Emilie Meyer
Yes, you can smoke paneer cheese. Paneer, or Indian cottage cheese, can be smoked using various methods, including charcoal, coal, or wood chips. Smoking paneer infuses a rich, smoky flavour to the dish and is often served with gravy, vegetables, and spices. It can be grilled, barbecued, or cooked in a tandoor (clay oven). Smoked paneer is a popular dish in Indian cuisine and can be found in both restaurants and homemade recipes. The smoking process adds a unique dimension of flavour to the cheese, enhancing its taste and texture.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cottage Cheese |
| Smoking Techniques | Hot Smoking, Cold Smoking, Warm Smoking, Liquid Smoking |
| Smoking Ingredients | Charcoal, Wood Coal, Oak/Beech Wood Chips, Ghee/Oil |
| Smoking Time | 2-3 minutes |
| Smoking Utensils | Grill, Barbeque, Tandoor, Stove, Oven, Skillet, Wok, Kadhai |
| Marination Ingredients | Yogurt, Hung Curd, Ginger Garlic Paste, Mustard Oil, Herbs, Spices, Salt, Lemon Juice |
| Marination Time | Minimum 2 hours, preferably overnight |
| Accompaniments | Laccha Parathas, Tandoori Roti, Roti, White Rice, Jeera Rice |
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What You'll Learn
Smoking paneer cheese at home
Step 1: Making the Paneer
Firstly, you will need to make the paneer. This involves heating milk in a heavy-bottomed pot on medium heat until it gently boils. Stir occasionally to prevent scorching. Once boiling, turn off the heat and stir in vinegar. The milk will begin to split, separating the solids and whey. If done correctly, the whey should be clear or yellowish, but not milky.
Next, strain the mixture by placing a colander over a large bowl. Line the colander with cheesecloth and pour in the paneer and whey in two batches. Rinse with cold water to remove any vinegar. Gather the cloth's edges, bundling the paneer, and squeeze out any excess liquid. Hang the bundle for around 30 minutes to drain completely.
Finally, remove the cloth and place the bundle on a flat colander or wooden board. Press down on the cloth and place a heavy object on top. Leave the paneer to set at room temperature or in the refrigerator for 3-4 hours.
Step 2: Smoking the Paneer
There are several methods for smoking paneer at home. One technique involves marinating the paneer in a mixture of yogurt, ginger-garlic paste, mustard oil, herbs, and spices. Cut the paneer into cubes and place them in the marinade for at least 2 hours, or preferably overnight. After marinating, grill the paneer cubes in an electric smoker for 10-15 minutes.
Another method for smoking paneer is to use charcoal or coal. Prepare a dish with paneer, onion, and capsicum, adjusting the salt to taste. Sprinkle crushed dried kasturi methi or fresh fenugreek leaves on top. Place live charcoal or hot coal in a bowl and pour ghee or oil over it. Cover the dish with a lid and place it over the charcoal bowl, allowing it to smoke for about 2-3 minutes. The longer you keep it covered, the smokier the paneer will become.
Alternatively, you can smoke paneer in an oven or on a grill pan. Preheat the oven to 350 degrees F or 180 degrees C. Brush the paneer with a generous amount of oil and bake for at least 10 minutes. You can also shallow fry the paneer cubes in a skillet until golden brown. For a char-grilled effect, use a barbecue or roast the paneer over a stovetop flame to achieve black charred spots.
Smoked paneer can be used in various dishes, including Palak Paneer, Paneer Tikka Masala, and Paneer Butter Masala. Experiment with different smoking techniques and recipes to find your preferred method and flavor profile.
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Indian recipes for smoked paneer
Yes, you can smoke paneer cheese, and it is a popular ingredient in Indian cuisine. Paneer is a type of Indian cottage cheese that is often used in vegetarian dishes. Smoking paneer infuses it with a wonderful, subtle smoky flavour that complements the other ingredients in the dish.
