Comments on: Paneer in Tomato Sauce http://leitesculinaria.com/19010/recipes-paneer-tomato-sauce.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: David Leite http://leitesculinaria.com/19010/recipes-paneer-tomato-sauce.html#comment-1060 David Leite Wed, 26 Aug 2009 17:26:16 +0000 http://leitesculinaria.com/?p=19010#comment-1060 Thanks, Monica. (Everyone, Monica Bhide is our Indian cuisine expert.) Thanks, Monica. (Everyone, Monica Bhide is our Indian cuisine expert.)

]]> By: Monica Bhide http://leitesculinaria.com/19010/recipes-paneer-tomato-sauce.html#comment-1059 Monica Bhide Wed, 26 Aug 2009 17:18:38 +0000 http://leitesculinaria.com/?p=19010#comment-1059 Thanks for your question. Paneer is very simple to make. Here are some super-easy instructions: Set a pot of whole milk on the stove over medium-high heat. When the milk comes to a boil, curdle it with some lemon juice or vinegar. To do this, add a few tablespoons of lemon juice to the milk pot, then turn off the heat. Now, using a spoon, mix the liquid well. You'll see the fat begin to separate from the liquid. Strain this over a cheese cloth. What you have left, the white part, should now be placed in a cloth and tightly bound. Place some heavy objects on top of the bound cheese. This will help remove excess moisture and will help give a firm texture to your paneer. Let me know if you need a more formal recipe, and i am happy to email you one. Thanks for your question. Paneer is very simple to make. Here are some super-easy instructions: Set a pot of whole milk on the stove over medium-high heat. When the milk comes to a boil, curdle it with some lemon juice or vinegar. To do this, add a few tablespoons of lemon juice to the milk pot, then turn off the heat. Now, using a spoon, mix the liquid well. You’ll see the fat begin to separate from the liquid. Strain this over a cheese cloth. What you have left, the white part, should now be placed in a cloth and tightly bound. Place some heavy objects on top of the bound cheese. This will help remove excess moisture and will help give a firm texture to your paneer. Let me know if you need a more formal recipe, and i am happy to email you one.

]]> By: JohnG http://leitesculinaria.com/19010/recipes-paneer-tomato-sauce.html#comment-1057 JohnG Wed, 26 Aug 2009 15:43:59 +0000 http://leitesculinaria.com/?p=19010#comment-1057 How does one make paneer from scratch? How does one make paneer from scratch?

]]> By: Testers' Choice http://leitesculinaria.com/19010/recipes-paneer-tomato-sauce.html#comment-5194 Testers' Choice Tue, 25 Aug 2009 06:38:15 +0000 http://leitesculinaria.com/?p=19010#comment-5194 [Cindi Kruth] There's a lot of spices here to measure out, but they all contribute to the complex, authentic taste of this simple dish. Paneer is so bland by itself it really needs all these flavors. The recipe didn't say how to pan fry the paneer, so I just sautéed the cubes in a little oil for about 3 or 4 minutes, turning them a couple of times until they were golden all over. That in itself lent a nice caramelized taste. The rest, was quick and easy. Using the same pan, I sautéed the paneer in, I sautéed the onion until translucent before adding the garlic and ginger because I find those aromatics tend to scorch if cooked too long or on too high heat. Other than that, I followed the recipe. The tomato sauce had a wonderful aroma while it was cooking. I gave it a stir once or twice, before adding the paneer. This dish was no doubt not as rich and luxurious as it would have been with cream and ghee, but the sauce was thick and creamy from the yogurt. Tangy from the acidity of the tomatoes with a touch of heat from the ginger and garam masala, this is a terrific vegetarian addition to my list of Indian recipes. For the meat eaters, this sauce would be great with chicken, too. [Cindi Kruth] There’s a lot of spices here to measure out, but they all contribute to the complex, authentic taste of this simple dish. Paneer is so bland by itself it really needs all these flavors. The recipe didn’t say how to pan fry the paneer, so I just sautéed the cubes in a little oil for about 3 or 4 minutes, turning them a couple of times until they were golden all over. That in itself lent a nice caramelized taste. The rest, was quick and easy. Using the same pan, I sautéed the paneer in, I sautéed the onion until translucent before adding the garlic and ginger because I find those aromatics tend to scorch if cooked too long or on too high heat. Other than that, I followed the recipe. The tomato sauce had a wonderful aroma while it was cooking. I gave it a stir once or twice, before adding the paneer.

This dish was no doubt not as rich and luxurious as it would have been with cream and ghee, but the sauce was thick and creamy from the yogurt. Tangy from the acidity of the tomatoes with a touch of heat from the ginger and garam masala, this is a terrific vegetarian addition to my list of Indian recipes. For the meat eaters, this sauce would be great with chicken, too.

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