Masala Paneer Recipe Card

North Indian Kitchen

Masala Paneer made with ground spices and fresh mint leaves makes it more yummy. It is nutritious for health.

5 from 4 votes

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Prep Time 50

Cook Time 20

Total Time 1 10

Course Appetizer, Main Course

Cuisine Indian

Servings

Calories 201 kcal

Equipments

1 Heavy-based Pan

1 Muslin/Cheese cloth

1 Colander/sieve

1 Large Bowl

Ingredients

1 litre Milk

Grounded Spices

4 Green Chillies (chopped)
1 tablespoon Fresh Coriander (chopped)
2 tablespoon Vinegar
½ cup Water

For Masala

2 teaspoon Cumin seeds (jeera)
2 teaspoon Coriander seeds (sukha dhaniya)
9-10 Black Pepper corns (sabut kali mirch)
2 teaspoon Fennel seeds (saunf)
¼ teaspoon Freshly-ground Black Pepper
½ teaspoon Chilli Flakes
½ teaspoon Ginger & Garlic paste (grated)
1 tablespoon Fresh Coriander (chopped)

Instructions

Set a pan on medium low heat, add 2 tsp Jeera (cumin seeds), 2 tsp Sukha dhaniya (coriander seeds)9-10 nos Sabut kaali mirch ( black pepper corns ), 2 tsp Saunf (fennel seeds) and dry roast them until fragrant ,remove it on the plate and cool down to room temperature.
2. Transfer the roasted spice in mortar & pestle, Further add a pinch of salt and red chilli flakes.
3. Grind it coarsely. You can also choose to do it in a grinder, but grind it coarsely, keep it aside to be used later.
4. Set a deep base vessel on medium low heat, add milk, bring it to a boil while stirring in short intervals.
5. Lower the flame and the grounded spices, freshly chopped green chillies and coriander leaves, stir well for 1-2 minutes.
6. In a separate bowl, add vinegar and water and mix together, add the mixture to the milk while stirring continuously.
7. You"ll notice the milk has started to curdle, add the mixture slowly until the milk solids has separated completely.
8. Put a muslin cloth in a strainer and strain the curdled milk.
9. Lift the muslin cloth so the excess water get separated, do not use hands as it is vey hot. The water is very nutritious preserve it and use it in kneading dough or can be a healthier substitute for veg stock.
10. Wash the paneer completely with fresh water to remove the sour taste of vinegar.
11. Now, let the curdled milk be the muslin cloth and fold the cloth, put a heavy object over it for at least 1 hour, so the milk solids come together and the excess why is drained.
12. Last but not the least open the muslin cloth and cut the masala paneer into small pieces.
Your masala paneer is Ready

Video

Notes

My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.
You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:

Nutrition Facts

Masala Paneer Recipe Card

Amount per Serving

Calories

201

% Daily Value*

Fat

Saturated Fat

8.6

Trans Fat

0.5

Polyunsaturated Fat

Monounsaturated Fat

4.7

Cholesterol

Sodium

503

Potassium

290.6

Carbohydrates

6.9

Sugar

3.7

Fiber

1.5

Protein

8.2

Vitamin D

1.1

µg

Calcium

224

Iron

0.9

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Cheese

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