Paneer is also known as the Indian cottage cheese. It's commonly found in the Indian subcontinent. Made of buffalo or cow milk, this cheese is soft and non-melting. It's usually made by curdling the milk using citric acid like lemon juice, vinegar and then set it under mild pressure. The non-pressed form of paneer is called chhena, which is used in various Indian sweets like Rasmalai, Rasgulla, Sandesh, etc.
Cottage cheese is a healthy choice. It's a good combination of essential fats, proteins, and other nutrients like iron, calcium, and magnesium required for strengthening our bones and teeth. If eaten raw, helps in keeping you active throughout the day, regulates blood pressure, and controls cholesterol levels.
Numerous dishes are made of paneer like paneer bhurji, paneer tikka masala, paneer sandwiches, paneer gravies, kulchas, parathas, wraps, etc. Sometimes, it's crumbled and used as a filling and for garnishing the dishes.
Generally, paneer is available in markets easily, especially in the Indian subcontinent. But, making it at home can get you better and more satisfying results. It's usually eaten in cubic form. Here, in this recipe, I will be making a Tasty Masala Paneer recipe using coriander, lime, and fresh full cream milk which is a variation to the accustomed salty paneer. It's the perfect homemade Masala Panner for breakfast, Lunch, Dinner meal ideas.
Overview
Ingredients
- Full cream milk- 2 liter
- Lemon juice- 1/4 cup (3 small-sized squeezed lemon)
- Water- 1/4cup (to add in lemon juice)
- Chilli flakes- 1 teaspoon
- Green chopped coriander- 1and 1/2 tablespoon
- Salt- 1 teaspoon
Recipe of making paneer at home
Step-1
Add little water to the heavy bottom vessel to avoid milk sticking on boiling.
Step-2
Turn on the flame. Add two-liter of milk and heat it on medium flame. Bring it to boil.
Step-3
Once it starts boiling, add chopped coriander, chili flakes, and salt. Stir well.
Step-4
Turn off the gas and keep stirring for 2-3 minutes.
Tip: It's important to turn off the gas and give 2 minutes of stirring before adding lemon juice. It prevents paneer from hardening.
Step-5
Add lemon juice and water mix solution gradually to the milk. Keep stirring while adding lemon juice. If you notice milk is curdled properly stop adding the lemon solution.
Note: Add the right amount of acid as too much acid make the paneer stretchy and grainy, Vinegar and yogurt can also be used as acid to curdle the milk. You can use anyone. Don't mix the two acids.
Step-6
You'll notice that the milk starts curdling. Keep stirring till it shows the whey gets apart from the solid.
Step-7
Take a colander and place it over the large vessel, spread a clean muslin/ cheesecloth over it.
Step-8
Transfer the curdled milk to the colander to strain the excess water.
Tip: Don't discard the whey (water remained after straining). It can be used for other cooking purposes like dough kneading.
Step-9
Step-10
Collect and squeeze the drained solid with your hand well.
Step-11
Form a good round shape by folding all the sides of the cloth. Place it on a wooden board.
Step-12
Keep the solid under some heavyweight for a minimum of 45 minutes to drain off all excess water and get a desired soft paneer.
Final Serve
Soft and moist healthy full of protein "Masala Paneer" is ready to make interesting paneer recipes for veg breakfast, lunch, dinner, appetizer, soup, and beverages.
Video Recipe