Prep: 20 mins + 3 hrs. Cooking: 30 mins. Serves 4.
- 8 cups milk
- 1/3 cup lemon juice
- 1/3 cup plain yogurt
- 1 lb 2 oz spinach
- 2 garlic cloves
- 3/4″ piece fresh ginger, finely grated
- 2 green chiles, chopped
- 1 onion, chopped
- 2 tbs ghee
- 1 tsp ground cumin
- 1/2 tsp freshly grated nutmeg
- 1/3 cup whipping cream
Heat milk kin a large saucepan until just boiling. Reduce heat and add lemon juice and 2 tablespoons of the yogurt, stirring until curdling begins. Remove pan from heat and allow mixture to stand for 5 minutes or until curds form.
Line a colander with cheesecloth and pour curd mixture into colander. Leave until most liquid drains away, then gather up cheesecloth from corners, holding them together and squeezing out as much liquid as possible. Return cheesecloth-wrapped curd to colander and leave in a cool place for 3 hours, until curd is very firm and all whey has drained. Cut into 1 1/2″ cubes.
Steam spinach over simmering water until tender. Squeeze out any excess moisture and chop finely. Place garlic, ginger, chili, and onion in a food processor and process to form paste.
Heat ghee in a wok, add paste, and cook over medium heat for 5 minutes, or until ghee separates from paste. Add cumin, nutmeg, remaining yogurt, 1 tsp salt, and 1 cup water. Simmer for 5 minutes then transfer to a food processor, add spinach, and process until smooth. Return to the wok, add chopped cheese and cream, and cook for 10 minutes or until sauce is heated through.
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