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Showing posts with the label paneer

Palak Paneer

Ingredients 1 pound baby spinach, washed at least three times to remove the grit 1 medium onion, peeled and diced 1 medium tomato, diced 2 cups  homemade paneer , cubed 1/2 teaspoon black cumin seeds 1/2 teaspoon fennel pollen 1/2 teaspoon ground turmeric freshly ground salt freshly ground pepper lemon juice from 1 lemon Procedure In a large saucepan, add a splash of oil and toast the cumin seeds and fennel pollen. Once they are aromatic, add the onion and cook till translucent. Stir in the tomato and cook until softened and beginning to break down. Season with turmeric. Add the triple-washed spinach to the pan. One pound look like a lot, but it shrinks as it wilts. Remember not to overcook the spinach as it will go from that gorgeous bright green to a murky olive if cooked too long. Squeeze in the juice from the lemon and if you have an immersion hand blender, use that. I don't have one, so I use a traditional blender to puree t...

Homemade Paneer Cheese

This year - 2014 - started our adventures in cheesemaking. We're not very accomplished yet, but we are trying! We've made homemade marscarpone , homemade ricotta , and homemade labneh korat (a yogurt cheese). Tonight I decided to give homemade paneer a whirl while the boys were asleep. Paneer is an Indian cheese with a a mild flavor and slightly chewy consistency. It holds its shape well and doesn't melt; so you can saute it, grill it, or crumble it into just about anything. And it's a must for classic Indian dishes such as palak paneer . One of my friends gave me one of her recipes: Paneer Pizza. "Sauté the paneer in tandoori spice, spread over flatbread, bake, then drizzle with yogurt and chopped cilantro." Yum, Priya! I can't wait to try it. Paneer is so easy to make, requiring nothing more than milk and lemon juice. I added a little bit of salt. 8 C whole milk (make sure it's not ultra-pasturized...best is raw milk, if you can f...