Palak Paneer

If your milk is not ultra-pasteurized or is fresh farm milk, bring it to a boil first. Heat the milk until almost boiling but not at a full boil — about 190–200°F (90–95°C). Pour in the lemon juice, stir gently, and the curdling process will begin. Let it sit for 10–15 minutes without stirring.

Pour the curds onto a double layer of cheesecloth, add salt. Tie it up into a bundle and hang it for 2–3 hours to let the whey drain. Then press it with a weight and refrigerate for several hours, or ideally overnight.

This is the block you'll end up with. From 2 liters of milk you typically get about 300 g of cheese, though it can be anywhere from 250 g to 350 g.

Now make the spinach sauce. Finely chop the onion and cook it in a skillet with heated ghee until softened. Add the minced garlic and ginger and cook for a few more minutes.

Add the spinach and 50 ml of water, stir, and simmer for a few minutes until cooked through. Add spices to taste — I use one-third of a teaspoon each of cumin and coriander, and a pinch of cinnamon. Add hot chili pepper to taste depending on how spicy you like it. Season with salt and pepper.

Remove the mixture from the skillet and blend it thoroughly with an immersion blender until smooth. Return it to the skillet, pour in the heavy cream, and warm over low heat until hot.

Be sure to taste and adjust the spices as needed. Cover with a lid to keep warm.

Heat ghee in a skillet — or a mix of butter and vegetable oil — and add the cubed cheese.

Fry on both sides until golden brown.

Spoon the hot sauce onto a plate and arrange the pieces of cheese on top. Traditionally, steamed rice is served alongside as a side dish. Palak paneer is a delicious and vibrant dish. Be sure to treat yourself and your loved ones to this wonderful new recipe!