Rambutan Paneer
Fresh cottage cheese with cashews, spices, and rambutan
Equipment
- Stovetop
Ingredients
For the paneer:
- ½ gallon whole milk
- 4 tbsp lemon juice
- 1 cheesecloth
For the Rambutan Paneer:
- 1 onion finely chopped
- ½ pound cherry tomatoes pulverized
- ½ tbsp ginger paste
- ½ tbsp garlic paste
- ½ tsp chili powder
- ¾ tsp coriander powder
- ½ tsp garam masala powder
- 1 tsp cumin powder
- ¼ tsp turmeric powder
- 2 tbsp cashew powder
- 1 lime
- 1 pepper cubed
- 8 fresh rambutans
- 5 sprigs cilantro
- 4 tbsp whole milk
Instructions
How to make paneer:
- Boil the milk in a pot on medium heat and stir occasionally.
- When the milk boils, turn off the heat and add the lemon juice, and stir the milk.
- Milk will curdle and the light green whey will separate.
- Strain the milk with the whey in a cheesecloth and rinse in cold water.
- Tie the cloth and shape it like a rectangle and place a tray below it and a heavy (marble rolling board) flat board on it for 30 minutes.
How to make Rambutan Paneer:
- Remove the cheesecloth and cut the paneer into cubes.
- Fry the paneer cubes in some butter and salt until golden.
- In a pan, melt a dollop of butter and add the onions and sauté until brown.
- Add the tomatoes and sauté for 3 minutes.
- Mix in the ginger-garlic paste, spices, cashews, and the rambutan.
- Toss in the paneer and milk. Stir well and turn off the heat.
- Sprinkle lime juice and garnish with cilantro.
Notes
- Fresh paneer can be stored in a box for a few days.
- Rambutan paneer will keep for a couple of days in the refrigerator.
Nutrition
Calories: 338kcalCarbohydrates: 33gProtein: 17gFat: 16gSaturated Fat: 9gCholesterol: 36mgSodium: 225mgPotassium: 893mgFiber: 2gSugar: 28gVitamin A: 1350IUVitamin C: 29mgCalcium: 588mgIron: 1mg
