Make the cheese: Line a colander with a double layer of damp cheesecloth; put in the sink. Bring the milk to a simmer in a wide nonreactive pot over medium heat, stirring occasionally with a wooden spoon. Remove from the heat and stir in the yogurt, lemon juice and 2 teaspoons salt. Continue to stir gently until large curds form and separate from the whey, 1 to 2 minutes. Strain through the cheesecloth-lined colander, discarding the whey. Gather the ends of the cheesecloth and twist to squeeze out any excess whey (run the sides of the bundle under cool water if it's too hot to handle). Tie the ends of the cheesecloth around a wooden spoon handle and lay the spoon over the colander, letting the bundle dangle; let drain, 10 minutes.
Untie the bundle and twist the cheesecloth again, squeezing out any more whey. Lay the bundle on its side on a plate. Top with another plate and weigh it down with a large can. Refrigerate until a firm cake forms, about 1 hour; unwrap and refrigerate in an airtight container until ready to use, or up to 2 days.
Fry the cheese: Cut the cheese into 3/4-inch cubes. Toss in the flour until well coated, shaking off any excess. Heat about 1/2 inch vegetable oil in a medium skillet over medium-high heat until shimmering. Carefully add the cheese and fry, turning occasionally, until golden brown, 2 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt and set aside.
Make the spinach: Bring a large pot of generously salted water to a boil. Working in batches, cook the spinach until just tender, about 30 seconds. Remove with a slotted spoon and transfer to a bowl of salted ice water. Drain and squeeze dry, then chop and set aside.
Pulse the ginger, garlic, jalapeno, coriander, cumin, turmeric and 1/2 teaspoon salt in a food processor until finely chopped. Whisk the yogurt, 1/4 cup water and 1 teaspoon salt in a small bowl.
Heat 2 tablespoons butter and the vegetable oil in a wide pot over medium-high heat. Add the onion and cook, stirring, until deep golden brown, about 10 minutes. Add the ginger mixture and cook, stirring, until toasted, about 5 minutes (add a splash of water if the mixture is sticking). Reduce the heat to medium low; add 1/2 cup water and scrape up any browned bits, then add the cooked spinach and stir until heated through, about 4 minutes. Stir in the yogurt mixture and simmer gently until slightly thickened, about 5 minutes. Add the fried cheese and the remaining 2 tablespoons butter and cook, stirring, until heated through, about 1 minute. Season with salt.
Photograph by Anna Williams

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	358.82 Kcal (1502 kJ)
Calories from fat	179.64 Kcal
		% Daily Value*
Total Fat	19.96g	31%
Cholesterol	48.59mg	16%
Sodium	249.15mg	10%
Potassium	1302.25mg	28%
Total Carbs	28.14g	9%
Sugars	13.98g	56%
Dietary Fiber	3.71g	15%
Protein	18.78g	38%
Vitamin C	50.8mg	85%
Vitamin A	0.7mg	23%
Iron	5mg	28%
Calcium	612.1mg	61%

Amount Per 100 g
Calories	68.83 Kcal (288 kJ)
Calories from fat	34.46 Kcal
		% Daily Value*
Total Fat	3.83g	31%
Cholesterol	9.32mg	16%
Sodium	47.79mg	10%
Potassium	249.79mg	28%
Total Carbs	5.4g	9%
Sugars	2.68g	56%
Dietary Fiber	0.71g	15%
Protein	3.6g	38%
Vitamin C	9.7mg	85%
Vitamin A	0.1mg	23%
Iron	1mg	28%
Calcium	117.4mg	61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lamb Vindaloo

Onion, quartered, Fresh ginger, peeled, Garlic, crushed and 8 more..
Vindaloo Curry Paste

Grated fresh ginger, Garlic, chopped and 9 more..
Chicken and Cashew Nut Curry

Chicken thigh pieces, skin removed, Butter, Olive oil and 11 more..
Spiced Prawns

Fresh prawns, shelled and deveined or 225 g frozen prawns... and 12 more..
Chicken in a Fried Onion Sauce

Skinless chicken pieces (boneless dark meat, cleaned of m... and 14 more..
Shrimp Vindaloo

Minced peeled fresh ginger, Salt, Dry mustard and 14 more..
Shrimp Vindaloo

Minced peeled fresh ginger, Salt, Dry mustard and 14 more..
Spicy Mac-N-Cheese

Onions, finely chopped, Garlic cloves, minced and 14 more..
Spicy Ham and Tomato Macaroni and Cheese Casserole

Onion, chopped, Fresh minced garlic and 13 more..
Burmese Chicken-Coconut Soup (Ohn No Kyawswe)

Onion, chopped, Fresh ginger root, peeled and chopped and 22 more..
Vegetable Korma

Onion, chopped, Ginger, peeled, Garlic cloves and 14 more..
Chicken Satay with Peanut Sauce

Plump lemongrass stalks , bottom 8 inches only, outer lay... and 23 more..
Chicken Jalfrezi

Boneless skinless chicken thighs, Green bell pepper, Onion and 12 more..