There's nothing quite like a good curry at home, and paneer often takes centre stage in our favourite dishes. On trips back to Joburg, we always indulge in our favourite local curry—Palak Paneer for me and Vegetable Korma with extra paneer for my daughter. So, when I came across the "Spicy Aubergine and Paneer Curry" in Dianne Bibby's latest book, More Good Food, I knew I had to try it.
Living in a small village means that sourcing paneer isn't always easy, but making it at home turned out to be one of the simplest and most satisfying kitchen projects. With just two ingredients and a bit of patience, you can create your own soft, creamy paneer. The key is to keep stirring, just like making risotto, to prevent the milk from scorching and to ensure the curds form perfectly.
Ingredients:
- 2 litres full-cream milk
- 4 to 8 teaspoons fresh lemon juice (not bottled) or white wine vinegar
Materials Needed:
- Cheesecloth, muslin, or a thin cotton napkin
- Colander or strainer (a ceramic colander works beautifully)
- Bowls and a heavy object for pressing (a terracotta mortar is ideal)
Method:
- Prepare the Strainer: Line a colander or strainer with cheesecloth and place it over a large bowl to catch the whey. Set aside.
- Sterilize the Pot: Rinse a large pot with warm water to sterilize it.
- Heat the Milk: Pour the 2 litres of milk into the pot and place it over medium-low heat. Stir gently with a spatula to prevent sticking.
- Add Acid: Once the milk begins to boil, add the lemon juice or vinegar while continuing to stir. The milk should start to curdle as the acid is added.
- Separate the Whey: Continue stirring until the whey—a greenish liquid—separates from the curds. If you don't see enough separation, add a bit more lemon juice or vinegar and stir again.
- Strain the Curds: Turn off the heat and carefully pour the contents of the pot into the prepared colander. Gather the edges of the cheesecloth, being cautious as the mixture will be very hot, and allow the whey to drain off.
- Rinse and Squeeze: Once the whey has mostly drained, rinse the curds under cool, clean water to remove any lingering acidity. Squeeze out the excess water by pressing down on the curds within the cloth.
- Press the Paneer: Place the wrapped curds back in the colander and set a heavy object on top to press the paneer. Let it rest for 30 to 40 minutes until it firms up.
- Ready to Use: After the paneer has set and cooled, you can cut it into cubes and use it in your favourite recipe.
For a delicious dish, try Dianne Bibby’s "Spicy Aubergine and Paneer Curry" from More Good Food. Her recipes are fool-proof and beautifully written—perfect for making something truly special at home.