First make a smooth paste using(onion, black pepper, green chili, garlic, ginger, coriander seeds, cumin seeds) .
Heat the pan pour oil and after 1/2 min add mustard seeds, now add paste and fry about 2 min, then add mustard paste and fry again 2 min.
After 2 min add all dry spices like turmeric powder, red chili powder, tamarind paste, salt, tomato fry about 2 min again , now add diced aubergine and potato and mix it well . fry 1 min .
Now add water 2 cup and cook about 5 min or 2 whistle.
Tapioca /Sabudana- 1/2 cup soaked in water about 1/2 hour
Rock salt/ plain salt- 1 tbsp
Green coriander chopped- 2 tbsp
Potato flour/corn starch- 5tbsp
Boiled potato- 1
Oil for fry- 5 tbsp
Transparent zip foil bag
Method..............
Make a dough smooth dough using (boiled potato, salt, coriander leaves, tapioca, Potato flour) mix it well.
Heat the flat pan, cut the zip bag and drop some oil and place the tapioca small ball in middle like a picture and roll it with pin or fingers.
Now open the bag and place in flat pan low medium heat and cover it about 1/2 min. flip other side and apply some oil and Cook both side till golden brown.
Mix lemon juice in half cup of hot water and put aside.
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk, As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.
Cottage cheese/ Paneer is ready to make any dishes
