Summary

Ingredients

• 2 liters milk
• 4 tablespoon lemon juice
• 2 tablespoon yogurt
• 500 g spinach, fresher
• 2 cloves garlic
• 2 cm ginger, freshly grated
• 2 chilli pepper (s), green
• 1 onion (s)
• 2 tablespoon oil or ghee
• 1 teaspoon cumin
• 1 teaspoon salt
• 0.5 teaspoon ½ nutmeg
• 3 tablespoon yogurt
• 250 ml water
• 125 ml cream

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Instructions

1. Bring the milk to a boil in a large pan. Reduce the heat and stir in 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 until lumps form.
2. Line a sieve with a muslin cloth. Pour the curdled milk through the sieve and let the liquid drain off. Gather the corners of the cloth and squeeze out as much water as possible.
3. Put the cloth with the cheese back into the sieve and let it rest for 3 hours in a cool place until the cheese is very firm and all the whey has drained off. Then cut into 4 cm cubes.
4. Steam the spinach over boiling water. When it is soft, squeeze out the liquid and finely chop the spinach.
5. Puree the garlic, ginger, chilli 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 yoghurt and water and simmer for 5 minutes.
6. Mix the mixture with the spinach in the 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.