Spicy Milk Curd Masala

1In a saucepan, heat the milk (2 cups) over medium heat until it comes to a boil. Stir occasionally to prevent it from burning.

2Once the milk (2 cups) boils, remove it from heat and let it cool slightly. Add the lemon juice (1 tablespoon) and stir gently until the milk (2 cups) curdles. Let it sit for about 10 minutes.

3Strain the curdled milk (2 cups) through a muslin cloth or fine sieve to separate the curds from the whey. Rinse the curds under cold water to remove the lemon flavor and set aside.

4In a pan, heat oil over medium heat. Add cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon), and let them splutter.

5Add the chopped onions and sauté until they turn golden brown.

6Stir in the ginger-garlic paste (1 tablespoon) and green chilies, (2) cooking for another 2 minutes until fragrant.

7Add turmeric powder (½ teaspoon), red chili powder (1 teaspoon), and salt. Mix well and cook for another minute.

8Add the prepared curds to the pan and stir gently to combine with the spices. Cook for 5-7 minutes on low heat, allowing the flavors to meld together.

9Sprinkle garam masala (1 teaspoon) and chopped coriander leaves on top before serving. Serve hot with rice or roti.