Name: Homemade Panir and Masala Paneer (Indian Cheese) Recipe | Show Me The Curry
Uploaded: 2020-03-28T17:23:53.000Z
Duration: 7 min 31 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Welcome to show me the curry dot com My manager and I'm Hippel.

And today we're gonna show you how to make homemade, but here But wait, hold on.

For 99 cents more, we can actually show you how to make this all up in here.

So just take it a little further ahead And the scallop and so paneer and masala ponies, Right?

There's really not that many ingredients, but we have a pot right here with milk that we're gonna boil.

And we're using eight cups of milk whole milk to start urban here.

So real quick before we get started, we actually did the box that we're gonna be boiling the milk and just put a little bit of water, just swished it around.

Kind of made it red so that the milk doesn't stick and burn at the bottom of the pan.

So they have eight cups of milk and we're gonna turn it on.

So we patiently gonna wait for it to boil on.

Keep stirring it in between, so it doesn't burn at the bottom.

I wouldn't reduce it to a very low, and we're going to add in 1/4 cup of lemon juice and keep stirring it while I'm adding it in a little at a time.

You should see the milk separating and a greenish way coming out, and once away is really clear and greenish and clear and not milky at all.

Now we turn off the stove and let it just sit for just about 23 minutes.

So to make veneer, we're gonna need a muslin cloth that's just like a cotton cloth.

And it's not really cheesecloth because it has, ah, thicker weave.

It's not as see through, and what we've done is we've just rinsed it in water and squeezed out all the water.

Just so any lint or anything else that's on there, we'll go away, and we have a colander right here over our sink.

And here's our pot of the milk solids and the way which had been separated.

I'm just gonna pour this into the cheesecloth.

And once it's in here, we're gonna let it sit here for atleast about 10 15 minutes so that all that hot liquid gets drained out and it'll be a little bit easier to handle.

So once it's cool enough to handle, we can gather the sides.

And if you have a large tap, you can either hang it on the tap and let the water drain out by itself.

If you're in a rush, you can squeeze it also.

But liquid is still a little hot, so be careful and you should let it hang for it, least about 30 minutes to an hour, just to make sure that all the moisture is going.

All we've had are beneath hanging, and here's what it looks like.

But since we promised we'd make some pointless Allah paneer, you're gonna take out all the money from here but it in a bowl and add some spices to it.

Now, when you're setting veneer, there's several different ways you can do this a lot of time, the pioneers crumbly on the inside, so one of the ways I know a lot of people written saying they're near tends to fall apart when they're using it.

So one of the ways to prevent it is you could put it in the food processor, actually, and just let it go, and it becomes the consistency of a doe so you could need it and then press it into a pan and, you know, make your cubes.

You can also add a little bit of all purpose flour just a little bit about a teaspoon or teaspoon and 1/2 while you're meeting it, and that really acts as a binding agent and holds it.

But it's not always necessary, and a lot of people are opposed to using a little flour in there, but it's gonna get cooked anyway.

So if you want to do that and you're having issues with your money or crumbling apart, then that's another way to keep it from doing it.

I definitely I think any of those things you do just make sure you don't overcook Benita, because then it's gonna get chewing and tough so you don't want that you want that likeness and the fluffy nous of the pony to be intact.

We're just gonna break it up a little bit.

So first things first, we're gonna add a little bit of salt and here we have some masala.

And in this masala, what we have is cumin seeds and red chillies, Whole ritual ease.

We just took a skillet and dry roasted both of them together and then post it in a little spice grinder.

So basically, it's roasted cumin and roasted red chillies.

You can add as much or as little as you like.

It doesn't have to be all over just like a few surprises here.

And finally, we have some chopped cilantro put in there and just work it in.

A glass tray can be a baking dish, but you just want a small trade.

And we've just lined it with some plastic wrap so that when we put the paneer in there and we're ready to take it out, we can just pull it out and not big for it.

All right, So he has a prepared dish because I just put it in here, and then you're just going to flatten it out.

And the other option, you know, making it flat is you just take your premiere just square of the plastic wrap and just use a rolling pin and square it off, and then you just kind of since the edges of have not really come on street, we just use your hands and squared off easily.

So now we're gonna keep it in the fridge and let it settle down for at least about an hour or two hours, and it should be firm and ready to use So open years been resting and cooling down in a refrigerator for about an hour and it's firmed up.

We can go ahead and cut it, and you can use a knife or a pizza cutter on just and you could make the pony sizes as big or as small as you want.

So the good thing about the Cling rappers is easy to pull.

Usually you have to either stir fry it in a little bit of oil, or you can even deep fry it in oil, and it just kind of seals everything in place.

And then you use it in dishes like Malik Muneer, much up in here, you can even, like, bake it in the oven and have little than duty paneer.

So here I saw a lot of options he would try to you Mmm, it's raw and it should be cooked.

But the human is like a pleasant surprise flight into a salon job.

When it's fresh, you bite into a Lopez acumen, and it just like flavors.

 The whole thing it's not as tasteless is playing me, but you know that is actually one of the beauties about pioneers like a very It takes on the flavor off whatever else it is, So it's actually very good. 