The Cookbook Smasher

Paneer Butter Masala Ingredients:

• 2 TBSP neutral oil
• 2 TBSP butter
• 1 fresh bird’s eye chili, finely sliced, optional
• 1 onion, finely chopped
• 1 tsp. turmeric
• 1/2 tsp. chili powder
• 1 tsp. salt
• 2 tsp. Garam Masala
• 1 TBSP tomato paste
• 1 c. chicken or vegetable stock
• 2 bay leaves
• 1/4 c. heavy cream
• 1 lb. paneer, 3/4″ cubes
• 2 TBSP cilantro, chopped

Turmeric Rice Ingredients:

• 1 c. long grain basmati rice
• 2 c. water
• 2 tsp. salt
• 1 bay leaf
• 2 whole cloves
• 2 whole cardamom pods
• 1 stick of cinnamon (about 2 inches)
• 3 TBSP neutral oil or butter
• 1/2 tsp. mustard seed
• 1/2 tsp. cumin seed
• 1/4 tsp. chili flakes
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1/4 tsp. turmeric

Paneer Butter Masala Directions:

1. Prepare Turmeric Rice, if using.
2. In a 4 quart sauce pan, heat oil and butter over medium-high heat.
3. If using chilis, add and cook until aromatic, about 1-2 minutes.
4. Add chopped onion and cook until golden brown, about 5 minutes, and then reduce heat.
5. Stir in turmeric, chili powder, salt, and garam masala. Cook for 1 minute, then stir in tomato paste.
6. Add in chicken stock and bay leaves, and simmer for 5 minutes.
7. Add in cream and paneer, cooking for 5-10 minutes, stirring gently and occasionally.
8. Remove from heat and add top with cilantro.

Turmeric Rice Directions:

1. Rinse rice with cold water 3-4 times or until the water runs clear.
2. Cover the rice with cool water and let soak for 15-20 minutes.
3. Drain rice, add to saucepan with lid, then add the 2 c. water, salt, bay leaf, cloves, cardamom, and cinnamon. Cook for 25 minutes or until done.
4. Once rice is cooked, rinse with cold water. This shocks the rice, stopping it from overcooking and becoming mushy. Set aside to drain.
5. In a saute pan, heat oil or butter over medium heat. Add mustard seed, cumin seed, and chili flakes.
6. Cook until the mustard seeds start popping, then add the chopped onion.
7. Stir in garlic and cook 2 more minutes.
8. Combine rice and spiced onion mixture; then add the turmeric and mix until will combined.

Paneer Butter Masala and Turmeric Rice:

Yields 1 lb. of paneer

Ingredients:

• Gallon of whole milk (not ultra pasturized)
• 1/4 – 1/2 c. vinegar
• Salt, to taste

Directions:

1. Bring milk to a gentle boil while stirring to prevent scalding. Milk should be higher than 185F but less than 212F.
2. Turn down to low just as milk begins to boil.
3. Add the vinegar, stirring thoroughly but gently. Start with 1/4 c. and add up to 1/2 c.
4. Cook for 10-15 seconds on low heat, while gently stirring. Turn off heat.
5. Allow curds to rest for 5 minutes.
6. Ladle curds into a cheese cloth, curd drain bag, or lined colander to drain off whey.
7. 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.
8. 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).

Paneer: