10 cups whole milk
2 teaspoons fine salt
1/3 cup fresh lemon juice
2 bunches spinach (about 1 pound), coarse stems discarded
1/2 cup plus 2 tablespoons water
4 garlic cloves, finely chopped
2-inch long piece peeled fresh ginger
1/3 cup vegetable oil
2 teaspoons coriander seeds
1 teaspoon cumin seeds
4 whole cloves
2 allspice berries
3-inch cinnamon stick
2 onions, thinly sliced
4 plum tomatoes, peeled and chopped
1/2 cup heavy cream
Serving Suggestion: Basmati rice
Paneer keeps, wrapped well in plastic wrap and chilled, for 3 days.
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