How to make Paneer | 6 best Recipes |

Paneer is a cheez that is very popular and consumed by everyone throughout the world mostly by vegetarian people. We can make paneer at home, with curdling milk, lemon juice. We can also make many dishes with paneer.

Now we will have a look at how to make paneer at home, making paneer at home is really very easy, yet cheaper and also more healthy, than we buy from the market, we also get fresh paneer to eat.

Nutritional value for 100g

Carbohydrates 1.3g

Fat 30g

Protein 18.5g

For making paneer at home we don’t require many ingredients
We need milk, lemon juice or vinegar and a cotton cloth that’s all.

 

Steps to make Paneer

1.  Firstly we have to take a vessel in that pour a little bit of water (it helps to prevent from burning the milk).

2. Then take the milk and pour milk into that vessel (take full cream milk).

3. On gas and let it cook for 4 to 5 minutes, you can see the milk is boiling.

4. Once you see the first boil in the milk stir the milk so that it won’t get a layer on the milk.

5. Now we’ll add lemon juice to the milk, you can also add vinegar or curd instead of lemon juice.

6. After adding lemon juice after a few seconds you will see the milk begins to curdle, switch off the flame it helps to soften the paneer.

7. Allow it to settle, you will see the greenish water is separating.

8. Now use a sieve to separate it. Place cotton cloth or muslin cloth over the sieve.

9. Pour the curdle milk and strain the excess water from it.

10. Now tie a knot of the cloth and place some heavyweight over it so that the remaining excess water drains out.

11. Allow it to rest, after one hour our paneer is set.

12. Wash (pour) some cold water over the paneer so that the lemon (vinegar) gets clean.

Our homemade paneer is ready.

You can also Store this paneer for 2 to 3 days in the refrigerator.

There are many dishes made by paneer they are as ( Paneer butter masala, Kadai paneer gravy, Malai kofta paneer, palak paneer, Mughlai shahi paneer, Matar paneer) and many more.

 

 1) Paneer Butter Masala Recipe

Ingredients needed

• Oil 5-6 tsp
• Tomato 1kg
• Bay leaves 3
• Kashmiri whole red chili 2-3
• Cumin sticks 1
• Green chilies 6
• Chopped ginger 2 tsp
• Green cardamom 5
• Cashew nuts 1 cup
• Butter 6 tsp
• Salt to taste
• Kashmiri red chili powder 2 tsp
• Fenugreek powder 1 tsp
• Paneer 250g
• Garam masala 1/2 tsp
• Sugar 1 tsp
• Cream 1 cup
• Water as needed.

Process

1.  In one vessel add  2 teaspoons of oil then add 1 kg of chopped tomatoes.

2. Add  2 to 3 bay leaves, some Kashmiri whole red chillis.

3. 2 to 3 cumin sticks, add 2 green chilies.

4. Then add 1 teaspoon of chopped ginger, add 4 to 5 green cardamom.

5. Add 1 cup cashew nuts, one cup of water.

6. Mix this then cover the lead and cook this for 15 to 20 minutes.

7. While it is cooking give a stir in between then after 20 minutes switch off the flame.

8. And let the mixture cool down at room temperature, then grind the mixture to a fine paste.

9. Then take another vessel, add 5 to 6 teaspoons of butter, and half a teaspoon of oil in it.

10. Let the butter melt properly once the butter is been melted then add 3 to 4 slit green chilies.

11. Add 1 teaspoon of grated ginger, let it cook.

12. Then add  2 teaspoons of Kashmir red chili powder, give a stir.

13. Add the mixture/gravy stir and cook for 5 to 6 minutes then add salt to taste.

14. Then add cubed shaped chopped fresh paneer, mix it and cover the lead and cook it for 6 to 7 minutes ( in between give a stir).

15. Now open the lead and add 1 teaspoon of Fenugreek powder, half a teaspoon of garam masala.

16. Add 1 teaspoon of sugar, mix it well after a few minutes add a half cup of cream, stir it.

Your butter paneer masala is ready to serve.

