firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.
stir and get the milk to boil. make sure not to burn the bottom of the vessel.
once the milk comes to a boil, add 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp pepper and 1 tsp chilli flakes.
mix well and boil for a minute to absorb all the flavours.
add 2 tbsp vinegar and stir the milk.
milk starts to curdle, add more vinegar as required.
the water has to separate completely.
further, add 1 tbsp mint and 1 tbsp coriander. mix well.
now drain off the curdled milk over cheesecloth.
rinse with cold water and squeeze off the water.
add ½ tsp salt and mix well. shape the paneer into a block, and keep the heavy object over it.
rest for 20 minutes or until the paneer sets completely.
after 20 minutes, the cottage cheese has set well and ready to cut.
finally, store the masala paneer in an airtight container and use for a week when refrigerated.