Paneer 200 g

Paneer is a fresh, non-aged cheese common in Indian cuisine. It's made by curdling milk with an acidic agent such as lemon juice or vinegar and then straining the curds from the whey. Paneer is a versatile ingredient used in a variety of dishes, both savory and sweet.

Health Benefits of Paneer

1. Rich in Protein: Paneer is an excellent source of protein, which is crucial for muscle building and repair.
2. Calcium Content: High in calcium, paneer supports strong bones and teeth.
3. Low in Carbohydrates: This makes it a good option for those following low-carb diets.
4. Good for Heart Health: Paneer contains beneficial fats that can help maintain heart health if consumed in moderation.
5. Aids in Weight Management: Protein-rich foods like paneer can help you feel fuller for longer, aiding in weight management.
6. Digestive Health: Paneer is easier to digest than many other cheeses, making it suitable for people with lactose intolerance.

Simple Paneer Recipe

Ingredients:

• 1 liter whole milk
• 2-3 tablespoons lemon juice or vinegar
• Muslin cloth or cheesecloth

Instructions:

1. Boil the Milk: Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

2. Curdle the Milk: Once the milk starts boiling, reduce the heat to low and add the lemon juice or vinegar, one tablespoon at a time, stirring gently. The milk will begin to curdle, and the curds (solid parts) will separate from the whey (liquid).

3. Strain the Curds: Line a colander with muslin cloth or cheesecloth and place it over a large bowl. Pour the curdled milk into the cloth to strain out the whey. Gather the edges of the cloth and tie it into a bundle.

4. Rinse and Drain: Rinse the curds under cold water to remove any residual lemon juice or vinegar taste. Squeeze out excess water.

5. Shape the Paneer: Place the bundle of curds on a flat surface and put a heavy weight on top to press it into a solid block. Let it sit for 1-2 hours.

6. Cut and Store: Once firm, unwrap the paneer and cut it into cubes or slices. Store it in the refrigerator, submerged in water, to keep it fresh.

Recipe: Paneer Butter Masala

Ingredients:

• 200 grams paneer, cubed
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 cup heavy cream
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Sauté Onions: Heat 1 tablespoon of butter in a pan. Add the chopped onions and sauté until golden brown.

2. Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.

3. Tomato Puree: Add the tomato puree and cook until the oil separates from the mixture.

4. Spices: Add garam masala, turmeric powder, red chili powder, and salt. Cook for a few more minutes.

5. Paneer: Add the paneer cubes and stir gently to coat them with the masala.

6. Cream: Pour in the heavy cream and simmer for a few minutes until the gravy thickens.

7. Finish: Add the remaining butter and garnish with fresh coriander leaves.

8. Serve: Serve hot with naan, roti, or rice.