Perfect Paneer making at home Chutney waala Paneer 3 kind of creamy paneer from milk at home

Ingredients

• Milk
• Salt to taste
• ½ tsp Sugar
• 4-5 Cloves, Long
• 2 Green cardamom
• 2 Black cardamom, Badi Elaichi
• 1 tsp Roasted cumin seeds
• 2-4 tbsp Curd, beaten, curd (yogurt)
• 1 tsp Ghee
• 2-3 Green chilli, chopped, green chilli
• 1 inch Ginger, chopped
• 2 tbsp Coriander leaves, chopped
• 1 tbsp Lemon juice
• Little water
• Milk
• Salt to taste
• ½ tsp Sugar
• 4-5 Cloves, Long
• 2 Green cardamom
• 2 Black cardamom, Badi Elaichi
• 1 tsp Turmeric powder
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 tsp Chilli flakes
• ¼ tsp Fennel seeds
• few mint leaves, chopped
• 1 ½ tbsp Lemon juice
• 2-4 tbsp Curd, beaten, curd (yogurt)
• 1 tsp Ghee
• Milk
• Salt to taste
• ½ tsp Sugar
• 1 tsp Black peppercorns, crushed, black pepper
• A pinch of asafoetida, asafoetida
• 1 tbsp Lemon juice
• 1 ½ tsp Ghee
• 1 cup Mint leaves
• 2 cup Coriander leaves
• 2 Green chilli
• 1 tbsp Oil
• 10-12 Cashewnut
• 1 inch Ginger, roughly chopped
• 1 Garlic cloves
• Salt to taste
• ½ tsp Sugar
• ½ tbsp Curd, beaten, curd (yogurt)
• 1 cup Remaining whey water
• ½ cup Curd, beaten, curd (yogurt)
• Salt to taste
• ½ tsp Sugar
• ½ tbsp Gram flour
• 2 tsp Ghee
• ½ tsp Cumin seeds
• 2-3 Dry red chillies
• Curd Mixture, curd (yogurt)
• 1 medium Tomato, cut into cube, Tomato
• 2-4 tbsp Prepared Paste
• Prepared Turmeric Flavor Paneer, cut into cube
• Coriander sprig, coriander leaves

Steps

1. In a large vessel, add milk. Take a muslin cloth and make a spice potli of cloves, green cardamom, black cardamom.
2. Add into the vessel, add salt to taste, sugar and stir well.
3. Simmer the milk for 10-15 minutes, add roasted cumin seeds, and curd keeps stirring.
4. Add ghee, green chilli, ginger, coriander leaves and stir well.
5. Add approx 1 lemon for 1 litre milk and keep stirring on a slow flame 2-3 minute.
6. Once the milk starts to curdle, switch off the flame, stir & wait for 3-4 minutes.
7. Add a little water and stir well. the water has to separate completely.
8. Now drain off the curdled milk over muslin cloth. rinse with cold water and squeeze off the water.
9. Shape the paneer into a block, and keep the heavy object over it.
10. Press for 15-20 minutes & refrigerate or until the paneer sets completely.
11. Once the paneer is set well and ready to cut.
12. In a large vessel, add milk. Take a muslin cloth and make a spice potli of cloves, green cardamom, black cardamom.
13. Add into the vessel, add salt to taste, sugar and stir well.
14. Simmer the milk for 10-15 minutes, add turmeric powder, degi red chilli powder, chilli flakes and keep stirring.
15. Add mint leaves and stir well. Add approx 1 lemon for 1 litre milk and keep stirring on a slow flame 2-3 minute.
16. Add curd, ghee and keep stirring, remove the spice potli.
17. Once the milk starts to curdle, switch off the flame, stir & wait for 3-4 minutes.
18. Add a little water and stir well. the water has to separate completely.
19. Now, drain off the curdled milk over muslin cloth. rinse with cold water and squeeze off the water.
20. Shape the paneer into a block, and keep the heavy object over it.
21. Press for 15-20 minutes & refrigerate or until the paneer sets completely.
22. Once the paneer is set well and ready to cut.
23. In a large vessel, add milk, salt to taste, sugar and stir well.
24. Add crushed black peppercorns, a pinch of asafoetida and keep stirring.
25. 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.
26. Add ghee and stir well.
27. Once the milk starts to curdle, switch off the flame, stir & wait for 3-4 minutes.
28. Add a little water and stir well. the water has to separate completely.
29. Now, drain off the curdled milk over muslin cloth. rinse with cold water and squeeze off the water.
30. Shape the paneer into a block, and keep the heavy object over it.
31. Press for 15-20 minutes & refrigerate or until the paneer sets completely.
32. Once the paneer is set well and ready to cut.
33. In a bowl, add Mint leaves, Coriander leaves, Green chilli, Oil, 10-12 Cashewnut, Ginger.
34. Add Garlic cloves, Salt to taste and Sugar transfer this into a grinder jar and grind it into a smooth paste.
35. Add Curd and mix it well. Keep aside for further use.
36. In a bowl, add Remaining whey water, Curd, Salt to taste, Sugar, Gram flour and mix it well.
37. Keep aside for further use.
38. In a non-stick pan, add Ghee once it’s hot, add cumin seeds, dry red chillies and let it splutter well.
39. Add curd mixture and stir well on slow flame. Add tomato, prepared paste and mix it well.
40. Cook on a slow flame until the gravy thickens, add prepared turmeric flavour paneer and mix it well.
41. Cook for 2-3 minutes. Garnish with coriander sprig and serve hot.