ACK 8.2: Paneer masala

Make paneer as described on page 94 and reserve 2 1/2 cups (600 ml) of the whey. Gather the paneer in a cheesecloth and rinse it under cold water for a few seconds. Now, flatten the cheese in the cheesecloth to a thickness of about 1 inch (2.5 cm) and weight it down evenly so the result will be a flat slab of firm cheese. Do this on top of the sink so the liquid has a place to drain. Leave it for 30 minutes.

Remove the cheesecloth and cut the cheese into 1-inch (2.5 cm) cubes, or into rectangles or diamonds 2 inches (5 cm) long. Deep-fry them in ghee or vegetable oil. It should take about 4 or 5 minutes to brown the cubes lightly. Drain.

Start a masala by heating a tablespoon of ghee or vegetable oil in a small saucepan. Stir-fry the cumin seeds, cinnamon sticks, and cloves. After about 30 seconds, follow with the powdered spices and stir-fry for a few seconds more. Now pour the whey into the masala, add the salt, and bring to a boil, then remove from the heat. Put the fried cheese cubes into this liquid masala and allow them to soak for at least 20 minutes. Just before serving, reheat the paneer masala; then drain off the liquid.