This research was conducted with aims to increase the shelf life of paneer using addition of herbal extract in the paneer preparations. Paneer samples was prepared by adding cloves (Syzygium aromaticum) and pakhanbedh (Bergenia ciliata) extract mixture each to the extent of 0 to 0.6% of the anticipated yield of paneer in two different stages of paneer preparation i.e, on milk immediately after heat treatment and on curd after draining off 90% of whey and the samples were stored at 7±1℃. Alterations in sensory properties and chemical nature of treated paneer sample as against control paneer samples made without incorporation of herbal extracts were examined during the storage periods. Sensory scores of the control paneer decreased at a fast rate during the storage days and proved to be unacceptable after 5th storage day. The reduction in sensory scores of the herb extract treated samples exhibited reduced rate against control samples. The acidity (% lactic acid), FFA (% oleic acid), tyrosine content (mg/100 g) and plate counts (cfu/g) of herb treated samples rose more slowly compared to control samples. The stored paneer samples collected in case of herb extract added after heating of milk scored better. All paneer samples treated with herbal extract on milk were within acceptable limits for 15 days when stored at 7±1°C. The 0.45% clove and 0.15% pakhanbedh extracts were found to slow down the decline in sensory and chemical parameters compared to the other treatments.