Bored of eating the regular Paneer at home? Have you ever eaten Herbed Paneer? If no, this is a must-try recipe. Herbed Paneer is nothing but making Paneer at home by adding some spices and herbs. It might look simple and easy but the taste is loaded with flavors and it’s super yummy.
Making Paneer at home is quite simple, easy, and takes a bit of practice to make that perfect market-style Paneer. But once you get a hang of it, you will stop buying market made Paneer.
Here’s my guide of making Perfect market bought Paneer at home. This recipe has all the tips and tricks. Better check this first! 😉
Since Herbed Paneer has lots of seasonings, this can be eaten just like that. Sauté it in ghee and have it. Isn’t healthy and yummy? There are so many variations of making Herbed Paneer at home. You can mix match the spices and make your own version.
In this recipe I have used the following spices
- Roasted cumin powder
- coriander leaves
- Red chili flakes.
Like I said, this Herbed Paneer can be made with so many variations. I am sharing a few of them for your reference.
Herbed Paneer Variations:
- Add mint + coriander puree with some garlic in it. This will give a Green Paneer. How fancy, right.
- Oregano and red chili flakes for that Italian version.
- Beetroot puree for that beautiful red color and the goodness of Paneer and Beetroot together makes it all worth it.
- Black pepper powder and nutmeg for that earthy flavor.
Where to use this Herbed Paneer?
- Sauté it in ghee and have it just like that. Trust me it tastes fantastic.
- Make Paneer tikka with this and it will take it to the next level.
- Add it to your stir fry noodles.
- Add it to Green Thai and Rice bowl.
For this recipe, I have used Citric acid or tatri to curdle the milk. You can use any of the below food acids for the same.
A list of food acids can be used to make Paneer at home.
- Lemon juice.
- Curd
- Sour Buttermilk
- Vinegar
- Tatri/Citric acid.
Looking for a video recipe? I saw this recipe on Neha Shah’s Instagram page and she has nailed it. The moment I saw it, I was like – this I am surely gonna try. Thank you, Neha!
Love instant recipes? Check these out.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
gms
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- 1/2 Litre Whole milk/Cow Milk
- 1/2 teaspoon Citric acid/tatri Mixed with water.
- a pinch Salt
- 1/2 teaspoon Red chili flakes
- 1/2 teaspoon Roasted Jeera Powder
- 1 teaspoon Chopped coriander leaves Finely chopped
Ingredients
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|
- Take a heavy pan or the vessel. To this add milk and let it come to a boil on medium flame.
- Keep stirring in between so that it doesn't get stick at the bottom.
- Meanwhile, assemble the following. Take a pan or a big bowl or Ganji. Place the strainer/chalni on top. Line the strainer with a muslin cloth. Also, keep a heavy object ready.
- Once the milk starts heating up (it should not be boiling). Ensure that the milk is hot but not boiling.
- At this stage add salt, roasted cumin powder, chopped coriander leaves, red chili flakes and mix it well.
- Now once the milk gets boiled. Switch off the gas and let it cool down for 2-3 minutes. Always remember, do not curdle the milk when it's too hot.
- Now add citric acid and water mixture slowly and let it curdle.
- Once it's curdled, immediately pour this mixture in the sieve that we have assembled before. The Paneer will come on the muslin cloth and all the whey will be gathered at the vessel below.
- Wash the Paneer under tap water so that the sour flavor of citric acid is gone completely.
- Secure the edges of the muslin cloth tightly and place it back on the strainer keeping it in on a plate or a vessel or a Ganji.
- Put a heavy mortar or a heavy rock/object on top of the Paneer which is covered with a muslin cloth. This will ensure no water is left and we will get a round shape because of the heavy object.
- Leave the Paneer under the heavy object for an hour.
- After an hour or so, the Herbed Paneer will be ready. Keep the paneer in the refrigerator in an airtight box. This Paneer can be used for the next 2-3 days.
- Remember, the milk should be heated and not boiling when we are about to add the spices.
- Ensure that the milk is hot but not boiling.
- If you don't have red chili flakes, you can always use chopped dried whole red chilies.
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