tonichau / Mutter Paneer (Indian peas & cheese) including how to make paneer from scratch
Ingredients and Steps
To make the paneer, all you need to milk (whole fat), a lemon or two (or white vinegar) and some cheese cloth
Bring the milk to boil in a large pan
Squeeze enough lemon juice to make about 1/4 cup of juice - My mum has just told me you can use tartaric acid if you don't want a lemon tang to the paneer. You can also use white vinegar.
Stir the milk to make sure it boils at an even temperature and doesn't develop a skin
When the milk starts to boil, pour in the lemon juice and take off the heat
Stir, stir, stir - It curdles and creates Curds & Whey (not the prettiest part of the process)
Strain the curds
Squeeze out extra moisture
Squeeze some more
...and squeeze more!
Voila, you have paneer. I like to put mine in the fridge overnight to get really firm, but it can be used within 30 mins of squeezing, too.
Here are all the ingredients for the mutter paneer
I used 2 tsps of coriander powder, 2 tsps of cumin seeds, 1 tsp of cumin powder, 2 green cardamom pods
Also added some chilli, a bay leaf, grated ginger, coriander seeds, some curry leaves, 2 cloves, 4 black peppercorns and a cinnamon stick - I also put in some garlic but forgot to put that in the picture! The ground spices here are turmeric and smoked paprika.
Fry the onions, ginger & garlic with all the whole spices on a low heat.
Slice the paneer and cut into small, bite sized pieces. A hot knife helps with the slicing.
Fry the paneer till golden.
Add the ground spices in to the onion mixture and fry it some more
Add paneer, tomatoes and peas to the onion spice mix with a cup of water
Bring to the boil and simmer for about 30 mins. Serve with basmati rice or rotis.
Serve it up!