Homemade Paneer Block (with Spices)

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Cuisine: Indian
Type: Vegetarian

 

Background

Paneer, believed to have originated in the Indian subcontinent around the 16th century, was influenced by Persian and Afghan culinary traditions during the Mughal era. Over time, it became a staple in North Indian cuisine, especially in Punjab and Bengal, where fresh milk was abundant.

This Masala Paneer adds a MaaTricks twist — red chili flakes, kasoori methi, and a pinch of salt give it flavor while creating a cheese-slice or block-like texture. Soft, aromatic, and mildly spiced, it’s perfect for curries, wraps, or salads.

 

Homemade Paneer Block (with Spices)

Servings: 4 people
Portion size: ~175–200 g per person
Preparation time: 10 mins
Cooking time: 20 mins

Ingredients

  • 1 gallon (approx. 3.8 liters) full-fat milk

  • 5–6 tbsp white vinegar (or lemon juice)

  • 1 tsp salt (adjust to taste)

  • 1 tsp red chili flakes

  • 1 tbsp kasoori methi (crushed between palms)

 

 

Equipment Needed

  • Large heavy-bottomed pan

  • Wooden spoon or spatula

  • Strainer or colander

  • Muslin cloth or cheesecloth

  • Heavy weight (like a pot filled with water)

  • Knife and cutting board

Instructions

Step 1: Boil the Milk

  • Pour milk into a large pan and heat on medium flame, stirring occasionally.

  • Reduce heat once it starts boiling.

Step 2: Add Flavor

  • Add salt, red chili flakes, and kasoori methi. Stir for a minute to blend.

Step 3: Curdle the Milk

  • Mix vinegar diluted with ¼ cup water and add gradually while stirring gently.

  • Once curds separate from whey (light green liquid), turn off the flame.

  •  Tip: Add more vinegar or lemon juice if the milk doesn’t curdle fully.

Step 4: Strain and Rinse

  • Line a strainer with muslin cloth and pour the curdled milk.

  • Remove the paneer from the top with a ladle to avoid chilli seeds mixing up with paneer as chilli seeds gets settled at the bottom as it curdles. This is completely optional.

  • Rinse under cold water to remove vinegar taste and stop further cooking (this is completely optional if you dont like a little sour paneer)

Step 5: Shape and Set

  • Gather cloth edges, twist gently to remove excess water.

  • Flatten into a square or round shape and press with a heavy weight for 30–45 minutes.

  •  Longer pressing = firmer paneer.

Step 6: Cut and Store

  • Unwrap and cut into cubes or slices.

  • Store in the refrigerator or submerged in clean water for 3–4 days.

Tips

  • Use lemon juice for a milder flavor.

  • Press paneer for a firmer, cheese-like texture.

  • Crush kasoori methi before adding to release aroma.

  • Save the whey for dough, soups, or gravies. I usually use it to make rice, or to make roti dough.

  • Slice it thin and grill it to make cheese sandwiches.