Flavoured Paneer Recipe with Step by Step Pictures. How to Make soft paneer at home with extra herbs and flavourings added to make it taste even more flavourful. Perfect paneer to use in curries and dishes.
Flavoured Paneer Recipe
It’s been years since I started making paneer at home. Homemade paneer is not only delicious but it so easy to make at home. Once you get the hang of it, it is super simple. You will never go back to store-bought ones. I found that homemade paneer taste best also it is free of any preservatives so very good for health and for kids. I follow few steps to get soft paneer all the time. So I am sharing all the tips and tricks in this post. Also make sure you check my homemade paneer recipe.
About Flavoured Paneer Recipe
Flavoured paneer is regular homemade paneer with extra flavourings like herbs, spices added into it. I like to customise the herbs which I add in my paneer. Adding herbs and spices to paneer mix makes it super flavourful and makes it taste great.
You can use this flavoured paneer or herbed paneer in any curries or side dishes. Even paneer tikka, paneer butter masala can be made using this paneer.
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Ingredients for making Flavoured Paneer
- Full Fat Milk
- Curd / yogurt (check notes for alternate)
- Parsley
- Garlic chopped
- Coriander seeds crushed
- Black pepper crushed
- Red chilli flakes
- Cumin seeds
- Salt to taste
Video for Flavoured Paneer
How to Make Flavoured Paneer at Home
Flavouring Milk
Take milk in a large pot and bring it to a boil. Once it starts to boil, reduce the flame and add in all the flavourings including salt. Mix well and gently simmer this for another 5 mins or so for the flavours to infuse with the milk.
Curdling Milk
Now reduce the flame and add in yogurt (or check notes) . Keep mixing when you add in curd. The milk mixture will start to curdle as you add in yogurt. Keep the flame on low and keep mixing the entire time. The milk will get completely curdled after few minutes. If the mixture didn’t curdle as much, add more curd or yogurt. The milk is completely curdled once the milk solid is separated from the whey and paneer curds are formed. Never boil the curd too vigourously else the paneer will turn hard and rubbery.
Setting Paneer
Line a sieve with cheese cloth, pour the curd into the cheese cloth. Bring it all together and place a weight over it. If you are using a paneer mould or press, place the cloth along with the curds in the press and cover with lid and place weights over it. Leave the paneer to press for at least for 1 hour.
Storage
After 1 hour, remove it from the cloth and cut into pieces. Use immediately or store in fridge in an air tight container for future use.
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Flavoured Paneer Recipe | How to Make Flavoured Paneer
Ingredients
- 2 litre Full Fat Milk
- 1 cup Curd / yogurt check notes for alternate
- 1 tbsp Parsley
- 1 tbsp Garlic chopped
- 1 tsp Coriander seeds crushed
- 1 tsp Black pepper crushed
- 1 tsp Red chilli flakes
- ½ tsp Cumin seeds
- Salt to taste
Instructions
- Take milk in a large pot and bring it to a boil. Once it starts to boil, reduce the flame and add in all the flavourings including salt. Mix well and gently simmer this for another 5 mins or so for the flavours to infuse with the milk.
- Now reduce the flame and add in yogurt (or check notes) . Keep mixing when you add in curd. The milk mixture will start to curdle as you add in yogurt. Keep the flame on low and keep mixing the entire time. The milk will get completely curdled after few minutes. If the mixture didn’t curdle as much, add more curd or yogurt. The milk is completely curdled once the milk solid is separated from the whey and paneer curds are formed. Never boil the curd too vigourously else the paneer will turn hard and rubbery.
- Line a sieve with cheese cloth, pour the curd into the cheese cloth. Bring it all together and place a weight over it. If you are using a paneer mould or press, place the cloth along with the curds in the press and cover with lid and place weights over it.
- Leave the paneer to press for at least for 1 hour.
- After 1 hour, remove it from the cloth and cut into pieces. Use immediately or store in fridge in an air tight container for future use.
