Masala/Spiced Paneer (Cottage Cheese) and Paneer Bhurji

I am loving every piece of shopping I have done for my house. 85% is already done and the rest is to be done this weekend. Every night my hubby and myself stretch out in our leather recliner and relax. We watch a movie and dine in peace and lots of laughter (all sitting on a recliner!). *Touchwood*, I want this to grow more positive with each passing day.

My mom used to make masala paneer every sunday and on monday's lunch box will by default always have paneer bhurji roll. Paneer takes a while to imbibe the flavors of the herbs in the gravy it is being cooked in. If you are a working women like my maa, you can't do all of the waiting and simmering in the morning. The quick, flavorful and yummy paneer can be made when you add the herbs while you make the paneer itself! This is an awesome idea. I make loads of this and store it in the deep freezer. Recipes like paneer tikkas and kababs come out great this way as you will not need to marinate it over night for the paneer to imbibe the masalas. I always surprise my guests with delicious paneer dishes when they surprise me with their impromptu visits.

How to make Paneer/Spiced Paneer:-

Decide on the herbs and spices you want the paneer to have. I used roasted cumin powder, dry red chilli flakes, salt to taste and dried mint leaves. But the choice of herbs and spices is your call.

Boil 1 gallon of whole milk with the herbs and spices. Keep the flame at medium and be careful not to let the milk  boil over.

Add 1/4 cup of vinegar or lime juice to the boiling milk. The paneer with separate out and the liquid will turn light green. Switch off the gas.

Filter the paneer through a cheese cloth and let the cloth hang on a tap for an hour so that water drips into the sink.

Keep the paneer under a heavy vessel for an hour, so that all the crumbles come together to make a nice solid piece.

Do not throw the green whey as it is very healthy. Use it to knead chapati or any bread dough.

Once the paneer comes together in solid form store it in the freezer for 2-3 weeks. Defreeze in the microwave and use it as you wish.

Paneer Bhurji:-
1 cup of crushed masala paneer
1 small onion chopped fine
1 tomato shopped fine
1 green chilli chopped finely
coriander leaves to garnish
1 tbl spn of oil/ghee
salt to taste

Method:-
Heat oil/ghee in a pan.
Add chopped onion and green chilli. Fry till onions turn pink
Add the tomato till it gets well cooked.
Add the masala paneer and salt to taste.
Cook for 10 mins in medium flame till the paneer gets cooked and gets soft.
Garnish with coriander leaves.
Serve hot or wrap it up in a roll when comes to room temperature.