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    About this recipe: Easy paneer recipe. Add to your favourite curry or dish. Great for vegetarians. Homemade paneer is softer and lighter than the tofu consistency paneer you find in many Indian restaurants.

    Serves: 6 

    • 3.75L milk
    • 1L buttermilk
    • 250ml rapeseed oil for frying

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Pour the regular milk into a large pot. Bring to the boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
    2. Place a piece of muslin into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
    3. After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
    4. Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in clingfilm. Refrigerate until needed.
    5. To cook the paneer, heat the oil in a large heavy frying pan over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on kitchen roll. Add to your favourite curry or dish.

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