Estimated reading time: 6 minutes
About Masala Paneer
Paneer, a fresh and versatile soft cheese, is a staple ingredient in Indian Cuisine. Adding spices and herbs while making the paneer transforms it from a simple, plain cheese into a flavorful ingredient that can elevate any dish.
Ingredients You’ll Need
Full-fat milk with more than 5% fat. In India, I prefer Amul Gold for making curd or paneer at home. Acidic Agents like lime juice or white vinegar to transform milk into paneer. Seasoning: Chilli Flakes, Cumin, Oregano or Pizza Seasoning Mix, Salt, Crushed Black Pepper, Fresh Coriander Ice Cold Water
Equipment:
Paneer Box Colander or sieve Large, heavy-bottomed pot Muslin cloth or cheesecloth Heavy Weight (a pot filled with water or mortar, for example)
How To Make Masala Paneer
1. Boiling the milk
Pour a tiny bit of water into the saucepan. This prevents milk from sticking to the pot and burning.
Start by pouring full-fat milk into a large, heavy-bottomed pot. Place the pot over high heat and bring the milk to a boil, stirring occasionally to prevent it from scorching at the bottom.
2. Seasoning the milk
Once the milk reaches a rolling boil, reduce the heat to the lowest setting. Add all the seasoning and salt. Gently stir to combine.
3. Adding the Acidic Agent
Slowly add lemon juice or white vinegar while stirring the milk gently. You’ll notice that the milk begins to curdle, and the cheese (solid parts) starts separating from the whey (liquid). Continue stirring until the whey becomes a pale greenish colour. At this stage, turn off the heat. Remove the saucepan from the heat.
If the milk doesn’t curdle completely, add more lemon juice or vinegar.
4. Straining the paneer
Line a colander with cheese or muslin cloth. Immediately pour the cheese into a colander lined with cloth. Do not waste the whey water, use it for binding paratha dough or making kadhi. Pour 2 cups of ice-cold water over the paneer to stop cooking and wash away any residual acidic taste.
Gather the cloth’s edges and twist them to form a bundle, allowing excess whey to drain out.
5. Draining and pressing the paneer
For soft and spongy paneer, it’s important not to press it too hard.
Place the muslin cloth-wrapped cheese on a flat surface and place a lightweight on top (such as a plate with a pot of water). Let it sit for 30 minutes to an hour.
6. Cutting and storing the masala paneer
After the pressing time, unwrap the paneer from the cloth. You’ll have a smooth block of paneer ready to be cut into cubes or slices. If you’re not using it immediately, store it in a container filled with water in the refrigerator. This keeps the paneer soft and prevents it from drying out.
How to Use Masala Paneer
Masala Paneer is incredibly versatile and can be used in a variety of dishes:
it is fresh and free from preservatives a good vegetarian, high-protein snack you can make it a small/large quantity it is completely gluten and nut-free meal prep friendly and inexpensive
Curries: Add to Indian gravies like kadai paneer, paneer jalfrezi, pulao, or palak paneer Snacks: Marinate and grill, make paneer tikka or pan-fry the masala paneer for a spicy, flavorful snack. Salads: Toss it with fresh veggies for a protein-rich salad. Desserts: Use it to make sweets like Rasgulla or Sandesh. Wraps and sandwiches: Add to wraps, or sandwiches for flavoursome, protein-packed stuffing.
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