Saag Paneer

Ingredients for 4 servings:

• 2 liters of milk
• 4 tbsp lemon juice
• 2 tbsp yogurt
• 500 g spinach, fresh
• 2 cloves garlic
• 2 cm ginger, freshly grated
• 2 chili peppers, green
• 1 onion(s)
• 2 tbsp oil or ghee
• 1 tsp cumin
• 1 tsp salt
• ½ tsp nutmeg
• 3 tbsp yogurt
• 250 ml water
• 125 ml cream

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Indian cream cheese with spinach

Bring the milk to a boil in a large pan. Reduce the heat and stir in the lemon juice and 2 tablespoons of yogurt until the mixture begins to curdle. Remove the pan from the heat and let the milk mixture stand for about 5 minutes, or until lumps form. Line a sieve with a muslin cloth. Pour the curdled milk through the sieve and allow the liquid to drain. Gather the corners of the cloth together and squeeze out as much water as possible. Return the cloth with the cheese to the sieve and let it rest in a cool place for 3 hours, until the cheese is very firm and all the whey has drained away. Then cut it into 4cm cubes. Steam the spinach over boiling water. When it is tender, squeeze out the liquid and finely chop the spinach. Purée the garlic, ginger, chili, and onion in a food processor. Heat the ghee in a wok. Fry the paste over medium heat for 5 minutes, until the ghee separates from the paste. Add salt, cumin, nutmeg, 3 tablespoons of yogurt, and water and simmer for 5 minutes. Blend the mixture with the spinach in a food processor until smooth. Return the mixture to the wok, add the diced cheese and cream, and cook until the sauce is hot. Serve with rice.