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.

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.

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.

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











For garnishing:


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Preparation