Indian Cheese on Coconut Spinach

Ingredients

• 0.5 tsp fenugreek seeds
• 2 l milk (1.5% fat)
• 1 tsp salt
• 1 lemon
• 600 g fresh spinach leaves
• 2 onions
• 2 Garlic cloves
• 4 tbsp oil
• 1 tbsp Garam Masala
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp ground coriander
• Pepper
• 200 ml coconut milk (9% fat)

Instructions

1. 1.

   Crush the fenugreek seeds lightly in a mortar or roughly chop them in a food processor.

2. 2.

   Slowly bring the milk and a pinch of salt to a boil while stirring constantly. Halve the lemon.

3. 3.

   When the milk starts boiling, squeeze the juice into it, add 6 tbsp of juice, stir and let it come back to a gentle boil briefly. The cheese will separate from the whey. Remove from heat and let rest for 5 minutes.

4. 4.

   Line a sieve with a clean kitchen towel, hang it over a bowl, pour the curdled milk through. Let drain well; then press the towel over the cheese and squeeze out remaining whey. Transfer the cheese mass to a bowl, place a small plate on top, weigh it down (e.g., with a canned good) and refrigerate for at least 3‑4 hours or overnight.

5. 5.

   The next day remove the cheese from the towel – it should be firm and relatively dry. Cut into 2‑3 cm cubes and return to the fridge.

6. 6.

   Wash the spinach thoroughly in standing water, drain well in a sieve.

7. 7.

   Peel and finely chop the onions and garlic.

8. 8.

   Heat half the oil in a deep pan or pot. Sauté the onions and garlic until translucent. Add garam masala, turmeric, chili powder, and coriander; stir for 30 seconds.

9. 9.

   Add the spinach and let it wilt. Season with salt and pepper, then stir in coconut milk. Simmer gently over low to medium heat for 3 minutes.

10. 10.

    Heat the remaining oil in a pan until very hot. Fry the cheese cubes on each side for 30‑45 seconds. Arrange the spinach on a plate, top with the fried cheese cubes, and serve.