One popular Indian recipe that uses smoked paneer is Paneer Angara, a North Indian dish. This recipe involves making a rich onion and tomato gravy, which is then smoked using wood coal. The gravy is made by blanching tomatoes and adding them to a mixture of oil, diced paneer, onion petals, and diced capsicum. The dish is seasoned with salt and dried kasturi methi, and garnished with chopped coriander leaves. It is served with laccha parathas, tandoori roti, or rice.
Another way to use smoked paneer is in a Tandoori Paneer Tikka, where the paneer is marinated in a mixture of yogurt, ginger-garlic paste, mustard oil, and Indian spices and herbs. The marinated paneer is then grilled in a smoker or tandoor for 10-15 minutes until it is melted and infused with the flavours of the marinade.
Smoked paneer can also be used to make a delicious sandwich filling. The paneer is marinated in a mixture of yogurt, mustard oil, tandoori masala, Kashmiri red chilli powder, and salt. It is then grilled on a pan along with onions and green peppers. The smoked paneer sandwich is made by layering the grilled paneer, onions, and peppers with cilantro chutney and cheese between slices of rustic white bread or sourdough.
For a simpler dish, smoked paneer can be served in a tomato and cashew gravy. The gravy is made by blending tomatoes and cashews to create a smooth, glossy texture. The paneer is then smoked and added to the gravy, along with cream, and served with white rice or roti.
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How to achieve a smokey flavour
Smoking paneer cheese can be done in a few different ways, each imparting a smokey flavour.
One way is to use a tandoor or barbecue to achieve a char-grilled effect. Alternatively, you can use a grill pan or oven and then smoke the paneer on a gas stove. To do this, heat a non-stick tawa on medium heat. Once hot, place the paneer skewers on the tawa and shallow fry until golden brown, turning to cook all sides for about 2-3 minutes each. You can then smoke the paneer by placing it on a perforated or metal rack over aluminium foil.
Another method is to smoke the paneer using wood coal or charcoal. This can be done by placing the paneer in a bowl and covering it with a lid or aluminium foil. Place the hot coal or charcoal in a small bowl and add ghee or oil, which will start to smoke. Place this bowl inside the larger bowl with the paneer and cover. The longer you keep the lid closed, the smokier the paneer will become. This method can also be used to smoke an onion-tomato gravy that will be added to the paneer.
Paneer tikka is another dish that can be made with a smokey flavour. This involves marinating paneer cubes and vegetable pieces in a mixture of hung curd and spices, such as mustard oil, mint powder, and Kashmiri red chilli powder. The marination time can be anywhere from 2 hours to overnight, but the longer it sits, the more the flavours will mingle. After marinating, the paneer and vegetables can be grilled, barbecued, or cooked in a grill pan or oven.
Finally, you can add a smokey flavour to paneer by using smoked wood chips. This involves cold smoking the paneer over Oak or Beech Wood chips for up to 48 hours, which imparts an authentic smokey flavour. This smoked paneer can then be fried and added to dishes such as Palak Paneer, Paneer Do Pyaza, or Paneer Jalfrezi.
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Best wood for smoking paneer
Yes, you can smoke paneer, an Indian cottage cheese. It is often marinated in yoghurt, Indian spices and herbs and then smoked.
When it comes to choosing the best wood for smoking paneer, there are several options to consider. Firstly, it is important to note that hardwoods are generally recommended for smoking, while softwoods like pine and cedar should be avoided as they can ruin the food and your smoker.
- Oak: Oak is a popular choice for smoking meats and cheeses. It has a strong flavour but does not overpower the taste and texture of the food. Oak burns hot and fast, making it a favourite among restaurants. Oak wood chips are commonly used to smoke paneer, giving it a wonderful smoky flavour.
- Applewood: Applewood is known for imparting a mild, sweet, and mellow flavour to smoked foods. It is a versatile option and can be used for smoking various types of meat. When smoking paneer, applewood adds a delightful flavour, as noted by many who have tried it.
- Hickory: Hickory is a powerful smoking wood that provides a sweet, savoury, and slightly bacony flavour. However, it should be used carefully as too much smoke can make the food bitter.
- Pecan: Pecan wood is part of the hickory family and is ideal for long barbecues as it burns slowly. It gives a rich, sweet, and nutty flavour to smoked foods but should be used in moderation as it can be pungent.
