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Homemade Masala Paneer recipe

Homemade Masala Paneer

by Leena Kohli (@leenakohli)
Prep Time
15min
Cook Time
30min
Total Time
45min
IndianSnackSide DishVegetarian

Making your own Masala Paneer at home is a delightful and straightforward process, producing a spiced cheese that's a favourite in Indian cuisine. Infused with spices and herbs, it’s great enough to enhance salads, and curries or savoured on its own. It’s a nutritious treat, perfect for everyone to enjoy making and eating together. 

Ingredients

6 Servings
(1 serving = 1/2 cup)

Main Ingredients

  • 2L
    full-fat milk
  • 1/4cup
    vinegar
  • 1/3cup
    water
  • 1tsp
    red chilli flakes
  • 1tsp
    oregano
  • 1 1/2tsp
    salt (divided)
  • 1tsp
    roasted cumin seeds
  • 1tsp
    finely chopped or grated ginger
  • 2tbsp
    finely chopped fresh coriander leaves
  • 1tbsp
    finely chopped basil leaves (optional)

Method

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.

    Step 1.1: In a large saucepan, heat milk over medium heat
  3. Once the milk boils, add coriander and basil leaves. Turn off the heat.

    Step 1.1: Once the milk boils, add coriander and basil leaves
  4. Gradually stir in the vinegar-water mixture into the milk. The milk will curdle into curds and whey.

    Step 1.1: Gradually stir in the vinegar-water mixture into the milk
    Step 1.2: Gradually stir in the vinegar-water mixture into the milk
  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.

    Step 1.1: Over a bowl, place a muslin cloth-lined colander and pour the curdled milk to separate the curds from the whey
  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.

    Step 1.1: Mix half teaspoon salt with the curds and wrap it in the cloth
    Step 1.2: Mix half teaspoon salt with the curds and wrap it in the cloth
  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!

Tips & Tricks

  1. Lemon juice or whey water are suitable alternatives to curdle the milk.

  2. Don't discard the leftover whey! It can be used for making Indian bread or as a curdling agent for making more paneer.

  3. Whey can be refrigerated and used within two weeks.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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