Cracked-Pepper Paneer Cubes with Spiced Spinach

Steps

1. Set out a clean heavy pot, a thermometer, a clean colander lined with a double layer of clean cheesecloth set over a bowl, and a clean spoon.
2. Pour the whole milk into the pot and heat over medium, stirring often so it doesn't scorch, until it steams and reaches about 190°F (88°C).
3. Turn off the heat and stir in the lemon juice a little at a time, about one third at a time, until the milk curdles: soft white curds clump together and separate from a clear, yellow-green whey. Let rest 10 minutes.
4. Ladle the curds into the lined colander and let the whey drain for a few minutes, then gather the cloth, twist gently, and shape the curds into a flat square about 1 inch thick.
5. Set the wrapped cheese on a plate, top with a second plate and a heavy can, and press in the refrigerator at 40°F (4°C) or below for about 1 hour, until firm. This makes about 360 g of paneer, about 90 g per serving.
6. Unwrap the paneer and cut it into 3/4-inch cubes. Toss the cubes with half the cracked black pepper and half the salt.
7. Wipe out the pot, heat the canola oil over medium-high, and brown the paneer cubes on a couple of sides, about 4 minutes; lift them onto a plate.
8. In the same pot, cook the onion over medium for 4 minutes until soft, then stir in the garlic, ginger, cumin and turmeric for 30 seconds until fragrant.
9. Add the tomato and cook 3 minutes until it softens, then add the spinach in handfuls and stir until just wilted. Season with the remaining salt.
10. Return the paneer cubes to the pot to warm through, then drizzle with the lime juice and finish with the remaining cracked black pepper. Serve warm.
11. Refrigerate any leftover paneer promptly and use within 3 days.