Creamy Pan-Seared Paneer with Fresh Rennet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick homemade paneer using liquid rennet, pan-seared to a golden crust and served with a touch of fresh herbs and lemon. This indian-inspired vegetarian ready in about 25 minutes pairs liter whole milk, liquid animal rennet, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 liter of whole milk in a heavy-bottom pot over medium-low heat until it reaches 95°F, stirring occasionally to prevent scorching.
  2. Step 2: Dilute 1/8 tsp liquid animal rennet in 2 tbsp cold water and stir gently into the warmed milk with an up-and-down motion for 30 seconds.
  3. Step 3: Add 1 tbsp lemon juice and 1 tsp salt, then remove the pot from heat and let rest undisturbed for 40 minutes until curds separate cleanly from the whey.
  4. Step 4: Line a colander with cheesecloth and gently pour the curds and whey into it. Gather the cloth and hang it to drain for 1 hour until firm but moist.
  5. Step 5: Unwrap the paneer and cut it into 1-inch thick slices.
  6. Step 6: Heat 2 tbsp olive oil in a non-stick skillet over medium heat and sear the paneer slices for 3-4 minutes per side until golden and slightly crisp.
  7. Step 7: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro and 1 tsp fresh lemon zest before serving warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Creamy Pan-Seared Paneer with Fresh Rennet take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Pan-Seared Paneer with Fresh Rennet?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep liter whole milk from drying out.

Can I substitute ingredients in Creamy Pan-Seared Paneer with Fresh Rennet?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Pan-Seared Paneer with Fresh Rennet for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Pan-Seared Paneer with Fresh Rennet?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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