What spices do I need for Indian cooking?

Instead of buying 8-15 individual spices, use a dish-specific moji masala® spice packet. Each blend is pre-measured for one traditional Indian recipe, so you get authentic flavor without sourcing or measuring multiple spices.

Is Indian cooking hard for beginners?

No. With a pre-measured spice kit like moji masala®, Indian cooking is as simple as adding a few fresh ingredients and following the recipe. Most dishes are ready in 30-60 minutes with no prior experience needed.

What is the best Indian spice blend for chicken?

moji masala® offers three chicken-specific blends: Tandoori Chicken Masala for smoky grilled flavor, Chicken Curry Masala (Rasedar) for a rich North Indian curry, and Chicken Wings Masala for crispy Indian-style wings. Each packet is pre-measured for one dish.

Are moji masala recipes quick to make?

Yes. Most moji masala® recipes take 30 to 60 minutes from start to finish using standard grocery store ingredients. No special equipment or prior Indian cooking experience is required.

How to Make Fresh Paneer at Home (Easy 30-Minute Recipe)

Make fresh paneer cheese at home in 30 minutes with just 2 ingredients — milk and lemon juice. Use it in palak paneer, tikka masala, and more.

by shireen qadri

May 4, 2026

Fresh homemade paneer takes 30 minutes, requires just 2 ingredients (milk and lemon juice), and tastes infinitely better than store-bought. Once you make it yourself, you'll never go back.

What Is Paneer?

Paneer is a fresh, non-melting Indian cheese made by curdling hot milk with acid (lemon juice or vinegar). It's the protein backbone of vegetarian Indian cooking — used in palak paneer, matar paneer, paneer tikka, and dozens of other dishes. Unlike Western cheeses, it doesn't require aging, rennet, or special cultures.

Ingredients

½ gallon whole milk (not ultra-pasteurized — it won't curdle properly)
3 tbsp fresh lemon juice (or white vinegar)
Cheesecloth or a clean thin kitchen towel

Step-by-Step

Heat milk: Bring ½ gallon whole milk to a gentle boil in a heavy pot, stirring occasionally to prevent scorching.
Add acid: When milk begins to boil and rise, reduce heat. Add lemon juice 1 tablespoon at a time, stirring gently. Within 30 seconds, the milk will separate into white curds and yellowish-green whey.
Strain: Line a strainer with cheesecloth. Pour the curds and whey through it. The whey drains out, the curds stay.
Rinse: Run cold water over the curds for 10 seconds. This removes the lemony taste.
Press: Gather the cheesecloth into a ball. Squeeze out excess moisture. Place on a plate, put another plate on top, and weigh it down with a heavy pot or cans. Press for 15-30 minutes.
Cut: Unwrap. You have a firm block of fresh paneer. Cut into cubes.

How to Use It

Palak Paneer: Fold cubes into spinach curry in the last 5 minutes
Paneer Tikka: Marinate cubes in Tandoori Masala + yogurt, then grill or bake
Pan-fried: Sear cubes in butter until golden on each side — serve as a snack or salad topper
Crumbled: Fresh paneer crumbles like ricotta — great in scrambles or stuffed parathas

Tips

Use whole milk only. Skim and 2% don't have enough fat to form proper curds
Don't over-boil. Add the acid as soon as the milk starts to rise — over-boiling makes rubbery paneer
Press longer for firmer paneer. 15 min = soft and crumbly (good for scrambles). 30 min = firm cubes (good for curry)
Keeps 3-4 days in the fridge submerged in water. Change water daily.

Shop Palak Masala → · Watch the cooking video →

moji masala® — Authentic Kashmiri Indian Spice Blends
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