Masala Paneer

Heat up full fat milk in a heavy bottomed pan, keeping the flame simmered and stirring it occasionally.

When milk comes to boil, add lemon juice and stir gently and you would see curd separating.

Drain the whey using a strainer and wrap the curd using muslin cloth and prepare smooth balls.

Heat up clarified butter (ghee) in a non-stick pan over medium heat. When ghee is hot, add cumin seeds and saute for a while.

When seed starts crackling, add green chilli and ginger, turn off the heat. Stir fry for few seconds and set aside.

In a bowl, mix paneer and all the fried cumin mix, salt, black pepper, chilli flakes, black pepper and lemon juice and mix well and knead well.

In a flat plate, spread the paneer mix Serve hot.