Making Paneer for East Indian Curry
These firm little balls of paneer add substantial protein to east-Indian meals, and are frequently fried, then added, to many curries. I made the paneer by boiling the milk, adding white vinegar, straining out the whey, then pressing the wrapped curds between two heavy tiles. 
A few pots and pans, a load of books, and the weight will press out the remaining whey. 
It results in a dense wonderful cheese, perfect for frying. 
The cheese is cut into cubes. 
Once added, they add a bit of crunchiness to a vegetable curry. 
Tomatoes, celery, carrots and turnips provided the substance, and spices were cumin, asafoetida, ajwain, mustard seeds, paunch poran, garam masala and dried chillies. I made a big pot-ful, and will make naan today, for sopping up the curry.This is my favorite curried vegetable soup, extremely flavorful, with a mild heat.
These firm little balls of paneer add substantial protein to east-Indian meals, and are frequently fried, then added, to many curries. I made the paneer by boiling the milk, adding white vinegar, straining out the whey, then pressing the wrapped curds between two heavy tiles. 
A few pots and pans, a load of books, and the weight will press out the remaining whey. 
It results in a dense wonderful cheese, perfect for frying. 
The cheese is cut into cubes. 
Once added, they add a bit of crunchiness to a vegetable curry. 
Tomatoes, celery, carrots and turnips provided the substance, and spices were cumin, asafoetida, ajwain, mustard seeds, paunch poran, garam masala and dried chillies. I made a big pot-ful, and will make naan today, for sopping up the curry.This is my favorite curried vegetable soup, extremely flavorful, with a mild heat. 
