The best Indian cottage cheese recipe! Soft as silk paneer wrapped in a delicious, thick batter made of fried onions, tomatoes, yoghurt, ginger and a little sugar.
The best cottage cheese recipe? It’s not for nothing I call this dish Yummy Paneer. There are two reasons…
The first reason has to do with the ingredients used. Yoghurt, when combined with tomatoes tastes explosively good! On their own, tomatoes create a decent enough dish, but when you add yoghurt to them, the result is fantastic! And the sugar (barely a teaspoonful) gives it a hint of sweetness that offsets the sourness created by the tomato-yoghurt combo.
The second reason is not that obvious and something I discovered quite by accident. This cottage cheese recipe becomes even yummier when eaten a few hours after being cooked. Like a lot of people, I try to prepare enough to last me at least two meals. What I’ve noticed is that it always tastes better when eaten the second time round. Maybe because the paneer has had a chance to absorb the goodness of the other ingredients? Whatever the reason, eat it after a few hours and you will find that it just tastes richer. Just don’t let it languish too long on the counter-top;)
Have Yummy Paneer with any Indian bread of your choice and enjoy!
Yummy Paneer Recipe
- 13-ounce paneer, cubed
- 1 big onion, sliced finely
- 1 big tomato, chopped finely
- 1 tsp ginger, grated
- 2 tbsp yoghurt
- 1/2 tsp cumin seeds
- 1 tsp Kashmiri chilli powder
- ½ tsp sugar
- 3 tbsp cooking oil
1. Fry the onions in a little oil till they are reddish-brown and remove with a slotted spoon. Then fry the tomatoes in the same oil till soft.
2. When cool, put the fried onions and tomatoes in a food processor or blender along with the yoghurt and pulse it once or twice. Don’t over blend it; you want a thick, rough mixture, not a paste.
3. In one tbsp oil, splutter the cumin seeds and add ginger. Sauté for a minute and tip in the onion-tomato-yoghurt mixture.
4. Add Kashmiri chilli powder, sugar and salt. If the mixture is too thick, add half a glass water and cook on a medium flame for 8-10 minutes or until it becomes thick and shiny.
5. Once the oil leaves the sides of the pan, add the paneer pieces, mix together and cook for another 3-4 minutes. Serve hot with rotis.
6. Serves 4-6
Fry the onions on a low to medium heat so that they don’t get over-browned. If they become too dark, the paneer will take on an unappealing brown tinge.
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