Monday, September 8, 2008

Aloo Gobi Paneer

I don't know if there is such a dish, but I made it last night after I taught our Basic Indian Cooking class at the store. We made fresh paneer and fresh chapati, so I brought the extra home for this great meal. As always with and easy!

1 Gal of whole milk
1/2 C. Fresh lemon juice

Bring milk to a rolling boil. Add juice and stir SLOWLY and in one direction for 15 seconds. Add 1 T. of salt. Cover, remove from heat and let sit 15 minutes. Carefully and gently pour the curd and whey into a strainer lined with cheese cloth or an old t-shirt. Gently rinse with warm water. Tie the curds into a ball and squeeze as much liquid as you are able. Hang the ball from your sink faucet for 2 - 3 hours.

Aloo Gobi Paneer
  • Peanut or canola oil, for shallow frying

  • 1 lb Potatoes, peeled and cut into 1/2" cubes

  • 1 Cauliflower (1 3/4 pounds), cut into delicate florets

  • 1 T. Peeled finely chopped fresh ginger

  • 1/4 t. Ground turmeric

  • 1 t. Salt

  • 1/4 t. Cayenne

  • 1 t. Ground cumin

  • 1 t. Ground coriander

  • 3 T. Water

  • 3 T. Coarsely chopped cilantro leaves

Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Do the same with the cubed paneer.

Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels.

Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds.

Now return the potatoes, paneer and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

1 comment:

Manggy said...

That looks excellent. I recently made naan that was a complete disaster, so as you can see I'm quite jealous :)