Heya people,
the cooking cubs  Ghosty and  Kuraiko writing and today is another day of tasty Indian food.
Recently we got into cooking Indian dishes a bit more, so... yeah, have another one :3
Homemade Paneer, which is a sort of acid-set firm farmers cheese, in a rich and aromatic sauce, made from tomatoes, onions, ginger and garlic.
Dip in some bread or soak it up with rice and you're set for a nice meal.
Let's cook :3

Paneer:
2,5-3L fresh whole milk
3 tbsp white vinegar (eg white balsamic vinegar, which is milder in taste)

In a large enough pot, bring the milk to a boil, remove it from heat and pour in 3tbsp of vinegar.
Mix it in and the milk will start to curdle immediately.
Let it stand for about 10-15 minutes, so it's completely curdled.
Strain through a cheese cloth, muslin or a clean cotton kitchen cloth. Capture the whey to use it in other dishes or for drinking or discard it.
Now squeeze the solids in the cloth to remove excess liquid (careful, it's very hot) until a whitish crumbly mass has formed.
Place the curds together with the cloth into a form and press it in the fridge for about 6-8.
After that, the Paneer should be firm enough to cut.
If it's a bit crumbly at the edges, that no big problem. Those crumbs can be put into the sauce as well.
Results in ~300-350g Paneer.

Paneer Karahi:
2 cans of chopped tomatoes
150-22g fresh tomatoes
2 onions
3-4 garlic cloves
1 piece of ginger (about 1,5-2 fingers thick)
1 tbsp tomato paste
Salt, pepper, spices to your taste. (for e.g. turmeric (~1tsp), cumin (~1-2tsp), ground coriander seeds (~2tsp), Garam Masal (1-2tsp), a good curry powder (1-2tsp; I used Ingo Holland "Maharadscha Curry" and "Curry Anarpurna"). Adjust amounts to your taste)
1 cinnamon stick
1/2 star anise
3-4 cardamom pods
1-2 bayleaves
150-200ml cream or Cremefine
clarified butter/Ghee
Option: 1-2 tbsp yoghurt
Basmati rice

Peel onion, garlic and ginger. Dice the onion and grind part of the ginger and garlic with a bit of course salt into a paste. Best way to do this would be a stone mortar. Cut the rest of the ginger into thin strips.
Wash and dice the fresh tomatoes. Lightly crush the cardamom pods.
Cut the paneer into bite sized cubes.
In a large pot, Wok pan or similar heat up some Ghee, add onions, cinnamon stick, star anise, cardamom and leaves and carefully sweat until the onions turn translucent.
Add the garlic & ginger paste, ginger strips and continue to fry carefully so it doesn't burn.
Now add spices, mix them in in and after a little while add the tomato paste.
Continue to fry for another bit, then deglaze with a bit of stock or water.
Pour in the chopped tomatoes and let it cook and low heat for at least 1-1,5 hours.
Add the cream (and optional some yoghurt) and mix it in.
Make sure the sauce doesn't cook violently afterwards, or the cream will curdle.
Put in the Paneer cubes and the crumbs and just heat them up in the tomato sauce.
Remove the cinnamon stick, star anise and cardamom pods before serving

Naan recipe from the Internet:
We used this one, but to be honest, it wasn't very good.
Don't use that, we really can't recommend it and will look for a better one in the future.

Serve the finished Paneer Karahi in small bowls, together with Basmati rice and hot Naan bread, for everybody at the table to share.
Please enjoy your meal. :)