Paneer is an un-aged cheese that is similar to pressed Ricotta cheese, and is often used in South Asian cuisine.
It is nutritious and is good for growing children, women who are pregnant or breast-feeding, and for women approaching the menopause.
It is easy to make in bulk, and can be frozen for use over a few months. It is quick to make, although you have to leave it overnight in the fridge.
To make paneer
- Bring the milk to boil in a large saucepan. Remove from heat and add the lemon juice.
- Return to heat for about one minute until the curd and whey separate. Remove from heat.
- Line a colander with a double thickness muslin or teatowel. Pour the mixture through.
- Squeeze the liquid from the curd and drain. Transfer to a dish, cover and leave overnight in a fridge.
- The next day, cut the paneer into small cubes. Heat a small amount of oil in a large frying pan. Add the small cubes and gently fry it till golden brown.
- These pieces can be frozen for three months, without losing the essential nutrients.
- Put half a teaspoon of olive oil in a non-stick pan. Add the onions, garlic, ginger, garam masala, turmeric, salt and pepper for taste and the tomatoes. Bring to boil.
- Add paneer pieces, defrosted for one minute. Simmer for five minutes.
- Garnish with coriander, and serve with rice, pitta bread or naan — delicious, and easy.
Dr Sharma is a GP in Oldham
For four people
4 pints milk
5 teaspoons lemon juice
2 onions, chopped
2 cloves garlic
1 teaspoon chopped ginger
1/2 teaspoon garam masala
A pinch of turmeric
Small tin of tomatoes