Drimble Wedge: Created page with "Recipe by Parrotman Uploaded by Drimble WedgeCategory:Cheesecategory:IndianCategory:Vegetarian[[Category:Yog..."

2011-10-22T05:16:40Z

Created page with "Recipe by Parrotman Uploaded by Drimble Wedge Category:Cheese category:Indian Category:Vegetarian[[Category:Yog..."

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Recipe by [[:category:Parrotman's Recipes|Parrotman]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]][[Category:Cheese]][[category:Indian]][[Category:Vegetarian]][[Category:Yogurt]][[category:Parrotman's recipes]]

Here's a really really quick recipe for making a quick paneer makhni that I made all the time at uni:

* 1 block paneer
* 1 tub of plain yoghurt (500ml should do, use extra if you like it saucy)
* A bunch of chopped cilantro
* 2 tbsp of chilli powder (again vary as recipe)
* 2tbsp of tumeric
* 2tbsp of ground cumin

Chop up the paneer into thin slices (think mozzarella size in mozzarella and tomato salad)

Lay out an oven dish and place enough tin foil to act as a package for the ingredients inside

Place in the paneer add layer the yoghurt on top

Add all the spices and cilantro in and mix, ideally when you taste it, it should be quite spicy, when it's finally cooked it'll be much milder, so feel free to add in more spices if you want some more heat

Cover it all up with the foil and slip into the oven at about 180c, leave for about 20 minutes and then check every 10 minutes.

It's ready when the paneer is nice and tender and the yoghurt has dried up to a yellow residue on the paneer (if you've added extra yoghurt then just take that into account)

This recipe is great eaten with pitta bread, I've also put it in a wrap before and eaten it with some roasted peppers.

Paneer Makhni - Revision history

Drimble Wedge: Created page with "Recipe by Parrotman Uploaded by Drimble WedgeCategory:Cheesecategory:IndianCategory:Vegetarian[[Category:Yog..."