Method of Preparation :
Boil the milk in a large saucepan. Remove from heat and stir in the lemon juice. Keep again on fire for about a minute until the curds and whey separate. Strain the content through a thick muslin cloth. Squeeze all the liquid from the curds and leave to drain. Transfer to a dish, cover with foil and place some weight on it. Leave overnight in the refrigerator.
Cut the pressed paneer into small cubes. Heat oil in a pan. Fry paneer cubes in it until golden on all sides. Remove from the pan and drain.
Leave 4tbs oil in the pan. Add onions, garlic and ginger and fry gently stirring frequently. Stir again by adding garam masala, turmeric and chilli powder. Add peas, tomatoes and stock and season with salt and pepper. Cover and simmer for 10 minutes, stirring occasionally, until the onion is tender.
Add fried paneer cubes and cook for a further 5 minutes.