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Appetizers easy under 15 min recipes

Homemade Spiced Paneer

 

A healthy snack that is high on flavor and nutrition ! Homemade spiced paneer is an easy preparation, that’s just perfect for this rainy season. Give it a shot! And for all my calorie conscious readers , this recipe has no oil. Enjoy !

 

We all know how it feels when, you enter the kitchen , keep the milk to boil and it gets spoiled. This generally happens during summers. And then we are left with only two options – either discard the entire thing , or make something out of the curdled milk.

I am the kind of person who would always choose the second option. I love to make nice sweet kalakand (an Indian sweet) or paneer ( Indian cottage cheese) out of it. The paneer or cottage cheese that you get from this is amazing . The taste and softness can’t be compared with the packaged paneer.

I have got so fond of homemade paneer , that now I plan and curdle the milk everytime , to get this soft creamy treasure .

So today I planned to make spiced paneer , homemade, of course. I had tasted it in Delhi , at a local dairy shop. And the taste was just out of the world. So thought of giving it a try today.

 

The recipe is really simple , but I guarantee that this snack, will be on your mind for a long time.

 

So here you go … Enjoy !

Print Recipe
Homemade spiced Paneer
Course appetizer
Cuisine indian
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
piece
Ingredients
Course appetizer
Cuisine indian
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 60 minutes
Servings
piece
Ingredients
Instructions
  1. Moisten a large piece of cheesecloth and set over a mesh strainer. Place the strainer over a vessel to collect the whey.
  2. Take milk in a vessel and bring it to a boil. Add lemon juice when it starts to boil and mix. Remove from heat and let it settle for 10 minutes , so that the milk completely curdles.
  3. Pour the curdled milk onto the cheesecloth covered strainer. The curds will be collected over the cheesecloth.
  4. Add chopped green chili , grated ginger, chopped coriander, roasted cumin seeds, salt and black pepper in it and mix with a spoon when still hot.
  5. Gather the corners of the cloth and squeeze the extra whey from it. Now flatten the cheese a little inside the cheesecloth and keep it on a flat tray. Put some weight on it to squeeze out all the whey.
  6. Leave it for around 1 hour to cool completely and solidify.
  7. Remove from the cloth and cut into desired shape.
  8. Serve as it is or dry roast it on a grill or tawa and enjoy with any chutney or dip.
Recipe Notes

Tips

  • Spiced paneer can be used for any other paneer preparations too.
  • It can be stored in an airtight container and refrigerated. Stays good for 2-3 days
  • You can use the whey that is left to make chapatti dough.
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