Introduction : Soup of paneer
The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer.
Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer. According to Arthur Berriedale Keith, a kind of cheese is “perhaps referred to” in Rigveda 6.48.18. However, Otto Schrader believes that the Rigveda only mentions “a skin of sour milk, not cheese in the proper sense”. K. T. Achaya mentions that acidulation of milk was a taboo in the ancient Indo-Aryan culture, pointing out that the legends about Krishna make several references to milk, butter, ghee and dahi (yogurt), but do not mention sour milk cheese.
Another theory is that the Portuguese may have introduced the technique of “breaking” milk with acid to Bengal in the 17th century. Thus, according to this theory, Indian acid-set cheeses such as paneer and chhena were first prepared in Bengal, under Portuguese influence. The first cottage cheese is of Indo-Portuguese origins and is known as Bandel cheese.
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Total Time 25 m
Prep Time 10 m
Paneer Soup is an appetizing recipe. Made with cubed paneer, cabbage and Indian spices, this easy-to-make soup recipe can be served on any occasion and people of all age groups will love it. Try this easy soup recipe.
Ingredients of Paneer Soup
200 gm cubed paneer
1 teaspoon vegetable oil
2 teaspoon black pepper
1 teaspoon crushed garlic
4 pinches salt
1/2 cup chopped cabbage
1/2 teaspoon mustard seeds
1 teaspoon crushed ginger
6 curry leaves
4 cup water
How to make Paneer Soup
Take a deep saucepan, heat the oil and add mustard seeds.
When the seeds crackle, add the curry leaves and crushed ginger and garlic and saute for few seconds.
Now, add the paneer and toss well.
Add 4 cups of water, pepper and salt, mix well and add the chopped cabbage.
Cover with a lid and simmer for 10 minutes.