To start, I made paneer from 1 gallon of whole milk. After the liquid sufficiently drained from the cheese, I spread it out on paper towels to dry further. Then I dusted with flour to further dry things up before frying ghee along with 2 tsp of cumin seed, several curry leaves, and a few cloves of garlic.
Once the paneer got some nice browning, I tossed in about 6 chopped jalapeƱos peppers and cooked down a bit further, along with 1 tsp turmeric and 1 tsp chile powder. See:
From here it is almost done. I had 1 28 oz can of whole peeled tomatoes which I put in a large bowl and squeezed up with my hands. I added this to the pot along with a good bit of salt. Letting it heat up and cook down for about 4 minutes (give or take several minutes) while I chopped up some cilantro for later. Once it seemed reasonable, I added about two and half cups of whey leftover from the cheese making. This is more satisfying than adding water or broth. Mmmmm. Once things got altogether in the pot, I check the salt, add the cilantro and enjoy! It actually makes me think of an Indian version of shakshouka with paneer replacing the eggs. I just need some help eating all this food...
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