BAKED PANEER (PANIR ) PATTIES
Make and share this Baked Paneer (Panir ) Patties recipe from Food.com.
Provided by JacquelineS
Categories Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 150.6, Fat 15.8, SaturatedFat 8.2, Cholesterol 44.2, Sodium 16.3, Carbohydrate 2.2, Fiber 0.3, Sugar 0.2, Protein 1
PANEER
Easy paneer recipe. Add to your favorite curry or dish. Great for vegetarians. Home made paneer is softer and lighter than the tofu consistency paneer you find in many Indian restaurants.
Provided by AMIBOULD
Categories World Cuisine Recipes Asian Indian
Time 2h50m
Yield 6
Number Of Ingredients 3
Steps:
- Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
- Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
- After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
- Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.
- To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.
Nutrition Facts : Calories 421 calories, Carbohydrate 38.1 g, Cholesterol 58.3 mg, Fat 17.8 g, Protein 26.7 g, SaturatedFat 9.5 g, Sodium 436.6 mg, Sugar 38.1 g
PANEER (HOME MADE)
Paneer is an essential ingrediant in Indian cooking. Often people substitue riccotta or some other kind of cheese. But they never taste the same and paneer is so easy to make. With this simple recipe, you'll give true Indian authenticity to all your dishes.
Provided by DOSTANDEN
Categories World Cuisine Recipes Asian Indian
Time 2h20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 12 g, Cholesterol 19.8 mg, Fat 4.9 g, Protein 8.3 g, SaturatedFat 3.1 g, Sodium 684.1 mg, Sugar 11.8 g
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