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 Crushed Paneer Makhani)
1. Heat 2 tablespoons butter in a pan, add 1 teaspoon cumin and stir well.
2. Add 2 teaspoons garlic paste, 1 tablespoon green chili and saute for 2 - 3 minutes.
3. Now, add 250 grams tomato puree and stir well.
4. Cook the puree for 5 - 7 minutes on medium heat.
5. Add 2 teaspoons red chili, 1 teaspoon sugar and stir well.
6. Then, add 50 grams cashew paste and mix it well.
7. Now, add 1 teaspoon salt, 1 tablespoon ketchup and mix it again.
8. Bring it to a boil.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 350 grams paneer and mix it well.
11. Now, add 2 tablespoons fresh cream and mix it again.
12. Cook for another 3 - 5 minutes.
13. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek and mix it well.
14. Garnish with fresh cream and coriander.
15. Serve hot with roti or naan.

Paneer Bhurji

Servings - 2 - 3

INGREDIENTS
(For Paneer)
Milk - 1.5 litres
Lemon juice - 2 tablespoons
Water

(For Paneer Bhurji)
Paneer - 380 grams
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Ginger garlic paste - 1 tablespoon
Onions - 100 grams
Tomato - 100 grams
Turmeric - 1/2 teaspoon
Bell pepper - 60 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon

(For Roti)
Wheat flour - 280 grams
Salt - 1/2 teaspoon
Oil - 1 teaspoon
Water - 180 milliliters
Flour - for dusting
Oil - for brushing
Coriander - for garnishing