Below, we will see Kadai Paneer Gravy Recipe.

2) Kadai Paneer Gravy

Kadai Paneer is the most common gravy, it has its own real taste which it gets from the special masala that is been added

Ingredients needed 

• Oil 4-5 tsp
• Chopped onion 3-4
• Chopped capsicums 1 cup
• Tomato 3
• Butter 2 tsp
• Paneer 250 g
• Coriander seeds 1 tsp
• Pepper cons 1/2 tsp
• Cinema stick 1
• Bay leaves 2-3
• Cumin seeds 1 tsp
• Cloves 4-5
• Red chili 3-4
• Garlic 4-5
• Ginger one piece
• Red Kashmiri powder 1 tsp
• Salt to taste
• Cream 1 tsp
• Water as needed
• Kasuri methi.

 Process of Kadai Paneer Gravy  Recipe

1. Take a Pan/ vessel pour little oil, let it heat.

2. Add 1 chopped onion, capsicum, saute this for 2 to 3 minutes then switch off the flame and keep this aside.

3. Take a pan/vessel add some butter in it, add chopped paneer cubes, fry it till it’s brown now keep this aside.

For making Kadai paneer we need to make masala for the same

4. Take a vessel, heat it, add 1 teaspoon of coriander seeds, half teaspoon of pepper cons.

5. Add a small stick of cinema, 2 to 3 bay leaves.

6. Then 1 teaspoon of cumin seeds,4 to 5 cloves, 3 to 4 red chili, roast these spices for about 3 to 4 minutes on medium flame.

7. Turn off the flame, cool the mixture, grind the mixture to a fine powder.

8. In the same vessel, add 1 teaspoon of oil.

9. Add 4 to 5 garlic cloves, 1-inch piece of chopped ginger.

10. Then add 2 Finley chopped onion, add 3 chopped tomatoes, cook this for 7 to 8 minutes on a medium flame.

11. Cool the mixture then grind it to a fine paste.

12. In the same vessel add  1 teaspoon of oil and 2 tablespoons of butter, let the butter melt.

13. Then, add the grind mixture/ paste, pour a little bit of water, cook till the masala splits oil from it.

14. Now add the masala which we have made previously.

15. Add 1 teaspoon of red Kashmiri powder, salt to taste, mix this well together.

16. Now add all the vegetables(capsicum and onions) which we have already fried at the beginning.

17. Add 2 cups of water, cover the lead and keep the flame medium and cook this for 10 to 15 minutes.

18. Then add the fried paneer, after 2 to 3 minutes add 1 tablespoon of fresh cream and some crushed Kasuri methi, mix this gently.

Your Kadai paneer gravy is ready, serve with Rice or Roti.

3) Malai Kofta Paneer

Ingredients

• Oil 2 cups
• Butter 2 tsp
• Cinnamon 1
• Bay leaves 2-3
• Cloves 3
• Black cardamom 1
• Green cardamom 2
• Shahi jeera 1 tsp
• Onions 1 cup
• Green chilies 2
• Ginger garlic 2 tsp
• Turmeric powder 1 tsp
• Kashmiri red chili powder 1tsp
• Coriander powder 1 tsp
• Cumin Powder 1/2 tsp
• Tomato 2 cups
• Salt to taste
• Chashwnuts handful
• Paneer 1 cup
• Boiled Potatoes 1 cup
• Coriander
• Cornflour 2 tsp
• Dry fruits handful
• Fenugreek powder 1/2 tsp
• Sugar 1/2 tsp
• Water as needed
• Cream 1 cup.

Process

For Malai Kofta we have to make curry and kofta, So we will start by making curry.

1.  Take a vessel, add 1 tablespoon of oil, 2 tablespoons of butter.

2. Add 1 stick cinnamon, 2 to 3 bay leaves, 3 cloves, 1 black cardamom, 2 green cardamoms, and a little bit of Shahe Jera.

3. Let it cook, now add 1 cup of chopped onions,   then add 1 chopped green chilies, make sure that the onions should not get brown.

