Peppered Paneer Crumbles with Mango-Tomato Chaat

Steps

1. Wash a heavy pot, slotted spoon, colander and thermometer well, and line the colander with a double layer of clean cheesecloth set over a bowl.
2. Toast the cumin and pumpkin seeds in the dry pot over medium heat for about 2 minutes until fragrant, tip them onto a plate to cool, and wipe the pot clean.
3. Pour the 2% milk into the pot and heat over medium, stirring often so it doesn't scorch, until steaming and about 190°F (88°C).
4. Turn off the heat and slowly stir in about three-quarters of the lemon juice. Within a minute the milk curdles: soft white curds clump together and separate from thin, yellow-green whey. If the whey still looks milky, stir in the remaining quarter of the lemon juice until it runs clear.
5. Let the pot rest undisturbed for 10 minutes so the curds firm up.
6. Ladle the curds into the cheesecloth and let the whey drain for 5 minutes, then rinse briefly with cold water to cool the curds and mellow the lemon flavor.
7. Gather the cloth, twist out excess whey, set the bundle on a plate under a weighted plate and refrigerate at 40°F (4°C) or below for 30 minutes to press. Don't leave it at room temperature.
8. Meanwhile, combine the mango, tomato, red onion, mint and lime juice in a bowl and chill.
9. Unwrap the paneer (about 220 g, roughly 55 g per serving) and crumble it into a bowl. Toss with the salt, cracked black pepper and toasted cumin.
10. Divide the mango-tomato chaat among 4 plates, top with the peppered paneer crumbles and scatter the toasted pumpkin seeds over.
11. Refrigerate any leftover paneer promptly, covered, and use within 3 days; this fresh cheese is not aged.