Paneer And Tomatoes - cooking recipe

Ingredients

4 litres semi-skimmed milk
4 tsp salt
12 tbsp lemon juice
4 tbsp sunflower oil
2 None onions, peeled and finely diced
2 cloves garlic, peeled and sliced
20 g fresh root ginger, peeled and grated
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp chilli powder
400 g can chopped tomatoes
400 g cherry tomatoes, halved
100 ml whipping cream
30 g fresh coriander, chopped

Preparation

For the paneer, bring milk and salt to a boil. Remove from heat, add lemon juice and bring to a boil again then simmer for 1 min. Pour into a strainer lined with cheesecloth and allow to drain over a bowl. Firmly squeeze out remaining liquid. Place a heavy board on top, weigh down with several heavy cans and allow to drain for 1 hour. Remove from cloth and chill.
Heat 2 tbsp oil in a frying pan and saute paneer for 3 mins, turning. Remove from pan and keep warm. Add 2 tbsp oil and saute onion, garlic and ginger for 4 mins, stirring. Add cumin, coriander and cayenne powder. Add canned tomatoes, bring to a boil and simmer for 5 mins. Add cherry tomatoes, cream and paneer and simmer for 5 mins. Sprinkle with cilantro.