What can I say that would make you happy to make and eat paneer? Coz, seriously it looks like something the cat chucked up! Granted it looks awful, but when cooked into a matar paneer curry it’s fabulous. If you’re a vegetarian or cooking for vegetarians and are stumped at what to cook, then look no further because once you’ve breezed your way through making paneer you can whip up a matar paneer to serve….I swear you’ll have accrued mega brownie points.
Start with 2 litres of full cream milk…I was cooking for big eaters and used 4 liters.
Slowly warm the milk, stiring regularly.
When it begins to boil, turn the heat down.
Add your starter. I use lemon juice.
The curds will begin to form.
The water looks a little greeny-yellowy. That’s normal.
Line a collander with a few layers of muslin. Then drain the curds. If you want to make more paneer the next day keep the whey that you drain from the curd.
It looks revolting!
Drain the paneer over the sink for an hour and a half.
Open the muslin, lay it on clean flat surface. Make sure a piece of muslin covers the top of the paneer and then put a heavy pot on the top. Weigh the pot down. I put mine in a tray and then put another tray on top and then weighted it down. Leave it like this for half an hour.
Cut the paneer into cubes and store in the fridge for up to 4 days.
If you’re feeling perky, you can have matar paneer served up in about 30 minutes
If you want to make paneer here’s the downloadable recipe