Hello everyone! Summers meant going out each weekend. With the weather absolutely beautiful, we would go to movies, malls, restaurants, bowling and what not! We would even go to the Pointe State Park and sit by the fountain when we had nothing else to do. But winters, winters are different. In such harsh weather where it snows cats and dogs, going out is not much of an option. So winters for us are the best time to get together with friends and organize little dinners over some drinks. Most of our friends are vegetarians. And when your friends are vegetarians and are from India, you have to offer them Paneer! I mean, each time you even go out to eat with a vegetarian, paneer is definitely going to be on the table. Tell me if you disagree with me!
Paneer is also called as cottage cheese by some. When I was in India, we used to buy blocks of fresh paneer from our nearby dairy. It used to be soft and white and absolutely moist. My grandma used to cut it into bite size pieces and eat it raw with some chat masala. While cutting it into pieces, she would treat our dog with some too. Even our dog loved paneer.
Paneer does not have any taste of its own. It is made by adding a food acid like lemon juice or vinegar to hot milk thereby separating the curds from the whey. This curd is then run through a cheesecloth or muslin cloth to remove the excess water.
This recipe is very easy and uses a simple blend of masalas which are ground to give this dish a rich and amazing flavor. You can enjoy this dish with rotis or paranthas and even naans.
Check out our similar vegetarian recipes for Punjabi Chana Daal, Lobia Masala, Creamy Mushroom Masala, Cabbage and Peas stir fry.
So without wasting any further time, let us get right into the recipe.
Don’t get overwhelmed by the long list of ingredients! Most of them are dry spices which are anyway readily available in Indian kitchens!
Give this recipe a try! I am honestly not a great fan of paneer, but if you give me this, I will lick it off the plate!
Looking forward to your feedback.
Till next time…