Onion Kaladi/ Paneer

  

Ingredients

1 1/2  liters Full-fat milk  

3 tsp Lemon juice/vinegar

1 medium Onion, finely chopped  

1/2 tsp Turmeric powder

1/2 tsp Red chili powder 

1 tbsp Whole wheat flour (optional)

1/2 tsp Garam masala  

Salt to taste

2 tsp Oil

 

Preparations

To prepare kaladi, place the milk on medium heat. But heat it only very slightly. DO NOT BOIL the milk. Heat it only until you can immerse your finger for 15-20 seconds in the milk.

Once the milk is lightly warm, pour the lemon juice or vinegar into it. Keep stirring, after a few minutes you will notice a curdled form appearing.

Separate the cheese from the whey. Dry it until all the liquid from the kaladi/ paneer is drained out.

Gently flatten the prepared kaladi/ paneer

Now cut the kaladi/ paneer into pieces, and transfer in a mixing bowl.

In the bowl, add the chopped onions, salt, turmeric powder, red chili powder, and garam masala and dust it with whole wheat flour.

Using your hands toss and mix everything gets mixed up and the ingredients stick to each other well.

On a flat pan add some oil and transfer the kaladi/ paneer to it.

Take care not to spread the pieces across the pan but to keep them together, as the kaladi will melt and become a sticky mixture. Toss the kaladi and cook for a few minutes so that the onions are cooked and you get a uniform semi-melted kaladi dish.

Transfer this onion kaladi to a serving plate. Enjoy this onion kaladi, as it is, or with roti or kulchas. 

 

 

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