Herbed Paneer | Homemade Paneer with herbs and spices.
Herbed Paneer is nothing but fancier version of normal Paneer. Made with herbs and spices, this Herbed paneer is delicious, loaded with flavours and can be added to so many recipes.
Servings Prep Time
100-150gms 5minutes
Cook Time Passive Time
10minutes 30minutes
Servings Prep Time
100-150gms 5minutes
Cook Time Passive Time
10minutes 30minutes
Ingredients
Instructions
  1. Take a heavy pan or the vessel. To this add milk and let it come to a boil on medium flame.
  2. Keep stirring in between so that it doesn’t get stick at the bottom.
  3. Meanwhile, assemble the following. Take a pan or a big bowl or Ganji. Place the strainer/chalni on top. Line the strainer with a muslin cloth. Also, keep a heavy object ready.
  4. Once the milk starts heating up (it should not be boiling). Ensure that the milk is hot but not boiling.
  5. At this stage add salt, roasted cumin powder, chopped coriander leaves, red chili flakes and mix it well.
  6. Now once the milk gets boiled. Switch off the gas and let it cool down for 2-3 minutes. Always remember, do not curdle the milk when it’s too hot.
  7. Now add citric acid and water mixture slowly and let it curdle.
  8. Once it’s curdled, immediately pour this mixture in the sieve that we have assembled before. The Paneer will come on the muslin cloth and all the whey will be gathered at the vessel below.
  9. Wash the Paneer under tap water so that the sour flavor of citric acid is gone completely.
  10. Secure the edges of the muslin cloth tightly and place it back on the strainer keeping it in on a plate or a vessel or a Ganji.
  11. Put a heavy mortar or a heavy rock/object on top of the Paneer which is covered with a muslin cloth. This will ensure no water is left and we will get a round shape because of the heavy object.
  12. Leave the Paneer under the heavy object for an hour.
  13. After an hour or so, the Herbed Paneer will be ready. Keep the paneer in the refrigerator in an airtight box. This Paneer can be used for the next 2-3 days.
Recipe Notes
  • Remember, the milk should be heated and not boiling when we are about to add the spices.
  • Ensure that the milk is hot but not boiling.
  • If you don’t have red chili flakes, you can always use chopped dried whole red chilies.