Paneer Wala Sarsoon Ka Saag, or Mustard Greens with Fresh Paneer
By Nandita Godbole | Writer | Roswell, GA
4 cups whole milk
¼ cup white vinegar
2 tablespoons mustard oil or other neutral oil
½ teaspoon cumin seeds
2 small jalapeño peppers, seeded and finely diced
3 cloves garlic, finely chopped
3 lbs. mustard greens, stems and coarse ribs discarded
1 tablespoon lemon juice
1 pinch dried fenugreek leaves, crushed
salt to taste
For the Paneer:
In a medium pot over high heat bring milk just to a boil (watch closely that milk doesn’t boil over); remove from heat and add vinegar. The milk will curdle immediately.
Drain curds through cheesecloth, squeezing as much whey from them as you’re able. (Reserve the whey: It can be used to enrich stocks or for other applications.) Collect the milk solids in a shallow pan or into a bowl. Knead them with your palm until smooth, collect into a mass, cover with plastic and set aside.
To make the greens, roughly chop and blanch the leaves. Drain away excess liquid, puree the blanched leaves in a blender until smooth and set aside.
In a large, high-sided pan, heat oil over medium-low. Add the cumin seeds, jalapeños and garlic to the pan and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the mustard greens puree to the pan and cook, stirring occasionally, until the puree begins to leave the sides of the pan a little. Add lemon juice and fenugreek leaves; season to taste with salt. Crumble paneer into pieces and add to pan.
Serve hot, with your favorite cornbread, and a knob of sweet butter.
(From Crop Stories No.5)