Ingredients
For the chutney
300g/10½oz fresh coriander leaves and stalks
4 green chillies, deseeded and roughly chopped
1 garlic clove, peeled
pinch salt
1 lemon, juice only
2 tsp demerara sugar
For the paneer
2 litres/3½ pints whole milk
60ml/2½fl oz lemon juice
pinch salt
1 tbsp chilli powder
oil, to fry
chapattis or naan bread, to serve
Method
1. For the chutney, place the coriander, green chillies, garlic, salt, lemon juice and sugar into a blender and blend until smooth.
2. For the paneer, bring the milk slowly to the boil in a heavy-based pan, stirring to stop it from catching on the base of the pan.
3. As soon as it comes to the boil, turn the heat right down and add the lemon juice and salt. Stir gently until the white curd starts to form - this will only take about 30 seconds. Continue to stir gently, being careful not to break up the lumps. Take off the heat.
4. Pour the mixture through a colander lined with four layers of muslin. Tie up the muslin, then squeeze out as much liquid as you can. Hang the muslin bag over a bowl and let it continue to drip for about 1-1½ hours.
5. After this, place a heavy weight, such as a pan filled with water, on top of the wrapped cheese for 30 minutes. At this point, you can either eat the cheese as it is or cook it.
6. Cut the cheese into cubes, then dust with chilli powder. Heat the oil in a pan and fry the cheese briefly on all sides, until golden-brown.
7. To serve, place a chapatti or naan bread onto each of six serving plates and top with some paneer and chutney.

