Paneer Masala

Paneer (or Panir) is an acid-set cheese, which is what gives it such a high melting point. A coworker from India says that his family traditionally made it from cow's milk set with lemon juice. However, I would imagine that families in India would use whatever milk and acids were available at the time. We got Nubian dairy goats in August 2017, so we've been making the paneer with goat's milk and setting it with white vinegar. If you don't want to make it, you should be able to buy it in Indian groceries, or substitute queso blanco (note: not queso fresco...two entirely different cheeses) if that is available. You could substitute tofu for the paneer in this recipe and make it vegan. Curry powders: I selected this mix of curry powder based on ingredient lists from a number of online recipes. I actually wrote down the measurements instead of "eyeballing" it like I usually do. My first attempt tasted excellent, so I haven't tinkered with the curry mix. You may find a different combination that is even more pleasing to your palate!

Submitted by: Greg from Troy, Texas
Yield: Roughly 4 lbs