Chilli Paneer

I'd gone on an overnight trip two weeks back, and (quite unsurprisingly), the milk hadn't been brought it all day, till the cook found it at night, and put it in the freezer. There it remained till today, when I pulled them out to make paneer. Since I was in a mood for something different, chilli paneer it was. Similar to the oregano paneer I made a few months back and just as flavourful.
After using half of it up in a palak paneer, I reserved the rest for using in a savoury galette! Yum!!!

1 litre milk
1 tbsp vinegar
1 tbsp chilli flakes

Method:
Take the milk in a thick bottomed vessel, and heat it. When it starts heating up, stir in the chilli flakes, and 1/2 tbsp vinegar.
Once the milk comes to a boil, lower the flame, and add the rest of the vinegar. Keep heating till the paneer separates out.
Line a colander with a muslin cloth and pour the mixture in. Once all the water has drained out, place a weight on the cloth, and leave it for about 30 minutes
Cut into cubes.

Oregano Flavoured Paneer

I've been wanting to make flavoured paneer for a long time, and finally did so today. It tasted really lovely, and I am definitely experimenting more with flavoured paneer.

For paneer:
1 litre milk
1/3 cup curds
1 lemon
1 tsp oregano flakes

For bhurji:
1 tbsp til oil
1 onion chopped fine
1 tbsp (flavoured) vinegar
Salt to taste

Method:
Take the milk in a thick bottomed vessel, and heat it. When it starts heating up, stir in the curds (well beaten), and keep stirring. At this stage, add the oregano flakes (or any other flavour you want to experiment with).
When the milk comes to a boil, lower the flame, and squeeze in the juice of 1/2 lemon. Squeeze in the other half if the paneer doesn't seperate.
Line a colander with a muslin cloth and pour the mixture in. Once all the water has drained out, place a weight on the cloth, and leave it for about 30 minutes
Cut into cubes.

Heat the til oil, and fry the paneer pieces on low heat. Remove the paneer pieces.
In the same oil, saute the onions till the raw smell goes. Turn off the fire
Add the paneer pieces, vinegar and salt, and mix well.

Paneer bhurji

Paneer!!!
Growing up, paneer was only something we had in restaurants. Then I got married into a Punjabi household, and realized paneer could also be bought from a store and cooked at home. And I did that regularly, because Paneer is one of the easiest things to cook and invariably tastes great.
It was only recently that I learnt to make paneer at home, and I now find it so easy, I end up making it at least once a week.
This recipe is less about the paneer bhurji, and more about how to make the paneer.

1 litre milk
1/3 cup curds
1 lemon

2 small onions chopped fine
2 small tomatoes cut into small pieces
1 tsp ginger garlic paste
1 tsp jeera
1 tsp garam masala powder
1 tsp red chilli powder
salt to taste
oil
coriander for garnishing

Method
To make paneer
Take the milk in a thick bottomed vessel, and heat it. When it starts heating up, stir in the curds (well beaten), and keep stirring.
When the milk comes to a boil, lower the flame, and squeeze in the juice of 1/2 lemon. Squeeze in the other half if the paneer doesn't seperate.
Line a colander with a muslin cloth and pour the mixture in. Once all the water has drained out, place a weight on the cloth, and leave it for about 30 minutes

To make paneer bhurji
Fry the onions till transparent, add the tomatoes, g-g paste and masalas, and cook till tomatoes are mushy. Add a bit of sugar, if you like.
Crumble in the paneer, and stir till well mixed.
Serve hot, garnished with chopped coriander.