Homemade Malai Paneer
Instant Pot Pressure cooker Malai Paneer
(Indian Cottage Cheese)
Paneer or Indian cottage cheese is a great source of protein and the main ingredient in many Indian dishes such as butter paneer, palak paneer and matar paneer and so on. Masala malai paneer cheese is very easy to make at home and nothing beats the taste of fresh homemade paneer. Malai paneer is a variation of regular paneer where malai or cream is added to the milk to make paneer that is rich, soft and extra creamy. Adding spices and salt to paneer enhances the flavour of the final paneer dish.
Ingredients
Paneer or Indian cottage cheese is a great source of protein and the main ingredient in many Indian dishes such as butter paneer, palak paneer and matar paneer and so on. Masala malai paneer cheese is very easy to make at home and nothing beats the taste of fresh homemade paneer. Malai paneer is a variation of regular paneer where malai or cream is added to the milk to make paneer that is rich, soft and extra creamy. Adding spices and salt to paneer enhances the flavour of the final paneer dish.
For Paneer:
4 Cups (1 Liter) - Organic Whole milk* (Not ultra-pasteurized milk.)
1/2 Cup - Organic Cream
2 tablespoons - Lemon juice or white vinegar
1/4 Cup - Water (To prevent scorching )
Spices :
1/4 Teaspoon - Red chili flakes
1/4 Teaspoon - Salt(optional)
1 Teaspoon - Dried mint or dried fenugreek(Kasuri methi)
*Any combination of dried herbs or spices can be used.
*Step by step video instructions can be found on my youtube channel:
Electric Pressure Cooker (Instant Pot) Method:
1. Add water to the instant pot inner pot/insert.Water prevents the milk from sticking and burning at the bottom of the pot. Add the cream,milk. And the lemon juice/vinegar.
2. Close the lid and pressure cook on high for 2 minutes. Immediately release the pressure carefully. Release pressure gradually to avoid hot liquid from spraying . Open the lid and add some ice water to stop the cooking process.
3. Line a strainer with a cheese cloth or clean kichen towel.
Pour the paneer to strain. Pour 2 cups of water to remove the lemon
flavour. Squeeze out the water as much as possible.
2. Close the lid and pressure cook on high for 2 minutes. Immediately release the pressure carefully. Release pressure gradually to avoid hot liquid from spraying . Open the lid and add some ice water to stop the cooking process.
3. Line a strainer with a cheese cloth or clean kichen towel.
Pour the paneer to strain. Pour 2 cups of water to remove the lemon
flavour. Squeeze out the water as much as possible.
4. Put the drained paneer in a bowl and add the salt, crushed dried mint and chili flakes. Mix well. Put the paneer back in cheese cloth or kitchen towel. Form into a uniformly thick layer. Put a heavy weight on the paneer to remove excess water. Keep the weight for about 1 - 2 hours.
5. Remove the weight and paneer is ready to be cut into cubes or desired shape.
6. Refrigerate the paneer for up to 1 week or freeze up to 2
months.
5. Remove the weight and paneer is ready to be cut into cubes or desired shape.
6. Refrigerate the paneer for up to 1 week or freeze up to 2
months.
Stovetop method:
1. Add water to a thick bottom pan. Water prevents the milk from sticking and burning at the bottom of the pot. Add the cream, milk. Bring the milk to a boil.
2. Add the lemon juice or vinegar and mix until the milk solids separate from the whey. Add the ice water to stop the cooking process.
3. Line a strainer with a cheese cloth or clean kichen towel. Pour the paneer to strain. Pour 2 cups of water to remove the lemon flavour. Squeeze out the water as much as possible.
4. Put the drained paneer in a bowl and add the salt, crushed dried mint and chili flakes. Mix well . Put the paneer back in cheese cloth or kitchen towel. Form into a uniformly thick layer. Put a heavy weight on the paneer to remove excess water. Keep the weight for about 1-2 hours.
5. Remove the weight and paneer is ready to be cut into cubes or desired shape.
6. Refrigerate the paneer for up to 1 week or freeze up to 2 months.
2. Add the lemon juice or vinegar and mix until the milk solids separate from the whey. Add the ice water to stop the cooking process.
3. Line a strainer with a cheese cloth or clean kichen towel. Pour the paneer to strain. Pour 2 cups of water to remove the lemon flavour. Squeeze out the water as much as possible.
4. Put the drained paneer in a bowl and add the salt, crushed dried mint and chili flakes. Mix well . Put the paneer back in cheese cloth or kitchen towel. Form into a uniformly thick layer. Put a heavy weight on the paneer to remove excess water. Keep the weight for about 1-2 hours.
5. Remove the weight and paneer is ready to be cut into cubes or desired shape.
6. Refrigerate the paneer for up to 1 week or freeze up to 2 months.
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