Video
Notes
- Use full fat milk for making paneer.
- You can use extra cream in your milk for making paneer. For 2 litre of milk use 200 ml of cream. This way you can get malai paneer.
- Any herbs can be used to flavour the paneer.
- When making paneer, add yogurt or curd once milk has boiled.
- Once the milk has curdled, never over boil the milk. Else the paneer will turn rubbery and over cook.
- Drain the paneer in a cheese cloth.
- Once the paneer is drained. Place a weight on it and let it drain for 1 hour. Don’t let it drain longer, else the paneer may harden.
Ingredients Used Curdle Milk
I prefer using curd / yogurt to curdle milk for making paneer. But you can the following ingredients. For every 1 litre of milk you can use all these ingredients.- 4 tbsp Vinegar - you can use white vinegar, apple cider vinegar.
- 4 tbsp Lemon Juice
- 1.5 cup of Whey (leftover liquid which is drained when making previous batch of paneer)
Flavoured Paneer Recipe Step by Step Pictures
1)Take milk in a large pot and bring it to a boil.
2)Keep mixing when the milk is boiling so it doesn't burn on the bottom.
3)Once it starts to boil, reduce the flame and add in all the flavourings including salt. This is dried parsley
4)chopped garlic
5)cumin seeds
6)crushed black pepper
7)crushed coriander seeds
8)red pepper flakes
9)add salt.
10)Mix well and gently simmer this for another 5 mins or so for the flavours to infuse with the milk.
11)Now reduce the flame and add in yogurt (or check notes) .
12)Keep mixing when you add in curd. The milk mixture will start to curdle as you add in yogurt.
13)Keep the flame on low and keep mixing the entire time. The milk will get completely curdled after few minutes.
14)If the mixture didn’t curdle as much, add more curd or yogurt. The milk is completely curdled once the milk solid is separated from the whey and paneer curds are formed. Never boil the curd too vigourously else the paneer will turn hard and rubbery.
14)Line a sieve with cheese cloth.
15)pour the curd into the cheese cloth.
16)Bring it all together and place a weight over it.
18)If you are using a paneer mould or press, place the cloth along with the curds in the press and cover with lid and place weights over it. Leave the paneer to press for at least for 1 hour.
19)After 1 hour, remove it from the cloth and cut into pieces.
Use immediately or store in fridge in an air tight container for future use.
Tips & Tricks
- Use full fat milk for making paneer.
- You can use extra cream in your milk for making paneer. For 2 litre of milk use 200 ml of cream. This way you can get malai paneer.
- Any herbs can be used to flavour the paneer.
- When making paneer, add yogurt or curd once milk has boiled.
- Once the milk has curdled, never over boil the milk. Else the paneer will turn rubbery and over cook.
- Drain the paneer in a cheese cloth.
- Once the paneer is drained. Place a weight on it and let it drain for 1 hour. Don’t let it drain longer, else the paneer may harden.
Ingredients Used Curdle Milk
I prefer using curd / yogurt to curdle milk for making paneer. But you can the following ingredients. For every 1 litre of milk you can use all these ingredients.
- 4 tbsp Vinegar - you can use white vinegar, apple cider vinegar.
- 4 tbsp Lemon Juice
- 1.5 cup of Whey (leftover liquid which is drained when making previous batch of paneer)
Variations
You can flavour paneer with any ingredients or herbs to flavour paneer.
- Mint leaves
- Coriander leaves
- Rosemary
- Green chillies
- Ginger
Serving & Storage
You can use this paneer to make any gravies, curries or any dish that you normally make with regular paneer.
This paneer can be stored in fridge upto 3 days.
Frequently Asked Questions
What can I use to curdle milk for making paneer?
You can use lemon juice, vinegar, yogurt or whey for making paneer.
How to make soft paneer?
Never over boil the curdled milk, else it may turn rubbery. Don’t press paneer too long. Use full fat or full cream milk.
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