Making Paneer and Aloo Gobi

September 24, 2015

Vegetarian dinner: basmati rice with aloo gobi and paneer in sauce

Vegetarian dinner: basmati rice with aloo gobi and paneer in sauce

My friend Carol hosted another cooking lesson at her house.  Once again she invited our colleague, Jarnail, to demonstrate how he makes more of his Indian dishes.  This time he made paneer (homemade cheese)  and aloo gobi (potatoes and cauliflower).  Jarnail served the paneer in the same sauce he uses to make Butter Chicken, and he also whipped up some basmati rice.  (You can find the latter two recipes in an earlier blog post at this link.)

Straining the curdled milk in a cotton cloth

Straining the curdled milk in a cotton cloth


1 gallon whole milk
1/2 c white vinegar

Bring milk to a rolling boil (taking care not to let it boil over) and then add vinegar.  Let the milk sit on low heat for about 10 minutes.  It should look very curdled and separated into clumps. Then strain through a cotton dish towel, squeezing out as much liquid as possible.  Using your hands,  press the paneer — still inside the towel — into a ball.  Tie the towel off, and press the paneer under a heavy weight for about 2 hours.  (We set a plate on the ball of paneer and weighed it down with a large heavy pot of water.)



While the paneer is draining, prepare the sauce.

In a large pot, heat a bit less than 1/4 c oil and 1/2 Tbsp cumin seeds until sizzling.  Then add:
1 (28 oz.) can tomato sauce
2/3 c water (from rinsing the can)
1 pint whipping cream (not heavy)
About 1 Tbsp salt (more or less to taste)
1 Tbsp garam masala
1 Tbsp garlic powder
1 Tbsp ground ginger

Heat to simmering.

Finished paneer

Finished paneer




When the paneer has finished draining (Jarnail did not have time to let it drain for two hours, so he pressed it  — really hard — to remove all liquid), cut it up and add the pieces to the sauce.  Cook another 10 minutes or so.  Serve over rice.

Aloo Gobi

4 medium potatoes, peeled and chopped (not too fine, chunks are okay)
1 medium cauliflower, cut into pieces
1/4 c oil
1 Tbsp cumin seeds
2 Tbsp turmeric
1 medium onion, diced
8 oz. can tomato sauce
1 Tbsp salt (more or less to taste)
1 Tbsp ground ginger
1 Tbsp garlic powder
1 Tbsp garam masala

In a large pan, heat oil and add cumin seeds.  Heat to sizzling.  Drop in potatoes, onions, and 1 Tbsp turmeric, cover and continue to cook on medium for about 10 – 15 minutes, stirring occasionally to prevent sticking.  Add tomato sauce.  Cover, and stirring occasionally, cook on medium high heat until the potatoes are about half done.

Add cauliflower, another Tbsp turmeric, the salt, garlic, ginger, and garam masala.  Add just enough water to steam (or add a tad more tomato sauce and water, mixed) and prevent sticking.  Cover and cook on medium heat until cauliflower is tender, about 7 – 10 minutes.




Carol's table

Carol’s table




3 Responses to “Making Paneer and Aloo Gobi”

  1. Elisa Says:

    making cheese seems scary and messy or really easy and i am missing something!

  2. Diana Studer Says:

    instant cheese? And it seems firm enough to cut into chunks.

  3. Katie Says:

    Thanks for sharing! I look forward to trying the aloo gobi soon.

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