Making home-made paneer is really simple. Just boil 1.5 liters of whole milk and add 1 cup of sour curd to it. Keep stirring on low flame for 2-3 minute. Switch off the flame and let it stand for 2 more minutes till the milk curdles completely. Strain the mixture using a muslin cloth to separate the whey.

Using 1 tbsp of lemon juice instead of curd will also do. However, using curd will give you better paneer. When using lemon juice, you will need to wash the paneer lightly under the tap just for a few seconds. Gently squeeze the water out. Doing so will remove the residual sour taste from lemon.

And now you have soft and fresh crumbled paneer at your hand within minutes. This is how you make paneer at home. 1.5 liters of full-cream milk normally yields 400 grams of paneer. You may need to adjust the quantity of curd / lemon juice depending upon the fat content of the milk.

• Crumbled paneer – 350 grams
• Onion – 1 medium, finely chopped
• Capsicum / Green bell pepper – 1 medium, cut into small pieces
• Tomato – 1 medium, finely chopped
• Green chilies – 2, split lengthwise
• Ginger – 1/2 inch piece, crushed
• Garlic – 8 cloves, finely chopped
• Lemon Juice – 1 tsp
• Sugar – 1/4 tsp
• Coriander leaves – A handful, finely chopped
• Salt – To taste
• Cumin seeds – 1/2 tsp
• Oil – 2 tbsp

Spice Powders

• Turmeric – 1/3 tsp
• Red chili powder – 3/4 tsp
• Jeera powder – 1/2 tsp
• Everest Chicken Masala Powder – 1/2 tsp (Optional)
• Garam Masala Powder – 1/3 tsp

How to Make Paneer Bhurji

• Heat oil in a skillet and toss in the cumin seeds and allow them to sizzle. Next comes in the onion. Sauté onion till it turns golden.
• Add in the green chilies, crushed ginger and chopped garlic. You may crush the garlic along with the ginger. But, I add the chopped garlic because I like to bite into it. Sauté for a minute till the ginger and garlic lose the raw smell and it becomes aromatic.
• Add in the capsicum and sauté it lightly. We want the capsicum to look fresh and green with its crispiness intact. You may choose to sauté it on high flame for a few seconds. Take care not to burn the onion, ginger and garlic.
• Add in the tomato and a pinch of salt. Make sure the tomato is finely chopped. Else it will take a long time to cook and make the capsicum soggy.
• Add the all the dry spice powders and give it a nice mix. Sauté for half a minute. I like to add some Everest Chicken Masala or Meat Masala, whichever is available at hand. It adds a lovely flavor to the dish. Nevertheless, it is optional. Try to use freshly ground home-made garam masala instead of the packed, store-bought ones.
• You may add sprinkle some water on the mixture if it looks too dry. Add half the chopped coriander leaves at this stage and mix well.
• Add in the crumbled paneer and combine everything well. Adjust the salt at this stage. Cover the skillet with the lid for 2 minutes on a low flame. Let the paneer warm up and soak in all the flavors.
• Finish it with sugar and lime juice and mix really well again. Switch off the flame after a minute. Finish it with the remaining coriander leaves. Serve hot with rotis.