Paneer: Difference between revisions
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'''Paneer''' (sometimes spelled |
'''Paneer''' (sometimes spelled ''Panir'' or ''Paner'', is the [[Persian language|Persian]] word for "''cheese''"). ''Paneer'' is an unaged [[cheese]] that is similar to pressed [[ricotta cheese]], except that the [[curd]] is drier and has no [[sodium chloride|salt]] added. It is most common in [[Middle East]]ern and [[South Asia]]n cuisine. It is one of the primary [[protein]] sources among [[Buddhism|Buddhists]] (typically those of South Asian origin) who adhere to [[vegetarianism|vegetarian]] but not to [[veganism|vegan]] diets. |
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Paneer is thought to have been introduced into India by trade with [[Iran|Persia]] or [[Afghanistan]]. It is often homemade and is also widely available in Indian stores. As paneer is, traditionally, the only type of cheese widely consumed in India, the word ''paneer'' often refers more generally to cheese. |
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Paneer is easily made at home and should be consumed fresh. It stales with keeping and becomes brittle and useless with refrigeration. |
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Unlike most other [[cheese|cheeses]], paneer does not melt at normal cooking temperatures. It is popular in many Indian dishes, like [[matar paneer]] (paneer with peas in a tomato-based masala), [[paneer makhanwala]] (paneer cooked in [[ghee]]), [[palak paneer]] (spinach and paneer), and [[paneer burji]] (scrambled paneer curry). |
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#1 litre full-fat milk |
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#2 tablespoons water |
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====Procedure==== |
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Paneer is made by curdling milk, tying the residue in cloth and placing under pressure to solidify. It is a versatile dairy product in its usage because it can be used to make sweets, snacks or vegetables. |
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Dissolve the citric acid in water. Bring milk to a boil, stirring continuously. Add the acid solution gradually, while stirring. When the white [[curd]]s separate from the yellowish [[whey]], switch off the heat. Cover for 3-4 minutes. Drain into a muslin cloth or [[cheesecloth]]. Tie up the cloth and hold it under running water. Press out excess water. |
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From this point, the preparation of ''Paneer'' diverges based on proposed use. In [[Mughlai]] cuisine, the ''paneer''-cloth is put under a heavy weight, such as a stone slab, for 2-3 hours, and is then cut into cubes for use in curries. [[Bengal]]i cuisine demands ''Paneer''-dough, and the ''paneer'' is now beaten by hand into a dough-like consistency. |
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1 liter milk |
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==Mughlai Cuisine== |
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''Paneer'' is, traditionally, the only type of cheese known in [[South Asia]]. The ruling aristocracy in [[Pakistan]], northern [[India]] and [[Bangladesh]] for much of the second millenium AD was of [[Central Asia|central]] and [[Persian]] origin, and it was they who introduced ''Paneer'' to [[South Asia]]. Given this background, it is not surprising that in large parts of north India, ''Paneer'' is an aspirational food, and defines sumptuousness in vegetarian feasts. |
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Unlike most other [[cheese|cheeses]], ''paneer'' does not melt at normal cooking temperatures, and is used in many [[Mughlai]] [[curry]] dishes. It is very popular when wrapped in dough and deep-fried. Recipes for some of the other popular vegetarian Mughlai dishes are linked below: |
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2 tablespoon water |
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Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid solution gradually, while stirring. |
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When the white [[curd]]s separate from the yellowish [[whey]], switch off the heat. Cover for 3-4 minutes. |
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==Bengali Cuisine== |
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Drain into a muslin cloth or [[cheesecloth]]. Hold pouch under running water. |
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Mughlai cuisine uses ''Paneer'' in spicy curry dishes, its usage in [[Bengal]]i cuisine is restricted to sweetmeats, for which this region is justly renowned. Most Bengali sweets feature ''Paneer'' beaten by hand into dough-like consistency and than used in crafting the sweetmeat. Note that in this case, the ''Paneer'' is drained but not pressed. |
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Press out excess water. Shape and place cloth under a heavy weight, such as a stone slab or a pot filled with water, for 2-3 hours before using as required. |
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The [[Rasgulla|Roshogulla]] or "Rasgulla" is the classical sweetmeat made by this method. It features plain paneer beaten by hand into the right consistency, then shaped into balls which are dunked into sugar syrup. |
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Many Indian sweets, especially those from [[Bengal]] such as [[Rasgulla]], are made from paneer. |
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==External links== |
==External links== |
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*[http://www.kuro5hin.org/story/2004/10/4/18157/6450 Paneer Recipe] |
*[http://www.kuro5hin.org/story/2004/10/4/18157/6450 Paneer Recipe] |
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*[http://www.fao.org/livestock/publication/apah85/169.htm Food And Agriculture Organization facts about paneer] |
*[http://www.fao.org/livestock/publication/apah85/169.htm Food And Agriculture Organization facts about paneer] |
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[[Category:Acid-set cheeses]] |
[[Category:Acid-set cheeses]] |
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[[Category:Indian cuisine]] |
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[[de:Panir]] |
[[de:Panir]] |
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[[fr:Panir]] |
[[fr:Panir]] |
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Revision as of 15:30, 4 November 2005
Paneer (sometimes spelled Panir or Paner, is the Persian word for "cheese"). Paneer is an unaged cheese that is similar to pressed ricotta cheese, except that the curd is drier and has no salt added. It is most common in Middle Eastern and South Asian cuisine. It is one of the primary protein sources among Buddhists (typically those of South Asian origin) who adhere to vegetarian but not to vegan diets.
Preparation
Paneer is easily made at home and should be consumed fresh. It stales with keeping and becomes brittle and useless with refrigeration.
Ingredients
- 1 litre full-fat milk
- ½ teaspoon citric acid or lemon juice
- 2 tablespoons water
Procedure
Dissolve the citric acid in water. Bring milk to a boil, stirring continuously. Add the acid solution gradually, while stirring. When the white curds separate from the yellowish whey, switch off the heat. Cover for 3-4 minutes. Drain into a muslin cloth or cheesecloth. Tie up the cloth and hold it under running water. Press out excess water.
From this point, the preparation of Paneer diverges based on proposed use. In Mughlai cuisine, the paneer-cloth is put under a heavy weight, such as a stone slab, for 2-3 hours, and is then cut into cubes for use in curries. Bengali cuisine demands Paneer-dough, and the paneer is now beaten by hand into a dough-like consistency.
Mughlai Cuisine
Paneer is, traditionally, the only type of cheese known in South Asia. The ruling aristocracy in Pakistan, northern India and Bangladesh for much of the second millenium AD was of central and Persian origin, and it was they who introduced Paneer to South Asia. Given this background, it is not surprising that in large parts of north India, Paneer is an aspirational food, and defines sumptuousness in vegetarian feasts.
Unlike most other cheeses, paneer does not melt at normal cooking temperatures, and is used in many Mughlai curry dishes. It is very popular when wrapped in dough and deep-fried. Recipes for some of the other popular vegetarian Mughlai dishes are linked below:
Bengali Cuisine
Mughlai cuisine uses Paneer in spicy curry dishes, its usage in Bengali cuisine is restricted to sweetmeats, for which this region is justly renowned. Most Bengali sweets feature Paneer beaten by hand into dough-like consistency and than used in crafting the sweetmeat. Note that in this case, the Paneer is drained but not pressed.
The Roshogulla or "Rasgulla" is the classical sweetmeat made by this method. It features plain paneer beaten by hand into the right consistency, then shaped into balls which are dunked into sugar syrup.