Homemade Paneer

Ingredients
Milk: ½ gallon
Vinegar: ½ cup

Steps
1. Bring milk to boil.
2. Remove from flame.
3. Add vinegar and stir till the whey separates.
4. Drain in cheesecloth.
5. Put on flat surface (ex: chopping board) and put weight on top for 7 – 10 minutes.
6. Yields: 200 g or 0.5 lb.

Chefs’ Note: We use a microwave to boil the milk because it’s hassle free.
Boiling milk in the microwave takes about 20 minutes on high.

Shahi Paneer

(My son calls it ‘Jerry Cheese’ from Tom & Jerry)
This Shahi Paneer is quick and easy to make and is healthier. This recipe doesn't include heavy cream or cashew paste.

Ingredients
Homemade Paneer*: 0.5 lb, cut into ½ inch cubes
Oil: 1 tablespoon
Onions: 2, medium sized, coarsely chopped
Tomato Puree: ½ can (or 4 medium sized blanched tomatoes, chopped)
APF: ½ tablespoon
Milk: ¾ cups, separated into ¼ and ½ cups
Cumin Powder: 1 teaspoon
Salt: to taste
Red Chilli Powder: 1 teaspoon
Dried Fenugreek Leaves (Methi): 1 tablespoon
Homemade Garam Masala*: ¼ teaspoon
The Secret Ingredient: 2 tablespoons

Steps
1. Heat oil in a pan on medium heat.
2. Sweat onions.
3. Add tomato puree, cumin powder, salt, red chilli powder.
4. Cook till the oil separates.
5. Remove from heat.
6. Mix the APF and ¼ cup of milk to make smooth paste.
7. Add paneer and gently mix.
8. Add APF and milk paste. (Chefs’ Note: The paste gives the dish a creamy consistency and will save the milk from curdling.)
9. Put the pan back on low heat.
10. Add remaining milk gradually.
11. Gently stir for 5 – 7 minutes and the gravy will gradually thicken.
12. Add methi and gently stir.
13. Remove from heat and add ketchup (The Secret Ingredient) and Homemade Garam Masala and gently stir.
14. Serve hot with naan or roti.

Chefs’ Note: You can add more milk according to the consistency of the gravy you want.

*This recipe is posted on the blog.

Lasooni Gobi

Ingredients
Large Cauliflower: 1, separated into florets
Oil: 1 tablespoons
Minced Garlic: 1 heaping tablespoon
Tomato Puree: ½ a can
Salt: to taste
Cumin Powder: 1 teaspoon
Red Chilli Power: 1 teaspoon
Turmeric: a pinch
Butter: ½ tablespoon

Steps
1. Heat oil in a pan on medium heat.
2. Add florets and turmeric.
3. Cover and cook on low heat till the cauliflower is half done. (Chefs’ Note: You may have to add a little water).
4. Add minced garlic and tomato puree.
5. Add salt, cumin powder, and red chilli powder.
6. Cook on high heat, uncovered.
7. When cauliflower is fully cooked and dry, add butter.
8. Enjoy as an entrée or as an appetizer.