October 22, 2019
Serves 4 to 6
1 gallon whole milk
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander seeds
2 teaspoons sea salt
1/4 cup white vinegar
3 tablespoons ghee
1 teaspoon cumin seeds
2 cups wild mushrooms, sliced
1 teaspoon sea salt
1 tablespoon crushed fenugreek leaves
1 green chili, thinly sliced
1 cup plain whole milk yogurt
3 tablespoons chickpea flour
Handful fresh herbs (such as cilantro, mint, flat leaf parsley, sage, or basil)
Combine the whole milk, turmeric, black pepper, coriander seeds and salt and bring to a boil, while frequently stirring so the milk does not scald at the bottom of the pan. Just as the milk comes to a boil, add the vinegar and lower the heat. The milk will split into curds; continue simmering the milk until the liquid is clear and the curds and have risen to the top. Turn the heat off and let the paneer rest for 20 to 30 minutes. Drain and reserve the liquid for another use. Gently press the curds to get almost all the liquid out.
Meanwhile, heat the ghee and pop the cumin seeds. Immediately add the sliced mushrooms and salt. Cook the mushrooms until they have cooked through, about 3 to 4 minutes. Set aside.
Combine the drained paneer with the fenugreek, green chili, yogurt, and chickpea flour and stir until evenly combined.
Preheat the oven to 350°F. In the bottom of a greased 7 to 8-inch spring-form pan, spread the mushroom mix evenly to cover the bottom. Top with the paneer mix and spread evenly over the mushrooms. Cover the pan tightly with foil and place in the oven for 20 minutes. Take the foil off and continue cooking it for another 10 minutes. The top of the paneer should be golden and puffy.
Remove the pie from the oven and let it rest for 10 minutes. Flip over onto a serving plate, slice into wedges as needed, and garnish with a cluster of fresh herbs.
December 02, 2022