This paneer is made entirely from watermelon seeds. It firms up, it absorbs spices, it holds in curries. And not a single cow was separated from her calf to make it.
⏱️ 6.5 hours (mostly soaking)
🍽️ Serves 4 portions
🛒 Ingredients
- 1 cup watermelon seeds (raw, unshelled)
- 4 cups water (for blending)
- ½ tsp kasuri methi (dried fenugreek leaves)
- ½ tsp roasted cumin powder
- ½ tsp salt
- Muslin cloth (for straining)
- Heavy weight (for pressing)
⚠️ Bonus: Don't discard the seed pulp left in the sieve — mix it into flour while kneading dough for the softest chapatis you've ever tasted.
👨🍳 Instructions
1
Soak watermelon seeds in water for about 6 hours. This softens them and activates the proteins needed for curdling.
2
Discard the soaking water, rinse the seeds once with fresh water.
3
Put the soaked seeds into a blender. Add 2 cups of water first and blend thoroughly. Then add the remaining 2 cups and blend again until very smooth.
4
Strain the mixture through a fine sieve into a pot. Press and squeeze to extract as much milk as possible. The liquid in the pot is your watermelon seed milk.
5
Heat the milk on medium flame, stirring continuously. Keep stirring — it will begin to curdle on its own without any acid. Unlike cow's milk, this magical milk separates all by itself.
6
Once curdling begins, add kasuri methi, roasted cumin powder, and salt. Let it continue boiling until the water fully separates from the solids.
7
Place a muslin cloth on a strainer. Pour the curdled mixture onto it. Gently squeeze to remove excess water.
8
Place the wrapped bundle on a flat surface, fold neatly, and place something heavy on top — a heavy pot, books, or a stone. Leave for 30 minutes.
9
Unwrap, slice, and use in your favourite paneer dishes. Your dairy-free, cruelty-free paneer is ready! 🎉