Paneer ki Sabji: Paneer Curry

Paneer ki Sabji: Paneer Curry

Paneer ki Sabj

Is extremely versatile. A slice of paneer makes a delicious sandwich filling. You can use paneer in many recipes including curries, gravies, salads, stir-fry dishes, sandwiches, pasta sauces, soups and even cakes!

Paneer ki Sabji:  Paneer Curry

Indian cuisine includes curries that serve as a complete meal. And when served with any of the Indian breads, their allure multiplies by a factor of ten. Paneer, also known as saag paneer or spinach paneer, is a divine dish fit for royalty.

A favorite party or get-together, and perhaps the perfect dish to make for your family as a tempting Sunday night dinner. Paneer ki Sabji:  Paneer Curry.

Some of the ingredients that make Paneer a dish like no other are:

1)  It's a delicious and filling meal.

2)  Spinach is very nutritious and a good source of minerals, while cottage cheese is a good source of protein.

Paneer has a high dietary value and is an excellent source of vitamins A and C, as well as calcium, iron, sodium, and potassium.

 Ingredients:  Paneer Curry 

 • 1 block (250 grams) of firm natural paneer  

 • 3 cloves garlic – minced  

 • 2 onions – finely chopped  

 • ½ cup green peas – frozen  

 • ¼ cup fresh coriander  

 • 5 tbsp oil  

 • Salt & Pepper to taste  

 Preparation Method:  Paneer ki Sabji

Set the milk in a saucepan over medium heat. Bring this to a low boil, around 200°F. Stir occasionally and scrape the bottom of the pot to prevent the milk from scalding. When the milk is ready, it will appear foamy and steamy.

• Drain the milk and stir in the lemon juice. The milk will immediately begin to curdle if you stir it. It is not a problem if this does not occur immediately.

• Allow the milk to stand for about 10 minutes to allow the acid in the lemon to detach the curds from the whey. The result will be a watery, yellow liquid. If it hasn't completely separated, add another tablespoon of acid. If that doesn't work, make sure you're not using non-UHT milk.  Paneer ki Sabji:  Paneer Curry.

Paneer ki Sabji:  Paneer Curry

• Place a colander over a mixing bowl and line it with cheesecloth. Remove the curds and strain them through the strainer. Squeeze so that the whey collects in the bowl beneath.

• Tear open the cheesecloth and sprinkle with half of the salt. Gently fold in the curds, adding more if necessary.

• Transfer the curds to a large plate and shape into a rough square. Fold the cheesecloth tightly around this to form a rectangle. Place another large plate on top to weigh it down. Keep pressing for 15 minutes to an hour. Paneer ki Sabji:  Paneer Curry

Paneer ki Sabji:  Paneer Curry

• Tear open the cheesecloth and sprinkle with half of the salt. Gently fold in the curds, adding more if necessary.

• Transfer the curds to a large plate and shape into a rough square. Fold the cheesecloth tightly around this to form a rectangle. Place another large plate on top to weigh it down.

• Keep pressing for 15 minutes to an hour. After pressing the Paneer, place it in the refrigerator. This can be done for a maximum of two days. This firmness the curds, preventing them from crumbling as easily as fresh Paneer.

Paneer ki Sabj

conclusion

That was the recipe for Paneer at home. It is one of the best-textured curds you can make, and you will be glad you learned how to make it. Paneer ki Sabji:  Paneer Curry

Article By Reshma