Start with preparing Paneer. Bring milk to a rolling boil in pan. Remove from heat, stir in lemon juice, and return to heat for 1 minute until the curds and whey separate. Remove from heat

Line a strainer with double layer of cheesecloth and pour mixture through, adding the garlic and cilantro. Squeeze all the liquid from the curds and leave to drain.

Transfer to a dish, cover, and leave overnight in the refrigerator.

Cut the pressed Paneer into small cubes. Heat the oil in a large skillet and pan fry the Paneer cubes until golden. Remove from pan and drain on paper towels.

Pour off some oil until left with 4 tbs in pan. Gently pan fry onions, garlic, and ginger and stir frequently, for 5 minutes. Stir in spices and fry gently for 2 minutes. Add peas, tomatoes, and stock and season with salt and pepper. Cover and simmer, stirring occasionally, for 10 minutes, until the onion is tender. Add the fried Paneer cubes and cook for another 5 minutes. Sprinkle with the cilantro and serve immediately.