How to make paneer at home

Ingredients

• 1 cup Whole Wheat Flour (sifted)
• 1/2 teaspoon Salt (for dough)
• 1 tablespoon Oil (vegetable or canola oil for dough)
• 1/3 cup Water (lukewarm for dough)
• 1 liter Buffalo Milk (full‑fat, preferably from a dairy farm)
• 3 teaspoons White Vinegar (to curdle the milk)
• 3 teaspoons Water (for vinegar solution) (mixed with vinegar)
• 2 Green Chilies (finely chopped)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 1/2 teaspoon Salt (for paneer) (adjust to taste)
• 1/4 teaspoon Red Chili Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Garam Masala
• 1 teaspoon Homemade Paneer Masala (optional, pre‑made blend)
• 2 tablespoons Oil or Ghee for cooking (for frying parathas)

Instructions

1. Gather & Chop

   Wash, finely chop the green chilies and coriander leaves. Set aside.

   Time: PT3M

2. Heat Milk

   Pour 1 liter buffalo milk into a saucepan and bring to a gentle boil over medium heat.

   Time: PT5M

   Temperature: Medium heat

3. Prepare Vinegar Solution

   In a small cup, mix 3 tsp white vinegar with 3 tsp water.

   Time: PT1M

4. Curdle the Milk

   When the milk starts to boil, slowly pour the vinegar‑water solution into the milk while stirring gently with a spoon.

   Time: PT1M

5. Separate Curds

   Continue stirring for another 2 minutes until the curds fully separate and the liquid turns yellowish.

   Time: PT2M

6. Turn Off Heat

   Switch off the gas and let the mixture sit for 2 minutes.

   Time: PT2M

7. Strain the Paneer

   Place a fine mesh strainer lined with cheesecloth over a bowl and pour the curd‑whey mixture through it.

   Time: PT3M

8. Rinse & Press

   Rinse the curds under cold running water to wash away vinegar taste, then gather the cheesecloth and press firmly with a spoon to squeeze out excess water.

   Time: PT3M

9. Season the Paneer

   Transfer the paneer to a mixing bowl. Add salt, red chili powder, coriander powder, garam masala, homemade paneer masala, chopped chilies, and coriander. Mix thoroughly.

   Time: PT2M

10. Make the Dough

    In a separate bowl, combine whole‑wheat flour, 1/2 tsp salt, 1 tbsp oil, and enough lukewarm water (≈1/3 cup) to form a soft, non‑sticky dough. Knead for 3 minutes.

    Time: PT5M

11. Rest the Dough

    Cover the dough with a damp cloth and let it rest for 5 minutes.

    Time: PT5M

12. Shape & Fill

    Divide the dough into 2 equal balls. Flatten one ball, place about 2 tbsp of paneer stuffing in the centre, bring the edges together and seal to form a stuffed ball.

    Time: PT3M

13. Roll the Paratha

    Lightly flour a surface and roll the stuffed ball into a 6‑inch circle, applying even pressure to avoid cracks.

    Time: PT3M

14. Cook the Paratha

    Heat a skillet over medium‑low heat, add 1 tsp oil/ghee, place the rolled paratha, cook 1‑2 minutes until golden spots appear, flip, add a little more oil and cook the other side until fully puffed and golden.

    Time: PT9M

    Temperature: Medium‑low heat

15. Serve

    Transfer the cooked paneer paratha to a plate, serve hot with a side of plain yogurt or raita.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of Oil: ghee
• Instead of Buffalo Milk: cow milk
• Instead of White Vinegar: lemon juice
• Instead of Green Chilies: jalapeño
• Instead of Fresh Coriander Leaves: cilantro
• Instead of Red Chili Powder: paprika
• Instead of Oil or Ghee for cooking: clarified butter

Equipment Needed

• Saucepan
• Fine Mesh Strainer or Cheesecloth
• Mixing Bowl
• Rolling Pin
• Skillet or Tawa
• Spatula
• Measuring Spoons
• Kitchen Timer (optional)

Critical Steps — Do Not Skip

• Curdling the milk with the vinegar solution at the right temperature.
• Rinsing and pressing the paneer thoroughly to remove all vinegar traces.
• Ensuring the paneer stuffing is neither too little nor too much to avoid tearing while rolling.
• Sealing the stuffed dough properly before rolling.

Chef Tips from the Video

• Use buffalo milk for richer paneer texture; cow milk works but yields a softer cheese.
• Add a pinch of sugar to the vinegar solution to balance acidity if desired.
• For extra flavor, mix a little grated ginger into the paneer stuffing.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days.

Freezer: Freeze uncooked stuffed dough balls for up to 1 month; reheat on a skillet.

Room temperature: Not recommended beyond 2 hours due to dairy content.

Make-Ahead Tips

• Paneer can be made a day ahead; keep it refrigerated in a sealed container.
• Dough can be prepared and rested, then refrigerated for up to 12 hours.
• Stuffed dough balls can be frozen raw and cooked directly from freezer.

Frequently Asked Questions