Palik Paneer

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Everybody loves a sweet dish that’s delish. The way this recipe below comes together is turning something that is predominately Bitter (Spinach) which is by itself would cause Vata to rise (Air and Space) but with the added elements of spice, cream and Paneer make it a brilliant Dosha pacifying dish for all three Doshas. Kaphic people would do best with Coconut cream instead of dairy as the Cream and Paneer could be too heavy to digest. These Kaphic people would benefit from a spicier more pungent blend to help cut through this heaviness. Pitta would do best to reduce the pungency aspect in the form of Chili.

As always paying attention to ones digestion will reap major awards and help digest this meal thus assimilating all the nutrients found in the Organic Milk and Greens and limiting the development of AMA. If digestion is sluggish or slow this meal could add to this sluggishness. Though you could add more ginger and garlic and half the amount of Paneer and dairy while still enjoying an amazing dish if you are concerned you may have a digestion issue.

How To Make Paneer Cheese

Makes about 10 ounces or 2 cups of cheese cubes

What You Need

Ingredients

1/2 gallon whole milk, not UHT pasteurized (SWEET nourishes the Physcial body and helps build OJAS)

1/4 cup lemon juice or vinegar (Sour)

1/4 to 1/2 teaspoon salt (Rajastic)

Equipment

3 Litre saucepan

Slotted spoon

Strainer or colander

Mixing bowl

Cheesecloth, nut bag, or other cloths for straining

Instructions

Heat the Organic Milk: Pour the milk into the saucepan and set over medium heat. Bring the milk to a bare simmer — just below the boil at around 90 Celsius. Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn’t scald. Milk while start to foam and this means it is ready for the Lemon. Add the Organic Lemon juice: Remove the milk from heat and stir in the lemon juice. The milk should begin to curdle immediately, but it’s ok if it doesn’t.

Allow the milk stand for around 10 minutes: Cover the milk and let stand for 10 minutes to give the acid time to completely separate the curds and whey.

At the end of 10 minutes, the curds should be completely separated and the liquid should look yellow and watery. If the milk hasn’t separated, try adding another tablespoon of acid. If it still won’t separate, check your milk and be sure you are using non-UHT milk; this kind of milk won’t separate.

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Strain the curds: Set a strainer or colander over a mixing bowl and line it with cheesecloth, a nut bag, or other straining cloth. Carefully scoop or pour the curds into the strainer, letting the whey collect in the bowl beneath.

Curds sheet

Squeeze the curds: Gather the cheesecloth in your hand and gently squeeze to remove the excess whey.

Salt the curds: Open the cheesecloth and sprinkle 1/4 teaspoon of salt over the curds. Stir gently and taste. Add more salt if desired.

curds done

Press the curds: Transfer the curds (still in the cheesecloth) to a large dinner plate. Shape them into a rough square and then fold the cheesecloth tightly around the curds to form a neat rectangular package. Set a second plate on top of the package and weigh it down. Press for at least 15 minutes or up to 1 hour.

Use or refrigerate the paneer: Once pressed, your paneer is finished and ready to use. You can use it immediately or refrigerate for up to two days. Refrigerated paneer will be firmer and less likely to crumble than fresh paneer. Cut into 2 CM cubes.

Recipe Notes

Whole vs. 2% vs. Non-Fat Milk: While whole milk is our favorite for making ricotta, 2% milk can also be used, though the ricotta is slightly less rich and creamy. Avoid using skim and nonfat milks; these don’t separate as easily into curds and whey.

Pasteurized Milk: Pasteurized milk is fine to use for making ricotta, but avoid UHT (Ultra High Temperature) pasteurized milk as this process changes the protein structure of the milk, preventing it from separating.

Ingredients for Spinach

250grams of Paneer cut into 2cm cubes

100ml of veg oil

1 tablespoon of ginger and garlic paste (Pungent)

1/2 Red onion (Ragastic-Pungent)

1/2 Tsp of Ghee (Sattvic -Sweet- Aids Ojas)

½ teaspoon of high quality ground cumin (Sweet)

½ chili powder or fresh Green Chilli (HIGHLY PUNGENT- Air and Space)

1 teaspoon of Turmeric powder (bitter- Always ad last – Burns easily)

1 teaspoon of Coriander (Pungent)

2 Large sweet Tomatoes diced

2 tablespoons of Cream

1 teaspoon of Pink rock salt

1 teaspoon of Garam Masala

Method

Slightly chop then blanch spinach leaves in boiling water of 30 seconds.

Spinach

Heat oil in a deep frying pan and add the ginger and garlic paste until softened. Add the cumin, chili and cook until fragrant adding teaspoons of water at intervals to reduce the possibility of it the spices burning.  Add tomatoes and spinach until all liquid has evaporated.

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Add cream and salt and add to a food processor  and blend until smooth.

Return to frying pan and fold in the Paneer (You lightly fry Paneer beforehand to add an element of crispness) If you like a creamier consistency you add more cream as desired, I usually ad this just after you fry the Ginger/Garlic and onion mix.

Add Garam Masala Turmeric and One teaspoon of Ghee serve.