Indian Cheese in Coconut Spinach

Crush or coarsely chop the fenugreek in a mortar or mini chopper.

Slowly bring the milk (seasoned with a large pinch of salt) to a boil, stirring constantly. Halve the lemon.

When milk begins to boil, squeeze, the lemon, add 6 tablespoons of juice to the milk and remove from heat. Cover the pot with lid and allow milk to stand for 5 minutes to let the whey and curds separate.

Set a sieve over a bowl and line it with a clean kitchen towel. Pour the curds into the strainer, letting the whey collect in the bowl beneath. Squeeze the towel with your hands to remove the excess whey. Place the curds in a bowl, put a small plate on top with something heavy on it (for example, a can) and leave at least 3-4 hours (preferably overnight) in the refrigerator.

The next day, take the cheese out of the cloth—it should now be firm and relatively dry. Cut the cheese into 2-3 cm (approximately 1-inch) cubes and return to refrigerator.

Thoroughly rinse spinach and drain in a sieve.

Peel the onions and garlic and chop finely.

Using half of the oil, grease a deep frying pan or pot. Sauté onions and garlic until translucent. Stir in garam masala, turmeric, chili and coriander and saute together for 30 seconds.

Add the spinach, stirring to coat it with the spices. Season with salt and pepper and stir in the coconut milk. Bring to a gentle boil over low to medium heat, cook for about 3 minutes.