Paneer Tikka Masala with Naan and Basmati Rice

First, we prepare the paneer cheese. Thoroughly clean a large pot by boiling 2 liters of water in it, letting it boil for 5 minutes, then discarding the water.

Pour 1 liter of milk into the clean pot and heat over medium heat, stirring occasionally to prevent it from burning.

Bring the milk to a boil until foam forms on the surface. Now add the lemon juice (2 tbsp first, more if needed). The milk should immediately begin to curdle. Continue heating until it has completely curdled.