Indian Paneer Cheese in Tomato Sauce

Ingredients

• 2 l fresh whole milk
• 75 ml lemon juice
• 1.2 kg ripe tomatoes
• 2 onions
• 2 Garlic cloves
• 10 g fresh ginger
• 2 tbsp Rapeseed oil
• 1 tsp chili powder
• 1 pinch nutmeg (freshly grated)
• 1 pinch ground cardamom
• 0.5 tsp garam masala
• 0.25 tsp saffron strands
• 150 ml whipping cream
• Salt
• Pepper
• 2 tbsp Yogurt (3.5% fat)
• 4 stalks coriander green

Instructions

1. 1.

   Heat the milk over medium heat in a large pot, stirring slowly until it comes to a gentle boil. Stir in the lemon juice and remove from the heat as soon as the yellow whey separates from the white curd. If this does not happen after a few minutes, add a little more lemon juice.

2. 2.

   Pour the curd into a fine sieve and rinse with cold water for about one minute, loosening it with a spoon. Drain well, then transfer to a muslin‑lined sieve, twist the cloth and press firmly to squeeze out as much liquid as possible. Place the cheese in a square dish, press it down so it is about 2 cm high, cover with the cloth again, and put a heavy object on top (e.g., canned goods). Refrigerate overnight.

3. 3.

   Blanch the tomatoes in boiling water, shock them in cold water, peel, quarter, and cut into large pieces. Peel and finely chop the onions, garlic, and ginger.

4. 4.

   In a pot heat the oil and sauté the onions, garlic, and ginger until translucent. Add the tomatoes, chili powder, nutmeg, cardamom, and garam masala; cook for 30–40 minutes over medium heat while stirring occasionally. Blend with an immersion blender, then stir in saffron soaked in 4 tbsp hot water together with the cream.

5. 5.

   Release the paneer from the cloth and cut into cubes. Fold them into the sauce and let it simmer for about ten minutes until heated through. Season with salt and pepper, drizzle with yogurt, and serve garnished with chopped coriander.

6. 6.

   Plate the dish on a rustic wooden board, garnish with fresh coriander leaves, and enjoy the vibrant colors and rich flavors.