Flavoured Masala Paneer

  Oct 31, 2020 |   Chetna Gupta |
  • 3 serves
  • 00h:50m prep
  • 00h:20m cook

Paneer is a non-melting cheese used in the North Indian cuisine. Yes, it is easy to make paneer with a firm texture. All that is required are basic ingredients like milk, lemon or vinegar. Milk is boiled and the lemon/vinegar/curd is used to break it. It is then strained and set in a container until it firms up. Paneer by itself has no flavour. In this recipe, we are infusing flavour by adding the masala to the milk.

  • 1-liter full cream milk
  • 1 lemon juice/tatri
  • To taste Salt and pepper powder
  • 1/4 haldi
  • 1chopped Shimla Mirch
  • 1 tsp Chilli flakes
  • 1 tsp Oregano
  • 1 tsp jeera/cumin seeds
  • Coriander leaves
  • Kasturi methi
Cooking Instructions
  1. Firstly take a pan add milk and let it boil...on medium flame..meanwhile stir it for 2- 3 times
  2. In a bowl, add lemon juice
  3. Now if milk boils just off the gas and with the help of a spoon keep all malai aside and mixes it.
  4. Add all the spices.
  5. After 1 min, add 1 spoon of lemon mixture and mix well.
  6. Look if paneer and qater separate or not. If not then add 1 tsp lemon and paneer gets separated
  7. Now strain paneer in a muslin cloth and wash 3 to 4 times so that all the sour flavor of lemon gets washed away.
  8. Squeeze all water by pressing
  9. Now strain the water completely put on the reverse side of the plate and add some weighted things like chakra on the top just as you do normally. Let it rest for 10 min.
  10. After 10min you can see all the extra water drains out and paneer gets sets.
  11. Do refrigerate for 1/2 hour and enjoy as it is with sauce or chutney or you can make any paneer dish

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