Saag Paneer

Recipe from Milk - Surprising story of milk through the ages by Anne Mendelson

12 oz chhenna (made with 3 qts of milk + 1/3 cup lemon juice)
6 tbsp ghee (or veg oil)
2 lb fresh spinach or leafy greens (or two 10 oz frozen leaf spinach, thawed)
2 inch ginger, chopped
1 green chile, chopped
2 cloves of garlic, chopped
1 tsp cumin seeds, 1 tsp mustard seeds
1 med onion, chopped
1 ripe med tomato, peeled, seeded, chopped
1 tsp salt
1 tsp garam masala
3/4 cup well drained, creamy plain yogurt
3/4 cup heavy cream

o Press Chhenna firmly and cut into cubes and fry in ghee or oil
o Cook greens for 3-4 mins
o Drain and dry by squeezing water away and chop or puree in blender
o Mince garlic, chile, ginger into a paste
o Heat ghee or oil (3 tbsp), add cumin and mustard and when they pop add the above paste
o Add onion and cook for 10 mins
o Add tomato and cook for few more mins and then add spinach
o Add garam masala and cook uncovered for 20 - 25 mins
o Add Paneer to the sauce and cook 5 mins
o Finally add Yogurt and heavy cream

Serve with Naan or Basmati Rice

Malai Kofta

Recipe from Milk - Surprising story of milk through the ages by Anne Mendelson


Sauce:
masala:
Seeds from 15 cardamom pods or 5 black cardamom pods
1/2 tsp ground cinnamon
1/2 tsp black peppercorn
3 whole cloves
(heat the above spices in a skillet and grind in spice grinder)
1 tbsp each: raw cashews, pista, almonds
(separately heat the nuts, grind along with spices and set aside)

1 inch ginger minced
2 green chilies minced
3 - 4 garlic cloves minced
1/2 tsp cumin seeds
1/2 tsp mustard seeds
10 curry leaves
3 med onions chopped
3 plum tomatoes; peeled, seeded and chopped finely

o Heat 3 tbsp ghee in a skillet; add cumin and mustard seeds
o After they start popping, add ginger, chillies, garlic; leave for 2 mins
o Add onions turn to med heat and fry for 10 mins; Then take away and let it cool
o Add onions, nut masala and plum tomatoes in a blender and puree
o Add 2 tbsp ghee in a skillet over med heat and when it sizzles add puree
o At this point you can start making kofta balls
o cook for 20-25 mins


For the croquettes(kofta)
12 oz chhenna (made with 3 qts milk)
1 tbsp each of cashew, pista, almonds
1 tbsp raisins
1 or 2 dried apricots
1 lg potato, boiled and grated
1/4 cup chickpea flour (besan)
1 tsp cumin and 1tsp coriander powder sifted into besan

o Chop nuts, raisins and apricots in a coffee grinder
o Mix potato, 1 tsp salt and chhenna into a soft dough
o Oil your hands, Pat dough in your palm and spoon nut/fruit mixture in the center, then roll it into a ball or into bullet shape
o Mix besan, 1/2 tsp salt and 1 tbsp veg. oil with water to make a batter
o Dip kofta ball into batter and Fry in oil
o Lift and dry on paper towels
o Drop it into the sauce

Serve with Naan or over basmati rice

Chhenna / Paneer - Indian Cottage Cheese

I found instructions for making Chhenna and Paneer from the book: Milk - The surprising story of Milk through the ages by Anne Mendelson.

2 Quarts milk (whole milk works the best. Non-homogenized aka creamtop milk is the best option).
1/4 cups freshly squeezed lemon or lime juice (strained)

o Pour the milk into a heavy bottomed saucepan, bring to a boil over high heat while keeping the milk stirred.
o When it starts boiling, remove from heat and add lemon/lime juice
o The milk should rapidly separate into clouds of white curd and greenish/yellow whey.
o Let stand for 8 to 10 mins;
o Line a strainer or colander with tight-woven cheesecloth or cotton cloth and put curds and whey into the cloth
o Tie the cloth and let it drain for a few mins
o Then put some weight (like can of soup/bean) on top of it and let drain for some more time
o This keeps for 3-4 days

Paneer
o If you press chhenna for 1-2 hours it becomes more densely packed.
o Then cube it and fry in ghee for a few mins; this is paneer