needs more salt

I’ve had huge success with this paneer from Gluten Free Girl. It’s so easy: heat 2 quarts of whole milk until steaming and bubbly, add two lemons’ worth of juice and stir around until the milk is separated and clumpy, strain through cheesecloth, and weigh down for twenty minutes before cubing and frying. (Bonus points if you save the whey for soup/to cook rice in/etc.)

I like her saag paneer recipe (it’s what we made here), but last night I tried this adaptation of my boss’s version and liked it way more: the onions, ginger, and garlic practically equal the amount of spinach, which is fresh so you can control how much it cooks down, and the spice mix doesn’t just lean on garam masala. (Predictably I quadrupled the amount of ginger, which you don’t have to do.) I used yogurt instead of buttermilk because it’s what I had, but I want to try it with that next time. Our users at FOOD52 have reported that it freezes well, too!

Notes:

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