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Achieving soft and spongy paneer is key to elevating any matar paneer recipe. Start by boiling milk and adding lemon juice or vinegar until it curdles completely. Strain the curdled milk through a cheesecloth and rinse it under cold water to remove any acidic taste. Squeeze out excess water and hang the paneer to drain for about 30 minutes. Once drained, place a heavy object on top to press it gently for another 30 minutes. This process ensures a soft and spongy texture. Incorporate this homemade paneer into your matar paneer recipe for a truly delightful culinary experience.

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