paneer curry recipe in telugu (palak paneer easy method) by Latha channel
22palak paneer in telugu without milk smell పాల పాల వాసన రాకుండPaneer (pronounced [pəniːr]) is a fresh cheese common in Indian cuisine. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India.
Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or yogurt,[1] to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.
In most Nepalese cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.
In Indian and Bengali cuisine, the curds are beaten or kneaded by hand into a dough-like consistency called ছানা sana in Assamese, ছানা chhana in Bengali, or ଛେନା chhena in Oriya, Maithili and Bihari. In these regions, sana/chhana/chhena is distinguished from ponir, a salty semi-hard cheese with a sharper flavor and high salt content. Hard ponir is typically eaten in slices at teatime with biscuits or various types of bread, or deep-fried in a light batter.
In the area surrounding the Gujarati city of Surat, Surti Paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.
Chhena Murgi
Mattar paneer (paneer with peas)
Saag paneer
Shahi paneer (paneer cooked in a rich, Mughlai curry)
Paneer tikka (a vegetarian version of chicken tikka, paneer placed on skewers and roasted)
Paneer tikka masala
Kadai paneer
Chili paneer (with spicy chilies, onions and green peppers, usually served dry and garnished with spring onions)
Paneer pakora (paneer fritters)
Palak paneer
Rasmalai
Rasgulla
Paneer capsicum (paneer and bell peppers in raisin crème sauce)
Khoya paneer
Paneer bhurji,
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