Class: Indian Cooking I
Presentors: Elijah Gentry, Narnia Private Chef, Student Organized Services, Inc.
Palak Paneer – spinach and cheese
5 Gallons whole milk
1 1/2 cups lemon juice ( I prefer fresh squeezed )
Triple layered Cheesecloth
Hotel pan sized strainer
2 boxes of something heavy e.g. 10 lbers of kidney beans
in a large bottom pot heat milk over low to medium heat slowly, stirring constantly to avoid sticking, until milk reaches a boil.
Add the lemon juice and immediately lower heat to very low.
Stirring carefully only around the edges in a circular motion continue to stir until a large curd starts to form in the middle of the surface of the milk.
At this point the milk should separate and the liquid underneath the curd should look almost a greenish color. ( this is normal )
After stirring carefully app. 3 to 5 mins pour the liquid and curd through a triple cheesecloth layered hotel pan strainer.
Very Important. . . rinse the curd carefully with cool water to remove all of the lemon flavor.
pull surrounding cheesecloth up and over the rest of the curd.
at this point you should have app. 5 lbs of curd
press curd to remove as much liquid as possible and to form into as tight of a brick as you can.
place another hotel pan over the curd and weigh down with weights
let press at least overnight, unwrap and cut into cubes.
4 to 6 bags spinach
1 lbs ginger
1/2 lb garlic
1/2 lb serrano chiles
4 fresh bay leaves
4 large sweet yellow onion small diced
1/4 cup cumin seeds
4 to 6 tomatoes small diced
a few pinches of turmeric
a few pinches of garam masala
3 cups heavy cream
In a large pot bring water to a boil.
once boiling turn heat off and let sit 5 mins.
add spinach to pot and cover unheated for 5 mins.
shock spinach in icewater and strain
in a blender or using an immersion blender blend together the spinach, garlic, ginger, and serrano chiles
in a large bottom pot, heat a 1/2 cup of oil and add the cumin seeds
stir cumin seeds for app 2 to 3 mins until they start popping and toasting IMPORTANT ( letting the cumin seeds toast brings great flavor, but 1 second too long and they will taste horrible)
keep the onions ready and at the exact moment the cumin is ready throw the onions into the pan, this will keep the cumin from burning and turning bitter
add the bay leaves and sautee 6 to 10 mins until onions are soft
add turmeric and stir in toasting for 1 min
add tomatoes and sautee an additional 2 to 3 mins
add spinach puree and cook down over medium heat for app 20 mins stirring constantly
add garam masala and the diced paneer cubes to the dish and let simmer 5 to 10 mins until cubes are soft and have soaked flavor
Finish with heavy cream and serve with basmati rice and garlic naan
8 cups hot water
8 tsp dry active yeast ( I prefer red star )
2 cups granulated white sugar
1 1/2 cups whole milk room temperature
8 eggs room temperature
6 tsp kosher salt
2 lbs unsalted butter
2 cups minced garlic
2 bunches flat leaf parsley chopped
36 cups bread flour ( I prefer Morbread unbleached )
in a mixing bowl whisk together the water, sugar, yeast, and salt
let sit 10 mins until a foam starts to form on the top of the liquid
add the milk and eggs and whisk well
add the flour and using a dough hook knead on low for 10 to 15 mins until dough is elastic and smooth.
let rise covered in a warm place for 1 to 1 1/2 hours until doubled in size
put dough back in mixing bowl and knead in the parsley and fresh garlic
let sit 10 mins to relax the dough before rolling
while the dough is relaxing melt the 2 lbs of butter in a small saucepan
using a rolling pin roll out large circles of dough
heat the flat top grill to 350 degrees
spray oil onto the grill first
place rolled out circular doughs on the flat top and immediately brush warm melted butter onto the backs of the dough
when the heated side starts to brown, app, 3 mins flip and immediately brush that side with warm melted butter as well.
3 more mins and you have garlic naan.
Remember to wipe down grill with a dry towel in between every batch to remove burnt flour.