Best Paneer Cottage Cheese Recipes

INDIAN MATAR PANEER (COTTAGE CHEESE AND PEAS)

Steps:

• In a large saucepan, bring the milk to a boil. Stir in the lemon juice. Continue cooking 15 minutes, stirring constantly, until curds have formed. Using a cheese cloth, separate the cheese from remaining liquid, and set aside.
• Heat the olive oil in a skillet over medium heat. Stirring constantly, cook the cumin seeds and onion in the skillet until golden brown. Mix in the bell pepper, corn, and peas. Season with garam masala, turmeric, and chili powder. Continue to cook and stir 10 minutes, until vegetables are tender.
• Mix the cheese into the skillet. Reduce heat to low, cover, and continue cooking 10 minutes. Sprinkle with cilantro to serve.

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)

Steps:

• Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
• Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
• Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
• Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
• Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
• Add heavy cream, garam masala powder and chopped cilantro and mix well.
• Reduce flame, cover and cook for 2 mts.
• Serve hot with flat breads or white rice.

BHUNI CHANA DAL WITH PANEER (FRIED BENGAL GRAM WITH COTTAGE CHEESE)

Steps:

• Grind ginger and garlic to a paste.
• Hat oil in a pan.
• Lightly brown the paneer pieces.
• Remove them, drain excess oil by wiping them on a clean tissue paper and keep aside.
• Heat 1 tbsp oil in a heavy bottom pan.
• Add the whole chilli, cloves, bay leaf, cinnamon and cardamom.
• Stir for a few seconds.
• Add onions and fry till golden brown.
• Add the ginger garlic paste.
• Stir for a few seconds.
• Add turmeric and chilli powder, tomatoes and 1/4 cup water.
• Cook till the tomatoes are pulpy and the oil shows separately, stirring occasionally.
• Add the Bengal gram and salt.
• Stir for 3 minutes.
• Add the remaining water and stir.
• Bring the mixture to a boil.
• Lower heat, close the pan with a lid and then cook on slow flame till the dal is done.
• Add the paneer cubes and simmer for 2 minutes, stirring occasionally.
• Garnish with corriander leaves and serve hot.

MUTTER PANEER (PEAS AND COTTAGE CHEESE

Steps:

• Grind onions into a fine paste in a food processor. Keep aside.
• Next grind tomatoes into fine paste and keep aside.
• Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden.
• Remove onto a paper towel and keep aside.
• In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
• Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
• Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
• Add the peas to the masala and fry for 2-3 minutes.
• Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
• When the gravy is as thick as you would like, turn off the flame and stir in the cream.
• Garnish with coriander leaves and serve.

PANEER (COTTAGE CHEESE)

Steps:

• Heat milk in a heavy bottom pot over medium-high heat until boiling. Remove from heat and add vinegar. Stir a couple times until curds separate from whey, about 5 minutes.
• Line a colander with cheese cloth. Pour curds and whey through colander and drain. Wrap curds with cheesecloth and place a heavy pot fill with water over curds to press and drain completely, about 2 hours. Curds will form a soft disk.

PANEER ( INDIAN COTTAGE CHEESE)

Steps:

• Bring the milk to the boil. Add the vinegar or lemon juice, and wait until the solids shift from the whey. If this does not happen after a minute or so, add some more juice or vinegar.
• Now put a clean cloth in a sieve and poor the fluid through the sieve.
• After one hour, the cheese will be like cottage cheese, especially if you add some salt and a few tablespoons cream.
• If you wait longer and put a weight on top, it will be firm white cheese.

PANEER BHURJI( SCRAMBLED COTTAGE CHEESE)

Steps:

• 1. Take the cottage cheese and finely grate without any lumbs. Keep them aside to use later.
• 2. Heat oil in a pan and fry the cumin seeds to sizzle.
• 3. Add the ginger garlic paste and fry till the raw smell goes off.
• 4. Add the chopped onions and fry till light brown. Then add the spice powder one by one and fry for few seconds
• 5. Add the chopped tomatoes and mix well with then. Fry the tomatoes till they become soft and messy.
• 6. Now add the grated paneer and give a nice mix so that all the masala spices get well incorporated with the paneer.
• 7. Remove and serve hot. You can watch the video description from https://www.hassanchef.com/2020/09/paneer-bhurji.html?m=1