Palak Paneer

Method

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1. 1For homemade paneer, bring the milk to a boil, lower the heat and stir in the lemon juice a spoonful at a time. When it separates into curds and clear greenish whey, pour into a cloth-lined sieve, rinse with cold water, wrap and press under a heavy pot for 30-45 minutes, then cut into cubes.
2. 2Blanch the spinach in a large pot of boiling water for 1-2 minutes, then plunge it straight into iced water to keep it bright green. Drain well and blend with the green chillies to a smooth purée.
3. 3Heat the ghee in a wide pan, add the cumin seeds and fry for 20-30 seconds until they sizzle and smell fragrant. Add the onion and cook for 6-7 minutes until light golden.
4. 4Add the garlic and ginger and stir for 1 minute until the raw smell goes. Add the tomato, turmeric, chilli and salt and cook for 4-5 minutes, until the tomato breaks down and oil starts to separate at the edges.
5. 5Stir in the spinach purée, loosening with 2-3 tbsp water if needed. Simmer gently for 3-4 minutes; don't boil it for long or it will turn dull.
6. 6Add the paneer and warm through for 2-3 minutes. If using halloumi, first sear the cubes in a non-stick pan until lightly golden on all sides, then add them to the sauce.
7. 7Off the heat, stir in the cream, garam masala and the kasuri methi crushed between your palms. Check the salt and serve hot with rice or naan.