I’m a midwestern farm girl, so this recipe is far from authentic. I just really like it. The full recipe makes about a gallon.

small head of cauliflower, chopped to bite sized pieces
large onion, chopped
head of garlic, pressed
3 T. minced ginger
1 minced jalapeno
2 T. minced fresh cilantro
2 carrots, chopped
2 cans chickpeas
2 cans petite diced tomatoes
1 sm can tomato sauce
3 T. masala (use your favorite, or see my blend at the end)
1 T. lemon juice
cream / yogurt to taste
salt to taste

Sauté the vegetables in oil or butter. I like this order of operations: cauliflower, onion, carrot, garlic, ginger, jalapeno. Then add the masala and cilantro and toast for a moment before dumping in the cans of beans and tomato. When all the vegges are good and cooked, remove from heat and add the lemon juice. Allow it to cool slightly before adding the dairy or it will curdle. You can hurry the process along by tempering it by adding the dairy to a little bit of the veggies to slowly heat up the dairy.

Serve with rice, roasted chicken, and fresh cheese if you like.

FRESH CHEESE:
gallon whole milk
lemon juice
cheese cloth
semolina (optional)

Bring the milk to a boil. Slowly add lemon juice until the milk begins to curdle. Keep the heat on low for a while longer while string until it completely separates into curds and Whey. Line a colander with cheese cloth and pour the mixture through. Careful, it is hot! Take the corners of the cheese cloth and tie it up on your faucet. Let it drip for an hour or two until cooler and minimally wet. Throw the curds into a stand mixer and beat until it stops being crumbly and starts being cohesive. Include a 1/4 c. semolina to assist in the cohesiveness if you’d like.

MASALA:
2 T. coriander
2 T. ginger
2 T. turmeric
2 t. fenugreek
1 t. paprika
1 t. cinnamon
1 t. cumin
1 t. cardamom