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.