Paneer
Used in 2 recipes on RecipeWiki.
Paneer is a fresh cheese from South Asia, made by curdling hot milk with an acid and pressing the curds. It is mild, milky and slightly squeaky, and it does not melt, so it can be cubed and fried until golden while keeping its shape. In Saag Paneer, browned cubes are folded into spiced spinach. In Malai Kofta, it is mashed with potato into dumplings that are fried and simmered in a rich, creamy sauce. Soak shop-bought paneer in hot salted water for ten minutes before cooking; it softens the texture noticeably. Once opened, keep it in water in the fridge and use within a few days.
Most often cooked with
Coriander
Cream
Cumin
Garam masala
Garlic
Ginger
Onion
TurmericRecipes with paneer
Malai Kofta
Potato and paneer dumplings fried until crisp, sitting in a mild cashew and tomato sauce enriched with cream.
Curries
Indian
Potatoes
Saag Paneer
Spinach cooked down to a dark, silky base with ginger and green chilli, with cubes of fried paneer folded through at the end.
30 minutes
Cheese