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Paneer . . . looking for a great recipe that you've tried, other than Saag Paneer, that uses paneer. I have about 1/2 pound to use soon. ;o

Due to my aversion to hot peppers or any other kind of pepper -- it's not that I don't like them, they just don't like me -- I'd appreciate recipe suggestions that don't rely heavily on them, i.e., from which the can be left out. That includes paprika, too. Thanks, everyone. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked about 6 years ago
8 answers 1415 views
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added about 6 years ago

here's one from Tarla Dalal's book..uses black peppercorns. the link only gives you part of the recipe so I'll type in the rest from my book in front of me.

the line after the ginger..
2 tbsp water
Heat the oil in a pan & fry the paste for 4-5 minutes, stirring continuously
Add the paneer, cream, milk & salt & 1 cup of water & bring to a boil.
Add the Garam masala & crushed peppercorns & mix well.
Serve hot, garnished with 1 tbsp each of cilantro & mint leaves.
Hope this helps!

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added about 6 years ago

Just spotted the entire recipe in a cache.


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added about 6 years ago

Kofta! They're like vegetarian meatballs made with paneer. Here's Neelam Batra's recipe, from The Indian Vegetarian cookbook. You can use any type of sauce with them, though I prefer a basic red curry.

Paneer Ke Kofte
Pan-Fried Paneer Chese Balls

1 recipe Paneer (about 8oz)
1 medium-size potato, boiled until tender, peeled, and grated
1/2 tsp turmeric
1/2 tsp garam masala
1 tsp salt, or to taste
1/4 cup loosely packed finely chopped cilantro, soft stems included
2-3 Tbls peanut oil

Puree the paneer in a food processor until it is soft and smooth and starts to gather like dough. Remove to a bowl and add the grated potato, turmeric, garam masala, salt, and cilantro. mix with your hands or a large spoon until the mixture resembles a soft dough. Make 45-50 1-inch or smaller round balls and set aside.

Heat the oil in a large nonstick skillet over moderately high heat and cook the koftas, turning as necessary, until they are lightly golden on all sides. You may have to do this in several batches. Cool and refrigerate for 4-5 days or freeze for 3-4 months.

To serve the koftas as a main dish in a sauce, place freshly made, refrigerated, or frozen koftas in a serving casserole and pour 3-4 cups of boiling sauce of yoru choice over them. Then place the casserole in a preheated 375F oven for 7-10 minutes or longer. (Adjust the time according tot he temperature of the koftas.) Do not stir the koftas after they have been added to the sauce or they will disintegrate.

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added about 6 years ago

You could make paneer kababs: coat cubes of paneer in a tablespoon of finely grated ginger and garlic, salt, and crushed mint leaves for about 1/2 hr. Cut a red onion, bell peppers (any color, if they aren't among your aversions. If not, leave them out!) into 1" pieces. Skewer the paneer and veggies (including cherry tomatoes), brush with a little canola oil, and bake in hot oven (400F) or grill, turning once, for 15 minutes. Remove, sprinkle immediately with chat masala (or garam masala and a squeeze of lime), some more salt, and let sit for 5 more minutes. Et voila!

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added about 6 years ago

try this really tried out recipe Today https://picasaweb.google...

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67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 6 years ago

While making Kofta, I find adding some Panko bread crumbs tends to yield a firmer kofta that will not disintegrate so fast.

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added about 6 years ago

Nigella actually has a lovely recipe for peas and paneer (Muttar Paneer) that I love - it's not too spicy at all and has a wonderful flavor profile: http://www.foodnetwork...

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AntoniaJames is a trusted source on Bread/Baking.

added about 6 years ago

Thanks, everyone! These are all great ideas. I ended up using the paneer that was the subject of this request by marinating it in some extra marinade left from gingerroot's Tamarind Aioli with Spiced Coconut Chicken Kebabs. Then I put the cubes on a skewer and broiled them, as I had the chicken. They were delicious. I am using paneer on a regular basis now, though, so these suggestions will all come in handy in the coming weeks. Thanks again! ;o)

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