Best 4 Paneer Cottage Cheese Recipes

INDIAN MATAR PANEER (COTTAGE CHEESE AND PEAS)

Steps:

• In a large saucepan, bring the milk to a boil. Stir in the lemon juice. Continue cooking 15 minutes, stirring constantly, until curds have formed. Using a cheese cloth, separate the cheese from remaining liquid, and set aside.
• Heat the olive oil in a skillet over medium heat. Stirring constantly, cook the cumin seeds and onion in the skillet until golden brown. Mix in the bell pepper, corn, and peas. Season with garam masala, turmeric, and chili powder. Continue to cook and stir 10 minutes, until vegetables are tender.
• Mix the cheese into the skillet. Reduce heat to low, cover, and continue cooking 10 minutes. Sprinkle with cilantro to serve.

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)

Steps:

• Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
• Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
• Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
• Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
• Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
• Add heavy cream, garam masala powder and chopped cilantro and mix well.
• Reduce flame, cover and cook for 2 mts.
• Serve hot with flat breads or white rice.

BHUNI CHANA DAL WITH PANEER (FRIED BENGAL GRAM WITH COTTAGE CHEESE)

Steps:

• Grind ginger and garlic to a paste.
• Hat oil in a pan.
• Lightly brown the paneer pieces.
• Remove them, drain excess oil by wiping them on a clean tissue paper and keep aside.
• Heat 1 tbsp oil in a heavy bottom pan.
• Add the whole chilli, cloves, bay leaf, cinnamon and cardamom.
• Stir for a few seconds.
• Add onions and fry till golden brown.
• Add the ginger garlic paste.
• Stir for a few seconds.
• Add turmeric and chilli powder, tomatoes and 1/4 cup water.
• Cook till the tomatoes are pulpy and the oil shows separately, stirring occasionally.
• Add the Bengal gram and salt.
• Stir for 3 minutes.
• Add the remaining water and stir.
• Bring the mixture to a boil.
• Lower heat, close the pan with a lid and then cook on slow flame till the dal is done.
• Add the paneer cubes and simmer for 2 minutes, stirring occasionally.
• Garnish with corriander leaves and serve hot.

PANEER (COTTAGE CHEESE)

Steps:

• Heat milk in a heavy bottom pot over medium-high heat until boiling. Remove from heat and add vinegar. Stir a couple times until curds separate from whey, about 5 minutes.
• Line a colander with cheese cloth. Pour curds and whey through colander and drain. Wrap curds with cheesecloth and place a heavy pot fill with water over curds to press and drain completely, about 2 hours. Curds will form a soft disk.