Paneer Cheese Coated Spices

Paneer Cheese Coated Spices

By Anand Lila devi dasi

Ingredients

•Full cream milk..............................4 litres

•Lemon juice...................................6 Tbsp

•Ghee/oil.......................................1½ Tbsp

•Yellow asafetida powder...............½ Tsp

•Ginger and green chili paste.........1½ Tbsp

•Turmeric powder...........................½ Tsp

•Red chili powder.......................¼ Tsp

•Garam masala..........................1 Tsp

•Chat masala..............................¼ Tsp

•Salt............................................1 Tsp

•Yogurt........................................½ C

•Chopped fresh

•coriander leaves........................2 Tbsp

Preparation

1.Boil the milk in a heavy bottomed saucepan. When the foam rises, add the

lemon juice and reduce heat to low. The paneer cheese will start to

separate from the whey. If not, add a little more lemon juice.

2.Pour the solid paneer cheese and whey into a colander lined with double

thickness cheese cloth. Gather the ends of the cloth and squeeze out the

excess whey from the cheese. Place a heavy weight over the cheese for

15-20 minutes.

3.Take out the cheese from the cloth and break it in big pieces.

4.Heat ghee/oil in a pan over moderate heat. Add asafetida powder, ginger

and green chili paste. Sauté for 1 minute. Add the turmeric and quickly add

the cheese. Combine well to ensure that the spices coat the cheese evenly.

Add the remaining spice powders and salt. Stir in the yogurt. Once the

cheese is well mixed, remove from heat. Garnish with fresh coriander leaves.

Serves

5-6