I made paneer from 2 litres of full cream milk. Boil milk in a thick bottomed vessel.

When it boils add 2 tbsp of lemon juice to this. The milk will curdle, if not add more lemon juice.

Pour it in a muslin cloth slowly to remove the whey.

Squeeze out the remaining liquid.

Hang it for sometime, then place a heavy object over this (I used mortar for this)  for 30 to 40 minutes. Then place it on the chopping board and cut into cubes.



This paneer cubes can be used for making any type of paneer dishes.

Ingredients:

Method:

Roast chillies and coriander in a low flame till it is aromatic, Cool it and dry grind it to a powder and keep aside.
Chop onion finely. Grind tomato to a paste and keep aside. Cut the capsicum into thin strips.
In a fry pan heat oil, add the finely chopped onion and saute it. Add ginger garlic paste and saute again. Then add the ground chilli coriander powder. Stir it for a minute in a low flame and add the tomato paste.

Stir it for 5 to 7 minutes and add the capsicum julienne to that mix well. Add 1/2 cup of water  and salt to this and let it boil till it reduces half.  Then add the paneer cubes, crushed kasoori methi and finally add the cream , mix well.

 Sprinkle garam masala over it, gently stir it. Remove from fire.

Transfer to a serving bowl, if desired add some more cream.

• Here my recipe is a bit gravy type, you can also made dry version of kadai paneer.  Then reduce the amt of water to half and no need to add cream while cooking. Just garnish it with cream.