Paneer, also known as Cottage Cheese, is perhaps the most common type of cheese in India. It is rich in proteins, vitamin B12, potassium, and selenium. It also contains vitamin D, riboflavin, magnesium, phosphorus, and calcium. Paneer is also keto-friendly. Try our paneer keto recipes which are quite easy to make.
In this article, you will learn how to prepare fresh paneer with yogurt, and as a bonus, I have included various Indian paneer dishes at the end. So, if you want to cook a paneer yogurt curry for your traditional meals, try these delectable and appetizing recipes for lunch, supper, or family get-togethers.
Making Paneer With Yogurt
Paneer may be made easily at home, in less than 30 minutes. Once you’ve started preparing it at home, you’ll want to do so on a regular basis. It is hygienic, fresh, and well-made. Curd paneer is softer, juicier, and less sour than other types of paneer.
This simple homemade paneer cheese yogurt recipe makes the lightest, supple paneer cheese without preservatives or other chemicals. You can also make paneer in an instant pot. Wondering how? Here’s an instant pot paneer recipe for you.
Getting the Milk to Boil
- Make sure a large, heavy-duty pot is fully clean by rinsing it with water. Fill the pot with milk.
- Then, on a medium-low flame, start heating it.
- Stir the milk occasionally as it heats to prevent skin from forming on the surface and the milk from burning on the bottom of the pan.
- Bring the milk to a boil until it begins to froth and rise.
Adding Yogurt to The Milk
- It’s now time to add the yogurt.
- In a mixing bowl, whisk the yogurt until it is smooth.
- While the milk is coming to a boil, reduce the heat.
- Toss in the yogurt. The milk should curdle almost instantly.
- To make paneer, make sure that the milk is curdled thoroughly. It will take about 2-3 minutes. To keep the milk from burning to the saucepan, continue stirring it.
- Turn off the heat once the milk has completely fermented and you can see a greenish whey. Then transfer the mixture into the sieve right away.
- Fold the cheesecloth’s corners – be cautious, the coagulated milk mixture is extremely hot. Leave the bundle to rest until it is no longer dripping.
- You may either tie the bundle or flatten the cheese to shape it. It will take up to an hour to hang the bundle, which should be done over a dish. This technique results in a softer, more crumbly look.
- If you want to make a paneer block, wrap the curdled mixture in a soft towel, squeeze out the excess water, then form it into a square and place it under a heavy weight for a good few hours.
- The paneer should be ready after 40-50 minutes of pressing. Your cheese will be tighter the more it rests with the weight. So, if you want a softer cheese, remove the weight as soon as possible.
- Remove the weight from the fabric and open it. You now have a lovely block of paneer cheese that is creamy and delicate.
Homemade Paneer Recipes With Yogurt
Like I promised, below are some homemade paneer with yogurt recipes for you to try on.
Paneer Tikka Masala
Paneer Tikka Masala is a famous Indian meal in which marinated paneer cubes are cooked in a rich tomato sauce. This flavorful paneer tikka masala is easy to make. Pan-fried paneer cubes until golden brown, then cover with a thick tomato sauce. This curry goes perfectly with roti or paratha.
This recipe is divided into two parts: paneer tikka and masala.
Ingredients
For the Paneer
- Paneer
- Yogurt
- Grated Ginger
- Grated Garlic
- Cumin
- Paprika
- Kosher Salt
- Oil
For the Masala
- Oil
- Onion
- Ginger
- Garlic
- Ground coriander
- Paprika
- Turmeric powder
- black pepper
- Tomatoes
- Garam masala
- Water
- Heavy cream
- Cayenne pepper
Instructions
- Cut the paneer into little cubes or any other desired size.
- In a big bowl, put the paneer pieces.
- Add the chopped ginger and garlic. Next, add all the spices mentioned in the paneer section of the ingredient. Stir the ingredients. Allow at least an hour for the paneer to chill. Usually, this marinated paneer should be kept in the refrigerator overnight, but if that isn’t feasible, a minimum of 30 minutes is required.
- Fry the paneer on a pan after it’s been marinated. Over medium heat, heat oil in a frying pan. Spread the paneer cubes in one layer across the pan. Cook until nicely browned. Turn all of the pieces over and cook for another minute or so in the pan.
- Transfer the cooked paneer to a platter. Set the heat to medium.
- Heat butter and oil in a separate pan. Add the cinnamon stick and cumin seeds after the pot is hot.
- Add the chopped onions, smashed garlic pods, and sliced ginger once the seeds have started to crackle.
- Keep stirring it frequently so that the onion does not burn. Turn down the heat if you see they are browning too soon.
- In a large skillet, add ginger, garlic. Next, add the spices and seasonings (coriander, garam masala, turmeric, cayenne pepper, and salt). Fry for a minute to allow the spices to coat the onions.
- Turn down the heat to medium and add the tomatoes and water. Let it cook for 10-12 minutes after covering the pan. Remove the cover and stir in some cream if you want. Cook the tomatoes over medium heat for 6-7 minutes or until tender (store-bought tomato puree can also be used). When the mixture is done cooking, switch off the stove and let it cool for a few minutes. Blend the contents in a blender until smooth. Place aside.
- Transfer the sauce back to the saucepan and reduce the heat.
- Finally, toss in the fried paneer cheese to the masala and heat for about 1 minute.
- Switch the stove off and sprinkle fresh coriander leaves.
- Serve with cooked basmati rice.
Matar Paneer Recipe with Yogurt and Tomato
Matar paneer, also known as mutter paneer, is a vegetarian dish that is extremely delicious, wonderfully flavorful, and highly comforting.
Both green peas (matar) and paneer are cooked together in a rich sauce made with tomatoes, onions, and spices in one of the most traditional paneer recipes.
With this step-by-step recipe, you can make rich and creamy Matar Paneer at home!
Ingredients
- Oil
- Cardamoms
- Cumin seeds
- Peppercorns
- Onion
- Ginger
- Garlic
- Green chili.
- Tomatoes
- cashews
- Bay leaf
- Red Chilli powder
- Coriander powder
- Garam masala
- Cumin powder
- Turmeric
- Salt
- Yogurt
Instructions
1- In a medium-sized pot or pan, heat a tablespoon of oil. Add some green cardamoms, peppercorns, and cumin seeds to the heated oil. Saute for a few seconds until the herbs are fragrant and the cumin seeds crackle.
2- Next, add the onion, ginger, garlic, and green chili, diced.
3- Cook, stirring occasionally, until the onions are lightly golden and mushy, about 4 to 5 minutes.
4- Finally, toss in the tomatoes and cashews.
5- Place the lid on the saucepan and cook for 6 to 7 minutes, or until the tomatoes are tender.
6- Remove the pan from the heat and let the mixture cool slightly.
7- Transfer to a blender after it has cooled down slightly.
8- Grind the mixture to a smooth paste. Set it aside for now.
9- In a medium-sized pan, melt a tablespoon of oil. After that, add the bay leaf and red chili powder.
10- Fry for a few seconds, or until a good bright red color appears.
11- Transfer the cooked onion-tomato paste to the pan and stir thoroughly.
12- Put the coriander, garam masala, cumin, turmeric, salt, and sugar in a mixing bowl.
Cook for one minute after thoroughly mixing the ingredients.
13- Whisk in the yogurt, constantly swirling, until thoroughly combined.
14- Next, fill the pan halfway with water and bring it to a boil.
15- Toss in the paneer cubes and the green peas. After stirring, cover the pan. On medium heat, let it cook for 5 to 7 minutes.
16- Finish with a sprinkling of garam masala.
Serve matar paneer with warm rotis or parathas.