- Maple: Maple wood provides a sweet, light, and mild smoky flavour, making it suitable for those who prefer a more subtle smoke taste.
These hardwoods can be used alone or in combination to create unique flavour profiles when smoking paneer. It is worth experimenting with different types of wood to find the flavour that suits your taste preferences.
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Smoked paneer tikka recipes
Paneer, or Indian cottage cheese, can be smoked to create a delicious and flavoursome dish. One popular recipe is smoked paneer tikka, which can be made in a tandoor, oven, air fryer, or on a stovetop. Here is a step-by-step guide to making this mouth-watering dish:
Ingredients:
- Paneer (cottage cheese)
- Yogurt
- Ginger
- Garlic
- Mint leaves
- Fennel seeds
- Ajwain seeds
- Cumin powder
- Coriander powder
- Black pepper powder
- Turmeric powder
- Black salt
- Saffron
- Salt
- Ghee or oil
- Vegetables of your choice (optional)
- Spiced onion rings, chutney, lemon wedges, and mint chutney for serving
Method:
Step 1: Marinate the Paneer
In a mortar and pestle, pound the ginger, garlic, mint leaves, and spices to create a paste. In a separate bowl, mix hung curd or yogurt with besan to form a smooth mixture. Add the spice paste to this mixture, along with salt to taste. Cut the paneer into 1-inch cubes and add them to the marinade, ensuring all pieces are well coated. If using vegetables, dice them into similar-sized pieces and add them to the marinade as well.
Step 2: Smoke the Paneer
There are several ways to smoke the marinated paneer:
- Using a Tandoor or BBQ: Thread the marinated paneer and vegetables onto skewers and place them over a direct flame until char-grilled.
- Using an Oven: Preheat the oven to 450°F or 230°C. Place the skewers on a tray lined with greased foil or parchment paper. Spray oil on the skewers to prevent drying. Grill for 10-11 minutes, then brush with leftover marinade. Move the tray to the top rack and broil for 2-3 minutes until lightly charred or golden.
- Using an Air Fryer: Air fry the tikkas at 390°F or 200°C for 5 minutes. Brush them with the marinade and then air fry for another 2 minutes. Finally, brush with butter or mustard oil.
- Stovetop Method: Heat a tawa or skillet on medium heat. Place the skewers on the tawa and shallow fry, turning occasionally, until all sides are golden brown.
Step 3: Add the Smoky Flavour (Optional)
To achieve a restaurant-style smoky flavour, prepare a small steel bowl with red-hot charcoal. Place the bowl in the serving plate and pour ghee or oil over the hot coal. Cover with foil and let it smoke for 5-6 minutes. Then, place the tikkas on a plate and cover them with the smoked foil to infuse the smoky aroma.
Serving Suggestions:
Serve the smoked paneer tikka hot with spiced onion rings, chutney, lemon wedges, mint chutney, or laccha parathas, tandoori roti, or rice. Enjoy the delicious, smoky flavours of this Indian delicacy!
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Frequently asked questions
Yes, you can smoke paneer cheese. Paneer is cottage cheese and can be smoked using various methods, including charcoal, hot smoking, cold smoking, warm smoking, and liquid smoking.
To smoke paneer cheese, you can follow these general steps:
- Prepare the paneer cheese by cutting it into cubes and marinating it in a mixture of yogurt, herbs, and spices.
- Grill or barbecue the marinated paneer cubes until they are golden brown.
- Prepare a smoking vessel by placing hot charcoal or coal in a crack-proof bowl and adding melted ghee or oil to create smoke.
- Place the grilled paneer in a covered container with the smoking vessel and leave it for a few minutes to infuse the smokey flavour.
Smoked paneer cheese is commonly used in Indian cuisine and can be added to various dishes such as:
- Smoked Tandoori Paneer Tikka
- Paneer Angara (a North Indian dish made with onion tomato gravy)
- Sabzi (a vegetarian dish)
- Aloo pyaz ki bhurji (an Assamese dish)
- Papad bhurji
