Homemade Paneer

1. Pour milk into large saucepan set over medium heat for 5 to 8 minutes or until steaming. Stir in lemon juice. Cook for 1 minute or until milk splits into white curds and yellow-clear whey; remove from heat. 
2. Pour through a cheesecloth-lined strainer. Rinse gently curds with water.
3. Gather cheesecloth together and twist to make a ball, squeezing to release as much liquid as possible. Place in fine-mesh sieve set over bowl; top with large can. Refrigerate for 1 hour.
4. Remove cheesecloth; cut cheese into 1/2-inch (1 cm) thick slices, then into cubes. 
5. Heat 2 Tbsp (30 mL) oil in large nonstick skillet set over medium-high heat. Fry paneer for 1 to 2 minutes per side or until golden. Transfer to plate; set aside.

Bhaji

1. While the paneer is in the fridge, in large saucepan set over medium heat, heat remaining oil and butter.
2. Cook onion for about 3 minutes or until softened. Add garlic, ginger, coriander, cumin and turmeric; cook for about 2 minutes or until fragrant.
3. Add cauliflower, stirring to coat; stir in salt, pepper and cayenne. Stir in tomatoes and broth; bring to boil. 
4. Cover and simmer for about 10 minutes or until cauliflower is tender.
5. Add spinach; cover and let stand for 2 minutes. Stir in reserved paneer until evenly coated.

Tips

• When making paneer, if milk doesn’t immediately form curds after adding the lemon juice, add up to 2 tbsp (30 mL) additional lemon juice until curds separate from whey.

• Don’t throw the whey away! It’s a great source of vitamins and protein; add it to smoothies, use it to make pancakes, biscuits or bread, or use it in homemade salad dressings or marinades for meat.