I’m amazed by how people like indian food. I’ve tried other versions of paneer or cottage cheese (as we call it) along with paneer tikka masala. Most versatile ingredient in indian vegetarian cooking. I would like to share the method of making paneer at home. Its easy but need to be pre prepared. Boil 2ltr of milk in a pan, add half a lemon or lime juice or yougrt. When it starts curdling n the water remins translucent, strain it in a fine muslin cloth, wash it in running water, so the sour taste goes away. Pack it in same cloth tightly put under something heavy so the remaing water drains out. After an hour or so cut it desired pieces, and its ready to use. It can be frozen in a zip lock bag for 4-5 months. And the water remains can used as stock to cook anything.
Its the process we use at home so we don’t buy from stores and what’s grate than home made and fresh produce, to make things taste better.
We got two big blocks of paneer from Costco and I found this recipe online searching for recipes to use it. It was delicious! The baking of the paneer really made a difference. My only change: to finish cooking the cauliflower, I needed to cover the pan and cook it on low at the very end. This made it easy to warm up the paneer as well.
A friend recently brought me some mexican cheese called panela. it took me two days to figure out why it is so familiar. it is nearly identical to the paneer I had in saag paneer in the indian restaurant across from the house of parliment in nairobi in 1987. you can safely substitute mexican panela directly for paneer. hope this helps.
Just another tip .. paneer can be made at home as well.and it’s super simple ..
Bring about a litre of full fat milk to a boil.. add some freshly squeezed lemon juice to the milk and let it simmer.. when the fats separate from the whey, drain out the fats onto a cheesecloth and squeeze till most of the water has drained away.. u can optionally hang the cheesecloth with the curds or have a heavy object put over it for a couple of hours.. viola.. ur paneer is ready ..! That’s how most of us Indians make our paneer :)
This is so delicious! I tried it with the chicken and it worked so so well! For the marinade I simply upped the salt to 1 tsp and left everything else as is. I let the chicken marinade for 2 hours and then baked it at 400 degrees for 30 minutes. It came out perfect! Also! For the sauce, after adding the crushed tomatoes, I allowed it to simmer for about 15-20 minutes to allow more of the flavors to blend together, and then added the chicken and everything else at the end. I really love your recipes!
We liked the recipe, especially the flavor of the paneer right out of the oven (will use marinade and baking technique in the future). We weren’t in love with the sauce – seemed like a lot of tomato and the greek yogurt made it taste a little off. I think I would use cream or coconut milk in the future and reduce amound of crushed tomato. Spices and were awesome on the sauteed vegetables and you almost didn’t even need a suace.
I’ve been wanting to try a dish with Paneer for a while. This was a great way to try it because it was easy to make It is a delicious, rich, and very flavorful dish. The Paneer definitely adds a meat-like element. It got a thumbs up from all of us, including my vegetarian daughter, and my meat & potato lover hubby. I’ll be making it again for sure. It will be great for our Meatless Mondays.
Hi, we sell paneer cheese at Costco in Naperville, IL. I cannot say if all Costco stores sell it, but it would be worth a phone call.
Great tip, Jen, thank you!
I’m amazed by how people like indian food. I’ve tried other versions of paneer or cottage cheese (as we call it) along with paneer tikka masala. Most versatile ingredient in indian vegetarian cooking. I would like to share the method of making paneer at home. Its easy but need to be pre prepared. Boil 2ltr of milk in a pan, add half a lemon or lime juice or yougrt. When it starts curdling n the water remins translucent, strain it in a fine muslin cloth, wash it in running water, so the sour taste goes away. Pack it in same cloth tightly put under something heavy so the remaing water drains out. After an hour or so cut it desired pieces, and its ready to use. It can be frozen in a zip lock bag for 4-5 months. And the water remains can used as stock to cook anything.
Its the process we use at home so we don’t buy from stores and what’s grate than home made and fresh produce, to make things taste better.
Thanks so much for chiming in, Kajal, and for the paneer recipe!
This was absolutely delicious! I served it over rice and had naan too and it was a great, filling, tasty meal. Thank you for this recipe!
YAY Vivian!!! I’m so happy to hear you enjoyed it. It is one of my new favorite recipes!
i was wondering if you have to bake the paneer. my over is brocken
Lee, I do recommend baking it for the best texture. I hope your oven is fixed soon!
