Learn how to make this delicious recipe of Shaahi Paneer. Paneer is similar to kesong puti, only much firmer and with very little or no salt. Serve this Indian appetizer of fried spiced cheese over toasted naan, roti, or chapati.
Shaahi Paneer (Fresh Indian Cheese in Creamy Tomato Gravy)
Serve this Indian appetizer of fried spiced cheese over toasted naan, roti, or chapati.
Ingredients
Shaahi Paneer (Fresh Indian Cheese in Creamy Tomato Gravy)
- kesong puti (white cheese) or paneer, cut into 1/2-inch cubes
- vegetable oil for deep frying
- 3 tablespoons vegetable oil
- 1 medium onion finely chopped
- 4 cloves Garlic finely chopped
- 1 1/2 inch ginger grated
- 1 red chili pepper (siling labuyo) finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric (luyang dilaw)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 15-ounce can tomatoes (crushed), purée them if you want a smoother sauce
- 1 tablespoon tomato paste
- 1/3 Cup water
- 1/3 Cup heavy cream
- Salt
- For the paneer
- 1 liter Whole milk
- 1/3 Cup lemon juice
Instructions
- In a medium pot, deep-fry the paneer cubes until they turn a nice golden brown. Drain on paper towels and set aside.
- In a large saucepan over a moderate flame, sauté the onion, garlic, ginger, chile, and spices, stirring constantly until the onion softens and the spices release their aroma, about 3 minutes.
- Add the crushed tomatoes, tomato paste, and water. Bring to a boil.
- Lower the flame to medium-low and add the fried paneer cubes. Let the mixture simmer for 15 to 20 minutes.
- Turn off the heat and stir in the cream. Season with salt. Serve immediately.
- Make the paneer: In a large pot, bring milk to a boil. Pour in lemon juice and stir the curds gently toward the center. Take the pot off the heat. Let the mixture stand for 10 minutes.
- Line a strainer with 2 to 3 layers of cheesecloth, letting the excess cloth hang over the edges. Pour the milk-curd mixture through the lined sieve and press down on the curds, forcing the excess water through the strainer. Fold over the cheesecloth, covering the surface of the paneer.
- Place the strainer over a large bowl to collect the excess liquid; then place another bowl filled with water directly on top of the paneer to weigh it down.Place the strainer over a large bowl to collect the excess liquid; then place another bowl filled with water directly on top of the paneer to weigh it down.
- Place in the refrigerator for 3 to 5 hours. Paneer can be made up to three days in advance. Make sure to wrap well in plastic wrap and keep in the refrigerator.
- If desired, serve with Indian flatbread—paratha, naan, roti, chapati.
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