Saffron Pepper Paneer

Ingredients list for Saffron Pepper Paneer

• 1 litre Saffron
• 1 cup Cottage cheese
• to taste Salt
• 3 tablespoons Vinegar
• 10-12 strands Saffron (kesar)
• 2 medium Red capsicums seeded , diamond shaped pieces

Method

1. Heat milk in a deep pan.
2. Add cream and a pinch of salt.
3. Add two tablespoons vinegar and stir till it curdles.
4. Add saffron when the mixture comes to a boil.
5. Once the milk curdles fully the solids will separate from the whey.
6. Place a muslin cloth over a strainer and strain the paneer.
7. Dip in cold water and then tie up the muslin cloth and hang so that most of the water drains away.
8. Place the potli under a heavy weight so that all the water drains away and the paneer gets set.
9. You can cut it into any shape and use as required
10. Cut the paneer into small diamond shaped pieces.
11. Heat oil in a pan. Add paneer and toss.
12. Add red capsicum, salt and the remaining vinegar.
13. Toss and cook for two minutes.
14. Serve hot.