Here’s my favorite recipe for Homemade Masala Paneer. I infuse the cheese with a handful of herbs and spices to give it a beautiful flavor and color from within. My recipe uses ground black pepper, chilli flakes and fresh coriander leaves. However, you can customize your block of Homemade Masala Paneer to your taste by using your favorite herbs and spices.
How to curdle milk for Homemade Masala Paneer-
My preference is to use lemon juice to curdle the milk. You can also use vinegar.
- 2 liters cow’s milk
- 2 tsp Apple cider vinegar/ white vinegar/ lemon juice
- Ground black pepper, chilli flakes, fresh coriander.
1-Boil milk in vessel.
2-Add vinegar to curdle the milk.
3-Add herbs mint powder,pepper powder,salt, corriander leaves and mix it
4-Take thin cloth and sieve the curdled milk remove water completely and tie it tightly keep it in fridge for 20min.
5-Take out the paneer is set if not keep for some more time. Cut accordingly. Herbed Paneer is ready.
How to make soft paneer?
This is a super common question and one I’m asked often. The answer is simple:
- Boil the milk on slow flame until it reaches boiling point