Masala paneer from milk | how to make paneer at home | malai paneer | homemade flavored paneer recipe | milk recipes easy at home | make paneer from milk | Ruchira Recipes | ruchira paneer recipe
Paneer Recipe (Indian Cheese Curry)
Ingredients:
- 2 liters Milk
- Handful of chopped Coriander leaves
- 1 tsp Crushed Black Pepper
- 1 tsp Cumin Seeds
- 1 tsp Chilli Flakes
- 3-4 tbsp Vinegar or lemon juice
- Water (as needed)
Instructions:
1. Boil the milk in a large pot until it reaches a rolling boil.
2. Reduce the heat and add the chopped coriander leaves, crushed black pepper, cumin seeds, and chilli flakes. Stir well. (Skip the ingredientsif you want to make plain paneer)
3. Add the vinegar or lemon juice and stir gently.
4. Continue to simmer for about 10-15 minutes, or until the milk has curdled and the whey has separated.
5. Line a colander with cheesecloth or a muslin cloth and place it over a pot.
6. Carefully pour the curdled milk into the cheesecloth or muslin cloth.
7. Let the excess liquid drain for about 30-40 minutes, or until most of the liquid has been removed and the paneer has reached the desired consistency.
8. Gather up the edges of the cloth and give the paneer a gentle squeeze to remove any remaining liquid.
9. Transfer the paneer to a plate and shape it into a block or squares.
10. Use the paneer immediately, or store it in an airtight container in the refrigerator for up to 3-4 days.
Tips:
- Use a heavy-bottomed pot to prevent the milk from burning or sticking.
- Stir the milk gently to prevent it from curdling too quickly.
- Adjust the amount of vinegar or lemon juice based on your desired level of curdling.
- You can also add other spices or herbs to the milk for extra flavor.
This recipe makes about 250-300 grams of paneer, which you can use in a variety of dishes like palak paneer, paneer tikka masala, or paneer butter masala. Enjoy!
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