You can prepare perfect homemade paneer, a fresh Indian cheese, with just whole milk and vinegar.
One of the greatest things about paneer is its versatility. It effortlessly absorbs the flavours and aromas of spices, making it a staple in Punjabi and North Indian cuisine.
At the same time, it can be used delicately to create some of the finest Indian sweets, particularly in Bengali cuisine.
Paneer is one of the simplest cheeses to make at home. It requires no rennet or ageing process and can be prepared in under an hour.
This unsalted white cheese is fresh and has a dense, crumbly texture that pairs beautifully with bold flavours.
A popular ingredient in South Asian cookery, paneer adds authenticity to many classic dishes.
Whether cubed, sliced, grated, or crumbled, it retains its shape when heated and absorbs the flavours of the ingredients it is cooked with.
It should be noted that homemade paneer will not be as dense as shop bought but will still hold its shape.
Ingredients
You only need two ingredients:
milk and a curdling agent. Generally lemon juice or white vinegar is used.
While paneer is traditionally made plain, you can experiment by adding herbs or spices to the curd mixture before setting. However, be careful not to add too many ingredients, as this can cause the cheese to fall apart.
Recipe Yield
3 litres of whole milk will yield approximately 300g of paneer.
Don’t discard the leftover whey. You can use it to knead dough for soft Gujarati rotlis or bread, mix it into pancake batter, add it to smoothies, or use it to make lassi (a traditional yoghurt-based drink).
How to use paneer in recipes
Use your fresh homemade paneer to make rich curries such as paneer butter masala , shahi paneer or saag paneer .
Crumbled paneer that has not been set can be used immediately to make malai kofta , paneer kheer , paneer bhurji , paneer paratha or paneer palak kofta curry .
Use crumbled paneer in sweet dishes such as kala jamun or ras malai .
Storage
Store paneer in an airtight container and keep refrigerated for up to 1 week.
You can also freeze paneer that has been cut into cubes for up to 1 month. Allow to thaw prior to using in recipes. Note that the texture may change.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Homemade Paneer
Equipment
- pan
- Cheese cloth
- Sieve or colander
Ingredients
- 3 litre whole milk
- 5 tablespoon lemon juice or vinegar
Instructions
- Bring the milk to a boil in a heavy-based pan.
- Once the milk starts to boil and rise, turn off the heat and add the lemon juice or vinegar.
- Turn the heat on again, and stir gently to encourage curdling.
- If it doesn’t curdle, add a little more lemon juice or vinegar.
- This process should take a few minutes. Once the curds separate and the whey turns a pale green, remove the pan from the heat and let it sit for 5 minutes.
- Line a large sieve with muslin or cheesecloth over a big bowl or pan.
- Strain the paneer through the sieve and rinse it with cold water. Reserve the whey for later use.
- If you want to add any seasoning, now is the time! Try experimenting with spices and herbs like paprika, cumin seeds, chilli, coriander or thyme.
- If you add spices or herbs, mix well.
- Wrap the cheesecloth around the paneer and wring it gently.
- Hang it from a tap for about 30 minutes to ensure the whey drains completely. Excess moisture will prevent the paneer from setting properly.
- Transfer the paneer to a clean surface or wooden board and press it down with a heavy weight for at least an hour. For firmer paneer, leave it for 2-3 hours. This helps it hold its shape when cooked.
- Once set, remove the weight and cut the paneer into cubes or crumble it.
- Store any unused paneer in the fridge or freezer.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in June 2013.
Homemade Paneer
Equipment
- pan
- Cheese cloth
- Sieve or colander
Ingredients
- 3 litre whole milk
- 5 tablespoon lemon juice or vinegar
Instructions
- Bring the milk to a boil in a heavy-based pan.
- Once the milk starts to boil and rise, turn off the heat and add the lemon juice or vinegar.
- Turn the heat on again, and stir gently to encourage curdling.
- If it doesn’t curdle, add a little more lemon juice or vinegar.
- This process should take a few minutes. Once the curds separate and the whey turns a pale green, remove the pan from the heat and let it sit for 5 minutes.
- Line a large sieve with muslin or cheesecloth over a big bowl or pan.