4. Now add chopped ginger and garlic, now add 1 teaspoon of turmeric powder, Kashmiri red chili powder, coriander powder, and a little bit of cumin powder, mix this well.

5. Add 2 cups of tomatoes, add salt to taste, add a handful of Chashwnuts, don’t cook the Tomato completely.

6. Now add 3 cups of water, cover lead, and let the Tomato cook until it’s melt. let the mixture cool then grind it and make a fine paste of it.

Now we will make the kofta

7. Take a bowl, in that take 1 cup of mashed cottage cheese, and 1 cup of boiled potatoes.

8. Add little chopped coriander, half teaspoon of chopped ginger, 1 chopped green chilies.

9. Now we’ll add 2 teaspoons of cornflour, salt to taste.

10. Add some amount of chopped dry fruits, mix this very well, now take a little bit of mixture on your hands and try to give it shape (you can shape the mixture as you want).

11. Now take a vessel to pour oil in it (the oil should be sufficient for frying the kofta) now fry the kofta in the oil, let it brown. Take out the kofta from the oil.

12. Take another vessel to keep it on gas and strain the ground mixture in it, pour some water.

13. Now add Fenugreek powder, add a little bit of sugar, you can also add honey instead of sugar.

14. Add salt to taste, let it cook for 5 to 6 minutes, switch off the flame and add 1 cup of cream, We can add some chopped coriander for garnishing.

Our malai kofta paneer is ready to eat, serve with hot Rice, Roti, or Nan.

Tip:  Never add kofta in curry.

Always place kofta then add hot curry on it.

This helps not to break the kofta.

4) Palak Paneer

Ingredients:

• Spinach 2 cups
• Water as needed
• Oil
• Cumin seeds 1 tsp
• Green chilies 3-4
• Ginger, garlic 1-2 tsp
• Onions 2
• Tomato 1
• Turmeric powder 1 tsp
• Kashmiri red chili powder 2 tsp
• Coriander powder 1 tsp
• Cumin Powder 1/2 tsp
• Cream 1/2 cup
• Garam masala 1 tsp
• Salt to taste
• Paneer 300g

Process:

1.  Turn on the flame and boil 2.5 liters of water in a pan/vessel.

2. Add spinach leaves into the hot boiling water. cook it for 2 to 3 minutes.

( don’t overcook the palak, else the color of palak will change it will get dark)

3. Now strain the water from the palak, let the palak cool down at room temperature then put this palak in blending jar and keep them aside.

4. Then keep a pan or vessel on flame, add oil and let it heat, now add cumin seeds, let it fry.

5. Add  3 to 4 green chilies, chopped ginger, and garlic, then add chopped onion, mix it.

6. Once the onions start changing it’s color then add chopped tomatoes, cook this until the tomatoes are soft (you want you can also cover the lead).

7. Now switch off the flame and let the Tomato and onions cool down. Now take out the fried ingredients in the same blending jar, grind the mixture into a fine paste.

(if needed you can also add a little bit of water to grind the mixture into fine paste)

8. Keep this paste aside, and take a vessel, switch on flame, add some oil and let heat.

9. Now add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder in the oil, mix it.

10. Add the paste which we have made, stir it. Now cover the lead and let the mixture cook for 3 to 4 minutes on medium flame.

11. After 3 to 4 minutes add fresh cream to it, you want you can add curd also, mix it well.

12. Now add garam masala powder and salt to taste mix it.

13. We will add paneer chopped cube’s in it, stir it gently. Cover the lead and let it cook for 2 to 3 minutes. turn off the flame.
Our Palak paneer is ready, serve with Basmati Rice or Roti.

5) Mughlai Shahi Paneer

Ingredients:

• Tomato 4-5
• Onions 2
• Cashew nuts 3/4 cup
• Garlic 10-11
• Ginger 1 tsp
• Green chilies 2-3
• Bay leaves 1
• Cardamom 2-3
• Cumin 3-4
• Black cardamom 3-4
• Cloves
• Kashmiri chili powder 2 tsp
• Salt to taste
• Butter 4 tbsp
• Water as needed
• Paneer 250g
• Fenugreek leaves 1/2 tsp
• Mace powder 1/2 tsp
• Cardamom powder 1/2 tsp
• Cream 1 cup
• Coriander leaves.

