Pour the milk into a large saucepan and bring it to a gentle boil over medium heat. Stir occasionally to prevent sticking.
Once boiling, reduce the heat and add the lemon juice gradually while stirring. The milk will start to curdle and the whey (clear liquid) will separate.
Turn off the heat and let it sit for 2–3 minutes.
Line a sieve or colander with a clean cheesecloth bag and carefully pour the curdled milk through it to strain the whey.
Gather the edges of the cheesecloth, squeeze out any excess liquid and shape the paneer into a block.
Put something heavy kept on the bag for 5 min. Allow it to rest to firm up.
Cut the paneer into cubes of your preferred size.
Heat a non-stick pan over medium heat.
Optional: Lightly brush the pan or paneer cubes with a tiny amount of oil to prevent sticking.
Put the paneer cubes to the pan, sprinkle with salt, and toss gently.
Add Thecha seasoning and roast the paneer until it’s golden and slightly crisp on the edges, adjusting the roast time to your liking.
Serve hot or pack it as part of your meal prep for a flavorful, high-protein addition to your lunches.
