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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