normally to avoid excess butter into paneer, I normally use 1/2 tsp of it in a non-stick pan and simmer it, while I am making a puree of the onions and tomatoes in my recipe!..guess I am not too overly keen in removing the butter..heheh.. You are very inspired, Lekhni or as Rada says, Makhni! I am getting addicted to this stuff. I will try making paneer from scratch sometime, and also use your plain curd tip. Simmer the cottage cheese – if you turn up the heat too much, the cottage cheese will all dissolve. Press question mark to learn the rest of the keyboard shortcuts. ??! Bring 2 litres of milk to a boil on medium high flame. You can use the cheese raw or cook in curries or simply store it in an airtight container in the refigerator to be used later. You can’t extract the Paneer pieces for delicacies like Let it simmer for a couple of minutes and stir gently so it continues to curdle, then turn off heat and let stand for about 5 minutes. Also, please do not tell me to make my own from scratch or buy it from an Indian grocery. For chilli powder, I add the Kashmiri chilli powder, not too spicy and nice orange color. Isn’t that how everyone makes it? If it is so good it makes me feel like superwoman, I decided it is worth blogging about. Ahh, the mystery is explained. Or you can use ginger-garlic paste and tomato puree. Fry a little until it clumps together and turns just a little brown. You should have also said how this DOESN’T EVEN WORK! Pingback: On therapy blogs and gulab jamuns | The Imagined Universe, can i use tofu instead of paneer to make paneer butter masala, Sure, that would become Tofu Makhani or Tofu Butter Masala . /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. I tried following this guide but I think I used too high a heat. All you need to do is flatten it out. 1 Curdling milk for paneer. Now gather the edges of the cheesecloth and tightly squeeze to get rid of excess water. I have made paneer makhani three times in the last four weeks. It’s low-fat paneer, I tell myself. This doesn’t work at all. I want my paneer to be in nice little cubes, not any of the boondi stuff. I tried it and the cottage cheese just melted. . You will notice it clumps up nicely when you fry it. This one should take less time, though, as pre-heating the oven alone takes 10 minutes for me.. This does not work. Curdling the milk at night and straining it overnight to make paneer is a great idea too! Now put the cheese wrapped in the cheesecloth on a wide plate. In order to convert it into Indian Panner, I experimented first day directly onto gravy and it just melted. ( Log Out / A bit like Berkeley where someone forgot to tell them the time.. Will have to try your recipe some time in the summer, when I hope to have more time. I also add a little salt and cumin along with the curd – it’s not authentic, but it does make the paneer just a touch more interesting. 5. India, on the other hand, would have changed a lot in the meantime. Cottage cheese looks like boondis or little balls in whey. And HOW is making paneer so difficult? As soon as you see greenish white whey immediately switch off the flame. If you are really pressed for time, use two pans – one for the paneer and another for the puree. http://www.mamtaskitchen.com/recipe_display.php?id=10076 I say Paneer makhani is a calorie/fat minefield. I would also like to make sure I use organic, low-fat paneer, which is not a choice I have in the Indian store. Hiya, I bought some creamy cottage cheese and thought I would be able to turn that into a paneer style block. Sudhanshu: Yes, I know, I did try dry roasting the cottage cheese without butter, but it doesn’t clump unless you add the butter. ( Log Out / Its better to keep the cheese plate and pot against the wall on the kitchen counter so that it does not fall off. https://lekhni.wordpress.com/2008/06/28/the-easy-way-make-paneer-from-cottage-cheese/. There are three ways to get paneer cubes if you are in the US – (i) buy it at the local Indian grocery store, (ii) make it at home, and (iii) Lekhni’s way. Post anything related to cooking here, within reason. But on a low flame, the cottage cheese will clump together into one solid mass within a couple of minutes. Lower the flame when milk comes to a boil. Pour the curdled milk through the cheesecloth lined colander. ( Log Out / http://www.bbc.co.uk/dna/h2g2/A1143794 The advantage with my method that the prep time reduces considerably. place it in the kitchen sink. I did it at low heat as recommended and it just melted.