50 min

    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.

    69 people made this

    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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    Reviews in English (57)


    Hello, its me. I submitted the recipe and I would like to clear a few things up. When I submitted the recipe, Allrecipes changed a few of the steps which confused the process. First, this recipe makes two full dinners, or 8 servings of paneer for hefty eaters. The paneer must be processed in a food processor for the right consistency. You do not need to turn out the cheese unless you do not have a food processor (mistake made by website). The paneer should be chilled overnight and I cannot stress this step enogh. The last and most major mistake, the paneer should be deep fired, not fried in a shallow pan with a cup of oil. Because of the delicate nature of paneer, flipping it over in a pan will make it crumble. The paneer should only be fried until very pale golden brown. It will appear like it is not completely cooked. It only needs about 30 seconds to firm up. It adds almost no fat to the recipe if the oil is hot enough and it is fried quickly. The fried pieces can be frozen for up to 30 days in a ziploc bag after chilling. I hope this clears up a little of the confusion about the recipe. The website changes a great deal once submitted.  -  08 Sep 2005  (Review from Allrecipes US | Canada)


    I have been making paneer for years, and I have always used lemon juice to curdle the milk. I will never do that again!!!! Using the buttermilk adds such a softness and light texture. I can't hardly believe that I made this myself. It is the most authentic I have tasted. Also, I emailed Ami (the owner) and she mentioned a few mistakes in how the website converted the recipe. First, you do not need to knead the paneer on a cutting board unless you do not have a food processor. Second, the paneer tastes better if you let it sit overnight, and frt the next day.  -  12 Oct 2004  (Review from Allrecipes US | Canada)


    AWESOME! This recipe is so simple and ultimately delicious! You will not be disappointed. I've previously made paneer using yogurt - but it didn't turn out nearly as good, or produce as much as this recipe! I've since made this recipe a couple times... my suggestions? Don't bother with food processing OR the kneeding. However, if you do decide to food process, you do NOT need to kneed the cheese as well. However, I found that I prefer the texture and firmness of the paneer without either step... the cheese was less crumbly too! I use several layers of cheesecloth. Then I just squeeze as much of the liquid as I possibly can by hand through the cheesecloth. (Note: use a towel or a large wooden spoon to avoid burning your fingers on the hot liquid). Then I hang the cheesecloth from the kitchen sink and allow it to drain the remaining liquid and cool. After about an hour it's ready! I take the ball shape and cut slices and then cut the paneer into cubes. Since the recipe does make a lot of cheese, I refrigerated the unused portion. After 5 days I still had some left over... it was tastier than the first day I made it.  -  28 Nov 2006  (Review from Allrecipes US | Canada)