Homemade Masala Paneer Recipe
Learn how to make soft masala paneer at home with this detailed recipe. Perfect for snacking, grilling or salads.
Servings: 400 gram
Calories: 3kcal
Equipment
- 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.
Video
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