Herbed Paneer is delectable, soft, homemade paneer (Indian cottage cheese) infused with aromatic herbs and spices. It is also known other names like ‘spiced paneer‘, ‘flavoured paneer‘ and is a great option as healthy, high-protein, vegetarian snack or starter. You can enjoy it as is or sauté before serving.
Paneer which is derived from milk by curdling with acidic medium like lemon or vinegar, is known to be an excellent source of protein, calcium, and healthy fats. It makes you feel fuller for longer, thus making it a perfect choice for someone who is looking for a wholesome snack option. As it has no taste of its own, inclusion of some herbs and spices adds flavour to it.
Spices & Herbs Used:
I have added variety of Indian spices like chaat masala, black pepper, roasted cumin powder etc along with fresh coriander (cilantro) to flavour the paneer. You are free to use other herbs or seasoning of your choice like mint, oregano, chives, basil, Italian seasoning, or to add colour you can add some turmeric powder.
Herbed Paneer Uses:
This herbed masala paneer can be used in gravy, curry, salads, wraps, stuffed parathas, pakora, nuggets or sandwiches. You can marinade it (like we do for paneer tikka), grill / sauté and serve with green chutney as healthy appetiser.
If you are making it for kids, skip adding chilli flakes and adjust the other spices accordingly. For checking out the procedure of making plain paneer, check out this how to make paneer at home post.
More paneer recipes:
Youtube Video:
I have also shown the procedure of making this paneer on youtube. You can check it out here.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Ingredients:
- Milk – 1.5 Litres
- Vinegar / Lemon Juice – 2 tbsp
- Coriander (chopped) – 1/4 cup
- Red Chilli Flakes – 1 tsp
- Black Pepper (crushed) – 1/4 tsp
- Roasted Cumin powder – 1/4 tsp
- Chaat Masala – 1/2 tsp
- Salt – 1/2 tsp (to taste)
Notes:
- For softer creamier texture, use full fat milk.
- Use any spices of your choice. More options- Italian seasoning, garlic powder, dried oregano, garam masala, chopped green chillies, chives, or spring onion greens.
Directions:
Step 1:
Add milk to a heavy bottomed deep pot and turn on the heat. In the mean time, mix vinegar with 1/4 cup of water and keep aside.
Step 2:
Bring milk to boil and then turn the heat to low. Add vinegar gradually while stirring continuously. Once the milk starts to curdle, turn off the heat.
Step 3:
Place a strainer over a deep bowl and line it with kitchen cloth / muslin cloth.
Step 4:
Transfer the curdled milk on it. Pour chilled water to wash off vinegar & stop further cooking. Add salt, spices, coriander and mix well. Press the mixture down with the back of a spoon.
Step 5:
Lift the cheese cloth from the strainer and twist it to drain all excess water. Place some weight over it like a kitchen stone or marble rolling board. Let it rest for 1 hour until it sets completely.
Step 6:
Unwrap the kitchen cloth / muslin cloth and remove the paneer block from it.
Cut this herby paneer into cubes or triangles. Enjoy them as is or sauté & serve with fresh cilantro chutney. You can also sprinkle some chat masala over them before serving
Tips:
- Store in fridge in an airtight container. It stays good for 3-4 days.
- If you have curdles the milk using lemon juice, then the water left after straining paneer (whey) can be used for kneading dough or in gravy / curries.
More snacks or starters recipe you might like to try:
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(2 votes, average: 5.00 out of 5)
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Anonymous
Can I use rice vinegar also?
Divya
Rice vinegar can be used but as it is less acidic, you will need to use more of it as compared to white vinegar.
Melissa
Is it possible to use non dairy milk?
Divya
Soy milk can be used but not sure about other types of plant-based milk.