Let me count the ways. Deep fried in gram batter, rolled into a flatbread, stirred into spinach and tomato sauce. My all time favourite is Paneer Jalfrezi, from Rick Stein’s recipe.
The formula I use for Paneer is two litres milk to four tablespoons lemon juice (approximately one lemon). Heat milk gently, add lemon, watch it curdle, drain, squeeze out the curds (save them for pouring on your plants).
I’m using nappy liners (squeaky clean straight out of the box, of course) but muslin is the traditional choice. I try and leave the cheese to firm up in the fridge for a few days, but if you can’t wait
that’s perfectly understandable.
If you don’t have lemons, don’t be tempted to use that stuff in a bottle that swears it’s “real lemon”. It doesn’t work. Use vinegar instead.
If had dhania I would sprinkle it over the top, but I planted the seeds yesterday and feel it’s only fair to give them a chance.