Shahi Paneer with Homemade Paneer

By mirandavoegeli

Ingredients

• Paneer (makes 1 1/2 pounds):
• 1 teaspoon black peppercorns
• 1/2 teaspoon cumin seeds
• 2 quarts whole milk
• 3 to 4 tablespoons distilled white vinegar
• Shahi Paneer:
• 2 medium onions
• 1 inch chunk ginger
• 3-4 cloves garlic
• 2 green chilies
• 1/2 teaspoon white pepper
• 1 teaspoon red chili powder
• 3/4 teaspoon tumeric
• 1 teaspoon garam masala
• 3-4 tablespoons cream
• 1/4 cup dried fruits (cashews, raisins)
• 1/2 cup milk
• 3 tablespoons vegetable oil
• salt
• cilantro
• 1 1/2 pounds paneer

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

Paneer:

In a small, dry skillet, toast the peppercorns with the cumin over moderate heat until fragrant, about 1 minute. Let cool, then coarsely grind.

Set a large colander in the sink and line it with 3 layers of moistened cheesecloth, leaving 2 inches of overhang all around. In a large saucepan, bring the milk to a boil. Reduce the heat to low, immediately add 3 tablespoons of the vinegar and stir gently; the milk should separate into fluffy curds and watery whey. If not, add another tablespoon of vinegar. Pour the curds into the lined colander and let drain for 10 minutes.

Gently stir the ground spices into the curds. Gather up the corners of the cheesecloth and twist the cheese into a tight ball, squeezing out as much liquid as possible. Tie the cheesecloth with string, then transfer it to a work surface with the twisted end of the cloth off to the side. Set a cutting board on the cheese and weigh it down with heavy skillets or large cans. Let the cheese stand until firm and dry, about 5 minutes. Remove the cheesecloth before refrigerating or cutting the cheese. The cheese can be wrapped in a damp towel and refrigerated for up to 24 hours.

Shahi Paneer:

Fry paneer in 1 tablespoon oil over medium-high heat until light brown. Remove from pan and set aside. Saute dry fruits in 1 tablespoon oil. Remove from pan and set aside.

Grind onions, ginger, garlic, and chili in a blender to make a fine paste. Fry mixture in remaining 1 tablespoon oil until golden brown and oil starts separating. Add salt, red chili powder, white pepper, tumeric, and garam masala. Saute 1-2 minutes. Add milk to make the gravy. Bring to a boil. Reduce heat and cook until thick. Put a portion of the dried fruits in the gravy while it is being cooked. Keep the rest for serving. Add paneer and 1 tablespoon cream. Heat for 5 minutes. Garnish with remaining cream, dried fruits, and cilantro.