Pour 4 cups milk to a pot and bring it to a boil. Add 1 tbsp vinegar or lemon juice and Stir. When the milk begins to curdle well, turn off the stove. If the milk does not curdle then add 1 tbsp more vinegar.

Drain it to a colander lined with a muslin cloth. Rinse it well under running water. Squeeze off the excess whey and make a knot with the cloth.

Hang the paneer for about 10 to 15 minutes to remove excess whey. Meanwhile chop the onions & tomatoes finely.

Pour oil to a hot pan and add cumin seeds. When they begin to sizzle, add finely chopped onions and chopped green chili.

Saute until the onions turn golden to light brown. Add ginger garlic paste and saute until the raw smell has gone, for about a minute.

Add chopped tomato, salt and turmeric. Saute until the tomatoes turn soft and mushy.

Stir in the red chili powder, kasuri methi & garam masala.

Mix and saute until the raw smell goes off from the mixture & the masala leaves the sides of the pan.

Stir in peas or capsicum if using. Fry until capsicum turns slightly soft. Crumble paneer well and add to the pan.

Stir and fry till everything blends well just for 2 minutes. Taste it and add more salt and spices if required.

Turn off the stove. Add 2 tbsp chopped coriander leaves. Serve paneer bhurji with roti, paratha or bread. Sprinkle some lemon juice before serving.