Seared Cumin-Dill Paneer with Tomato Chutney Toast

Steps

1. Before you start, line a colander with clean cheesecloth and set it over a bowl. Chop the dill and divide it: three quarters for the cheese, one quarter for garnish. Divide the salt in half and the cumin into thirds.
2. Pour the 2% milk into a clean heavy pot and heat over medium, stirring often, until steaming and a thermometer reads about 190°F (88°C).
3. Turn off the heat and stir in the cider vinegar a little at a time. Within a minute the milk curdles: soft white curds pull away from thin, yellow-green whey. Rest 10 minutes.
4. Ladle the curds into the cloth and let the whey drain a few minutes. Toss the warm curds with the three quarters of the dill and half of the salt.
5. Fold the cloth into a flat square, set it on a plate, top with a second plate and a weight, and refrigerate at 40°F (4°C) or below for 1 to 2 hours until firm. Expect about 250 g of paneer, roughly 60 g per serving.
6. Rinse and dry the pot. Heat half of the canola oil over medium, add two thirds of the cumin and the ginger for 30 seconds, then add the red bell pepper for 3 minutes. Stir in the tomato, brown sugar and the remaining half of the salt and simmer 10 minutes until jammy; spoon the chutney into a bowl.
7. Unwrap the paneer and cut into 1-inch cubes. Wipe the pot, heat the remaining half of the canola oil over medium-high, and sear the paneer 4 to 5 minutes, turning, until golden; sprinkle with the remaining third of the cumin.
8. Toast the whole-wheat bread. Spread each slice with chutney, pile on the paneer and finish with the reserved dill. Serve 2 toasts per person.
9. Refrigerate leftover paneer promptly and use within 3 days; do not age it.