For perfect soft paneer I would recommend to use full fat whole milk. Pasteurized milk is ok to use but should have high fat content. You can use leftover boiled milk or fresh milk to make paneer.
• Food Acid - I prefer using curd or yogurt to curdle milk. However you can use lemon juice or vinegar or citric acid too to curdle milk but these have a slight after taste in the paneer.
• Straining - While straining the milk solid curdles make sure to strain it on a cheese cloth or muslin cloth.
• Whey water - Use the leftover whey for making rotis or rasgullas or save it for making paneer next time.
• Pressing Paneer - Use any heavy flat object to be placed directly. You can use heavy stone based chapathi board or hand mortar pestle etc.
• Setting time - Leave at least minimum 1 hour for the paneer to set well. Leave it undisturbed. Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares.

Storage

You can store the paneer as a block or cut into cubes. Make sure to soak in water and store in fridge for it to stay fresh even for a week. Soaking in water avoids paneer from becoming hard.

FAQS

1.What type of milk to use?

Use full cream or full fa milk for best results. You can use farm fresh milk that is cows milk or processed milk too. You can use raw milk boil and use it or use leftover previously boiled milk too.

2.Even after adding food acids milk is not curdling why?

If the fat or cream content in milk is more then milk may not curdle with less quantity of food acids. So add little more in parts until you see whey water start to separate.

3.My paneer is crumbling or grainy, why?

If you keep stirring after the milk curdles it may result in crumbled paneer.

4.How much paneer do I get?

The measure of paneer you yield purely depends on the cariety of milk used. But on an average if you use full fat milk for 1 adn ½ liters of milk you will get around 200 grams paneer.

5.Why my paneer is hard or rubbery?

Do not keep cooking after the milk curdles. Immediately switch off when you see milk curdles and strain it. Overcooking results in hard and rubbery paneer.

Recipes with Paneer

More paneer recipes

If you have any more questions about this How to make paneer do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this How to make paneer? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post How to make paneer | Homemade Paneer Recipe appeared first on Sharmis Passions.