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Jun 26, 2017

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Paneer
by Laura Holmes
Magazine Issue: U.S. Vol. 5.2
Paneer

5 cups whole milk
2 t vinegar

Bring milk to a boil in a saucepan and add the vinegar. Wait for the milk to curdle completely and remove from heat. Let sit 10 minutes, pour onto a cotton/muslin cloth and tie with a tight knot. When all the water is drained from the paneer, shape into a large rectangular block, transfer to another piece of cheesecloth and refrigerate overnight. For the korma recipe, cut into cubes and fry in oil.

Recipe note: do not use olive oil when cooking Indian! The flavors just don't match.

Cross References:
Green Chutney
Nawabi Curry
Navratna Korma
Naan

Original Source:
Indian Food

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