Of course, if you don’t want to go through all this extra work, you could use cubed tofu or mozzarella cheese.
To make the curry:
In 2 teaspoons of oil, put in a little cumin seed, then add ½ a chopped onion and fry till transparent. Add 1 tablespoon of the red masala paste and fry for a minute, then add a cup of water, 1 tablespoon yogurt and bring to the boil. Boil till the gravy is reduced to half, turn down the heat, add the paneer that you made from the one litre of milk and stir gently. After a couple of minutes, turn off the heat and sprinkle chopped cilantro or coriander leaves on top.
Paneer masala tastes great with peas. Boil a handful of peas till soft and add it to the masala before you add the paneer. Or you could blanch a few leaves of spinach and add that after you’ve added the paneer.
This is a great accompaniment to rice or rotis – like the rice roti.
You could also eat it with thin pancakes. Don’t use sugar in the pancake mix, make it a bit thinner than usual, make the pancake, put in the masala and roll up. You might want to make the mixture a little thinker so it doesn’t run.
Paneer masala also tastes good in pita bread. Just stuff it in, add chopped cabbage, chopped onion and enjoy.