Indian food

ingredients

2 liters milk 3 tbsp lemon juice

Other:

3 tbsp white yogurt 1/4 tbsp gram masala 1/4 tbsp chili powder 1/4 tbsp chili powder 1 clove garlic 1 tbsp ginger 1 pinch salt 1/4 tbsp lemon juice

Smear:

2 pk onion 2 pk tomato little butter 1/2 KL romaine cumin 1 pk bay leaf 1 KL garlic-ginger paste 1/2 KL chili powder 1 KL ground coriander seeds 1/4 KL turmeric, gram masala 150 ml water 1.5 tbsp sour relish cream 3 tbsp fresh coriander

step

1. First prepare the cheese. Pour the milk into a saucepan and bring it to the boiling point. Remove it, add the lemon juice and stir slowly. The milk will begin to lump. Pour the mixture into a sieve ideally lined with a piece of cloth (triple-stranded scarf) and let it drain. Squeeze the finished cheese a little, place in a bowl and set in the fridge to set. 2. For this dish we will need 250 g of prepared cheese. In a bowl, mix all the ingredients for the marinade, add the diced cheese and mix everything well. Put the mixture in the fridge for 30 minutes. 3. Then heat the oven with the grill to 180°C. Line a baking tray with foil, brush it with oil, spread the cheese cubes on it and grill for about 15 minutes on one side, then turn them over and grill until golden. 4. Puree the onions and peeled tomatoes. Heat the butter in a saucepan and fry the romaine and bay leaves. Add the crushed garlic and grated ginger, salt and puree. Stir everything together and cook on a medium heat for about 15 minutes. Reduce the flame, add chilli, coriander, gram masala, turmeric and saute for 3 minutes. 5. Add water and bring the mixture to a boil. Add the grilled cheese, mix everything and simmer covered for 3 more minutes. Add the cream, let the mixture go through the boil again and you’re done.