Every Helping
Sign in

Breakfast recipe · from the recipe book

Dill Paneer Cubes with Potatoes and Peas

Firm pressed paneer cubes, golden at the edges, are tossed with crisp-tender red potatoes, sweet peas and cumin, then finished with fresh dill for a hearty, savory breakfast hash. Nutrition leaves out the drained whey, estimated with USDA data.

Dill Paneer Cubes with Potatoes and Peas

Ingredients

  • 6 cups (1420 ml)1,464 gWhole milkpasteurized, not UHT
  • ¼ cup60 gApple cider vinegar
  • 1 cup sprigs8 gFresh dillfinely chopped, divided
  • ¾ tsp4 gSaltdivided
  • 1½ tbsp20 gCanola oildivided
  • 3½ small600 gRed potatoescut into 1/2-inch cubes
  • ¼ cup60 gWater
  • 1 tsp2 gGround cumin
  • 1 medium110 gYellow onionchopped
  • 1 cup chopped150 gGreen bell pepperdiced
  • 1½ cups200 gGreen peas, frozen
  • ½ tsp1 gBlack pepper

Steps

  1. Wash a large heavy pot, a colander, cheesecloth and a thermometer in hot soapy water and rinse well. Line the colander with the cheesecloth and set it in the clean sink.
  2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and about 190°F (88°C).
  3. Turn off the heat and stir in the cider vinegar a little at a time. The milk curdles within a minute: soft white curds clump together and separate from thin, clear, yellow-green whey. If the whey still looks milky, warm it briefly back to 190°F (88°C). Rest 10 minutes.
  4. Ladle the curds into the cheesecloth and let the whey drain away. Rinse the curds briefly with cool water to soften the vinegar taste.
  5. Toss the warm curds with half of the dill and one quarter of the salt. Gather the cloth, twist out extra whey, shape into a square block about 1 inch thick, set a plate and a heavy can on top and press in the refrigerator at 40°F (4°C) or below for 1 to 1 1/2 hours until firm. This makes about 250 g of paneer, about 60 g per serving.
  6. Unwrap the paneer and cut it into 3/4-inch cubes. Wash and dry the pot.
  7. Heat half of the canola oil in the pot over medium-high heat. Add the paneer cubes and sear 1 to 2 minutes per side until golden in spots, then lift them onto a plate.
  8. Add the remaining half of the canola oil and the cumin to the pot and sizzle 30 seconds. Add the potatoes and half of the remaining salt, stir, then add the water, cover and cook over medium heat 10 minutes until nearly tender.
  9. Uncover, add the onion and the green bell pepper and cook 6 minutes, stirring now and then, until the potatoes are tender and browning.
  10. Stir in the peas, the rest of the salt and the black pepper and cook 3 minutes until the peas are hot. Fold in the seared paneer cubes for 1 minute to warm through.
  11. Sprinkle with the remaining half of the dill and serve, about a quarter of the hash each.
  12. Refrigerate any leftover paneer promptly and use within 3 days; do not age it.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book