Chances are, if you have been vegetarian for some time, you have at least once in your life eaten or come across Paneer, or Indian Cottage Cheese. If not, let me introduce you to this absolute delight – Paneer is a type of cheese generally made using cow or buffalo milk, but you can use other milk varieties. Like most other cheeses, it’s high in protein and healthy fat, and super low in carbohydrates, which makes it deliciously keto-friendly. It has a mild creamy flavor which makes it super versatile to use in a number of recipes.
I can NOT stress enough how easy, healthy and simply addictive this recipe is, you almost wouldn’t believe that you’re allowed to eat it guilt-free! This Pan-fried Masala Paneer recipe will give you bite sized pieces of paneer, which are just right with a nice outer crisp and soft inside!
Few things to know before getting started:
- A non-stick pan will work best for this but if you have a well-seasoned cast iron skillet you can also use that.
- While you can use store bought paneer to make this recipe, and cut down the cook time, I highly recommend making fresh Paneer with full-fat milk at home like I have in this recipe. I find that the store-bought paneer is never as soft and creamy, and personally, I don’t think it’s as healthy either given the added preservatives to increase its shelf life.
- To make fresh paneer, you will need a piece of muslin cloth, or cheesecloth to strain the paneer from the whey. Keep in mind that 3 litres of full-fat milk normally gives me about 550 grams of paneer, which can be used to serve as a snack or appetizer for four people.
Pan-Fried Masala Paneer
Macros per serve:
- Calories: 325 kcals
- Protein: 25g
- Fat: 25g
- Carbs: 1.5g
- Prep Time: 30 mins
- Setting Time: 2 hours (For Homemade Paneer)
- Cook Time: 5 mins
- Total Time: 35 mins
- Serves: 4
Ingredients
To make Masala Paneer
- 3 litres full fat milk
- 1 – 1.5 large lemons, juiced
- 6 green chilies, finely chopped (less if you want to reduce the spice level)
- 1/2 tsp cumin powder
- 2 tsp salt
- a pinch of pepper to taste
To Pan-Fry Paneer
- 3 tsp chili oil (less if you want to reduce the spice level)
- a pinch of salt
- a pinch of pepper
- 1/2 lemon for garnish
- handful of coriander leaves, finely chopped for garnish
Directions
- In a large non-stick pot, start boiling the milk.
- Just before the milk comes to a boil, add the lemon juice, green chilies, cumin powder, salt and pepper (Note: You can tell when it’s about to come to a boil when it starts to froth and rise slightly).
- Let the milk come to a boil, you will notice that the milk will begin to split, forming solid curds that will float on the surface. If the milk does not start splitting with a few seconds after adding lemon juice, add a little bit more.
- Boil only until you can see that the water underneath the solid curds no longer looks milky, rather clear and slightly green-ish colored. (Note: If you boil for too long, the curds will become hard and chewy)
- Drain the liquid, catching the curds in a cheesecloth or muslin cloth.
- Press on the curds with clean hands or a spoon, draining excess liquid, until the curds start to blend together into one big block of paneer.
- Let the paneer drain and set for 1-2 hours by placing it between two heavy plates or other items.
- Cut the paneer into even pieces of about 1.5 inches in length and 1 inch in width. If it does not cleanly with a knife and crumbles, you may need to let it set a bit longer.
- Heat a large (12 inch) non-stick pan over medium high heat and heat the chili oil. Once the oil is hot, add the pieces of paneer and cook for about 1 minute on each side, or until slightly golden and crisped.
- Add the salt and pepper and give everything a good stir, use a rubber spatula to coat all of the seasonings and oil onto the paneer.
- Serve hot with a side of lemon quarters, fresh coriander leaves and mint chutney!
The Lean Green Way 
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