Tuesday, June 7, 2011

Paneer Makhanwala (Indian Cottage Cheese in Buttery Gravy)

When milk at home gets a little sour, I often turn it into home-made cottage cheese (Paneer) and make this very delicious North Indian dish--Paneer Makhanwala.


For Paneer:
4 cups whole milk
1 tbsp lime juice/vinegar
1 Cheese cloth

For Makhanwala:
2-3 Medium size roma tomato
A pinch of Dried Fenugreek leaves/Kasuri Methi
3-4 green chillies (Slice)
2 tbsp snow peas (optional)
1 tbsp butter
1 cup 2% milk or 1/2 cup whole milk plus 1/2 cup water

1/4 tsp Chilli powder
1/8 tsp Turmeric Powder
1/2 tsp Garam masala
1 tbsp ketchup
Salt to taste

Bring milk to boil at medium heat, now stir in lime juice/vinegar, stir it slowly in circular motion till chunks formed.

Pour milk/cheese mixture over on a cheese cloth laid on a colander, wrap it up,squeeze out as much water as you can to form a solid cheese ball.

You could also press it with something heavy to force out excess water.

If you press the cheese hard enough, you maybe able to form a solid bar and cut it into cube.

Now blend tomatoes into a smooth paste. Slice chillies into pieces.

In a cooking utensil, add some butter to stir fry chilli and dried Methi leaves/Kasuri Methi,add tomato paste, cook until oil separated at the edge,add chilli powder and turmeric powder,stir well.

Now add milk,bring to boil, season with Garam masala,ketchup and salt,add Paneer pieces,cook for 3-4 minutes. Add snow pea, and cook for another 1-2 minutes.

Serve with rice, naan or flat bread.

中文版,For Chinese,Click --》奶香奶豆腐

1 comment:

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