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To fry the paneer you need:
Pour milk, yogurt, lemon juice, and salt in a heavy based pan. Bring it to a boil on medium heat. When the curds separate, remove pan from the stove. Pour in a muslin cloth and let all the water drain off.
Put the paneer in a square container and shape. Oil a knife and cut into cubes. Dip the cubes in flour and shallow fry in oil. Remove and drain on paper towel. Use in chutney, peas and cauliflower curry, or in Samosa filling.
By Dorothy from SA
Dorty, do you have any yummy curry recipes to use the paneer in?
There is an excellent (and more) videos on youtube making paneer cheese w/tips on flavoring, storing, etc.
Can someone convert this to cups?
<b>Editor's Note:</b> 250 ml is a little over a cup. 2 liters is approx. 8 3/4 cup (70 oz).
Here is a Wikipedia entry on cooking weights and measures, with some conversion charts that may be helpful. There are also several other conversion websites online: http://en.wikip … hts_and_measures
Paneer (Indian Cheese) can be used in my dishes, braised spinach, peas and potatoes, braised potato, braised green beans, filling in samosas, salads, etc. When you adding them to curries dip them in flour, corn flour or grahm flour, not to get soggy. Crumble the Paneer when you adding them to salads and samosas. Doesn't need frying.