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Spinach with Paneer Cheese
- 4 cups whole milk
- 1 cup whole milk yogurt
- 1 large piece cheesecloth or fine meshed strainer
Place milk in large heavy saucepan and bring to a boil, stirring gently over high heat. Before milk boils and the bubbles spill over, mix in the yogurt and continue to stir until the milk curdles and separates into curds and whey—1 to 2 minutes. Remove from heat. Pour into cheesecloth or strainer. For softer cheese, just use a strainer– use spoon to push cheese into strainer to drain extra liquid. For denser cheese, use a cheesecloth. Tie the ends around the kitchen faucet to drain–3 to 5 minutes. Then place between two plates and place a heavy book or brick on top to let extra moisture drain.
Spinach & Paneer
- 2 tablespoons ghee (one for the paneer and one for the spinach)
- 1 tablespoon olive oil
- 1 pound (about two bunches) spinach or chard
- 1 inch piece ginger, grated or cut minced
- 3 large garlic cloves, minced
- 1 cinnamon stick
- ¼ teaspoon ground cardamom
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ cup plain yogurt
- 8 ounces paneer
- 1 tablespoon garam masala
Paneer: Prepare paneer, see above. Cut paneer into cubes. Heat 1 tablespoon ghee, add paneer & garam masala. Cook 2 min.
Spinach: Heat ghee and oil in a large pan over medium heat and cook ginger, garlic, and cinnamon about two minutes. Add the coriander, cumin, and salt. Add the spinach (or chard) and sautee until just tender. Add yogurt. Add paneer. Garnish with sesame seeds.
Submitted by Rachel Yaseen, The Organic Kitchen Tucson