Purvi Sanghvi

I usually have a bit of milk left on the expiry  date. Instead of throwing it away, I thought of making some paneer at home as I am skeptical of trying the ready made paneer from the Indian store in the US. I have been used to the soft and  creamy paneer of Punjab Sind in India and I find the ready made  paneer here very unappetizing.

 

Ingredients :

Whole Milk

Chopped coriander and mint leaves

Yogurt

Lime juice

 

Method:

Bring the milk to a boil. When it has just started to boil  add the coriander and mint leaves. Switch off the gas and add yogurt and lime juice while stirring. The milk will start to separate. Once the liquid is clear which means it is done. Strain it through a sieve. And press lightly. Leave it to strain for 2-3 hours. It should be soft at the same time not very crumbly. Make bite sized pieces , sprinkle some salt on both sides and Sauté them in a non stick pan to  light brown.

I think the paneer could be eaten on its own. NO need of chutney.

I follow this recipe with a few changes as per my liking