Masala Pudhina Paneer (Spiced Minty Paneer)

I would've sworn we'd already written this recipe up, but I can't find it anywhere, so I guess it got missed. It's been ages since we last made it, so the details are a little fuzzy, but I do remember this being the recipe that introduced me to the idea of mixing seasonings into the curds before pressing homemade paneer.

Masala Pudhina Paneer

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 4L whole (3.25%) or 2L half-and-half (10% cream)
• 1/4 c. vinegar
• 1/2 c. chopped fresh cilantro, divided
• 2 tsp. Balti Masala
• 1/2 Tbsp. coarse sea salt, divided
• 6 Tbsp. canola oil, divided
• 1 onion, chopped
• 1/4 c. tomato paste
• 1/4 c. mint leaves, chopped
• 1-2 fresh green Thai chilies, thinly sliced
• 1 c. water
• 1 c. half-and-half (10% cream)

Directions

1. Bring milk to a boil over medium-high heat, stirring frequently.
2. Stir in vinegar and remove from heat.
3. If the whey still looks milky (rather than watery) after 30-60 seconds, stir in another Tbsp. or two of vinegar.
4. Line a colander with a double layer of cheesecloth and pour the curds and whey into it to separate them and allow to drain for 5-10 minutes. The whey can be saved for baking or making soup stocks or discarded.
5. Add cilantro, balti masala, and 1 tsp. of salt to the curds and mix well.
6. Fold over the edges of the cheesecloth to cover the cheese.
7. Place a water-filled pot or other heavy object on top and press the cheese for 3-5 hours.
8. Remove the weight and the cheesecloth and cut the paneer into cubes.
9. Heat 1/4 c. of oil over medium heat.
10. Fry the paneer for 7-10 minutes, doing your best to get the cubes brown and crispy on all sides. Transfer to paper-towel-lined plate to drain.
11. Heat remaining 2 Tbsp. of oil over medium-high heat.
12. Add the onion and cook for 5-8 minutes.
13. Stir in tomato paste, remaining 1/4 c. cilantro, remaining 1/2 tsp. salt, mint, and chilies.
14. Reduce heat to medium-low and simmer, uncovered, for ~5 minutes.
15. Stir in water.
16. Add the paneer, cover, and cook, stirring occasionally for ~10 minutes.
17. Stir in the half-and-half and increase heat to medium.
18. Simmer, uncovered, stirring occasionally, for ~10 minutes.
19. Serve with rice and your favourite flatbread.