Indian dinner from scratch - Saag Paneer with Naan

[aargnzarf]

I don't think the saag recipe is terribly authentic, but I found it exremely tasty. It was perfect for smothering homemade paneer and scooping up with naan. I'm also not convinced the naan was super authentic, but it was tasty for my first time. Great eats, would cook again!

If you want to make a bunch of naan ahead of time, you can freeze it after the first rize and shaping and thaw in the fridge overnight or on the counter the next day. When the dough doubles in size, grill/fry as instructed. Make sure you freeze the balls until solid on a tray, so they won't stick together, then transfer the balls to a longer term storage container.

Enjoy!
Paneer
Yield: 1 1/2 cups

1/2 gallon whole milk
2 TBSP lemon juice

1. In a heavy saucepan, bring milk to a boil. (When it has reached full boil, it will look very foamy and quickly - QUICKLY, I say - rise in the pot. To avoid the ensuing mess, remove it from the heat right away.) Add lemon juice and stir until small curds separate from the whey, about 2-3 minutes.
2. Let sit 10 minutes so curds can develop, then drain into a collander lined with 2 layers of cheesecloth. When cool enough to handle, tie up opposite ends of the cheese cloth and squeeze out remaining liquid.
3. Place paneer, still in cheese cloth, on a plate. Flatten to 1/2" thick and top with another plate. Rest something heavy on top (such as several cans or the Joy of Cooking) and let sit 20 minutes.
4. Pour off any liquid that remains and refrigerate overnight, or use immediately by cutting paneer into 1/2" cubes and frying gently in oil, turning to brown each side.


Naan

INGREDIENTS

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1/4 cup white sugar
* 3 tablespoons milk
* 1 egg, beaten
* 2 teaspoons salt
* 4 1/2 cups bread flour
* 2 teaspoons minced garlic (optional)
* 1/4 cup butter, melted


DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.


Saag

Onion, chopped-1 each
Garlic, minced-6 cloves
Gingerroot, minced-1 tablespoon
Coriander seed, ground-2 teaspoons
Turmeric-1/2 teaspoon
Cayenne pepper (opt.)-1/4 to 1/2 teaspoon
Oil or ghee-2 tablespoons
Spinach, chopped-1 pound
Water-1 cup
Salt-2 teaspoons
Yogurt-1 cup
Cream (opt.)-1/4 cup
METHOD
Basic Steps: Sauté → Simmer → Puree → Lighten with yogurt

1. Sauté onions in oil or ghee till translucent. Add garlic, ginger
and spices and sauté for another 2-3 minutes.
2. Add spinach, water and salt and simmer for 10-15 minutes over low heat.
3. Remove from heat, allow to cool a bit, then use a blender or
food processor to puree in batches.
4. Return puree to the pan. Add a little water if necessary. Simmer
another 5-10 minutes.
5. Stir in yogurt and return to brief simmer. Do not boil. Stir in
the optional cream. Season to taste and serve.

[jeff]

Nice long post! always a good thing =)

As far as the cheese goes, I've seen it range from 105o to 120o I've done it at 120o in the past, you can also use vinegar in place of the lemons.

a boil seems like it would take a way from the milk taste, then again milk is so pasteurized I doubt it matters anyways...