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Perfect how to make creamy, soft paneer at home!

From light burji to rich gravies like Palak Paneer and Paneer Butter Masala, to even stir fries like Paneer Chilly and Paneer Manchurian, paneer has always been an Indian household favourite.

While there are numerous recipes, there is however one cooking secret which gives the paneer its ideal creamy, soft deliciousness. Here’s how you can make it at home in a jiffy:

Good to Great tip #1: Take only full cream milk for the perfect melt-in-the-mouth texture

In a thick bottom sauce pan, put 1 litre full cream milk for boiling.

Good to Great tip #1: Take only full cream milk for the perfect melt-in-the-mouth texture

As soon as the milk boils, put the flame off. Make sure you don't prolong the boiling process

Good to Great tip #2: Don’t boil milk further once it has curdled, else the paneer will harden

Now, start adding vinegar and stir in the milk.

Good to Great tip #2: Don’t boil milk further once it has curdled, else the paneer will harden

Once the milk starts curdling, check if more vinegar/ lemon/curd is needed.

Time to separate the whey using muslin cloth.

Start rinsing it with water (room temperature) to discard/ neutralize the flavour of vinegar.

Tie it in a muslin cloth and hang it till all the excessive water drips.

Good to Great tip #3: Don’t wring the cloth or squeeze out the water to avoid getting hard paneer

Once the water drains out, put a heavy weight on the pouch (potli) to set the paneer. Allow it to rest for 20-30 mins.

Good to Great tip #3: Don’t wring the cloth or squeeze out the water to avoid getting hard paneer

Once done, unwrap the cloth and cut paneer into desired cubes

Creamy soft paneer is ready to be added to a rich, delicious gravy of your choice.

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Want to try another recipe using this technique? Try our smoky barbecue paneer skewers.

COMMENTS 1

Sayed Farzana

smileyvery nice. I will try this technique to make paneer.

Recreate this technique to be celebrated as our Home Chef

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