Ingredients:
- 1 litre whole milk
- Lime 2
- Potato 2
- Tomato 1
- Bay leaf 2
- little ginger paste
- turmeric powder
- jeera powder
- coriander powder
- Kashmiri mirch powder
- garam masala powder
- salt
- oil.
Method:
Boil the whole milk in a clean vessel. When it starts boiling, reduce to minimum heat, squeeze in juices of about 2 lime, until the milk curdles. Do not scrape bottom of bowl.
Then strain off the hot mixture through a fine porous cloth. Keeping the paneer formed, inside the cloth, tie a knot on top and hang on the kitchen sink tap. Try to press the liquid out from inside as much as possible before it cools down while hanging.
Once it has cooled down, put the cloth with paneer inside on a cutting board. Remove the cloth gently and try to cut square pieces from the solid round ball of paneer formed. Keep them aside.
Cut potatoes in desired cubes like the paneer. Cut tomato in 2 pieces. Heat some oil in a vessel and fry the potato pieces with little salt, then keep them aside.
Add bay leaf as seasoning to the oil. Add a little ginger paste and saute. Mix little water with appropriate quantity of all the mentioned spices and add to the warm oil. Saute a little, then add the 2 pieces of tomato, mix well, add enough water for a gravy. Add salt. When the mixture boils, add the fried potato pieces, cover and cook in low flame for 5 mins. Open the lid, add the paneer pieces gently. Once the mixture boils, cover and cook in low flame for another 5 mins. Open the lid, press the tomatoes to squeeze in the liquid from inside and then throw the tomatoes.
Serve with hot rice or chapatis.
