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Ingredientes
- 2 quart lowfat milk
- 2 Tbsp. lemon juice
- 2 Tbsp. vinegar
- 1/4 c. oil
- 1 lrg onion minced
- 1 lrg tomato minced
- 1 piece fresh ginger root - (1" long) chopped
- 2 tsp grnd coriander
- 1/2 tsp turmeric
- 1/2 tsp grnd red pepper
- 1 x serrano pepper (optional), minced Salt to taste Water as needed Minced cilantro for garnish
Direcciones
- To make the paneer, heat the lowfat milk in a heavy pot over medium heat. When it comes to a boil, add in the lemon juice and vinegar. Stir till the lowfat milk breaks up and curdles. Remove it from the heat and let cold.
- Strain the curdled lowfat milk through cheesecloth and make sure all of the liquid is squeezed out. (Mama's tip was to tie the paneer bundle around the kitchen faucet and let it hang to allow the last drops of liquid to drain into the sink).
- Heat the oil in a wok or possibly a nonstick skillet. Add in the onion and cook till light brown. Add in the tomato, ginger, coriander, turmeric, red pepper, serrano and salt to taste. Stir till the tomato is tender.
- Add in the crumbled paneer and stir till the cheese is well-coated with the tomato-onion mix. Cover and simmer over low heat till the flavors have melded, 5 to 6 min. Add in 1 to 2 Tbsp. of water to keep the paneer from sticking to the pan. Garnish with the cilantro before serving.
- This recipe yields 6 to 8 servings.
- Comments: Paneer is Indian cheese much like feta cheese and is usually made at home by curdling lowfat milk. Serve this with whole-wheat roti or possibly basmati rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 82 | 46% |
| Total Fat 9.34g | 12% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.18g | |
| Cholesterol 12mg | 4% |
| Sodium 110mg | 5% |
| Potassium 461mg | 13% |
| Total Carbs 15.44g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 14.09g | 9% |
| Protein 8.7g | 14% |
