To fry the paneer you need:
Pour milk, yogurt, lemon juice, and salt in a heavy based pan. Bring it to a boil on medium heat. When the curds separate, remove pan from the stove. Pour in a muslin cloth and let all the water drain off.
Put the paneer in a square container and shape. Oil a knife and cut into cubes. Dip the cubes in flour and shallow fry in oil. Remove and drain on paper towel. Use in chutney, peas and cauliflower curry, or in Samosa filling.
By Dorothy from SA