Tastes great on its own sprinkled with chat masala or use as a stuffing for mushrooms, in spinach, and in makhanwala sauce. My ten month old loves it just plain!
INGREDIENTS
1 gallon milk
1/4 cup lemon juice
20 tbs yogurt
METHOD
Bring the milk to a boil. Stir occasionally to prevent it from burning.
Once it boils, lower gas and add yogurt and lemon juice and stir.
Turn up heat and keep stirring.
The milk will curdle and separate.
Spread a cheese cloth over a strainer and strain the curdled milk.
Squeeze away excess whey.
Fold it in the cheese cloth and place a pot full of Water for weight over the cottage cheese. Leave for two hours or so.
This will make a nice compact brick of paneer.
Cut in one inch cubes.
You could just sprinkle chat masala over this, place some picks on the side and serve as starter or fry it for the palak paneer recipe.
To fry
Heat oil in a kadahi ( small wok)
When oil is hot, reduce heat to medium and fry the paneer cubes till they are golden brown on outside. They should be soft on the inside. Place on paper towel.
Let it cool.
Serve in palak paneer or paneer makhanwala.
You can store these fried cubes in a ziplock bag and keep in freezer till you need to make a paneer dish again!
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