Homemade Paneer & Spicy Chatpat

Step 1: Introduce Paneer Making

Begin by boiling 2 liters of milk in a pan on the stove. Stir occasionally to prevent scorching.

Step 2: Prepare Draining Setup

Place a colander in the sink and line it with a clean cotton cloth (like a dupatta or cheesecloth).

Step 3: Prepare Vinegar Solution

In a small bowl, prepare the curdling agent by mixing 2-3 teaspoons of white vinegar with an equal amount of water.

Step 4: Boil Milk Thoroughly

Ensure the milk is boiling vigorously and thoroughly, as this is crucial for proper curdling and a good paneer yield. Stir continuously.

Step 5: Curdle Milk

Slowly pour the vinegar solution into the boiling milk while gently stirring. Continue stirring until the milk completely curdles, separating into solid paneer and a greenish liquid (whey).

Step 6: Drain Curdled Milk

Carefully pour the curdled milk into the prepared cloth-lined colander. The liquid whey will drain through, leaving the solid paneer in the cloth.

Step 7: Rinse Paneer

Rinse the paneer under running water 2-3 times while it's still in the cloth. This step is important to wash away the vinegar taste, ensuring the paneer is sweet and palatable.

Step 8: Press and Drain Paneer

Gather the edges of the cloth to form a ball around the paneer. Squeeze gently to remove excess water, then hang it over the sink or place it under a heavy object to drain completely for at least 30 minutes to 1 hour. This will make the paneer firm.

Step 9: Prepare Chatpat (Spicy Chutney)

While the paneer is draining, prepare the chatpat. Crush instant noodles and potato chips into a large bowl. Add chopped cucumber, tomatoes, green onions, frozen green peas, chaat masala, and lime juice. Mix well.

Step 10: Shape Paneer

Once the paneer is firm and most of the water has drained, remove it from the cloth. Press it into a compact block shape using your hands or a container.

Step 11: Store Paneer

Place the shaped paneer block into an airtight container and store it in the freezer to firm up further, or in the refrigerator if using soon.

Step 12: Cut Paneer for Cooking

When ready to cook, remove the paneer from the container. Cut it into desired large pieces. The paneer is now ready to be fried or added to your favorite curry.

• Boil the milk thoroughly for a better yield of paneer.

• Always mix vinegar with an equal amount of water before adding it to milk for curdling.

• Rinse the paneer 2-3 times with water to remove any lingering vinegar taste.

• Drain the paneer for at least 30 minutes to 1 hour to achieve a firm texture suitable for cutting and cooking.

• The homemade paneer can be used in various Indian and Nepali curries like Matar Paneer or Palak Paneer.

• Customize chatpat with other vegetables like carrots, radishes, or different types of crunchy snacks.