Jain Shahi Paneer

Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern andSoutheast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet (which may be derived from animal, plant, fungal, and microbial sources) as the coagulation agent. Paneer is completely lacto-vegetarian and is a source of protein for Vegetarians. Firm tofu has a similar texture and consistency so it can be used in place of paneer as a non-dairy substitute.

For home made, softer paneer, I used 1/2 gallon of milk to 1/4 cup of vinegar, then in a medium pot, bring milk to boil, now slowly add vinegar to this milk while continuoulsly stirring, withing 5-10 seconds, milk should start to seperate from whey, now switch of the stove and let the pot sit for few mins. Take a colander and line it with cheese cloth or thin cotton cloth & place it over a large bowl, pour the above milk in this colander..Now very carefully take all the sides of cloth tie it & hang it for approximately 20 mins, bring it down and fold the cloth over smoothely across paneer. Now place a heavy weight on top for another 10 mins, open the cloth and cut paneer into desired shapes...


Cooking Time - 15-20 mins
Preparation /Marinate Time - 7 hrs

Serves - 4

250 gms Paneer (cottage cheese)

1 C Bell Pepper (cut in big pieces)

3/4 C beaten, Yogurt

1/2 tsp Garam masala

1/2 Red chilli powder

1/4 tsp Tandoor Masala ( I used MDH brand)

1/4 tsp Amchoor (Dry Mango) Powder

A pinch Salt

1/2 C Half-n-half or Whole Milk

15oz Tomato Sauce/Puree

1 Tbsp Cashew / Peanut Powder

1 " Chopped, Ginger

2 Chopped, Green chillies

1/4 tsp Cardamom powder

1-1/2 tsp Shahi Paneer Masala ( I used MDH)

1 Tbsp Butter

1/4 tsp sugar taste

1 Tbsp Chopped Coriander / Cilantro

2 tsp Kasoori Methi

Salt to taste

1. Cut paneer into 2 inches lengthwise & marinate in spicy yogurt, adding all the ingredients mentioned in Marination & set aside for 6-7 hrs in fridge.

2. Heat some butter/oil,add ginger, green chilli, cashew/peanut powder, cardamom & bell-pepper fry for 4-5 minutes.

3. Add tomato sauce/puree and cook till oil starts seperating, now add marinated yogurt and cook for another 5 -7 minutes.

4. Add shahi paneer masala, once it starts to boil, add half-half, Kasoori Methi (rubbed between palms), sugar, salt to taste. OR you could also, before serving, heat gravy, add milk and paneer pieces and boil for 5 minutes.

5. Garnish with chopped coriander and grated paneer.