Homemade paneer with coriander chutney(Veg)
Ingredients
- For the chutney
-
300g/10½oz fresh coriander leaves and stalks
4 green chillies, deseeded and roughly chopped
1 garlic clove, peeled
pinch salt
1 lemon, juice only
2 tsp demerara sugar
- For the paneer
-
2 litres/3½ pints whole milk
60ml/2½fl oz lemon juice
pinch salt
1 tbsp chilli powder
oil, to fry
chapattis or naan bread, to serve
Preparation method
-
For the chutney, place the coriander, green chillies, garlic, salt, lemon juice and sugar into a blender and blend until smooth.
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For the paneer, bring the milk slowly to the boil in a heavy-based pan, stirring to stop it from catching on the base of the pan.
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As soon as it comes to the boil, turn the heat right down and add the lemon juice and salt. Stir gently until the white curd starts to form - this will only take about 30 seconds. Continue to stir gently, being careful not to break up the lumps. Take off the heat.
-
Pour the mixture through a colander lined with four layers of muslin. Tie up the muslin, then squeeze out as much liquid as you can. Hang the muslin bag over a bowl and let it continue to drip for about 1-1½ hours.
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After this, place a heavy weight, such as a pan filled with water, on top of the wrapped cheese for 30 minutes. At this point, you can either eat the cheese as it is or cook it.
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Cut the cheese into cubes, then dust with chilli powder. Heat the oil in a pan and fry the cheese briefly on all sides, until golden-brown.
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To serve, place a chapatti or naan bread onto each of six serving plates and top with some paneer and chutney.
