Best 13 Paneer Cheese Recipes

PANEER: HOMEMADE INDIAN CHEESE

Steps:

• Line a large colander with a large double layer of cheesecloth, and set it in your sink.
• In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
• Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
• Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
• Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
• Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
• Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

PALAK PANEER (INDIAN FRESH SPINACH WITH PANEER CHEESE)

Steps:

• Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
• Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
• Then add garlic and chopped tomatoes, and reduce heat.
• Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
• Add coriander, garam masala, paprika, and salt, mixing well.
• Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
• Remove from heat.
• Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
• Slowly stir in heavy cream, and heat through on low heat.
• Add paneer cubes.
• Serve.

MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE

Steps:

• Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
• In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
• Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
• Add the tomatoes and cook 2-3 minutes, stirring once or twice.
• Add the paneer, water, and peas and bring to a boil.
• Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
• Garnish with cilantro before serving.

I LOVE PALAK PANEER (SPINACH AND CHEESE CURRY)

Steps:

• Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
• Add lemon juice and spinach: cook, stirring, until wilted.
• Blend or process spinach mixture until smooth, return to pan, stir in cream.
• Add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
• Serve on steamed rice.

MUTTER PANEER -- INDIAN CHEESE CURRY

Steps:

• Put a little bit of oil in a deep, heavy bottomed frying pan and brown the cheese, turning frequently so no sides burn. When it is browned, set aside on a plate.
• Add more oil, if needed, to the pan and throw in the onions.
• Let them fry until golden, then add the garlic and spices.
• Fry some more for a couple minutes, then add the tin of tomatoes and about 1/2 cup of water.
• Let simmer for about five minutes, then put in the fried cheese and peas and simmer covered over a low heat for about 20 minutes.
• Check the consistency and simmer some more if needed to bring it down to a thickness you like.
• Serve with rice and other Indian curries of your choice.

INDIAN MATAR PANEER (COTTAGE CHEESE AND PEAS)

Steps:

• In a large saucepan, bring the milk to a boil. Stir in the lemon juice. Continue cooking 15 minutes, stirring constantly, until curds have formed. Using a cheese cloth, separate the cheese from remaining liquid, and set aside.
• Heat the olive oil in a skillet over medium heat. Stirring constantly, cook the cumin seeds and onion in the skillet until golden brown. Mix in the bell pepper, corn, and peas. Season with garam masala, turmeric, and chili powder. Continue to cook and stir 10 minutes, until vegetables are tender.
• Mix the cheese into the skillet. Reduce heat to low, cover, and continue cooking 10 minutes. Sprinkle with cilantro to serve.

SAAG PANEER (PANIR) - INDIAN SPINACH AND CHEESE

Steps:

• Fry the onions, garlic, ginger and spices in oil for around 5 minutes.
• Add the chopped tomatoes and continue to cook for another 5 minutes, making sure the heat is down to a simmer.
• Add the spinach and continue to simmer for a further 5 minutes.
• Add the paneer and yogurt and simmer for around 5 minutes.

INDIAN STYLE SPINACH WITH FRESH CHEESE (SAAG PANEER) - COOK'S IL

Steps:

• Line a colander with a triple layer of cheesecloth and set in sink. Bring milk to boil in large, heavy-bottomed pot over medium-high heat. Whisk in buttermilk and salt and remove from heat. Let stand 1 minute. Pour through cheesecloth let drain 15 minutes.
• Pull together edges of cheesecloth to form pouch. Twist pouch, extracting as much liquid as possible. Place pouch between two plates and set a heavy pot on the top plate. Let stand at room temperature 45 minutes, or until cheese is firm and set. Drain whey as often as necessary. (Cheese can be wrapped in plastic and refrigerated up to 3 days at this point.) Unwrap and dice cheese into 1/2" pieces.
• Place spinach in large bowl and microwave on high until wilted, about 3 minutes. Let cool until it can be handled.
• Chop enough spinach to make 1/2 cup and set aside. Place remaining spinach in blender container.
• Wilt mustard greens in same bowl in microwave, about 4 minutes. Let it cool until it can be handled.
• Chop enough mustard greens to make 1/2 cup and set aside with chopped spinach. Add remaining mustard greens to blender container.
• Meanwhile, melt butter in large skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon, and cook, stirring often, until fragrant, about 30 seconds. Add onion and 3/4 tsp salt; cook until soft and translucent, about 3 minutes. Add garlic, ginger, and jalapeno, and cook, stirring often, until lightly browned, about 2-3 minutes. Add tomatoes and cook until pan is dry and tomatoes are beginning to brown, 3-4 minutes. Remove from heat and transfer half the mixture to the blender.
• Add half the cashews and all the water to the blender. Process on high until smooth, about 1 minute. Add puree to skillet and return to medium-high heat. Add reserved greens and buttermilk and bring to simmer. Reduce to low, cover, and cook until flavors blend, about 5 minutes. Add salt and pepper to taste. Gently fold in cheese cubes and cook until hot, 1-2 minutes. Serve sprinkled with remaining cashews and cilantro.

