Homemade Paneer or Cottage Cheese and Masala Grilled Paneer

Ingredients

• 2 litre full cream dairy milk
• 2 tablespoons lemon juice
• 4 cups clean, cold water
• 1 tablespoon each of red chilli powder, turmeric powder, kitchen king masala, aamchur powder, cumin powder, coriander powder, ginger garlic paste and garam masala
• 1 tablespoon besan or cornflour
• 1 tablespoon curd
• 1 tablespoon butter and 1 teaspoon oil

Steps

1. Over medium heat, bring the milk to a boil. Mix in the strained lemon juice in small batches and stir well for 2 minutes, then turn off the heat.
2. The milk will curdle and the water will separate. Leave it on the counter for 10 minutes. Line a strainer with a washed cloth and put a large bowl underneath.
3. Pour in the liquid so the water collects in the bowl. Keep that water covered for use in paratha dough, curries or cooking pulao. Wash the milk solids in cold water four to five times.
4. Gather into a small pouch, put a weight on top and keep it above a clean vessel so the water can drain for 5 to 6 hours. Wrap the pouch in a wet cloth and refrigerate for 5 to 6 hours. Cut and use as needed.
5. For the grilled paneer, put the listed spices, curd and cornflour or besan in a bowl. Whisk well to combine the spices. Cut the paneer into cubes and marinate in this paste in the refrigerator for 2 hours.
6. Heat a grilling pan or tawa, or preheat an air fryer or OTG for 10 minutes at 180 C. Arrange the paneer pieces on a greased tray, tawa, grilling pan or air-fryer liner.
7. Apply melted butter and oil on top. Grill or air-fry, turning in between, until crisp, golden and cooked on all sides.
8. Serve with green chutney, or a dip or sauce of your choice.