Living and working on a dairy farm, I enjoy the challenge of living as self-sufficiently as possible. Having access to beautiful fresh milk allows me to make my own butter, mascarpone, yoghurt and this beautiful paneer, which is one of the recipes I have had the very good fortune of being shown how to cook from the north of India.
Paneer
I use full fat milk from the farm for this, but store bought will work just as well. Just ensure it is full fat (silver top is best).
4 litres of full fat milk
½ cup white vinegar
In a large pan bring the milk to just under the boil. Add the vinegar and stir. The milk will automatically form curds and whey.
Place a large piece of cheese cloth (available from Simply Divine Kitchen in Cambridge) into a colander, completely lining it. Strain the curds and whey through the cheese cloth.
Bundle the curds up in the cheese cloth and press with a very heavy weight (a cast iron pot filled with water works well). Leave for 24 hours at room temperature with the weight on top.
Once this has happened, the cheese is ready to use. It can be stored in the fridge for 3 to 4 days.
Paneer and Potato Curry
3 tbsp ghee
2 tsp cumin seeds
2 large onions
1 whole garlic bulb
1 large piece of ginger
2 tsp salt
1 tsp turmeric
2 tsp garam masala
½ tsp minced chilli
1 400g tin diced tomatoes
700g cubed waxy potatoes
500g cubed paneer
fresh coriander, chopped, to serve
Melt the ghee in a large pan. Add the cumin seeds and lightly toast.
In a food processor, process the onions, garlic and ginger quite finely. Add to the ghee and cumin and cook gently for 10 minutes. Do not allow to burn.
Add the remaining spices and salt. Cook for a further 2 to 3 minutes. Again, make sure the pan is not too hot as you do not want to burn the spices.
Add the tinned tomatoes and 2 cups of water.
Finally add the potatoes and simmer, covered, until the potato is tender.
Check the seasoning.
At the end, add the cubed paneer and gently warm through.
This curry can be made in advance and stored in the fridge. To change it up, add green prawns when adding the paneer – delicious!
Serve sprinkled with chopped fresh coriander, roti and raita.
Roti
4 cups chapati flour + extra for rolling
oil for greasing bowl
warm water
butter
Place the flour into a large bowl and add enough warm water to form a dough, the consistency of a bread dough. Knead in the bowl for a few minutes.
Oil another bowl and place the dough into the oiled bowl and rest for 10 minutes.
Heat a roti pan on your stove.
Take a small handful of dough, about the size of a small bun. Using your fingers, start creating a round shape, before placing onto a floured surface. With a rolling pin, roll into a very thin disk.
Set a roti rack over a gas flame, with the flame on medium.
Place the roti onto the pan, and cook until the colour changes, then turn. This will only take a minute or so.
Remove the roti from the roti pan and place on the rack over the gas flame. The roti will puff up. Turn over, and using a fish slice, push the steam out of the roti.
Remove and place into baking paper lined tinfoil. Brush each roti with butter.
Continue until all the dough is made.
Keep warm and serve with the curry.
A roti pan is a very flat pan, similar to a crêpe pan. A good cast iron pan or the flat part of your BBQ are good alternatives.
Wayne Good
Arkanda Living and Antiques
128A Whitikahu Road, Gordonton
www.arkanda.co.nz
