Step 1: Boil the Milk

Place 1.5 liters of full-cream buffalo milk in a pot on medium heat. Bring it to a rolling boil, stirring occasionally to prevent scorching.

Step 2: Cool the Milk

Once the milk boils, turn off the flame. Stir the milk gently for 5-6 minutes to allow it to cool slightly and release some steam. This step is crucial for soft paneer.

Step 3: Add Spices

Add 1/2 tsp whole cumin seeds, 1/4 tsp black pepper powder, 1 tsp finely chopped green chilies, 1 tsp chili flakes, 1/2 tsp dried oregano, and 1/2 tsp salt to the slightly cooled milk. Mix well until all spices are evenly distributed.

Step 4: Add Coriander

Stir in 1 tbsp of fresh chopped coriander leaves.

Step 5: Prepare Curdling Agent

In a separate small bowl, mix 3 tablespoons of vinegar with 3 tablespoons of water.

Step 6: Curdle the Milk

Gradually add the vinegar-water mixture to the spiced milk, stirring gently. Continue stirring until the milk completely curdles and the paneer (solids) separates from the greenish whey (liquid).

Step 7: Strain the Paneer

Line a colander with a clean cotton cloth (or muslin cloth) and place it over a large bowl to collect the whey. Carefully pour the curdled milk into the cloth-lined colander.

Step 8: Rinse and Drain

Rinse the paneer under cold running water for a minute to remove any vinegary taste. Gently gather the edges of the cloth and lightly squeeze out the excess water. Avoid pressing too hard to keep the paneer soft.

Step 9: Shape and Press

Place the paneer bundle on a flat plate. Fold the cloth neatly around the paneer to form a round or square shape. Place a heavy object, like a wooden chopping board or another heavy plate, on top of the paneer bundle. Let it press for 20-25 minutes to remove remaining excess water and set its shape.

Step 10: Unmold and Cut

After 20-25 minutes, remove the weight and carefully unwrap the cloth from the paneer. The homemade Masala Paneer is ready.

Step 11: Serve

Slice the paneer into desired cubes or pieces. It can be enjoyed as a snack or used in various recipes.

• Cool the boiled milk for 5-6 minutes before adding vinegar to ensure soft paneer.

• Do not press the paneer too hard or twist the cloth excessively, as this can make the paneer hard and chewy.

• Adjust spice levels according to personal preference.

• Use lemon juice or curd (yogurt) instead of vinegar to curdle the milk.

• Adjust the quantity of spices to make it less or more spicy.

• Can be eaten as is or used in various paneer dishes.