Bring milk to a gentle boil while stirring to prevent scalding. Milk should be higher than 185F but less than 212F.
Turn down to low just as milk begins to boil.
Add the vinegar, stirring thoroughly but gently. Start with 1/4 c. and add up to 1/2 c.
Cook for 10-15 seconds on low heat, while gently stirring. Turn off heat.
Allow curds to rest for 5 minutes.
Ladle curds into a cheese cloth, curd drain bag, or lined colander to drain off whey.
Press cheese for 30 minutes to 2 hours, until desired firmness is reached. If using a cheese mold, place 2nd inset mold over cheese and add weight to press. Flip cheese in mold after 10-15 minutes to promote even drainage. If using cheesecloth lined colander or curd drain bag, gather up fabric edges, gently squeeze out excess whey, and hang or press gathered bag.
After pressing: unwrap and cut into 3/4″ cubes (add optional salt) and either use immediately or store in refrigerator for up to 1 week (or in the freezer longer).
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
To make the meatballs, combine chicken, Panko, egg, cilantro, curry powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 36-40 meatballs.
Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until lightly browned and cooked through, about 15 minutes.
Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic, ginger, garam masala and turmeric until fragrant, about 1 minute.
Stir in tomato sauce, tomato paste and chicken stock; season with sugar, salt, and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Stir in heavy cream and meatballs until heated through, about 2-3 minutes.
Heat the olive oil in a skillet over medium heat. Add the onion, zucchini, garlic, and ginger and sauté over medium heat for about 5 minutes, or until the onion is soft.
Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more; then add the salt. Continue to cook for about five minutes more.
Add the chickpeas, frozen spinach, and a 1/2 c. of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes to allow the flavors to blend.
After five minutes, turn the heat down to medium-low and add the coconut milk; then add the lemon juice and honey, and once it’s heated through, adjust the salt to your liking.
Serve the chana saag curry over a bowl of warm rice and a side of naan.
Mix the dough: Mix the discard through the salt in a large mixing bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 68°F kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.
Divide and shape: Turn the dough out onto your work surface and use a bench scraper to divide the dough into 8 equal pieces, about 78g each. Shape each piece into a ball and cover them with a kitchen towel. (At this stage the dough balls can be stored in a covered container in the fridge for up to 3 days before cooking.)
Preheat skillet: While the dough is resting, preheat a cast iron skillet over low heat for 10-15 minutes. If you are worried about sticking, feel free to oil the skillet, but I find it’s not necessary.
Roll dough: Working with one ball of dough at a time, use a rolling pin to roll the dough into a round shape with a 1/8″ thickness. Use a little flour if necessary to prevent sticking. The dough rounds should be about 6″ in diameter.
Cook naan: Place the rolled dough into the skillet and cook for 2 minutes. Flip the naan over and cook on the second side for 1-2 minutes. Flip the naan one more time and watch for the dough to puff up with air. Once it is full, remove it from the skillet and repeat with the remaining dough. Serve hot or at room temperature.
Notes: Store the cooked naan at room temperature in a plastic bag for up to 3 days. If you store the dough in the fridge to cook later, allow the dough to come to room temperature before cooking for best results. Freeze the naan in a freezer safe container for up to 3 months.
Add oil through broth to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal.
Press the pressure cook button and set to high, then cook for 11 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 11 minutes.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
Remove 1 cup of the soup and blend in a blender once cooled, then add back to pot of soup (this is an optional step that makes the dish more creamy and delicious). Stir in spinach and lime juice, and mix until spinach is wilted. Taste and adjust seasoning as necessary.
Raita: In a bowl, mix 5 oz. plain Greek yogurt with 1 small hot house cucumber (1/2 shredded and the other half small diced), mint, juice from 1/2 lime, salt to taste, and sugar to taste.
Preheat oven 400F.
Prepare the raita and place in the fridge until ready to eat.
Prepare instant mashed potatoes according to direction on the box. Set aside.
Cook the cauliflower, green beans, and peas and carrots in the microwave, slightly undercooking them. When cooked, add them to a bowl and then add the garbanzo beans and set aside.
In a small bowl, add the salt through coriander and set aside.
In an oven safe skillet, heat the oil; then add the mustard seeds and fry for 10 seconds until they start to pop; then add the onions, zucchini, and ginger and stir-fry for a few minutes.
Add the bowl of cooked veggies and 1/2 of the spices. Mix to combine.
Add the remaining spice mixture to the prepared mashed potatoes and mix to combine.
Add 1/2 of the seasoned mashed potatoes to 1/2 of the skillet.
Remove the remaining 1/2 of the veggie mixture from the skillet and add to the mashed potatoes, and mix to combine. Once 1/2 of the veggies are removed from the skillet, mix the mashed potatoes with the veggies in the skillet. (If your skillet is big enough to mix everything, you don’t need to take any veggies out of the skillet to mix with the mashed potatoes)
Add the mashed potato veggie mix back to the skillet.
Add 1 pie dough on top of the skillet, and add 2-3 vents. Place in the 400F oven and bake for 20—25 minutes, or until browned and heated through.
Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
After all the spinach is sautéed, add the tomatoes through cumin to the hot skillet and sauté for 1-2 minutes; then add the spinach, garbanzo beans, kidney beans, and potatoes; then add the coconut milk and toss to combine.
Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.