Masala Paneer
About Masala Paneer
Masala Paneer- Ready to eat Starter/Snack
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Recipe Time & More
Ingredients
- 2 Full Cream or milk milk litres
- 1/4 cup Lemon Juice or sour, or curd or sour curd
- 1/2 tsp Salt or as per taste
- 1/2 tsp Jeera
- 1/2 tsp Chilli flakes
- 1/2 tsp Black Pepper fresh ground
- 3 cup Coriander fresh finely chopped
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Instructions
- Equipment :_x000D_ Saucepan_x000D_ Tava- To roast Jeera & Red Chilli Flakes,Coarse Black Pepper._x000D_ Spoon_x000D_ Strainer or Colander_x000D_ Mixing bowl_x000D_ Cheesecloth for straining_x000D_ Weights
- Instructions:_x000D_ Heat the milk: Pour the milk into the saucepan and set over medium heat. Bring the milk to a bare simmer ¢â‚¬â€ just below the boil at around 200°F. Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn't scald. When ready, the milk will look foamy and steamy.
- Add the lemon juice / Curd : Remove the milk from heat and stir in the lemon juice. The milk should begin to curdle immediately.
- Let the milk stand for 10 minutes: Cover the milk and let stand for 10 minutes to give the acid time to completely separate the curds and whey. At the end of 10 minutes, the curds should be completely separated and the liquid should look yellow and watery.
- Strain the curds: Set a strainer or colander over a mixing bowl and line it with cheesecloth.Carefully scoop or pour the curds into the strainer, letting the whey collect in the bowl beneath.
- Squeeze the curds: Gather the cheesecloth in your hand and gently squeeze to remove the excess whey._x000D_ Salt the curds: Open the cheesecloth and sprinkle 1/4 teaspoon of salt over the curds. Stir gently and taste. Add more salt if desired.Add roasted Jeera,Red Chilli Flakes,Black Pepper & Fresh Coriander leaves.
- Press the curds: Transfer the curds (still in the cheesecloth) to a large dinner plate. Shape them into a rough square and then fold the cheesecloth tightly around the curds to form a neat round or rectangular package. Set a second plate on top of the package and weigh it down. Press for at least 15 minutes or up to 1/2 an hour.
- Use or refrigerate the paneer: Once pressed, your paneer is finished and ready to use. You can use it immediately or refrigerate for up to two days. Refrigerated paneer will be firmer and less likely to crumble than fresh paneer._x000D_ This Masala Paneer is a ready to eat Snack as is or it goes well with drinks too.You can also prepare any of the other Paneer dishes.
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5 Comments
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Looks so delectable! Thanks for posting.
Absolutely scrumptious! Thanks for the recipe.
Absolutely delicious! Thanks for sharing.
Wow, this looks fantastic!
Such a great recipe! Can’t wait to try it.