Cheese with spinach – Palak Paneer

Ingredients for 4 servings:

• 2 liters of whole milk
• 6 tbsp lemon juice, or 8 tbsp yogurt
• 1 kg spinach, frozen or fresh
• 10 g ginger root
• 1 chili pepper(s), green
• 1 onion(s)
• Garlic clove(s)
• 2 tbsp fat (e.g. clarified butter)
• 90 ml whipped cream
• e.g. cardamom
• e.g. Garam Masala
• 2 tsp salt

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 43 minutes

Indian

Bring the milk to a boil with 2 teaspoons of salt. Remove the pan from the heat and stir in the lemon juice or yogurt. Simmer the milk for another 30 seconds (until it curdles). Line a sieve with cheesecloth and pour the milk into it, let it drain, and squeeze it vigorously. Return the mixture (with the cheesecloth) to the sieve and weigh it down with a pot and cans or something similar. Let it stand for about 1-2 hours and then refrigerate until ready to use. Peel and finely dice the onion, garlic, and ginger. Deseed and finely dice the chili pepper. Heat the fat in a pan. Sauté the spinach and the diced ingredients. Add the cream and bring to a boil briefly. Season to taste with spices. Finally, roughly dice or tear the cheese (paneer), add it to the spinach, and heat for another 2 minutes. Serve immediately.