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)

Steps:

• Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
• Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
• Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
• Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
• Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
• Add heavy cream, garam masala powder and chopped cilantro and mix well.
• Reduce flame, cover and cook for 2 mts.
• Serve hot with flat breads or white rice.

BHUNI CHANA DAL WITH PANEER (FRIED BENGAL GRAM WITH COTTAGE CHEESE)

Steps:

• Grind ginger and garlic to a paste.
• Hat oil in a pan.
• Lightly brown the paneer pieces.
• Remove them, drain excess oil by wiping them on a clean tissue paper and keep aside.
• Heat 1 tbsp oil in a heavy bottom pan.
• Add the whole chilli, cloves, bay leaf, cinnamon and cardamom.
• Stir for a few seconds.
• Add onions and fry till golden brown.
• Add the ginger garlic paste.
• Stir for a few seconds.
• Add turmeric and chilli powder, tomatoes and 1/4 cup water.
• Cook till the tomatoes are pulpy and the oil shows separately, stirring occasionally.
• Add the Bengal gram and salt.
• Stir for 3 minutes.
• Add the remaining water and stir.
• Bring the mixture to a boil.
• Lower heat, close the pan with a lid and then cook on slow flame till the dal is done.
• Add the paneer cubes and simmer for 2 minutes, stirring occasionally.
• Garnish with corriander leaves and serve hot.

SHAHI PANEER (ROYAL CHEESE)

Steps:

• Place the paneer cubes in a deep bowl. Pour enough hot water over the paneer to cover; sprinkle the turmeric into the water. Set aside to allow the hot water to soften the paneer. Drain.
• Heat the oil in a large pot over medium heat. Fry the onions in the oil until they begin to change color. Add the ginger and garlic and fry together another 5 minutes. Sprinkle the garam masala into the mixture; cook and stir for 2 minutes. Pour the tomatoes into the mixture; season with salt and stir. Continue cooking until the oil begins to separate, another 5 to 7 minutes. Stir the sugar into the mixture and remove from heat. Set aside to cool.
• Blend the tomato mixture in a blender until you have a smooth sauce; return the sauce to the pot and heat over medium heat until warm, about 5 minutes. Stir the cream into the sauce. Gently fold the paneer into the sauce to coat. Garnish with cilantro to serve.

PANEER (FRESH CHEESE)

Steps:

• To make about a pound of paneer, heat 1 gallon of milk in a large pot that allows enough space for milk to boil.
• When milk is about to boil, immediately add 4 to 5 tablespoons of lemon juice and 1 tablespoon of vinegar (can substitute cream of tartar for lemon juice and vinegar).
• You may optionally add 1 cup of plain yogurt too.
• Be careful that milk does not boil over; lower heat if needed.
• Simmer until the milk curdles (cheese separates from clear liquid (whey)).
• Use more lemon juice or vinegar as needed.
• Turn off the heat.
• Strain the cheese in a large sieve set over a bowl and lined with a thin muslin cloth or cheesecloth.
• Mash the cheese to make it smooth.
• Let it drain.
• Note: Instead of discarding the whey, you may use it as a substitute for water in soups or dough.
• Drain it as much as possible (couple of hours) till no liquid can be squeezed out.
• Blend the cheese with hand or in a food processor to make it smooth.
• Spread it evenly, about half inch thick on a cloth on flat board lined with paper towels.
• Fold the cloth over on four sides and cover the top.
• Put more paper towels on top.
• Put a large flat-bottomed skillet filled with water on top to put pressure to drain excess liquid.
• Change paper towels if they get wet.
• After 30 to 45 minutes, when paper towels appear dry, unwrap the cheese.
• Cut paneer; into ½ to ¾" cubes (or strips) and use without frying or fry as follows.
• To fry, heat about 4 tablespoons of oil in a frying pan on medium heat.
• Lightly brown the cubes on all sides while turning with a slotted spatula.

PANEER (COTTAGE CHEESE)

Steps:

• Heat milk in a heavy bottom pot over medium-high heat until boiling. Remove from heat and add vinegar. Stir a couple times until curds separate from whey, about 5 minutes.
• Line a colander with cheese cloth. Pour curds and whey through colander and drain. Wrap curds with cheesecloth and place a heavy pot fill with water over curds to press and drain completely, about 2 hours. Curds will form a soft disk.