Ever since I started with paleo/ low carb diet, I have been preparing paneer at home regularly. Before the diet, I used to make paneer with one litre of milk, but after starting the diet, I couldn’t make it daily. So started making paneer in bulk with 6 or 12 litres of milk. At first it was tough because I had small vessels and it took the whole morning to make the batch. But it would last for 15 – 30 days. Now I have perfected the method according to the pans I have and it takes just one hour and most of the time is for heating the milk. After a while I started introducing low carb dishes for Sruti too. She is on partial low carb diet and she depends on eggs or paneer for her protein. We have an arrangement that she should alternate between paneer and eggs daily. At first the paneer consuming went without any hitch, but then she got bored and I started making variety dishes with paneer.
She always loves the paneer cubes than the crumbled one. So keep varying the flavours of the fried cubes and she eats without any fuss. This herbed paneer is one variety she is so fond of and it has become regular recently. I am not sure when she will be bored of this, but until that day, I will make batches to last for 15 days. Usually we make a paste of herbs and use it while cooking the cubes, but this is slightly different. We incorporate the herbs while making the paneer itself and so while cooking you just need to roast the cubes and add salt to taste. As the herbs are in the paneer itself, the flavour is distributed evenly and it is so yum. This also can make a perfect bite sized party appetizer. Make paneer a week before and on the day, just roast them and serve. It is also kid approved. Make sure that you don’t make the paneer too spicy.
This is not only my daughter’s favourtie, but also some of the elder’s favourite. We get milk from a dairy farm and they bring it to our doorstep. As I was buying huge amounts of milk from them, they were enquiring about it. My hubby was praising about the paneer I make. Even they were interested to know how I make spicy paneer. They even sell paneer but wanted me to make a batch for themselves. I have already made three batches for them and they seem to love this spicy version a lot. So do try this version of paneer. Adding cream gives it a creaminess which you won’t find in store bought paneer. Home made is the best.
Makes 200 gm Paneer
Full Fat Milk – 1.25 litres
Amul Cream – 100 ml
Vinegar – 2-3 tbs
For The Herb Paste:
Coriander Leaves – a hand ful
Mint Leaves – a handful
Karpooravalli / Wild Oregano – 4-5
Green Chilly – 5
Fennel Seeds – 1/2 tsp
Garlic – 2 Pods
Ginger – a small piece
Salt – to taste
Ghee For Roasting
Grind all the ingredients for the herb paste and set aside.
Mix milk and cream and bring it to boil.
Add the spice paste to it and heat it for 2 minutes.
Switch off flame and add the vinegar.
Keep on stirring until the whey separates from the cheese.
Set it aside for 10 minutes.
Line a colander with a muslin and pour the whey and paneer into it.
Once the whey is completely drained, wrap the muslin around th epaneer and place it on a slab over the sink.
Now place a heavy object on the paneer to apply pressure.
Set it aside for 30 minutes.
Remove the paneer from the muslin.
Slice it into cubes.
Heat a tawa and add some ghee.
Place the paneer cubes and gently roast all the sides until golden.
Sprinkle salt and mix gently.
Serve it hot out of tawa.