Paneer Recipe: Paneer Tikka Masala

Paneer is a type of cheese commonly used in Indian cuisine. It has a creamy, rich flavor and is created from cow's milk. Unlike most cheeses, paneer does not melt when heated, which makes it a versatile ingredient that can be used in a variety of dishes.

Ingredients:

• 500g paneer, cut into bite-sized cubes
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon paprika powder
• 1/2 teaspoon red chili powder (optional)
• Salt, to taste
• 2 tablespoons oil
• 2 tablespoons cream (optional)
• Fresh coriander leaves, for garnish

Instructions:

1. In a large mixing bowl, combine the paneer cubes, onion, tomatoes, ginger paste, garlic paste, coriander powder, cumin powder, turmeric powder, garam masala powder, paprika powder, red chili powder (if using), salt, and oil. Mix well to ensure that all the cubes are coated.
2. Preheat your oven to 220°C (428°F).
3. Skewer the marinated paneer cubes and place them on a baking sheet.
4. Bake in the preheated oven for 15-20 minutes or until the paneer is golden brown and slightly charred.
5. While the paneer is baking, heat a pan over medium heat. Add the roasted paneer cubes to the pan and pour in any remaining marinade.
6. Cook, stirring occasionally, for 5-7 minutes or until the sauce thickens and the paneer is heated through.
7. Stir in the cream (if using), and remove from heat.
8. Serve hot, garnished with fresh coriander leaves, over steamed basmati rice.

10 Tips for Making Perfect Paneer:

1. Use high-quality, whole milk to make paneer for the best flavor and texture.
2. Drain the paneer well after curdling to remove excess water and prevent it from becoming rubbery.
3. Marinate the paneer for at least 30 minutes to allow the flavors to penetrate.
4. Bake or grill the paneer to add a smoky flavor and char marks.
5. Use a non-stick pan or add a little oil to prevent the paneer from sticking to the pan.
6. Stir the paneer gently while cooking to prevent it from breaking apart.
7. Add cream to the dish for a richer, creamier texture.
8. Use fresh, ripe tomatoes for the best flavor and texture.
9. Add spices to taste, as some people prefer milder or spicier dishes.
10. Serve with steamed rice or roti to balance out the flavors and texture of the dish.

1. What is paneer?

Paneer is a kind of fresh cheese used in Indian cuisine. It is made from curdled milk and has a soft, crumbly texture similar to firm tofu.

2. How is paneer made?

Paneer is made by heating milk until it reaches boiling point, then adding an acid like lemon juice, vinegar or citric acid to curdle the milk. The curdled milk is then drained and pressed into a solid block, which is cut into pieces and used in various dishes.

3. What are some popular paneer dishes?

Some popular paneer dishes include paneer tikka, palak paneer, paneer makhani, and shahi paneer. These dishes are typically made with diced or crumbled paneer that is cooked in a rich sauce and served with rice or flatbread.

4. What are some substitute options for paneer?

If you can’t find paneer, you can substitute it with firm tofu, queso blanco or ricotta cheese. These substitutes have a similar texture to paneer and will work well in most dishes.

5. Can paneer be frozen?

Yes, paneer can be frozen for later use. To freeze, wrap it in plastic wrap and place it in an airtight container. It will stay in the freezer for up to 6 months.When you’re ready to use it, simply thaw it in the refrigerator overnight and then use it as you would normally.