Low Fat Paneer ( How To Make Low Fat Paneer)
by Tarla Dalal
Added to 72 cookbooks
This recipe has been viewed 75723 times
Low fat paneer made from low fat milk and low fat curds contains more protein and calcium than full fat paneer. This recipe yields 1 cup of grated, crumbled or cubed paneer. Using curds instead of lemon juice not only gives more amount of paneer comparatively but also renders it soft. Use freshly made paneer to get better results.
- Put the milk to boil in a deep pan, while stirring occasionally.
- When it starts boiling, switch off the flame and wait for 1 minute.
- Add the curds, while stirring gently and wait for 2 minutes.
- Once the milk has curdled, strain using a muslin cloth. This is crumbled paneer.
- If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5") paneer mould or any mould. Press it with a lid.
- Remove the paneer from the muslin cloth and after 1 hour, cut into even sized cubes or grate it and use as required.
- To store paneer, place it in enough water in an air-tight container and keep refrigerated.
Nutrient values 1 cup
|Energy|| 320 cal|
|Protein|| 32.0 gm|
|CHO|| 45.9 gm|
|Fat|| 0.9 gm|
|Fibre|| 0 gm|
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