Line a strainer with cheesecloth or muslin and set it over a large bowl.
In a medium saucepan, bring the milk to a low boil over medium heat. Stir frequently to keep it from scorching on the bottom of the pan.
Reduce heat to low. Gently stir in 2 tbsp of lemon juice. Continue to stir gently until the milk curdles and the curds are completely separated from the whey, which looks yellow and watery. If this does not happen within 2 mintues, add more lemon juice, 1 tbsp at a time, until it does. As soon as they have separated, remove the pan from the heat.
Gently pour the contents of the saucepan through the cheesecloth-lined strainer. Gather the cheesecloth in one hand, lift it out of the strainer, and gently squeeze the bundle from the bottom to remove as much whey as possible. Sprinkle the cheese curds with the salt, and stir gently.
Transfer the cheesecloth-wrapped curds to a large dinner plate. Form them into a square. Place another dinner plate on top of the curds and weigh it down with something heavy. Set aside while you make the naan and the spinach curry, or for one hour. The paneer can be refrigerated for up to 3 days if you are not using it immediately.
Keto Naan
Beat the egg whites with a stand mixer or a hand mixer until foamy. Add the cream of tartar and keep mixing on high until they form very stiff peaks. When the whites are nearly ready, begin heating 1/2 tbsp ghee in a large cast iron skillet over medium heat.
Add the egg white protein powder and onion powder and mix until combined.
Using a rubber spatula, gently fold in the egg yolks until the mixture is a uniform color with no streaks of white or yellow.
Using about 1/4 of the batter, create 3 circular naan in the hot skillet. Cook until golden, about 3-4 minutes per side. Repeat this step, adding an additional 1/2 tbsp. ghee for each batch, until you have 12 naan altogether. If not using immediately, the naan can be refrigerated for up to a week.
Spinach Curry
Heat the ghee in a large skillet over medium heat. Add the onions and cook until softened.
Add the garlic and stir constantly until fragrant, about 30 seconds.
Reduce heat to medium-low. Add the cinnamon, cardamom, coriander, garam masala, red pepper flakes, fenugreek, celery leaves and bay leaf. Stir constantly until fragrant, about 30 seconds.
Stir in the tomatoes and salt. Cover and cook until the tomatoes are soft, about 8-10 minutes. Remove and discard the bay leaf.
Place the tomato mixture, spinach, ginger, macadamia nuts, and water into a blender. Blend until smooth.
Pour the spinach mixture back into the skillet and bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for about 8-10 minutes, or until cooked through. The mixture will change from bright green to slightly brownish green and will no longer taste bitter. Taste, and add additional salt if needed. While the curry is simmering, cut the paneer into cubes.
Remove the pan from the heat. Stir in the heavy whipping cream. Gently stir in the paneer and cover for a few minutes until the paneer is warmed. Serve with keto naan, and enjoy!
Notes
You may replace the fenugreek and celery leaves with 2 tbsp. of kasuri methi (fenugreek leaves).The time listed for this recipe is for one person making the components one at a time. If you are good at multitasking or if you have a helper, you could shorten the time by making the naan and the spinach curry at the same time. You can also make the naan and the paneer ahead of time as indicated in the recipe instructions.