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Asian-inspired

3 Ways Flavoured Paneer

Explore three delicious ways to elevate homemade paneer with bold flavors like Garlic & Herb, Olive & Sun-Dried Tomato, and Masala. Simple, flavourful, and perfect for any meal. Recipe by Raj Thandi, @pinkchai.

Prep Time

10 minutes

Cook Time

20 minutes + 2 hours (setting time)

Total Time

2 hours 30 minutes

Equipment

  • Heavy-bottomed pan
  • Cheesecloth
  • Tofu press (optional)
  • Stirring spoon
  • Knife
  • Measuring cups/spoons
  • Chopping board

Ingredients

Panner Ingredients:

  • 2 liters of full-fat milk
  • 3 tbsp white vinegar

Garlic & Herb:

  • 1 ½ tsp garlic powder
  • 1 tsp salt
  • 1 ½ cups finely chopped herbs (cilantro, dill, parsley

Sun Dried Tomato & Olive:

  • ¼ cup chopped sundried tomatoes
  • ¼ cup chopped olives

Masala:

  • 1 tsp turmeric powder
  • ½ tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp red chili powder (optional)

Directions

  1. Heat the Milk: Pour the milk into a heavy-bottomed pan and heat it over medium flame. Stir occasionally to prevent burning until it reaches a gentle boil.
  2. Curdle the Milk: Mix the vinegar with 250 ml of water. Once the milk boils, gradually add this mixture while stirring gently. The curds should begin to separate from the whey.
  3. Drain the Curd: Turn off the heat once curds form. Drain the whey and collect the curds (paneer).
  4. Add Flavors: While the paneer curds are still warm, mix in your flavour maker ingredients.
  5. Set the Paneer: Gather the cheesecloth around the mixture and press it into a block shape. Place a heavy object on top to help it set firmly for about 1–2 hours. Alternatively you can use a tofu press.
  6. Cut and Serve: Once set, unwrap the paneer and cut it into cubes or slices.

Tips

Looking for more ways to use your flavoured paneer? Check out Raj’s recipe for an Indian cheeseboard.

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