Palak Paneer

• 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

1. 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.
2. 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.
3. Slice 4 portions from the cheese then add to the pan and heat for 2-3 mins. Divide between 4 bowls and serve.

milk, salt, lemon juice, butter, onion, root ginger, garlic, green chilli, ground cardamom, garam masala

Taken from recipes-plus.com/api/v2.0/recipes/16158 (may not work)