Paneer curry in a hurry

I made homemade paneer – a fresh cheese common in South Asian cuisine for the very first time the other day – and it was like magic!

After boiling some milk and adding a bit of vinegar, all the curds separate from the whey and when squashed it sets into a cheese round. It’s so easy to make and added to a curry sauce, makes a really good dinner.

Here is how to make the paneer:

full cream milk 1 litre
white vinegar 2 t

Boil the milk, then add the vinegar. When the curds rise to the top, strain them off into a clean tea towel.
Squeeze all the whey out and flatten the towel with something heavy, such as a pot.
Cut up into blocks and pop into a curry.

For an easy paneer curry, fry off a sachet of Massaman curry paste and add a can of coconut cream. Bring to the boil and turn off the heat. Add the paneer and chopped coriander. Sometimes I like to add halved hard-boiled eggs or some baby spinach, too.