Herbed Paneer Roast
A delicious new way to prepare paneer for dinner! All glories to Mother Cow!
- 3 liters of milk
- lemon, for curdling the milk
- sage
- thyme
- rosemary
- dill
- parsley
- hing
- salt
- pepper
- ground cumin
- few ground cloves
- ground cardamon
Tip: You can add or take out any spice that you like. Flavor the roast to your hearts desire.
Place the milk into a large pot and add all of the above ingredients, all spices, except for the lemon.
Bring the spiced milk to a boil. When it begins to boil add the lemon a little at a time until it starts to curdle.
When curdled, take out the curds using a small colander and place the curds into a larger colander and press to form the shape of the loaf.
Very important! Do not let the paneer get too firm. Keep a soft texture otherwise the roast will come out dry.
Preheat oven to 175C/350C. Place a sheet of parchment paper on a baking pan and place the paneer loaf on top of the paper.
Next baste the loaf with melted butter or ghee. Place in the oven and keep basting the loaf every 10 minutes to form a crust.
When the loaf forms a golden crust you are done!
Cut into filet pieces and you are ready to offer to Kṛṣṇa with love and devotion!
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