Indian Cheese in Tomato Curry

Gently heat the milk on a medium temperature in a large pot. Bring to the boil, stirring continuously. Add the lemon juice and remove from the heat as soon as the yellowy whey separates from the curd. If this doesn't happen after a few minutes, add more lemon juice.

Sieve the curd and rinse with cold water for one minute and loosen with a spoon at the same time. Drain well and transfer the curd into a sieve lined with a muslin cloth. Tie the cloth together and wring out well. Squeeze as much liquid from the curd as possible.

Place the cloth of cheese in a square container, open it up and squash the cheese into the container. The cheese should ideally be around 2 cm high. Wrap the cloth around the cheese and place a chopping board or similar on top. Weigh down with something heavy, such as tin cans, to ensure the cheese firms up. Chill overnight in the fridge.

To make the sauce, heat the oil in a pan and fry the onions, garlic and ginger. Add the tomatoes, chilli, nutmeg, cardamom and garam masala and simmer on a medium heat for 30-40 minutes, stirring occasionally. Purée well with a hand blender.

Soften the saffron in 4 tbsp hot water and stir into the sauce along with the cream.