Directions

• Bring milk to a boil. Once it starts bubbling, reduce heat and add lemon juice slowly while stirring.
• When the milk curdles, turn off the heat. Strain through a muslin cloth and rinse with cold water.
• Tie the cloth and press under a weight for 30–40 minutes. Cut into cubes once firm.
• Heat oil in a pan. Add garlic, dried chilies, and green chili. Sauté until aromatic.
• Add onions and sauté until translucent.
• Stir in soy sauce, chili sauce, vinegar, sugar, salt, and pepper. Mix well.
• Add the cornstarch slurry and cook until the sauce thickens.
• Gently toss in the paneer cubes, coating them well in the sauce.
• Cook for 2–3 minutes until heated through.
• Garnish with spring onions and serve hot.