Boil 1 litre cow milk n add juice from 1 lemon. Stir well until chenna separates. Filter in a clean cloth. Wash the chenna in cold running water Nicely to remove any traces of lemon. Tie a knot n leave it for 5 mins. Then place it in between two plates for half an hour or more. This makes it firm.
Cut the paneer to cubes n can freeze it for upto 15 days.
For Paneer butter masala
Take 2 tbsp butter in kadai n add 1 tsp jeera. After it splutter, add tomato puree. (3 tomatoes). Fry for 2 mins. Soak 7 cashew in warm milk for half an hour n grind to a smooth paste. Add this paste to the tomato puree n fry until ghee separates.
Add 1 tsp turmeric powder, 2 tsp coriander powder, 1 tsp chilli powder, 1/2 tsp garam masala to this n fry until raw smell disappear.
Add 1/2 cup water, Paneer cubes, salt to taste n little sugar to the gravy n simmer for 5-7 mins. Add 1 tsp kasturi methi n a dollop of butter. Switch off gas n serve with a dash of lemon.
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