PREPARATION

(For Paneer)

1. Heat 1.5 litres milk in a pot, add 2 tablespoons lemon juice and stir continuously until the milk begins to curdle.
2. Remove it from heat.

3. Take a bowl and place a muslin cloth on top of it.

4. Transfer the milk mixture on it.

5. Now, squeeze it tightly so all the water goes out.

6. Wash it with water to remove the smell of the lemon juice.

7. Hang the cloth for 30 minutes.

(For Paneer Bhurji)

1. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon cumin and stir well.

2. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.

3. Then, add 100 grams onions and fry till translucent.

4. Now, add 100 grams tomato and saute until it turns soft and pulpy.

5. Cook for 5 - 7 minutes on medium heat.

6. Add 1/2 teaspoon turmeric and stir well.

7. Then, add 60 gram bell pepper and mix it well.

8. Cook for 5 - 7 minutes on medium heat.

9. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.

10. Now, add 380 grams paneer and mix it well.

11. Cook for 5 - 7 minutes on medium heat.

12. Remove it from heat and keep aside.

(For Roti)

1. In a mixing bowl, add 280 grams wheat flour, 1/2 teaspoon salt, 1 teaspoon oil, 180 milliliters water and knead it into a smooth soft sough.

2. Rest the dough for 10 - 15 minutes.

3. Take a ball from dough and flatten it with the help fo a rolling pin.

4. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.

5. Flip it gently.

6. Brush it with oil and cook for another 2 - 3 minutes on medium heat.

7. Flip it again.

8. Cook until it turns golden brown on color from both sides.

9. Remove it from heat.

10. Garnish the paneer bhurji with coriander.

11. Serve hot with roti.