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Topic: Easy Mataar Paneer  (Read 3945 times)
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CamOovas
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« on: July 18, 2012 05:03:53 PM »

So I never post in this board (although I should.... I make some excellent food Smiley ) and now I finally remembered to take pictures while cooking and come here to post, and my dinner is on the first page!  But upon further inspection I see that it was posted a year ago, so I will go ahead and post mine as well because I have managed to simplify it pretty well. 

I LOVE Indian food but the recipes can be pretty daunting and full of ingredients I've never heard of.  The pre-made Indian dishes (i.e. tv dinners) and sauces just don't cut it for me after frequenting my local Indian restaurants.   THEN, I discovered Pataks concentrated curry paste, and my life will never be the same.

What you will need:
One half gallon whole milk
Lemon juice- one quarter cup or more
Olive oil
Onion
Red peppers
Garlic
Frozen peas
Tomatoes
Tomato paste or sauce
Pataks concentrated curry paste (I've found in most local grocers that have an international section)
Basmati rice (white rice will work, in a pinch)
Cheesecloth

First, make your paneer (cheese).  Don't freak out, it's super easy. Dump the whole milk in a large pot and heat to a hard boil, stirring almost constantly.  Once boiling, add about a quarter cup of lemon juice and keep stirring.  It will separate and turn into curds and whey.  The whey/liquid will be grayish.  I usually dump some salt in at this point. 

Have your strainer lined with cheesecloth.  Once separated, dump the curds and whey through the strainer.  As soon as it is cool enough to touch (by cool I mean still as hot as you can possibly handle) squeeze the excess water out of the curd.  I usually do this by twisting the cheesecloth at the gathering and pressing it with whatever objects I have laying around- because it needs to still be very hot.

Plop the cheese, in the cheesecloth, onto a plate with a kitchen towel on it. Put a plate on top and press, and then place a heavy object on top to keep the pressure on.  Let this sit while you do the next steps- at least 20 minutes.

What you will have when you are done is this:


Start your rice.

Chop your onions and peppers and saute them in olive oil.  Add garlic at some point.  Chop your tomatoes but don't add them yet.

Remove cheesecloth from paneer and cut into bite sized pieces.  Push onions and peppers aside and saute paneer in the same pan:



Once lightly browned, add tomatoes, a couple large spoonfulls of Pataks, and either tomato sauce or tomato paste and water.  Simmer on low-medium til it's a little bubbly, then add frozen peas and simmer until its bubbly again.  Once it's hot, plop it on top of your rice and enjoy!

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MissingWillow
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« Reply #1 on: July 18, 2012 05:34:07 PM »

That looks awesome and I love that you make your own cheese!
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jexxican
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« Reply #2 on: July 18, 2012 05:57:26 PM »

I'm going shopping on Friday... I should make this. You make it look so easy!
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Alexus1325
« Reply #3 on: July 18, 2012 09:15:42 PM »

Holy crap awesome sauce  Shocked
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yoopidou
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« Reply #4 on: July 18, 2012 09:35:20 PM »

Thank you for the paneer recipe. It sounds easy enough.
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alwaysinmyroom
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« Reply #5 on: July 19, 2012 06:55:59 AM »

We love Indian food at our house!

This looks really yummy...and I am really into making my own cheese now that I have learned how easy it is!

Thanks for posting...I also love the packaged curry blocks...they are available now in our regular grocery stores...I guess more and more people are loving curry dishes!

I hope you will share more EASY recipes...
« Last Edit: July 19, 2012 01:02:47 PM by alwaysinmyroom » THIS ROCKS   Logged

CamOovas
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« Reply #6 on: July 19, 2012 11:25:26 AM »

I've made something similar, and faster, with canned mock duck instead of paneer.  But not everyone has access to that.  I also dump some extra garam masala into mine, since I have a ton of it, but it's totally not necessary.
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jexxican
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« Reply #7 on: July 20, 2012 04:43:46 PM »

Paneer didn't work. SadSadSad I even looked around the web at other instructions and they're all pretty much the same as this and I don't know what I did wrong and now dinner is meh and I am sad and I don't  know what I did wrong and I don't know what to do. It sounds so easy!
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"The perplexity of life arises from there being too many interesting things in it for us to be interested properly in any of them."
- G. K. Chesterton

A clean house is a sign of a wasted life.

It's much more fun, this growing down. -RIP Uncle Shelby-
alwaysinmyroom
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« Reply #8 on: July 23, 2012 11:47:46 AM »

jexxican--I swear there are anti-cheese days! 

I have had success making mozzarella a few times but this weekend, I ended up with ricotta!  I think the cheese gods were not happy this weekend Sad...plus, it was extra humid, so I wonder if that did it for me...actually, I learned from Missingwillow that you must be sure not to use ultrapasteurized milk...it won't bind up...it is the cheap milk usually because they need to keep it on the shelves longer, like at Walmart...and, it cannot be skim milk...you need fat to make cheese...good luck!
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CamOovas
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« Reply #9 on: July 23, 2012 02:23:57 PM »

Also, if it's not separating you can keep adding lemon juice. I haven't noticed that it affects the taste. The first time I made it it didn't work either... I think the milk wasn't boiling hard enough
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