This is a lovely Indian dish that involves making cheese from scratch. Don't worry though, it's incredibly easy to do, and utterly delicious served as part of a veggie thali (it goes especially well with Yoghurt & Tomato Pachadi) or just served with Chapatis or steamed or pilaf rice

450ml milk

100ml live yoghurt

2 tsps lemon juice

250g fresh spinach

1 green chilli, chopped

half tsp fresh ginger, finely chopped

1.5 tsps sumac

1 onion, finely chopped

quarter tsp cumin seeds

2 large tomatoes, chopped

1 tsp sugar

• The paneer:-

• Bring the milk to a light boil, then add the lemon juice and yoghurt, with a pinch of salt. Let it simmer for 10 minutes. The milk will seperate into curds and whey. Take off the heat, and allow to cool

• Place a fine sieve or jelly bag over a bowl and pour in the separated milk. Squeeze the curd in the jelly bag, or press into the sieve with a back of a spoon so you have a ball of soft crumbly cheese, about 100g. Leave in contact with the liquid until required for use

• The spinach:-

• Melt a knob of butter in a medium sized saucepan and add the chilli, ginger and spinach. Cook uncovered until the leaves have completely wilted, then puree in a blender

• Heat a tablespoon of olive oil in the pan and add the onion and sumac. Fry till the onion is soft and lightly coloured, then add the cumin, and after a minute the chopped tomato

• When the liquid from the tomato has evaporated, add the sugar, then squeeze the last of the liquid from the curds, and add the curds to the pan, stirring gently. Then add the pureed spinach, stir gently, and serve