Masala Paneer ( Home made cottage cheese with fresh n dried herbs)

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Masala Paneer
It’s a delight to make paneer/cottage cheese at home. If we get a good one in the market it is ok but if it is not available, we can make a soft, fresh creamy paneer at home very easily. It is hygienically good also and if dried n fresh herbs are added to it, the outcome is a superb one. Aromatics added to paneer will make the yummy  masala paneer
Masala paneer/ herby cottage cheese is aromatic and flavoursome n very easy to make. This paneer can be used to make a sandwich, stuffed paneer paranthas or as a topping for homemade pizzas etc. I generally bake bread at home and use this masala paneer for the paneer sandwich.

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Preparation time – 5 minutes
Cooking time – 10 minutes
Ready in – 60 minutes
Yield – 250 gms out of 1 lt.milk

INGREDIENTES -:

 
Full cream milk – 1 lt
White vinegar – 5 ml or 1 tbsp
Finely chopped green herbs(coriander, mint, chives and curry leaves etc.) 1 tbsp
Salt – to taste
Finely chopped fresh red  chilly – 1 tsp
Dry roasted cumin seeds – 1 tsp
Dried oregano( optional) 1 tsp
Black pepper powder – 1 tsp
Finely chopped green chillies – 1 tsp
Finely chopped ginger – 1 tsp
METHOD -:
1- In a heavy bottom, pan add the milk for boiling at low flame
2- When bubbles start appearing along the sides of the pan, slowly start adding vinegar.
3-  Now add all the seasoning and aromatics and mix well
4- Stir the milk well and cover the pan. Switch off the gas now
5- Set a muslin cloth in a sieve to drain leftover water from paneer
6- After 5 minutes you will notice that milk has curdled and solids have separated.
7- Separate this paneer solid and water in the prepared sieve. Let the paneer in the seive for 30 minutes to set.The water will drain out. Refrigerate the paneer to use later in sandwhiches
The recipe is step by step with pictures below

Aromatics and the seasoning to make masala paneer



METHOD -:

1-  In a heavy bottom, pan add the milk for boiling at low flame

2-  When bubbles start appearing along the sides of the pan, slowly start adding vinegar.

3-  At this stage add all the seasoning and aromatics and mix well

4-  Set a muslin cloth in a sieve to drain leftover water from paneer
5-  After 5 minutes you will notice that milk has curdled and solids have separated.Transfer the curdled paneer into the seive

6-  The water will drain out within 30 minutes to get a solid ball of ready masala paneer

7-  Refrigerate this homemade masala paneer for later use

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