Making Paneer

1. Combine vinegar and water in a small bowl; set aside.

2. In a large saucepan, heat milk over medium heat. While stirring, add red chilli flakes, 1 teaspoon salt, oregano, roasted cumin seeds, and ginger.

   

3. Once the milk boils, add coriander and basil leaves. Turn off the heat.

   

4. Gradually stir in the vinegar-water mixture into the milk. The milk will curdle into curds and whey.

   

   

5. Over a bowl, place a muslin cloth-lined colander and pour the curdled milk to separate the curds from the whey. Rinse the curds under water, and gently press to eliminate excess water.

   

6. Mix half teaspoon salt with the curds and wrap it in the cloth. Shape them into a block or a round shape, placing it between two flat surfaces. Apply weight on top, using a heavy object to press out the remaining liquid. Leave it set for at least one hour.

   

   

7. Cut the paneer into cubes and use them in various dishes such as salads, pan-fried snacks, curries or savour on its own with chutney or sauce.

8. Submerge the paneer cubes in water inside an airtight container. Store in the refrigerator for up to a week, ensuring the water is changed daily.

9. Enjoy!