Palak Paneer - cooking recipe

Ingredients

2 litre milk
2-3 tsp salt
7 tbsp fresh lemon juice
2 tbsp butter
1 None onion, very finely diced
4 cm piece root ginger, peeled and finely grated
1 None garlic clove, finely diced
1 None green chilli, sliced
600 g baby leaf spinach
1/4 tsp ground cardamom
1/2 tsp garam masala

Preparation

For the paneer, boil the milk with 2-3 tsp salt. Remove from the heat and stir in the lemon juice then place the milk back on the heat and bring to a boil. Simmer for 1 min then place in a strainer lined with cheesecloth. Squeeze out the excess liquid then place a plate on top of the cheesecloth-wrapped paneer in the strainer and place a 5 lb weight on top. Leave to drain for 1 hour. Once drained, chill the paneer until ready to use.
Meanwhile, heat the butter in a saucepan and add the onions. Saute for 4 mins then add the ginger, garlic and chili. Saute for 1-2 mins then add the spinach and cream. Cover the pan and simmer for 2-3 mins then season and stir in the cardamom and garam masala.
Slice 4 portions from the cheese then add to the pan and heat for 2-3 mins. Divide between 4 bowls and serve.