Wilted Spinach with Indian Paneer Cheese

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A delicious vegetarian Indian dish from Michael Smith made with homemade Paneer cheese.

Preparation time: 20 minutes
Cooking time: 5 minutes
Yield: 4

Melt butter and add the cumin seed. Toast for a minute or two then add the onion and garlic and sauté until soft and fragrant. Add the spinach, season with salt and stir until wilted.
Heat the vegetable oil over medium-high heat and add paneer. Fry on one side until golden, about 2-3 minutes and then flip and brown the other side. Toss with the wilted spinach until the paneer breaks into bite-sized pieces.

Bring the milk and salt to a gentle simmer, just as it boils turn off the heat and stir in the lemon. Rest for 15 minutes or so. Fashion a cloth bag with multiple layers of cheesecloth, line a strainer with it and pour the mixture into the cloth. Tie it off and suspend it over a bowl to drain for several hours.
Untie the bag but keep the cheese loosely covered. Place it on a plate and cover with another plate. Place in your refrigerator and weigh down with a jar or two of something relatively heavy. Press for several hours or overnight.
Remove from the press and the bag and enjoy your own homemade cheese!