Process:

1.  Take a Pan, add roughly diced tomatoes, now take onions cut them in quarters.

2. (keep in mind the tomatoes we will take should be always double of onions for shahi paneer) add them in the same pan of tomatoes.

3. Now add 3/4 cup of Cashew nuts, 10 to 11 nodes of garlic, 1 tablespoon of ginger.

4. Add 2 to 3 green chilies, add 1 bay leaves, and a little cardamom.

5. Now add cumin, black cardamom, add 3 to 4 cloves.

6. Then we will add Kashmiri chili powder, some salt to taste, and 1 big spoon of butter.

7. Add water, mix this. Cover the lead and let it cook for 20 minutes then once it’s cooked, let it cool down and then grind the mixture till it’s fine. (now it’s really very important to strain the curry/mixture).

8. Now take another pan in which we will cook our curry, firstly we will melt little butter in the pan take 2 to 3 spoons of butter.

9. Add some chopped ginger, green chilies, fry this on low flame, now we’ll add paneer cubes.

10. Then add salt to taste, stir it. now we will pour strained curry in this pan, stir this very lightly.

11. And make sure the paneer won’t break, now add fenugreek leaves powder, a little bit of mace powder, and add a pinch of cardamom powder.

12. Now add cream, chopped coriander leaves to garnish the Mughlai shahi paneer.

Our Mughlai shahi paneer is ready, serve with Basmati Rice or Roti.

6) Matar Paneer

Ingredients:

• Oil
• Onions 1 cup
• Ginger garlic paste 1tsp
• Tomato 2 & 1/2
• Green chilies 2-3
• Salt to taste
• Cumin seeds 2 tsp
• Red chili powder 2 tsp
• Coriander powder 2 tsp
• Turmeric powder 1/2 tsp
• Paneer 300 gram
• Greenpeace 1/2 cup
• Water as needed
• Garam masala 1 tsp
• Coriander leaves.

Process:

There are many variations to cook Matar paneer, in whichever way you make Matar paneer it’s tasty, because of the combination of Matar with paneer.
So now we will have a look at how to cook Matar Paneer.

1. First of all, take a Pan and add 2 tablespoons of oil to a pan, let it heat.

2. Then add chopped onions,(don’t cook the onions till it’s brown) once you will see that your onions are getting transparent.

3. Add 1 tablespoon of ginger garlic paste, now add 2 and a half medium-sized chopped tomatoes.

4. Then 2 to 3  green chilies add salt to taste, mix it, and cover the lead.

5. And cook this for 3 to 4 minutes, then switch off the flame and cool it and blend this in a fine paste.

6. Now take a vessel/ pan and add 2 tablespoons of oil, add 2 tablespoons of cumin seeds, let it crackle.

7. Then add 2 tablespoons of red chili powder, then add the blended mixture.

8. Add 2 tablespoons of coriander powder, half tablespoons of turmeric powder, cover the lead and cook for 3 to 4 minutes.

9. Then open the lead and cook the curry until it’s reduced now add paneer cubes.

10. And add Greenpeace, now add water, cover the lead and cook it for 6 to 7 minutes.

11. Open the lead, mix the curry and add 1 teaspoon of garam masala and chopped coriander leaves.

Mix it well and switch off the flame.

Our Recipe is ready to eat, serve with Rice or Roti.

Paneer is a rich source of protein so mostly vegetarian bodybuilder eats to complete their protein intake, they make their diet chart in which they include paneer in breakfast, lunch or dinner according to there daily consumption value.

We should include it in our daily diet so that we will become healthy. It almost has nutrition values that our body needed.

In our next Recipe, we will have a look at how to make Bhurji and healthy tikka recipes from it.