Home Made - Masala Paneer

Paneer has always been a family favorite. For those who are wondering what I am talking about:  paneer is a fresh cheese common in Indian and South Asian cuisine. It is made by adding acid to hot milk thus separating the curd from the whey. Unlike most cheese, paneer does not require enzyme treatment.  In cheese the milk is curdled by adding acids such as vinegar or lemon juice - just like paneer, then the addition of rennet completes the curdling. Rennet is an animal extract. Most traditional cheese is made from animal rennet however there are some vegetarian cheese made from either fungal or bacterial source i.e.  Microbial rennet. For vegetarians paneer is a good alternative for cheese. Unlike cheese, paneer has a short shelf life and aged paneer is definitely not a delicacy. ;-)

Boil the milk in a thick-bottomed sauce pan. Once the milk starts to boil, reduce the heat and add the juice of a lime, stirring continuously.In few minutes, you see small curdy white clouds floating on top. . This process takes few minutes, so wait at least 7-10 minutes. Stir and switch of the heat and let it stand for a bit - 5 min. Then pour the whole thing  into a sieve, over a sink. Thus gathering the curd and discarding the whey. Cover the sieve with a plate and some weight on it, so it discards the excess whey.

Remove the dry paneer and add 1 tbsp cumin, 2 tsp garam masala, 1/2 tsp turmeric, 2 tsp red chili powder. Mix well like a dough and pat it into a thin edge plate/vessel. Refrigerate for 3-4 hrs. After 3-4 hrs bring out and cut into slices and freeze. Masala panner is ready for your favorite dishes. Masala paneer is great for paneer tikka masala.

Spring is in the air...nothing like a weekend with friends and sunshine and get that grill out for some nice paneer tikka masala.