Whole-milk cheese (Doodh paneer) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 286) by Raghavan Iyer

  • white vinegar
  • milk

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Accompaniments: Three-bean chili with a cashew-pistachio sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on October 12, 2019

    Recipes that use this ingredient part 2: Stuffed chicken breasts w/ avocado and cheese in eggplant sauce p.655 Hakka noodles p.675 Saffron-marinated cheese with basil, peanuts, and pomegranate p.677 Asparagus w/tomato and crumbled paneer p. 679 Anaheim peppers stuffed with paneer, cashews, and raisins p.680 Rice with potatoes and paneer p.714 Flaky breads stuffed with spinach and cheese p.734

  • TrishaCP on October 12, 2019

    Recipes that use this ingredient part 1: Cheese-stuffed mushroom caps w/a creamy onion sauce p. 108 Cashew cheese w/a bell pepper sauce p.289 Cabbage w/pan-fried cheese & tomato p.290 Chile-hot cheese w/cauliflower & cilantro p.291 Chana paneer p.291 Fenugreek scented cheese w/cream p.292 Paneer Makhani p.293 Mutter paneer p. 294 Saag paneer p. 295 Palak paneer p.296 Cheese cubes w/spinach & mustard seeds p.297 Nutty cheese in spinach-chickpea flour sauce p. 298 Sweet-tart cheese w/potatoes & cauliflower in vinegar sauce p.299 Pan-fried cheese w/potatoes & fenugreek p.300 Crumbled cheese w/broccoli & mango powder p.301 Crumbled cheese w/mint, cilantro, & chiles p.302 Grilled cheese w/a cashew-tomato sauce p.303 Turmeric-soaked grilled cheese w/milk & cardamom p.304 Herb-marinated cheese w/blackened-chile sauce p.305 Sanjita's Coorgh-style cheese p.308 Royal Taj curry p. 308 Nine-jeweled medley w/cashew-raisin sauce p.634

  • hirsheys on February 12, 2017

    Fun to make. Delicious paneer, just not as firm as commercial. A little tougher to pan fry, but very yummy.

  • Delys77 on February 26, 2014

    The recipe works very well as directed. My only issue was that some of my pieces crumbled a little when cutting. Flavour wise it was very good, it is just that the resulting texture is a little coarser than commercial style. I would opt to deep fry as it will stick to a pan unless it is extremely non stick. Took only a few minutes to deep fry.

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