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Last Updated Monday December 05 2016 09:59 AM IST

Paneer Chandni

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Paneer Chandni

Who doesn’t love Paneer, the cream and moist cottage cheese, which forms a vital part in Indian cooking? A versatile cheese, paneer can be used in almost anything, ranging from curry to dessert.

Paneer is widely available in Indian stores, but there is nothing like fresh homemade paneer. Making paneer is really easy. Boil a litre of milk. When it is boiling, add ½ a tsp lemon juice diluted in ½ a cup hot water. Lower heat and stir continuously. When milk has completely curdles, strain it in a muslin cloth and hold it under a running tap for a minute. Sponge out the water and hang the muslin cloth bag till all liquid has drained out. After that spread it in a flat dish and keep something heavy on top. Now cut the paneer in the shape you desire.

Here are some amazingly appetizing paneer recipes from Ammini Iype and Bina Mathew.

Paneer Chandni

A silken white gravy that is mildly sweet and aromatic.

Ingredients

500 gm paneer
100 gm cashew nuts
50 gm ginger
5 green chillies
200 gm khoya (dried whole milk)
5 pods cardamoms
150 gm ghee
3 cloves
100 gm onion, chopped fine
Salt and white pepper to taste
200 ml cream

For garnishing:
Coriander leaves, chopped
4 strands of saffron, soaked in water
3 almonds, sliced thin

Preparation

Cut paneer into small cubes.
Grind cashewnut, ginger, green chillies, khoya and two cardamom pods to a smooth paste.
Heat ghee in a pan and sauté remaining cardamom pods, cloves and onion in it. Don€™t brown the onions or the curry will lose its intended colour.
Add the ground paste to the pan and sauté stirring continuously.
When the contents of the pan have been well sautéed add pepper, salt and paneer cubes.
Now you can add the cream and remove the pan from heat after it simmers.
Garnish and serve hot.

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