Masala Paneer / Flavored Paneer

Ingredients

• 1 liter full-fat milk
• 1–2 tbsp lemon juice or vinegar (for curdling)
• 1 tbsp crushed red pepper (use less if you don't want it spicy)
• 2 tsp dried mint (crushed)
• 1 tsp black pepper
• 1 tsp roasted jeera powder
• Salt, to taste

Steps

1. Pour the milk into a heavy-bottom pan and bring it to a rolling boil, stirring occasionally to prevent sticking.
2. Lower the flame; add the crushed red pepper, dried mint, black pepper and salt. Stir well so the spices infuse into the milk.
3. Slowly add lemon juice or vinegar while stirring gently; the milk will start separating into curds and whey.
4. Turn off the heat; let it sit 2–3 minutes so the flavours settle into the curds.
5. Line a strainer with a clean muslin cloth; pour the mixture in. Rinse lightly with water to remove excess sourness (don't over-rinse or you'll lose flavour).
6. Gather the cloth, squeeze out excess whey, then place a weight on top. Press 20–30 minutes for firm paneer or 10–15 minutes for soft paneer.
7. Cut into cubes — the masala paneer is ready, flavored from the inside.

The reel

via @laxmi.rawal

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions