Baked Paneer Panir Patties Recipes

HOMEMADE PANEER (PANIR - INDIAN CHEESE)

Steps:

• Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel.
• Ina large (at least 3 quart) saucepan, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over.
• As soon as the milk comes to the boil, add the yogurt and sir gently. The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey.
• Remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey.
• When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band.
• Suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey.
• Now press the cheese to make it firm enough to cut. To do this, place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it, or cover the cheese with a plate. Balance a weighty object, such as a teapot filled with water, on the pan or plate to compress the cheese. As you can see in the photos, I put the wrapped cheese in a bowl, placed a smaller bowl on top of that and a large, full bottle of wine into that bowl. Press for 30 minutes more.
• Carefully unwrap the pressed cheese, cut into ½-inch cubes, transfer it to a container and seal tight. Refrigerate until needed. The paneer will keep 3 to 4 days in the refrigerator and several months in the freezer.

PANEER (PANIR)

Steps:

• Boil water in a large pot, then add milk.
• Bring to a full foaming boil, stirring to prevent sticking.
• Lower heat, the add lemon juice stirring constantly.
• Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey.
• Remove from heat and allow to stand 5-6 minutes.
• Line a colander with finely woven tea towels (not cheesecloth!).
• Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders.
• Gather the corners of the towels and twist into a tight ball.
• Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes.
• Unwrap and use in recipe or wrap in plastic and refrigerate.

BAKED PANEER (PANIR ) PATTIES

Steps:

• Cut paneer into 1/4 inch thick squares.
• Mix all the other ingredients to form a paste (a thick creamy sauce).
• spread some of the paste on the bottom of a 9x13 baking pan, then arrange the panner squares on top of it. Spread the remaining paste on the tops of the paneer, coating thoroughly.
• Cover with foil, and marinate overnight (5-6 hours) in the refrigerator.
• Heat over to 400 degrees.
• Bake with foil on 20 minutes. Remove foil, continue baking until the tops are browned and the sauce has become like clarified butter. Serve with lemon or lime wedges.

PANEER BAKE

Steps:

• Preheat oven to 450°F.
• Grind ginger and all ingredients uptil cumin seeds to a paste.
• Melt ghee and fry paste for 2 to 3 minutes. Add tomato sauce, peas, salt and cook well for few minutes Add cream & sugar.
• Melt butter, add flour & cook. Pour in milk slowly and make white sauce.
• Cut paneer into cubes, mix green chilles and salt and stir it into the white sauce.
• Spoon peas mixture into greased dish and top with paneer mixture. Pop into the oven for 20-30 mins till brown.

HOMEMADE PANEER / PANIR (INDIAN CURD CHEESE)

Steps:

• For channa:
• Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.
• Reduce heat to medium and stir in buttermilk.
• When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, let stand, partially covered, for 10 minutes.
• Line a colander with a double layer of dampened cheesecloth.
• Set the colander in the sink or in a bowl if you wish to save the whey (see note).
• Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
• Gently pour the curds and whey into the cheesecloth.
• Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
• If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
• Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days. (Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.)
• Yields approximately 10 ounces. Nutrition Infomation: PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber.
• For Paneer cheese:
• Snugly wrap cheesecloth around the channa to form a"cake."
• Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
• Let the cheese sit for 2 to 4 hours.Use immediately, or cover and refrigerate for up to 5 days.
• Yields 8 ounces (1 cup). Nutrition Infomation: PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber.

PANEER (HOME MADE)

Steps:

• Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
• Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
• If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.