I made delicious Indian cheese this weekend, spurred into action by the glorious national institution that is Radio New Zealand.
So simple! So quick! Dear readers, I was inspired. I was down that supermarket buying milk quicker’n a kea alighting on a hapless tourist’s backpack.
And you know what? It was even easier than it sounded, and at least ten times as scrumptious as I expected – delicate and lemony with more in common than a wobbly custard than rubbery tofu. Just… yum.
So I urge you, try it, try it today. Then use it to make saag paneer.
You won’t regret it.
I used the paneer recipe on the RNZ website, adding more lemon juice to make it extra lemony. I’ll rewrite it here, step by step. Before you start, you’ll want to gather a few things together – the ingredients, obviously, but also a double boiler, a colander and a bowl to fit inside it, a sieve, clean damp muslin – I used a ham cloth, but you could even use a (clean!) chux. That’s about it.
2 litres milk (not trim)
4 teaspoons or more of lemon juice
Make your paneer
I was so excited I could only wait an hour. Stole the first slice to drizzle with honey and eat with my fingers.
Diced up the rest and fried it in ghee until it was golden, before adding it to a gently spiced, creamy spinach sauce. On the show they called this palak paneer, but I know it as saag. Either way, it was amazing. And I’ll be back listening to This Way Up again this coming Saturday, for more adventures in cheese!
If you missed it, you can listen to the show by downloading the audio file from RNZ to your iPod or other magical mobile listening machine).
250g paneer, cubed
Ghee for frying
bunch fresh spinach leaves (I had a 130g bag of leaves)
1 small cinnamon stick
1 thumb fresh ginger, peeled
1/4 teaspoon crushed red chillies (or fresh, eh, but this was what I had to hand)
2 large tomatoes, peeled and roughly chopped
2 onions, chopped
1 clove garlic, chopped finely
1 teaspoon coriander
1 teaspoon cumin
Half a cup of sour cream
Salt to taste
Fry the cubed paneer in a tablespoon of ghee until light golden brown and set aside.
Blanch the spinach in boiling water, along with the cinnamon stick.
Remove the cinnamon stick, drain and puree the spinach, along with the fresh ginger and tomatoes.
Heat 1 tablespoon ghee in a heavy pan and fry the onions over a medium heat. When they’re a deep, burnished gold, add the chopped garlic and the spice powders and fry for another minute.
Add the pureed spinach mixture and cook for four minutes.
Add the sour cream and cubed paneer and cook for a minute longer. Taste for salt.
This did me for one dinner and two packed lunches (frozen along with half a cup of cooked basmati in each container). I guess you could easily stretch it by adding more spinach or tomato to make a saucier sauce.