Prep 15 mins
Cook 20 mins
It's time to start your very own do-it-yourself cheese production. It's easy and absolutely worth the effort. Serve with rice, chutneys, raitas and/or naan bread. Prep.time comes without "cheese compression" time.
- 2 liters milk (whole fat)
- 6 tablespoons lemon juice or 6 tablespoons vinegar
- 800 g fresh spinach (chopped, or 600g frozen)
- 2 red onions (chopped)
- 3 garlic cloves (minced)
- 200 ml coconut milk
- 4 tomatoes (medium sized, chopped and deseeded)
- 1 tablespoon garam masala
- 3 cm gingerroot (grated)
- 1⁄2-1 teaspoon chili powder
- 1 teaspoon sweet paprika (optional)
- 4 tablespoons oil (neutral, such as canola)
- 1 teaspoon hot curry paste (optional)
- Paneer (cheese): Bring milk to a boil and add lemon juice or vinegar. Wait until milk clots (if it doesn't right away simply add more lemon juice or vinegar).
- Place a kitchen towel/muslin cloth in a colander and sieve clotted milk through it.
- Let cool and drain for about 5 minutes.
- Press milk solids togehter and form a ball.
- "Rope up" the cloth tightly, fill heavy pan or pot with water and pin down/press paneer cheese for about 2 hours.
- Free paneer from cloth then and cut in half inch sized cubes.
- Heat 2 TB oil in a non stick frying pan and fry paneer until crispy golden brown. Let rest on a plate.
- Curry: Mix together all spices in a bowl.
- Chop spinach and deseeded tomatoes.
- Heat oil in pan and add minced garlic, grated ginger and chopped onions. Let fry until translucent.
- Add spices and let roast for about 30 seconds.
- Add spinach and stir until it wilts.
- Add coconut milk.
- Bring to a boil and stir.
- Add paneer and tomatoe cubes and let cook until heated through.