Paneer Bhutuwa Food

PANEER BUTTER MASALA

Steps:

• Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
• Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.
• Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

PANEER BHUTUWA

Steps:

• In a non-stick sauté pan, heat two tablespoons of oil.
• Brown cheese cubes on all sides and reserve in a plate.
• In a large pot of boiling water, blanch vegetables, including cauliflower, mushroom and red bell pepper for a brief time.
• Remove immediately and place in ice bath.
• In the same sauté pan, add remaining three tablespoons oil.
• Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor.
• Add chopped onions and stir constantly until lightly browned.
• Add garlic, ginger and curry powder and fry for a minute or so.
• Transfer the browned cheese cubes and vegetables and stir-fry for five minutes over low heat.
• Add tomatoes, cream, salt and pepper; mix well.
• Allow cooking for another five to eight, adding a bit of water if necessary.
• At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down.
• Garnish with chopped cilantro.
• Adjust seasoning with salt and pepper.
• Serve with steamed rice.

PANEER

Steps:

• Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
• Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
• After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
• Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.
• To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.

PANEER (PANIR)

Steps:

• Boil water in a large pot, then add milk.
• Bring to a full foaming boil, stirring to prevent sticking.
• Lower heat, the add lemon juice stirring constantly.
• Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey.
• Remove from heat and allow to stand 5-6 minutes.
• Line a colander with finely woven tea towels (not cheesecloth!).
• Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders.
• Gather the corners of the towels and twist into a tight ball.
• Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes.
• Unwrap and use in recipe or wrap in plastic and refrigerate.