A recipe from the Good Food collection.
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- 2 litres milk
- ⅓ cup (80 ml) lemon juice
- 2 tablespoons plain yoghurt
- 500 g silverbeet, cooked
- 2 cloves garlic
- 2 teaspoons grated fresh ginger
- 2 green chillies, chopped
- 1 onion, chopped
- 2 tablespoons ghee
- 2 teaspoons ground cumin
- ½ teaspoon ground nutmeg
- 3 tablespoons plain yoghurt, extra
- ½ cup (125 ml) cream
1. Heat the milk in a saucepan until just boiling. Reduce the heat to low, add the lemon juice and yoghurt and cook, stirring, until the mixture begins to curdle. Remove the pan from the heat and leave for 5 minutes, or until the curds start to form.
2. Line a colander with muslin or calico. Pour the curd mixture into the colander and leave until most of the liquid has drained away. Gather the muslin together and squeeze as much moisture from the curd as possible. Return to the colander, place over a bowl and refrigerate for 3 hours or overnight, until very firm and all the whey has drained away. Cut into 4 cm cubes.
3. Squeeze out any excess moisture from the silverbeet, then finely chop.
4. Place the garlic, ginger, chilli and onion in a food processor and process until finely chopped.
5. Heat the ghee in a wok. Add the onion mixture and cook over medium heat for 5 minutes, or until the ghee begins to separate. Add the spices, extra yoghurt, 1 teaspoon salt and 1 cup (250 ml) water and simmer for 5 minutes. Transfer to the food processor, add the silverbeet and process until smooth. Return the mixture to the wok, add the curd and cream and cook for 10 minutes, or until the sauce is heated through. Serve with steamed rice.