To make the paneer, pour the milk into a saucepan and scald (heat to just before boiling point). Add the yoghurt and Sea Salt and stir through. Remove from the heat and add the lemon juice, a teaspoon at a time, until the milk curdles. The curd will then separate from the whey. Do not add more lemon juice than necessary as this will harden the paneer. Bring the mixture back to a boil and simmer for 7-10 minutes. Once the milk splits, remove from the heat and leave to cool.

Place a sieve or strainer over a bowl and line with a piece of muslin or cheesecloth. Pour the milk mixture through it to strain it and catch the solid pieces, known as the curd. Squeeze the cloth to get rid of excess moisture and refrigerate until ready to use.

To make the saag, steam or blanch the spinach until just cooked and still bright green. Place in a strainer, refresh under cold water, then squeeze out the excess water and set aside. Heat the oil in a large pan. Add the onion and sauté until lightly golden. Add the garlic, ginger, NOMU Indian and Masala Rub and a pinch of Sea Salt and fry for another 1-2 minutes. Place in a blender or processor together with the spinach and 100ml prepared Vegetable Stock and puree until fairly smooth. Return to the pan and heat through.

Add the paneer and gently stir through, reserving a few blocks for garnish. Sprinkle with another pinch of NOMU Masala Rub and serve immediately.

Notes: Delicious as a vegetarian meal for 2 served with dhal or basmati rice or as an accompaniment to any Indian meal. The paneer will keep for 4-5 days in the fridge.

For a richer dish, add a splash of cream to the saag. The paneer can also be cubed and lightly fried to golden brown.