Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Paneer, or Indian cottage cheese, is typically prepared using dairy milk. However, for those who are vegan or lactose intolerant, we can use nut milk instead.
Today we are preparing paneer from homemade peanut milk, which is not only healthy but also contains no preservatives or stabilisers of any kind.
Do try it and give your feedback.
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2 to 3 servings
- 100 grams raw moongfali (peanuts), soaked for 8 hours and drained
- 1 lemon
- 3/4 cup water, for grinding
- Water, as needed for mixing
- Wash the peanuts well a few times and then soak in water for 8 hours. After soaking, strain out the water, wash them again and grind them to a fine paste, adding about 3/4 cup of water.
- Add more water, as needed, and stir until the water combines well.
- Heat the mixture until lukewarm, then strain out the peanut pulp. Your peanut milk is now ready.
- Heat the peanut milk over medium heat until it comes to a boil. Reduce the heat to low and add in the juice of half a lemon. Stir a few times and squeeze the other half lemon into it. Remove from heat and stir well for 30-40 seconds.
- Strain out the paneer in a muslin cloth and tie the cloth into a knot when the water drains out. Let the paneer sit for about 30 minutes to drain out all the water.
- Tie the cloth firmly and place a heavy weight over it. Let the paneer sit for 1 to 1 1/2 hours to help it set well.
- Transfer the paneer to a plate and keep it in the fridge to let it firm up. Then cut it into pieces and fry them lightly before adding to curries.
Vegan Peanut Milk Paneer Recipe
© 2021 Rajan Singh Jolly