Name: Homemade Masala Paneer: Restaurant-Style Indian Cheese Snack
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 ltr Milk (full cream milk can also be used); 1/4 cup Lemon Juice (or 1/2 cup plain yogurt (for a milder flavor)); 1 tsp Salt (or to taste); 1 tsp Cumin Seeds (jeera); 1/2 tsp Chili Flakes (red); 1/2 tsp Pepper (black, freshly ground); 1 cup Coriander (dhania, finely chopped, fresh)

Homemade Masala Paneer: Restaurant-Style Indian Cheese Snack

55 minutes

1097 reads

4.20 from 5 votes

Bar Food North Indian

About Homemade Masala Paneer: Restaurant-Style Indian Cheese Snack

Indulge in the creamy, tangy delight of homemade Masala Paneer! This authentic North Indian recipe transforms simple ingredients into a restaurant-quality snack or starter, perfect for any occasion. The rich full cream, zesty lemon juice, and aromatic spices create an irresistible flavor combination.

Quick and easy to make, this Masala Paneer is ready in under an hour. It's ideal for parties, a light lunch, or a satisfying treat any time of the day. The recipe offers a fantastic introduction to the world of Indian paneer dishes.

Get ready to impress your family and friends with this simple yet sophisticated appetizer. The bold, savory taste will have everyone asking for more!

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Recipe Time & More

Prep10

Cook45

Total55

Calories3 kcal

Serves

Served AsDinner Lunch Snacks

Recipe TasteSalty Sour Spicy Tangy

Ingredients

For the Paneer (Indian Cheese):

▢ 2 ltr Milk full cream milk can also be used
▢ 1/4 cup Lemon Juice or 1/2 cup plain yogurt (for a milder flavor)
▢ 1 tsp Salt or to taste

For the Masala (Spice Blend):

▢ 1 tsp Cumin Seeds jeera
▢ 1/2 tsp Chili Flakes red
▢ 1/2 tsp Pepper black, freshly ground
▢ 1 cup Coriander dhania, finely chopped, fresh

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Instructions

Preparing the Paneer

Pour 2 liters of whole milk into a saucepan and heat over medium heat. Stir occasionally to prevent scorching. Bring to a gentle simmer (just below boiling).
Remove from heat and stir in 1/4 cup lemon juice (or 1/2 cup yogurt). The milk will curdle.
Cover and let stand for 10 minutes to allow the curds to separate from the whey.
Line a strainer with cheesecloth and pour the curdled milk into it. Let the whey drain into a bowl.
Gather the cheesecloth and gently squeeze to remove excess whey. Sprinkle 1 teaspoon of salt (or to taste) over the curds and mix gently.

Making the Masala

Dry roast the cumin seeds, red chili flakes, and black pepper in a small pan over medium heat until fragrant. Let it cool slightly.
Add the roasted spices and 1 cup of chopped cilantro to the squeezed paneer. Mix well.

Pressing the Paneer

Transfer the paneer mixture to a plate lined with cheesecloth. Shape into a square or rectangle. Fold the cheesecloth tightly and place a second plate on top. Weigh down with heavy objects (like books) for at least 15 minutes, or up to 30 minutes.

Serving the Masala Paneer

Remove the weights and unwrap the paneer. Cut into cubes or slices. Serve immediately or refrigerate for later. Enjoy!

Recipe Notes

Expert Tips for Perfect Masala Paneer:

For a smoother paneer, use full-fat milk and ensure the milk is at a bare simmer before adding lemon juice or yogurt.
Adjust the amount of chili flakes to control the spice level to your preference.
If you don't have cheesecloth, you can use a clean kitchen towel.
For a richer flavor, add a pinch of garam masala to the spice blend.