Paneer And Tomatoes

• 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

1. 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.
2. 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.

milk, salt, lemon juice, sunflower oil, onions, garlic, fresh root ginger, ground cumin, ground coriander, chilli powder, tomatoes, cherry tomatoes, whipping cream, fresh coriander

Taken from recipes-plus.com/api/v2.0/recipes/18899 (may not work)