In a pan, heat 1 litter full fat milk and once the milk is about to boil, add 1 tbsp lemon juice and wait for milk to curdle.
Put muslin cloth in sieve and pour the curdled milk in sieve to filter
Add, 2 tsp finely chopped fresh coriander, 2 tsp finely chopped fresh parsley, 2 tsp crushed black pepper, 2 tsp chilli flakes, salt to taste and 2 tsp finely chopped fresh dill leaves to milk solids in seive and mix well.
Drain the water from the milk solids by tightening the muslin cloth. Keep the muslin cloth on a flat surface with heavy weight on top for 1 hour to drain out all water. Refrigerate the paneer for 30 minutes.
Cut the paneer in long rectangle shapes.
Grill the paneer over hot pan.
For Tandoori Dip
In a bowl, add 2 tbsp yogurt, 1 tsp lemon juice, 1 tsp mustard oil, ½ tsp crushed pepper powder, 1 tsp finely chopped fresh coriander, 1 tsp kashmiri red chilli powder, 2 tsp ginger garlic paste, few drops red organic food color and mix well.
Put fresh salad of lettuce and bell peppers on plate. Place grilled paneer on salad and serve with tandoori dip on side.