How to Make Paneer in 10 Minutes

Itís really easy to make, very versatile, and a great source of protein and vitamins. In Indian restaurants across the world, youíll find paneer-based delicacies such as saag paneer (spinach and paneer in an onion-tomato gravy), stir-fried paneer with bell peppers, and the more indulgent shahi paneer, which is cooked with cream.

All of these and many more exciting recipes can be tried and mastered at home. The first step is to learn how to make your own paneer. Let me tell you the simplest way to do this:

What you need:

  • 1 liter milk (~1 quart)
  • Juice of one or two lemons

What you do:

1. Bring the milk to a boil.

2. When it rises to the top of the pan, reduce the heat and gradually add the lemon juice into it, stirring constantly. The milk will separate from the whey. Keep adding lemon juice till the whey is a clear green.

3. Strain the milk through a double-layered cheesecloth to drain out the whey. You can knead chapati dough with the whey or use it to boil lentils/riceóit is full of nutrients.

4. Knot up the milk solids in the cheesecloth and press down with a heavy weight (a heavy pot should do), to get fresh, solid paneer. This takes just about 30 minutes. You can cut it up and use it in an amazing variety of ways.

Here is my favorite paneer recipe. Delicious and super-healthy, too!

Saag Paneer (Spinach and Paneer in Masala Gravy)

Wash, chop and boil 4 big cups of spinach leaves.† Puree them in a blender with a little fresh ginger root, 6 to 8 cloves of garlic, and a green chilli.

In a pan, fry Ĺ cup of finely chopped onions and Ĺ cup finely chopped tomatoes in a little olive oil, mustard oil,rec or ghee. Add the pureed spinach and continue to cook for a few minutes. Add 1 cup of cubed paneer, toss well, and add salt and pepper to taste. Cook for another couple of minutes, then switch off the gas.

Enjoy hot, with freshly cooked chapatis, tortillas or whole-wheat toast.† Iím sure it will be love at first bite!


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Sonia Minwer Barakat Requ
Sonia Mabout a year ago

Thanks for sharing

Jan N.
Jan N3 years ago

I am averse to milk, and obviously a milk alternative isn’t going to work. The only substitute for milk-free paneer is tofu:

•2 tbsp water
•1 tbsp nutritional yeast
•1 tsp Dijon or whole grain mustard
•3/4 tsp onion powder
•1/2 tsp garlic powder
•1/4 tsp salt
•1/4 tsp curry powder (optional)
•1 block firm or extra-firm tofu, well-pressed
•oil for frying

Prep Time: 20 minutes
Cook Time: 8 minutes


Make sure your tofu is well pressed before beginning.

In a small bowl, whisk together all the ingredients except tofu until smooth and creamy.

Add tofu, and coat well with sauce. Allow to marinate in the refrigerator for at least 20 minutes.

Heat a bit of oil in a sautee or frying pan. Add tofu, coating with any extra sauce, to make sure all the sauce is used, and fry for 3-4 minutes on each side until golden.

Use your tofu paneer as a substitute in any Indian recipe that calls for paneer.

Nir S.
Nir S3 years ago

Sounds easy! I'm going to try this with goat's milk. Thanks!

Nelson Baker
Nelson Baker3 years ago

Thank you for the article.

Nimue Pendragon


Debbie Williamson
Solitary Eagle3 years ago

Thank you.

Alexandra G.
Alexandra G4 years ago

thanks, I´ll try it

Marion Friedl
Marion Friedl4 years ago

DaleLovesOttawa O. LOL, this happened to me before, I clidked on "add comment", it´s been loading and loading, and then my comment landed somewhere out in cyberspace, but when this happened last time and the page didn´t react, I closed the tab, refreshed and posted my comment once more, then it´s been posted twice, hahahahaha, technic....

Marion Friedl
Marion Friedl4 years ago

Wow, so easy? Thanks for sharing, think I´ll try it with lactose-free milk once!!!