Paneer Recipe (Verified by Nutrition Support)
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| Adapted from thekitchn.com |
4 cups 2% milk
1 Tablespoon vinegar (1/4 Condiment) *Use 1 teaspoon at a time
For Paneer (4 Lean, 1/4 Condiment)
4 cups 2% milk (Whole milk is better if you can have it)
1-2 teaspoons vinegar (1/4 Condiment) *White or Apple Cider Vinegar or Lemon Juice can be used as the acidic additive. *Wine vinegar adds a rich flavor
Bring Milk to a low simmer stirring to keep from scalding until it reaches a temp of 175 degrees F. Turn off the heat and stir in the vinegar one teaspoon at a time. Stir the milk after each addition until the milk separates; the solid curds part from the green and watery whey.
~You want to add just enough to see the boiling milk start to curdle. If it does not start to create curds, add another teaspoon of the acidic choice. Don't add too much or it will make the curds taste sour and will not be a softer texture.
~Stir gently and continuously to help separate the solid curds from the whey, also to keep it from sticking to the pan.
~You will know that it is done curdling when the curds don't separate from the whey.
~Let set for 30 minutes to be able to handle without burning.
~Set a cheesecloth (I use 2 at a time) inside a colander. Pour the Curds and whey into the cloth and gather the corners up into the center above. Give it a twist and squeeze gently to remove the extra whey from the curds. (The more whey you remove the firmer the cheese)~Set the cloth of cheese on a plate, open it to scrape and shape the cheese into a block.
~Wrap the cloth back over the cheese and set into the colander. Cover with a saucer or small plate. Weight it down with a 24 oz can or something medium weight to strain any extra whey.
*Keep stored in the fridge until needed. (Will keep for 1 week or so)
Cut into small cubes equal in size.
Paneer Makhani Recipe
*Cut paneer into cubes (3/4 cup paneer + 6 oz Fage Total 0% =1 Lean)
2 cup diced red tomatoes (4 Green)1 teaspoon crushed bay leaf (1/2 Condiment)
Ginger Garlic paste 1 teaspoon grated ginger (1/2 Condiment ) 2 teaspoons garlic, minced (2 Condiment)- ground to a paste in a mortar-pestle or use the flat side of chef's knife to press into paste.
1/2 teaspoon red chili powder (1 Condiment)
1 cup green chilies, sliced thin (2 Green)
1/4 teaspoon salt-free Garam Masala powder (If it contains salt=1 Condiment No salt=1/2 Condiment)
1/2 Tables poon Sugar-free Brown Sugar Cinnamon syrup (1/4 Condiment)
2 teaspoon ginger, finely sliced (1 Condiment)
1/2 teaspoon crushed, dry fenugreek leaves (1 Condiment)
1/4 teaspoon Sea salt (1 Condiment)
1-1/2 cups water
6 ounces Fage Total 0% Yogurt (1/2 Lean) (** Along with this recipe for 4 people, you will need to add 4-1/2 ounces of Fage Total 0% to a fueling like a shakes or the Hot cereal to complete your Lean for the day unless you want to add 12-
24 oz to your Makhani but I think it is too creamy)
~Pulse the tomatoes in a food processor.
~Spritz large skillet with Pam then add in the crushed bay leaf and ginger garlic paste and saute lightly.
~Stir in the tomato puree, and chili powder stirring for 15 minutes to reduce liquid then add water and reduce again for 5-7 minutes. (*I know it seems strange to reduce and add water then reduce but this allows the rich flavor of the tomatoes to be more concentrated without burning as it thickens.)
~Stir in the thinly sliced green chilies, masala, ginger, SF syrup, fenugreek and salt.
~Add in the cubes of Paneer and gently stir to simmer for 2-3 minutes.
~Gently stir in the Fage Total 0% then sprinkle the garam masala and stir again.
Saffron Curry Cauliflower "Rice"
[6 Green, 4 Condiment]1/2 cup vegetable broth (1/2 Condiment)
1/2 teaspoon curry powder (1 Condiment)
1 teaspoon Saffron (1 Condiment)
1/2 teaspoon garlic, minced (1/2 Condiment)
1/4 teaspoon ground cinnamon 1/2 Condiment)
1/8 teaspoon paprika (1/4 Condiment)
1/8 teaspoon ground cloves (1/4 Condiment)
1/2 cup chopped scallions (1 Green)
2-1/2 cups Cauliflower, riced (5 Green)
~Pulse the cauliflower in a food processor until rice sized pieces
~Bring broth and spices to a boil in a large skillet then add cauliflower "rice" to the skillet. Stir continuously to prevent it from sticking to the pan. Stir fry until liquid is reduced.
~Divide into 4 equal portions and serve with the Paneer Makhani
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