Flavoured Paneer Recipe | How to Make Flavoured Paneer
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.
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.
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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)