Cooks and Foodies Blog #6 Easy Paneer Recipes

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Palak Paneer, Paneer Pulao, Paneer Tikka Masala

It was time to prepare lunch. I opened my refrigerator; I saw spinach and paneer. Immediately, the palak paneer recipe came to my mind. But I never made a spinach paneer recipe. I started to google it for the right recipe. You know, choosing the right recipes from the internet is a milestone. But I used my methodology that I have discussed in my blog, Cooks and Foodies Blog #4 Recipes. After a few minutes of search found this recipe. Palak Paneer Recipe by Swasthi's Recipe. The author has used the right amount of spices that I was looking for. The reviews were good for this recipe. The method and instruction were clear and very easy to make. The end result was really delicious. I enjoyed it with naan and with hot rice. Check out her other recipes as well, they are quite delicious.

I did a few alterations and adjustments to cut down the calorie count. The recipe says to add Indian spinach, cashews, and heavy cream. Instead, I used spinach that I bought at Sam's Club. I used the whole box (16 oz.). I did not add cashews and heavy cream. But still, the taste was creamy and delicious. I highly recommend this Palak Paneer Recipe by Swasthi's Recipe. For the recipe, Click the link below.

https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/



What is this paneer? Is this similar to cottage cheese? Let's find it out. 

According to Wikipedia, paneer (pronounced [/pəˈniːr/]) is a fresh acid-set cheese, common in the cuisine of South Asia, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.

Paneer was predominantly used in most North Indian dishes and is now commonly used throughout India due to its versatility as an ingredient in diverse dishes.

Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). Paneer dishes can be sweet, like shahi paneer, or spicy/hot, like chili paneer.


Paneer dishes

Some paneer recipes include:

  • Paneer pulao (paneer with rice)

  • Mattar paneer (paneer with peas)

  • Shahi paneer (paneer cooked in a Mughlai curry)

  • Paneer tikka (a vegetarian version of chicken tikka, paneer placed on skewers and roasted)

  • Paneer tikka masala

  • Chilli paneer (an Indo-Chinese preparation with spicy chilies, onions, and green peppers, usually served dry and garnished with spring onions)

  • Kadai Paneer

  • Paneer pakora (paneer fritters)

  • Palak paneer

  • Khoya paneer

  • Paneer momo

  • Paneer butter masala

  • Paneer pasanda (shallow-fried stuffed paneer sandwiches in a smooth, creamy onion-tomato-based gravy)

  • Paneer lababdar

  • Paneer Do Pyaza (named so because twice the normal amount of onions are used in this recipe).


What does it taste like?

Paneer is a fresh, white cheese with a mild, milky flavor and a soft, firm texture.


Are paneer and tofu the same?

According to Healthline.com, paneer and tofu are both white blocks that have been pressed and curdled. However, paneer is a type of cheese from India, while tofu is soybean curd from China. Paneer and tofu are not the same. Paneer is a fresh, non-aged cheese made from cow’s or buffalo’s milk that has been curdled with lemon juice or another acid. Paneer is also known as Indian cottage cheese. Tofu, on the other hand, is a bean curd made from soy milk. 


Nutritional profiles of paneer and tofu

Tofu and paneer are both good sources of protein and commonly used in vegetarian dishes. They also contain some of the same micronutrients in varying amounts.

Here’s a comparison of the nutrition of 3.5 ounces (100 grams) of paneer and firm tofu made with calcium sulfate.


                                         Paneer                                                Firm Tofu 

Calories                                        321                                                                   144 

Protein:                                      25 grams,                                                       17.3 grams 

Fat:                                             25 grams                                                         8.72 grams 

Carbohydrates                   3.57 grams                                                        2.78 grams 

Fiber                                              0                                                                    2.3 grams 

Calcium                        31% of the Daily Value (DV)                            53% of the DV

Iron                                    0% of the DV                                            15% of the DV 

Potassium                          2% of the DV                                           5% of the DV


Based on this comparison, the nutritional chart shows that paneer has more calories, protein, and fat by weight.

However, keep in mind that you may be more likely to consume paneer in 1-ounce (28-gram) servings and tofu in 1/2-cup (126-gram) servings. Your normal portion of tofu likely has more protein than your typical portion of paneer in a dish.

Both foods are also rich sources of calcium, an essential mineral that supports bone health. As shown, tofu contains more calcium than paneer.

Just keep in mind that a lot of the calcium in tofu comes from calcium sulfate, a compound that’s widely used to help make tofu solid. Tofu that is not made with calcium sulfate won’t provide as much calcium.

Lastly, tofu provides more fiber, iron, and potassium than paneer. It’s also a source of beneficial plant compounds known as isoflavones that paneer does not provide.


Which cheese is closest to paneer?

According to AI Overview,

The cheese that is closest to paneer in terms of taste and texture is queso blanco. It's a Mexican cheese made with pasteurized cow's milk and an acid like lemon juice, similar to how paneer is made in India. Other good substitutes include ricotta, cottage cheese, haloumi, and anari. 

Paneer pulao and paneer tikka masala sound delicious. Let me add this recipe for you in this blog so that you all can make it next time.


Paneer Pulao Recipe

Recipe: 1

Paneer Pulao recipe by Swasthi's recipe. This is a one-pot rice recipe. The paneer is marinated with spices itself instead of in the rice, so the rice looked bright and colorful with the vegetables. For the recipe, click the link below.

https://www.indianhealthyrecipes.com/paneer-pulao/


Recipe: 2

Paneer Pulao recipe by Hebbars Kitchen. In this recipe, rice is cooked separately, and the spices are added with the onion and tomatoes, which gives the paneer pulao the color of biryani rice. I like the way she added the crumbled paneer with masalas. I guess that adds extra texture and taste while eating the pulao. For the recipe, click the link below.

https://hebbarskitchen.com/paneer-pulao-recipe-paneer-peas-pulav/


Which one would you like to make? 

For Recipe 1, palak paneer, paneer tikka masala, or any other spiced gravy goes well with it along with cucumber raita. 

For Recipe 2, just cucumber or onion raita will do. You will not be needing any other gravy. Instead, try potato chips with it. 


Now let's look at recipes for the paneer tikka masala.

Paneer Tikka Masala 

Recipe 1

Paneer Tikka Masala by Dassana Amit, The thumbnail of the recipe definitely looks delicious. The cooking processes may look long, but I like the way paneer is marinated and grilled, which will induce the smoky grilled flavor to the recipe. This recipe is fully made with yogurt and fresh spice powders; no other store-bought paste is used. For the recipe, click the link below.

https://www.vegrecipesofindia.com/paneer-tikka-masala-recipe/


Recipe 2

Paneer Tikka Masala by Swasthi's recipe: I like the preparation, and the method looks easy to make. Heavy cream, cashews, and yogurt are used in this recipe. The step-by-step instructions are given clearly for anyone to cook this recipe without any confusion. If you are allergic to nuts, the author suggests using more heavy cream. For the recipe, click the link below.

https://www.indianhealthyrecipes.com/paneer-tikka-masala-recipe-sanjeev-kapoor/#wprm-recipe-container-38270


Which one are you tempted to make?

For Recipe 1, the ingredients are on the healthier side; just yogurt is used to give the creamy texture for the gravy. Corn flour or chickpea flour is used as a thickening agent. 

For Recipe 2, yogurt, heavy cream, and cashews are used to give the rich flavor and creamy texture to the gravy. 

I would try both the recipes to explore the difference in taste. How about you?


Writing this blog with these delicious recipes makes me hungry. I hope this blog makes you hungry too, and the recipes are tempting. 

Happy cooking! 😀

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