Moisten a large piece of cheesecloth and set over a mesh strainer. Place the strainer over a vessel to collect the whey.
Take milk in a vessel and bring it to a boil. Add lemon juice when it starts to boil and mix. Remove from heat and let it settle for 10 minutes , so that the milk completely curdles.
Pour the curdled milk onto the cheesecloth covered strainer. The curds will be collected over the cheesecloth.
Add chopped green chili , grated ginger, chopped coriander, roasted cumin seeds, salt and black pepper in it and mix with a spoon when still hot.
Gather the corners of the cloth and squeeze the extra whey from it. Now flatten the cheese a little inside the cheesecloth and keep it on a flat tray. Put some weight on it to squeeze out all the whey.
Leave it for around 1 hour to cool completely and solidify.
Remove from the cloth and cut into desired shape.
Serve as it is or dry roast it on a grill or tawa and enjoy with any chutney or dip.
Spiced paneer can be used for any other paneer preparations too.
It can be stored in an airtight container and refrigerated. Stays good for 2-3 days
You can use the whey that is left to make chapatti dough.