Paneer (Cottage Cheese) is very commonly used in many Indian cuisine. Homemade paneer is the best option as it is inexpensive and easy to prepare. So how about turning plain paneer into a herbed and spiced variety? They come out just awesome, appetizing and visually appealing too. You can slightly pan fry them and enjoy as an appetizer with a sprinkle of your favourite seasoning. It can also be added to salad or can be made into your favorite curry for the main course.
- 1 litre full fat milk
- 2 tbsp. lemon juice diluted with 1/4 cup water
- 1/2 tsp. salt
- 1 tsp. flax seeds
- 1 tsp. cumin seeds
- 1 tsp. red chili flakes
- 2 tbsp. coriander leaves, chopped
Bring the milk to a boil. Add all the spices and herbs to it. Then gently pour the diluted lemon water, little at a time, and keep stirring till the milk begins to curdle.
Switch off the flame and keep it covered for 2-3 minutes. Pour the curdled milk in a colander, lined with a muslin cloth. (Keep a bowl underneath to collect the whey).
Add plain water to remove the smell of lemon from it. Then bring all the edges of the cloth together and gently squeeze to remove any excess whey.
Keep some weight on the paneer bundle and refrigerate for 1-2 hours. Remove the paneer from the muslin cloth. Transfer to a plate and cut into cubes.
Sprinkle your favorite seasoning and enjoy as an appetizer, just as it is or pan fried. It can also be added to salads or can be made into your favorite curry for the main course.
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