As a kid I loved to have slices of soft masala paneer on hot crunchy buttered toast and now it’s my daughter’s fav too!
Heat whole milk to almost boiling point.
Add lemon juice/vinegar, salt, coarsely ground pepper, chopped dhania, green chillies and grated ginger (optional).
Simmer on gentle heat and wait for the milk to curdle.
Do not stir too much at this point.
After a few minutes, you will see the clear water (whey) separating from the curdled paneer…
Strain using a clean piece of cloth. Tie firmly into a potli/bag, put the potli under running water for a minute, then squeeze out as much water as you can.
Press under a heavy weight for a couple of hours….till firm. Then open the cloth, gently place on a serving plate…slice and serve!
Note: for detailed process to learn how to make Paneer with step by step collage go to…
The joy of making Paneer