Homemade paneer in tomato-coriander-curry

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 4 l milk, salt
  • 12 TABLESPOONS Lemon juice
  • 2 Onions
  • 2 Garlic cloves
  • 1 piece(s) (approx. 20 g) fresh ginger
  • 4 TABLESPOONS Sunflower oil
  • 1⁄2 Tsp ground cilantro
  • 1 TEASPOON Cumin seed
  • 1⁄2-1 Tsp Chilli powder
  • 1 can(s) (425 ml) chunky tomatoes
  • 400 g cherry tomatoes
  • 100 g Whipped cream
  • 1 Pot of coriander
  • 1 cheese cloth or 1 gauze cloth
  • 7-10 Tbsp Wooden board
  • 7-10 Tbsp Tin cans

Directions

  1. 1

    For the paneer, boil 4 l milk and 4-5 teaspoons of salt in a very large pot (approx. 8 l; alternatively, halve the amount and distribute over two pots). Remove the pot from the stove. Stir lemon juice into the milk.

  2. 2

    Bring the milk to the boil again and simmer for about 1 minute over a low to medium heat. This will cause the milk to flocculate. Pour the flocculated milk into a cheesecloth, drain and allow to cool slightly. Squeeze the remaining liquid vigorously.

  3. 3

    Weigh down the panelling with 2-3 kg (e.g. with a board and cans on top) and continue pressing for approx. 1 1⁄2 hours. Remove the finished panelling from the cloth and refrigerate until use.

  4. 4

    Peel and finely dice the onions. Peel and slice the garlic. Peel ginger and grate finely. Cut the paneer into cubes. Heat 2 tablespoons of oil in a large frying pan. Fry the paneer for about 3 minutes, turning it carefully.

  5. 5

    Heat 2 tablespoons of oil in a frying pan. Fry the onions, garlic and ginger for about 4 minutes. Season with coriander, cumin and chilli powder. Add the chopped tomatoes, bring to the boil and simmer for about 10 minutes.

  6. 6

    Wash the cherry tomatoes, possibly halve them. After about 5 minutes, add the cherry tomatoes and cream to the pan and stir in. Carefully fold in the paneer and simmer until done. Wash the coriander, shake dry and chop coarsely.

  7. 7

    Sprinkle on the paneer tomato pan.

Nutrition Facts

KCAL
550 kcal
CARBS
10 g
FATS
49 g
PROTEINS
10 g