Masala paneer is so easy to make, just drain curd in a muslin potli, mix with your choice of herbs, thyme in this case, and serve with bread and tea. The perfect gourmet snack for your next tete a tete!
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500g thick curd
½ teaspoon salt
3 tablespoons chopped thyme leaves and thyme flowers, if available
1 tablespoon chopped fresh parsley
2 teaspoons finely snipped chives
2-3 small sprigs of thyme (preferably in flower) to garnish
Put a 25cm (10in) square of muslin/cheesecloth (or a cotton hanky or dupatta) in a saucepan, add boiling water to cover and return to the boil. Remove from the heat and, when cool enough to handle, squeeze the muslin dry.
Put the muslin potli in a pot and refrigerate for 2 days, draining off the whey after about 12 and 24 hours.
Turn the cheese out onto a plate and carefully strip off the muslin. (The cheese will keep, wrapped, in the fridge for up to 2 weeks.)
When ready to serve, spread the herbs and some pepper out on a sheet of greaseproof paper and gently roll the cheese in them to coat the sides and top.
Decorate with thyme sprigs and serve with radishes and namkeen biscuits or on top of bread.