If you’re a fan of paneer, you’re in for a treat. Here is a detailed guide on how to make soft masala paneer that’s perfect for grilling, salads, or even snacking on its own.
Estimated reading time: 6 minutes
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About Masala Paneer
Paneer, a fresh and versatile soft cheese, is a staple ingredient in Indian Cuisine. Adding spices and herbs while making the paneer transforms it from a simple, plain cheese into a flavorful ingredient that can elevate any dish.
Why you should make Masala Paneer:
Making paneer at home may seem daunting at first, but here’s why you should make it:
- it is fresh and free from preservatives
- a good vegetarian, high-protein snack
- you can make it a small/large quantity
- it is completely gluten and nut-free
- meal prep friendly and inexpensive
Ingredients You’ll Need
- Full-fat milk with more than 5% fat. In India, I prefer Amul Gold for making curd or paneer at home.
- Acidic Agents like lime juice or white vinegar to transform milk into paneer.
- Seasoning: Chilli Flakes, Cumin, Oregano or Pizza Seasoning Mix, Salt, Crushed Black Pepper, Fresh Coriander
- Ice Cold Water
Equipment:
- Paneer Box
- Colander or sieve
- Large, heavy-bottomed pot
- Muslin cloth or cheesecloth
- Heavy Weight (a pot filled with water or mortar, for example)
How To Make Masala Paneer
1. Boiling the milk
- Pour a tiny bit of water into the saucepan. This prevents milk from sticking to the pot and burning.
- Start by pouring full-fat milk into a large, heavy-bottomed pot.
- Place the pot over high heat and bring the milk to a boil, stirring occasionally to prevent it from scorching at the bottom.
2. Seasoning the milk
- Once the milk reaches a rolling boil, reduce the heat to the lowest setting.
- Add all the seasoning and salt. Gently stir to combine.
3. Adding the Acidic Agent
- Slowly add lemon juice or white vinegar while stirring the milk gently.
- You’ll notice that the milk begins to curdle, and the cheese (solid parts) starts separating from the whey (liquid). Continue stirring until the whey becomes a pale greenish colour. At this stage, turn off the heat. Remove the saucepan from the heat.
- If the milk doesn’t curdle completely, add more lemon juice or vinegar.
4. Straining the paneer
- Line a colander with cheese or muslin cloth.
- Immediately pour the cheese into a colander lined with cloth. Do not waste the whey water, use it for binding paratha dough or making kadhi.
- Pour 2 cups of ice-cold water over the paneer to stop cooking and wash away any residual acidic taste.
- Gather the cloth’s edges and twist them to form a bundle, allowing excess whey to drain out.
5. Draining and pressing the paneer
- For soft and spongy paneer, it’s important not to press it too hard.
- Place the muslin cloth-wrapped cheese on a flat surface and place a lightweight on top (such as a plate with a pot of water). Let it sit for 30 minutes to an hour.
6. Cutting and storing the masala paneer
- After the pressing time, unwrap the paneer from the cloth. You’ll have a smooth block of paneer ready to be cut into cubes or slices.
- If you’re not using it immediately, store it in a container filled with water in the refrigerator. This keeps the paneer soft and prevents it from drying out.
Tips for Making Soft Paneer
- Use fat-rich milk as it curdles well and gives you better paneer.
- Temperature matters: Don’t add the acidic agent while the milk is still on high heat. Turn off the heat and then add an acidic agent.
- Pressing time: For a softer paneer, reduce the pressing time and use a lighter weight. If you want a firmer paneer for grilling or frying, press it longer with a heavier weight.
- Gentle pressing: If you prefer your paneer to be extra soft, reduce the pressing time and use a lighter weight. The longer you press, the firmer your paneer will be.
How to Use Masala Paneer
Masala Paneer is incredibly versatile and can be used in a variety of dishes:
- Curries: Add to Indian gravies like kadai paneer, paneer jalfrezi, pulao, or palak paneer
- Snacks: Marinate and grill, make paneer tikka or pan-fry the masala paneer for a spicy, flavorful snack.
- Salads: Toss it with fresh veggies for a protein-rich salad.
- Desserts: Use it to make sweets like Rasgulla or Sandesh.
- Wraps and sandwiches: Add to wraps, or sandwiches for flavoursome, protein-packed stuffing.
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Homemade Masala Paneer Recipe
Learn how to make soft masala paneer at home with this detailed recipe. Perfect for snacking, grilling or salads.
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Servings: 400 gram
Calories: 3kcal
- Colander
- Heavy Bottom Kadhai
- Muslin or Cheesecloth
Ingredients
- 2 litre full-cream milk (full fat milk)
- ¼ Cup lime juice or white vinegar
- 1 teaspoon red chilli flakes
- 1 teaspoon Italian Seasoning Mix
- 1 teaspoon crushed black pepper or to taste
- 2 teaspoon salt or to taste
- 1 tablespoon cumin seeds (jeera) roughly crushed
- 2 tablespoon chopped fresh coriander
Instructions
- Pour a tiny bit of water into the saucepan. This prevents milk from sticking to the pot and burning.
- Start by pouring full-fat milk into a large, heavy-bottomed pot.
- Place the pot over high heat and bring the milk to a boil, stirring occasionally to prevent it from scorching at the bottom.
- Once the milk reaches a rolling boil, reduce the heat to the lowest setting. Add all the seasoning and salt. Gently stir to combine.
- Slowly add lemon juice or white vinegar while stirring the milk gently.
- You’ll notice that the milk begins to curdle, and the cheese (solid parts) starts separating from the whey (liquid). Continue stirring until the whey becomes a pale greenish colour. At this stage, turn off the heat. Remove the saucepan from the heat.
- Line a colander with cheese or muslin cloth. Immediately pour the cheese into a colander lined with cloth. Do not waste the whey water, use it for binding dough or making kadhi.
- Pour 2 cups of ice-cold water over the paneer to stop cooking and wash away any residual acidic taste.
- Gather the cloth’s edges and twist them to form a bundle, allowing excess whey to drain out.
- Place the muslin cloth-wrapped cheese on a flat surface and place a lightweight on top (such as a plate with a pot of water). Let it sit for 30 minutes to an hour.
- After the pressing time, unwrap the paneer from the cloth. You’ll have a smooth block of paneer ready to be cut into cubes or slices.
Recipe Notes:
-
- If the milk doesn’t curdle completely, add more lemon juice or vinegar.
- Balance the spices: Adjust the amount of spices based on your preference. For a milder flavour, reduce the chilli flakes or pepper.
- Use fresh herbs: Fresh coriander and mint enhance the paneer’s flavour. You can also experiment with other herbs like dill or fenugreek.
- Do not waste the whey water, use it for binding dough or making kadhi.
- For soft and spongy paneer, it’s important not to press it too hard.
- If you’re not using it immediately, store it in a container filled with water in the refrigerator. This keeps the paneer soft and prevents it from drying out.
Nutrition
Calories: 3kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 8mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 10IU | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 0.01mg
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