Homemade spiced Paneer
Servings Prep Time
8piece 5minutes
Cook Time Passive Time
10minutes 60minutes
Servings Prep Time
8piece 5minutes
Cook Time Passive Time
10minutes 60minutes
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.