Best Fat Free Paneer Recipes
LOW FAT PANEER ( HOW TO MAKE LOW FAT PANEER)
low fat paneer recipe | how to make low fat paneer at home | nutrition in low fat paneer | low fat paneer for weight loss | with step by step images.low fat paneer is one of the best vegetarian source of protein. Learn how to make low fat paneer at home. One of the best advice for weight loss has been to increase protein intake while reducing the carbs from junk foods. Paneer is the best bet then. While one can opt for a full fat paneer, this low fat paneer for weight loss offers protein and calcium minus the excess calories and fats. You can make your choice between the two variants. To make low fat paneer, put the milk to boil in a deep pan, while stirring occasionally. When it starts boiling, switch off the flame and wait for 1 minute. Add the curds, while stirring gently and wait for 2 minutes. Once the milk has curdled, strain using a muslin cloth. This is crumbled paneer. If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5") paneer mould or any mould. Press it with a lid. Remove the paneer from the muslin cloth and after 1 hour, cut into even sized cubes or grate it and use as required.This recipe yields 1 cup of grated, crumbled or cubed low fat paneer. The nutrition in low fat paneer is 157 calories, 15.2 g of protein and 0.5 g of fat in ½ cup. The calcium and phosphorus in this paneer will further aid in bone strengthening. Even diabetics and cardiac patients who have been advised to restrict fat intake can opt for this homemade low fat paneer in prescribed quantities. It is low in carbs too, so it will metabolize quickly!Use freshly made low fat paneer to stuff pancakes, non-fried tikkis and even healthy parathas. Tips for low fat paneer. 1. Using curds instead of lemon juice not only gives more amount of paneer comparatively but also renders it soft. 2. If the milk doesn't curdle, add some more curd and wait for 2 minutes. 3. Use a muslin cloth only for straining and not a strainer. Enjoy low fat paneer recipe | how to make low fat paneer at home | nutrition in low fat paneer | low fat paneer for weight loss | with step by step photos and video below.
Provided by Tarla Dalal
Categories Starters / Snacks Sabzis, Curries
Time 12m
Yield 1
Number Of Ingredients 2
Steps:
- MethodPut the milk to boil in a deep pan, while stirring occasionally.When it starts boiling, switch off the flame and wait for 1 minute.Add the curds, while stirring gently and wait for 2 minutes.Once the milk has curdled, strain using a muslin cloth. This is crumbled paneer.If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5") paneer mould or any mould. Press it with a lid.Remove the paneer from the muslin cloth and after 1 hour, cut into even sized cubes or grate it and use as required.
- Handy tip:To store paneer, place it in enough water in an air-tight container and keep refrigerated.
Nutrition Facts :
PANEER
Making homemade paneer is suprisingly easy. This fresh cheese will have a softer texture than many shop-bought varieties, and is great in curries and salads
Provided by Roopa Gulati
Time 50m
Yield Makes 250g
Number Of Ingredients 3
Steps:
- Pour the milk into a saucepan and bring to a simmer over a low heat, stirring occasionally. This should take about 30 mins.
- Once it begins to bubble and rise up the sides of the pan, add 2 tbsp lemon juice and the salt - the milk will quickly separate. Add another 1 tbsp lemon juice, or enough to turn the milk into curds and liquid whey. Simmer for 1 min before turning off the heat. The amount of lemon juice needed will depend on the milk's freshness.
- Line a sieve with a double layer of muslin and set over a bowl. Pour the cheese mixture into the sieve and leave for about 10 mins to allow the whey to drain through the cloth. Draw the muslin around the paneer and gently squeeze out any excess liquid.
- Transfer the cloth-wrapped cheese to a tray and pat it out into a 2cm-thick rectangle. Cover it with a tray and a couple of heavy tins and transfer to the fridge for at least 2-3 hrs. Unwrap the paneer - if you're not using it straight away, submerge it in cold water and keep it in the fridge. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 0.1 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