We got two big blocks of paneer from Costco and I found this recipe online searching for recipes to use it. It was delicious! The baking of the paneer really made a difference. My only change: to finish cooking the cauliflower, I needed to cover the pan and cook it on low at the very end. This made it easy to warm up the paneer as well.
I’m glad you enjoyed the recipe, Peter! Thanks for taking the time to leave this review too!
I’ve never had masala before….boy was I missing out! I tried your recipe and was sold! Will be making this regularly.
YAY! So happy to hear it, thank you!
My family loved this dinner- great flavors!
That was delicious! I just made it. My husband and I both loved it. Thanks for the recipe!
Hooray!! I am so so happy to hear it. Thank you for letting me know!
This was fantastic!!!!! Your recipes are so easy to follow…you are making me look good! ;) Thank you!! :)
Sandra, thank YOU for taking the time to try this recipe and report back! I’m glad you enjoyed it!
A friend recently brought me some mexican cheese called panela. it took me two days to figure out why it is so familiar. it is nearly identical to the paneer I had in saag paneer in the indian restaurant across from the house of parliment in nairobi in 1987. you can safely substitute mexican panela directly for paneer. hope this helps.
Thanks for the tip, Thelma!
Just another tip .. paneer can be made at home as well.and it’s super simple ..
Bring about a litre of full fat milk to a boil.. add some freshly squeezed lemon juice to the milk and let it simmer.. when the fats separate from the whey, drain out the fats onto a cheesecloth and squeeze till most of the water has drained away.. u can optionally hang the cheesecloth with the curds or have a heavy object put over it for a couple of hours.. viola.. ur paneer is ready ..! That’s how most of us Indians make our paneer :)
Thanks for sharing this tip, Durga!
This is so delicious! I tried it with the chicken and it worked so so well! For the marinade I simply upped the salt to 1 tsp and left everything else as is. I let the chicken marinade for 2 hours and then baked it at 400 degrees for 30 minutes. It came out perfect! Also! For the sauce, after adding the crushed tomatoes, I allowed it to simmer for about 15-20 minutes to allow more of the flavors to blend together, and then added the chicken and everything else at the end. I really love your recipes!
YAY! I’m so happy to hear that this recipe was a hit, Holli! Thank you for taking the time to share this kind review!
OMG, this was the best recipe ever!! Fry paneer cheese all the time but this marinade added a whole new taste. Will definitely make again
, , , forgot to include that the Paneer was made in my Air Fryer at 380 deg for 8 min
I’m so happy that you enjoyed this recipe! Thank you for taking the time to share this kind review!
OMG! So delicious, has a bit of a spicy kick, which we love, love!
Thank you for sharing this kind review, Dee! I’m so happy the recipe was a hit!
Absolutely terrific! We loved it and will be making it again.
YAY! I’m so glad you enjoyed the recipe, Martha!
Excellent flavour and texture. Easy to put togetherness. Delicious!!!!
I’m so happy that you enjoyed it, Jeanie! Thank you for sharing this kind review!
We liked the recipe, especially the flavor of the paneer right out of the oven (will use marinade and baking technique in the future). We weren’t in love with the sauce – seemed like a lot of tomato and the greek yogurt made it taste a little off. I think I would use cream or coconut milk in the future and reduce amound of crushed tomato. Spices and were awesome on the sauteed vegetables and you almost didn’t even need a suace.
I’m so happy that you enjoyed it overall, Samantha! Thank you for sharing this kind review!
Planning to make this tonight. Do you think I could swap the yogurt for coconut milk in the sauce? Would the proportions change?
Thank you!
Hi Amanda! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!
Gorgeous , will double the recipe next time as we were fighting over the late bit!
Healthy way to cook paneer too in the oven with a marinade
I’m so happy that you enjoyed it, Gail! Thank you for sharing this kind review!
I’ve been wanting to try a dish with Paneer for a while. This was a great way to try it because it was easy to make It is a delicious, rich, and very flavorful dish. The Paneer definitely adds a meat-like element. It got a thumbs up from all of us, including my vegetarian daughter, and my meat & potato lover hubby. I’ll be making it again for sure. It will be great for our Meatless Mondays.
Hi Kristen! So glad you enjoyed it! Thank you for this kind review!