- Strain the paneer through the sieve and rinse it with cold water. Reserve the whey for later use.
- If you want to add any seasoning, now is the time! Try experimenting with spices and herbs like paprika, cumin seeds, chilli, coriander or thyme.
- If you add spices or herbs, mix well.
- Wrap the cheesecloth around the paneer and wring it gently.
- Hang it from a tap for about 30 minutes to ensure the whey drains completely. Excess moisture will prevent the paneer from setting properly.
- Transfer the paneer to a clean surface or wooden board and press it down with a heavy weight for at least an hour. For firmer paneer, leave it for 2-3 hours. This helps it hold its shape when cooked.
- Once set, remove the weight and cut the paneer into cubes or crumble it.
- Store any unused paneer in the fridge or freezer.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Red Kidney Bean and Coconut Milk Curry, also known as maharage ya nazi, is a delicious recipe of East African and Indian cuisines. Buttery soft red kidney beans are simmered in a spiced tomato and coconut milk gravy.
Maharage ya Nazi, a rich and flavourful East African dish, is a red kidney bean coconut milk curry that combines tender beans with creamy coconut milk, aromatic spices, and tomatoes.
This comforting dish is popular in countries like Tanzania and Kenya, often served with rice, chapati , or ugali.
Kidney beans are also widely enjoyed in Indian cuisine, especially in rajma masala , red kidney bean and sweetcorn curry or corn and rajma pulao .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Red Kidney Beans (canned or dried) – known as maharage or maharagwe in Swahili. I cooked/boiled kidney beans in the Instant Pot at home.
- Coconut Milk – light or full fat both work.
- Onion, ginger and garlic finely chopped.
- Spice mix – red chilli powder, turmeric, ground cumin and coriander and curry powder
- Tomatoes – crushed or use passata.
- Oil
How to make Red Kidney Bean and Coconut Curry Step by Step and Recipe Pictures
To simplify there is cups and tablespoons measurements as well as a metric to this recipe.
Heat oil in a pan.
Saute roughly chopped onion for 3-4 minutes.
Add ginger-garlic paste or puree, mix and cook another minute or so.
Add thick tomato paste and mix.
Mix in the tomato puree and cook until little oil is visible to the surface.
Add spices powders and mix well and cook.
You may add a couple of spoons of water while cooking the masala.
Tip in the red kidney beans.
Mix and add water.
Cover and cook for 4-5 minutes.
Mix well.
Season with the salt and mix.
Pour coconut milk and stir.
bring it to a gentle boil and simmer.
Turn off the heat and mix.
Serve hot.
Serving Suggestions
Serve red kidney bean coconut curry as you would any curry.
It goes well with flatbreads like Gujarati rotli or plain paratha .
Rice such as plain basmati rice or jeera rice works too.
I like to complete the meal with either Indian onion salad or kachumber salad .
Storage
This curry will stay fresh in the fridge for up to 5 days.
If tinned red kidney beans are used then do not freeze.
However, if you have used dried red kidney beans then you can easily freeze in freezer-friendly Tupperware.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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RED KIDNEY BEAN AND COCONUT CURRY
Ingredients
- 2 cup red kidney beans
- 2 tablespoon oil
- 1 medium onion finely chopped
- 1 tablespoon ginger-garlic paste puree
- 1 teaspoon tomato paste thick
- ¼ cup tomato puree 60ml
- 1 teaspoon chilli powder red
- ½ teaspoon turmeric powder
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- ½ teaspoon curry powder
- ½ cup coconut milk
- salt to taste
Instructions
- Heat oil in a heavy based pan.
- Add chopped onion and sauté until light brown.
- Add ginger garlic paste and fry the mixture further for a couple of minutes on medium heat.
- Tip in thick tomato paste and purée, mix well and cook 3-4 minutes or until oil separates from the mixture.
- Now add all the spices and cook the masala.
- Add 2 tbsp. water and cook another minute or so.
- Add kidney beans and 1/4 cup water.
- Mix well and cover the pan with the lid and cook for 4-5 minutes.
- Add salt and coconut milk.
- Bring it to boil and simmer 2 minutes.
- Turn off the heat.
- Garnish it with parsley/coriander and serve with rice or roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2020.
