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.

Herbed Paneer recipe

 

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

 

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.

Masala paneer

How to Use

 

Step By Step Method

Boil milk

 

Add herbs and spices

Let milk simmer for few minutes

Add lemon juice

Milk curdles

transfer it to a colander

Masala paneer

spicy paneer

herbed paneer

healthy paneer snacks

Saute in air fryer or griddle

 

uses of whey

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 curdle 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?

 

Q) Can I make this paneer with spoiled milk?

 

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:

 

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

 

Related Recipes 

Some other DIYs for you

 

LET’S CONNECT!

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Flavoured Paneer

Make flavored paneer by adding herbs and spices while curdling milk.
Course Snack

Ingredients
  

  • 1 litre Milk
  • 2 teaspoon Tablespoon Cilantro chopped finely
  • 1/4 teaspoon Chilli flakes
  • 1/4 teaspoon Oregano
  • 1 Tablespoon Vinegar/Lemon Juice/Curd

Instructions
 

  • Keep milk to boiling.
  • Just when the milk is about to boil, lower the flame and add salt, cilantro, chilli flakes and oregano.
  • Let it simmer for 3 to 4 minutes then switch off the flame.
  • Wait for 10 minutes and then add vinegar (or lemon juice or curd or whey).
  • Soon you will see milk solids and greenish water separately.
  • Put a colander in a big pan. Line the colander with cheesecloth or some other thin cloth. Since I am too lazy to put cheesecloth over the colander, I put the curdled milk straight away in the colander, invert it on a plate after some time and then put a weight on it.
  • Invert the milk bowl over the colander, paneer remaining in the colander and whey making its way to the pan.
  • Give it a round shape by slightly pressing with the spoon.
  • Let it remain like this for 5 to 10 minutes. Ensure that the whey liquid in the pan doesn't touch the colander.
  • When all the water has dripped then invert the colander carefully over a plate and you have wonderful herbed paneer.
  • keep the herbed paneer in the refrigerator. Though you can consume it straight away but keeping it in the refrigerator for some time gives nice and neat pieces on cutting.
  • Take it out, cut pieces. Serve as it is or saute in air fryer or on the griddle and then serve hot.
  • Though you can consume it straight away but keeping it in the refrigerator for some time gives nice and neat pieces on cutting.
  • Take it out, cut pieces. Serve as it is or saute in air fryer or on the griddle and then serve hot.

Notes

  1. You can adjust the spices as per your liking.
  2. 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.
  3. Do not throw the water left after making the paneer.
    • This water which is called whey is very nutritious.
    • Keep this in the refrigerator and use it for kneading flour, or add it to your veggies/lentils or use it to wash your hair or add this to your plants.
Keyword Masala Paneer, Spicy Paneer Recipe

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