Paneer Masala
Homemade paneer masala with tomato-cashew gravy. Tips for making paneer, vegan swaps, spice tweaks, and serving ideas.
Paneer (or Panir) is an acid-set cheese, which is what gives it such a high melting point. A coworker from India says that his family traditionally made it from cow's milk set with lemon juice. However, I would imagine that families in India would use whatever milk and acids were available at the time. We got Nubian dairy goats in August 2017, so we've been making the paneer with goat's milk and setting it with white vinegar. If you don't want to make it, you should be able to buy it in Indian groceries, or substitute queso blanco (note: not queso fresco...two entirely different cheeses) if that is available. You could substitute tofu for the paneer in this recipe and make it vegan. Curry powders: I selected this mix of curry powder based on ingredient lists from a number of online recipes. I actually wrote down the measurements instead of eyeballing it like I usually do. My first attempt tasted excellent, so I haven't tinkered with the curry mix. You may find a different combination that is even more pleasing to your palate!
Submitted by: Greg Oermann from Troy, Texas
Yield: Roughly 4 lbs
- Paneer is an acid-set cheese that holds its shape when browned and works well in tomato-cashew curry.
- You can make paneer at home with milk and an acid, or swap in queso blanco, firm tofu, or canned paneer.
- Finish the sauce with yogurt and crushed cashews for creaminess; swap sweet curry for hot to add heat.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
What is paneer and can I use other cheeses?
Paneer is an acid-set fresh cheese that keeps its shape and does not melt. You can substitute queso blanco if available, but not queso fresco. Firm tofu is a good vegan swap.
How do I make paneer at home?
Heat whole milk until just boiling, then add an acid like lemon juice or white vinegar and stir until curds form. Strain the curds through cheesecloth, press out the whey, and chill to firm up before cutting.
How do I brown paneer without it falling apart or melting?
Pat paneer dry, use a hot skillet and a small amount of oil, and brown each side quickly. Avoid overcrowding the pan and do not overcook, since paneer is firm and should not melt.
Can I make this recipe vegan?
Yes. Replace paneer with extra-firm tofu, swap yogurt for a plain plant-based yogurt, and use maple syrup or agave instead of honey. You can also blend soaked cashews with water for extra creaminess.
Should I use tomato sauce or diced tomatoes?
Either works. Use tomato sauce for a smooth base. If you use diced tomatoes, simmer and then puree with a stick blender for a similar texture. Adjust seasoning after blending.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days, or freeze up to 2 months. Reheat gently on the stove with a splash of water and cover to prevent the paneer from drying or getting rubbery.
How can I adjust the spice level or change the curry mix?
Start with the listed amounts, then add more garam masala or swap sweet curry powder for hot curry powder to increase heat. Taste as you go and add spices in small increments.
What is paneer and can I use other cheeses?
Paneer is an acid-set fresh cheese that keeps its shape and does not melt. You can substitute queso blanco if available, but not queso fresco. Firm tofu is a good vegan swap.
How do I make paneer at home?
Heat whole milk until just boiling, then add an acid like lemon juice or white vinegar and stir until curds form. Strain the curds through cheesecloth, press out the whey, and chill to firm up before cutting.
How do I brown paneer without it falling apart or melting?
Pat paneer dry, use a hot skillet and a small amount of oil, and brown each side quickly. Avoid overcrowding the pan and do not overcook, since paneer is firm and should not melt.
Can I make this recipe vegan?
Yes. Replace paneer with extra-firm tofu, swap yogurt for a plain plant-based yogurt, and use maple syrup or agave instead of honey. You can also blend soaked cashews with water for extra creaminess.
Should I use tomato sauce or diced tomatoes?
Either works. Use tomato sauce for a smooth base. If you use diced tomatoes, simmer and then puree with a stick blender for a similar texture. Adjust seasoning after blending.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days, or freeze up to 2 months. Reheat gently on the stove with a splash of water and cover to prevent the paneer from drying or getting rubbery.
How can I adjust the spice level or change the curry mix?
Start with the listed amounts, then add more garam masala or swap sweet curry powder for hot curry powder to increase heat. Taste as you go and add spices in small increments.
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