Recipe of Spiced paneer/ cottage cheese (paneer with twist of Indian spices) in 15 Minutes for Young Wife

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, spiced paneer/ cottage cheese (paneer with twist of indian spices). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Spiced paneer/ cottage cheese (paneer with twist of Indian spices) is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Spiced paneer/ cottage cheese (paneer with twist of Indian spices) is something that I’ve loved my whole life.

Paneer (Indian cottage cheese) is cooked with spinach and spices in this creamy and flavorful curry. Palak Paneer is such a staple in north India. It's one of the most commonly made paneer dishes in Indian homes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have spiced paneer/ cottage cheese (paneer with twist of indian spices) using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spiced paneer/ cottage cheese (paneer with twist of Indian spices):

1. Take 1.5 liter milk
2. Take 1 lemon or vinegar 1 spoon
3. Get 1 tbsp Chopped coriander and mint leaves
4. Make ready 1/4 tbsp Chat masala
5. Get 1/4 tsp Cumin powder
6. Get 1/4 tsp Fennal seed crushed

Line a large colander with a large double layer of cheesecloth, and set it in your sink. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure. Paneer is fresh cottage cheese which is firm and can be cut into blocks or cubes. Paneer is made by curdling milk with a food acid.

Instructions to make Spiced paneer/ cottage cheese (paneer with twist of Indian spices):

1. Add milk to a heavy bottom pan on medium heat. - - *Let the milk come to a boil, stir often so that it doesn’t stick to the bottom of the pan. - - *Once the milk has come to a boil, turn off the heat and start adding lemon juice little at a time. - At one point, the milk will curdle and you will see the whey separate turn off the heat and wait for 5 minutes so that the milk curdles completely stirring continues.
2. Now Drain the curdled milk into a strainer or muslin cloth. - Rinse the paneer with cold water so that the final paneer doesn’t have any taste of lemon, now squeeze off the water completely, now add all spices mix it well - *Bring the ends of muslin cloth together and squeeze as much water as you can.
3. Wrap the paneer with muslin cloth Then flatten the paneer (wrapped inside the muslin cloth) also, place a heavy weight on the paneer for 1 to 2 hours to set.
4. Now our paneer is ready you can eat it as it is or make pakda, sabji, or whatever you want or any type of recipes

The curdled and coagulated milk is collected in a muslin to drain the extra whey. Once the whey is drained what you get is a block of fresh cheese which can be added to any. Paneer is my favorite ingredients to play around other than chicken. Because what ever you make with paneer taste awesome just like you make with chicken. Spiced grilled paneer with roti and salad.

So that’s going to wrap this up with this special food spiced paneer/ cottage cheese (paneer with twist of indian spices) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!