Flavoured Paneer | Masala Paneer

Flavoured paneer or say Masala paneer is beautiful to look at, delicious to eat and all the more nutritious. It is an interesting way to eat this protein-packed dairy product.

Give a twist to the normal panner and make it herbed. Daily have a new variety of paneer by adding different herbs each time.

You can also call it herbed paneer as different herbs/spices are added while making this paneer.

It is made exactly the way you make your regular paneer. But, is much better than plain paneer as it has everything, salt and spices, it tastes excellent and can be easily eaten raw. Since it has herbs and spices it tastes awesome either ways. The only difference is that different herbs and spices are added.

Most Important: Do not throw the water left after making the paneer. This water which is called whey is very nutritious and has varied uses.

How To Make

• Boil milk,
• Add herbs and spices of your choice.
• Simmer the milk for few minutes so that all the flavours are nicely infused in the milk.
• Then curdle it using curd or vinegar or lemon juice.
• Strain it and your healthy yummy paneer is ready.

 

Variations in Herbs

You can daily have a new variety of paneer by making them flavoured. Add green coriander or fenugreek leaves or oregano or spinach or all of these. It's entirely up to your preferences.

• Salt, chilli flakes, parsley, oregano, mixed herbs,
• Salt, black pepper, finely chopped ginger, green coriander.
• Salt, Chat masala, ajwain (Carom seeds), Jeera (Cumin seeds) and fenugreek leaves (Methi leaves or Kasoori Methi)
• Can add finely chopped veggies too, like onions, capsicum, tomato, spinach etc,

How to Use

• Can be easily eaten as it is, as it has everything including salt.
• Saute it lightly on a griddle or in the air fryer and serve as an evening snack.
• Add it to Pulao or salads.
• Make Kadhai paneer or Paneer Butter Masala or any other vegetable with it.
• Mash it and make stuffed Parantha or pancakes.
• Since it has herbs and spices it tastes awesome either ways.

 

Step By Step Method

• Put the milk to boil.

 

• When the milk is about to boil, add herbs.

• Let the milk simmer for 3 to 4 minutes so that flavours are infused well.

• Switch off the gas stove. After 5 minutes, add vinegar/curd/lemon juice and keep stirring.

• Milk solids and water will separate.

• Put curdled milk in the colander.

• Press with the back of a spoon to give it a perfectly round shape.

• Invert it to a plate and keep it covered in the refrigerator.

• Cut pieces. Saute and serve with love, ketchup optional.

Or saute and then serve.

 

• Whey, water left after making paneer...

FAQs

Q) Which milk is best for making this herbed paneer?

Though it is best to use full-fat milk for making paneer but since I normally have toned milk so I use that only.

Q) How much paneer do we get with 1 lire milk?

1 litre of milk gives approximately 180 g of paneer.

Q) Why does my milk not curdles even after adding lots of lemon juice?

Milk takes time to curdle if it's boiling hot. After boiling, you need to wait for approximately 5 minutes and then add lemon juice.

Or, if you can't wait then add about 1/4 cup water to the boiled milk and then curdle it. Water cools down the milk slightly and thus it curdles easily.

Q) My paneer is rubbery? Why is it so?

• Once the milk has separated into milk solids and water, then immediately switch off the flame. If you continue cooking then the paneer turns hard and at times rubbery too.
• As soon as the milk curdles, transfer it to the colander and you can even pour some water over it. This is done to stop cooking, as paneer continues to get heat and this makes it hard.

 

Q) Can I make this paneer with spoiled milk?

• Yes. In that case, as the milk is already split then add herbs of your choice, give it a boil so that it curdles completely and turn off the flame.
• In this case, generally, lemon juice or vinegar is not required. But if whey is not separated fully then do add little lemon juice.

 

Q) How can I use whey, water left after making paneer?

Do not throw the water left after making the paneer. This water which is called whey is very nutritious. Keep this in a bottle in the refrigerator and use it for any of the following purposes:

• For kneading flour. Chapatis made with this dough are extremely soft.
• Add it to gram flour (besan) and make pancakes.
• Add this to semolina (Rawa) while making instant Idli or Uttapam.
• Add it to your gravies.
• Make Paneer Bhurji, Palak Paneer or any other recipe that uses Paneer.
• For curdling milk next time. Yes, you can use this whey instead of lemon juice or vinegar and the milk will curdle easily.
• Use it to wash your hair or
• Add this to your plants.

 

Q) Instead of a colander, can I use cheesecloth for making paneer. If yes, how?

• You can make paneer by using a cheesecloth also.
• For this line a colander with a cheesecloth.
• Put the colander over a deep bowl.
• Invert curdled milk into this.
• After some time, pick up the cheesecloth folding from all the corners and keep it on a plate.
• Put a heavyweight item like a lentils container or vessel full of water. I prefer keeping my marble disc which I use for rolling chapatis.
• After 15 to 20 minutes, lift the weight and keep the herbed paneer in the refrigerator.

 

Related Recipes 

Some other DIYs for you

• How to make Hung Curd           
• Detox/Flavoured Water
• How to make Perfect Whipped Cream               
•  Homemade Eno Fruit Salt
• How to Make Condensed Milk

 

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