How to make home made paneer:
For home made, softer paneer, I used 1/2 gallon of milk to 1/4 cup of vinegar, then in a medium pot, bring milk to boil, now slowly add vinegar to this milk while continuoulsly stirring, withing 5-10 seconds, milk should start to seperate from whey, now switch of the stove and let the pot sit for few mins. Take a colander and line it with cheese cloth or thin cotton cloth & place it over a large bowl, pour the above milk in this colander..Now very carefully take all the sides of cloth tie it & hang it for approximately 20 mins, bring it down and fold the cloth over smoothely across paneer. Now place a heavy weight on top for another 10 mins, open the cloth and cut paneer into desired shapes...
Cooking Time - 15-20 mins
Preparation /Marinate Time - 7 hrsServes - 4
Ingredients for Shahi Paneer 250 gms Paneer (cottage cheese) 1 C Bell Pepper (cut in big pieces)
For Marination 3/4 C beaten, Yogurt 1/2 tsp Garam masala 1/2 Red chilli powder1/4 tsp Tandoor Masala ( I used MDH brand)1/4 tsp Amchoor (Dry Mango) PowderA pinch Salt
For Gravy 1/2 C Half-n-half or Whole Milk 15oz Tomato Sauce/Puree1 Tbsp Cashew / Peanut Powder1 " Chopped, Ginger2 Chopped, Green chillies 1/4 tsp Cardamom powder1-1/2 tsp Shahi Paneer Masala ( I used MDH)1 Tbsp Butter1/4 tsp sugar taste1 Tbsp Chopped Coriander / Cilantro2 tsp Kasoori Methi Salt to taste
Method 1. Cut paneer into 2 inches lengthwise & marinate in spicy yogurt, adding all the ingredients mentioned in Marination & set aside for 6-7 hrs in fridge.2. Heat some butter/oil,add ginger, green chilli, cashew/peanut powder, cardamom & bell-pepper fry for 4-5 minutes. 3. Add tomato sauce/puree and cook till oil starts seperating, now add marinated yogurt and cook for another 5 -7 minutes. 4. Add shahi paneer masala, once it starts to boil, add half-half, Kasoori Methi (rubbed between palms), sugar, salt to taste. OR you could also, before serving, heat gravy, add milk and paneer pieces and boil for 5 minutes.5. Garnish with chopped coriander and grated paneer.