Paneer is a type of Indian soft cheese that is highly nutritious and healthful and is used as a base ingredient in a wide range of culinary dishes. As a result of the constant Paneer is becoming increasingly popular among health-conscious people. It is vital to produce value-added variants of products for consumers Paneer represents a South Asian variety of soft cheese prepared by acid and heat coagulation of milk. It is a rich source of animal protein and fat. Paneer used commercially are without flavour’s and is bland in taste. Herb periwinkle powder is rich in micronutrients and functional components for so many diseases. Therefore, in the present study, an attempt was made to develop Paneer, by addition of herb. Paneer samples were prepared with (4.5 %) fat and (8.5%) Solid not fat of milk using citric acid as a coagulant, and periwinkle powder @ 1%, 2%, 3%, incorporation for preparation herbal paneer. Results demonstrated that the herbal Paneer had a better organoleptic profile than control samples, with no or minor effects on the Paneer’s proximate and physicochemical parameters. The total phenolic content of the herbal Paneer sample was found to be significantly higher, indicating Herbs could be used to create a new functional dairy product with improved antioxidant qualities and as a result, a longer shelflife.