Perfect Paneer making at home Chutney waala Paneer दूध से 3 तरह का मलाई पनीर घर पे

For Ginger Coriander Flavour Paneer

• In a large vessel, add milk. Take a muslin cloth and make a spice potli of cloves, green cardamom, black cardamom.
• Add into the vessel, add salt to taste, sugar and stir well.
• Simmer the milk for 10-15 minutes, add roasted cumin seeds, and curd keeps stirring.
• Add ghee, green chilli, ginger, coriander leaves and stir well.
• Add approx 1 lemon for 1 litre milk and keep stirring on a slow flame 2-3 minute.
• Once the milk starts to curdle, switch off the flame, stir & wait for 3-4 minutes.
• Add a little water and stir well. the water has to separate completely.
• Now drain off the curdled milk over muslin cloth. rinse with cold water and squeeze off the water.
• Shape the paneer into a block, and keep the heavy object over it.
• Press for 15-20 minutes & refrigerate or until the paneer sets completely.
• Once the paneer is set well and ready to cut.

For Turmeric Flavour Paneer

• In a large vessel, add milk. Take a muslin cloth and make a spice potli of cloves, green cardamom, black cardamom.
• Add into the vessel, add salt to taste, sugar and stir well.
• Simmer the milk for 10-15 minutes, add turmeric powder, degi red chilli powder, chilli flakes and keep stirring.
• Add mint leaves and stir well. Add approx 1 lemon for 1 litre milk and keep stirring on a slow flame 2-3 minute.
• Add curd, ghee and keep stirring, remove the spice potli.
• Once the milk starts to curdle, switch off the flame, stir & wait for 3-4 minutes.
• Add a little water and stir well. the water has to separate completely.
• Now, drain off the curdled milk over muslin cloth. rinse with cold water and squeeze off the water.
• Shape the paneer into a block, and keep the heavy object over it.
• Press for 15-20 minutes & refrigerate or until the paneer sets completely.
• Once the paneer is set well and ready to cut.

For Black Pepper Flavour Paneer

• In a large vessel, add milk, salt to taste, sugar and stir well.
• Add crushed black peppercorns, a pinch of asafoetida and keep stirring.
• Simmer the milk for 10-15 minutes, Add approx 1 lemon for 1 litre milk and keep stirring on a slow flame 2-3 minute.
• Add ghee and stir well.
• Once the milk starts to curdle, switch off the flame, stir & wait for 3-4 minutes.
• Add a little water and stir well. the water has to separate completely.
• Now, drain off the curdled milk over muslin cloth. rinse with cold water and squeeze off the water.
• Shape the paneer into a block, and keep the heavy object over it.
• Press for 15-20 minutes & refrigerate or until the paneer sets completely.
• Once the paneer is set well and ready to cut.

For Gravy

For Paste

• In a bowl, add Mint leaves, Coriander leaves, Green chilli, Oil, 10-12 Cashewnut, Ginger.
• Add Garlic cloves, Salt to taste and Sugar transfer this into a grinder jar and grind it into a smooth paste.
• Add Curd and mix it well. Keep aside for further use.

For Curd Mixture

• In a bowl, add Remaining whey water, Curd, Salt to taste, Sugar, Gram flour and mix it well.
• Keep aside for further use.

For Tadka

• In a non-stick pan, add Ghee once it’s hot, add cumin seeds, dry red chillies and let it splutter well.
• Add curd mixture and stir well on slow flame. Add tomato, prepared paste and mix it well.
• Cook on a slow flame until the gravy thickens, add prepared turmeric flavour paneer and mix it well.
• Cook for 2-3 minutes. Garnish with coriander sprig and serve hot.