Indian Sauce with Paneer

My first Indian Cookbook!   I love the heavy use of spices, layering of flavors and there is very little if any salt in the recipes which I did not realize until I started reading.  Is this normal for Indian cooking?

Regional Cooking of India, by Mridula Baljekar

Her book has European measurements as well as American. 
Each recipe is beautifully photographed with basic steps. 






NOTE: I was very inspired by this book, but without every single ingredient on hand I tried to come as close to her sauce recipe as I could.  I listed what I used in the ingredients below in the Onion Tomato Sauce. 

Interpretation is a messy affair.  On one hand I think a recipe is sacred to the original person who understands each ingredient and cooking technique.  On the other hand I think anyone inspired to try and come close is a good thing.   So there is my apology and I won't apologize for trying new things.

 Paneer - wonderful firm cheese without much flavor, perfect to marry with bold flavors and holds up to frying.

 

Above - curds wrapped in a towel to squeeze and remove water.   On the right, a block, after squeezing and kneading then a few hours of sitting under a heavy weight.

The paneer is cubed and lightly browned in some oil or butter.

Spices all ready. Test the mixes with your finger, I found they needed a bit of table salt.

That's what happens when you turn you back for a second and the darn milk boils over!

Fried onions in garam masala spices!  Ready for garnishing.

PANEER

8 C whole milk brought to a boil

1/4 bottled lemon juice with 1/2 C warm water

Add the water and lemon juice to the boiling milk.

The milk curdles from the lemon juice.   Pour all contents of the pot into a strainer lined with a towel. Rinse with cold water to remove the lemon juice and to cool the curds.  Knead the loose curds several times until they start to hold together.  Shape into rectangle and place something heavy on top to help form a block about 1/2" thick.  Let that sit about an hour, refrigerate until ready to use.

GARAM MASALA SPICE MIXTURE

5 parts ground coriander

4 parts ground cumin

2 parts ground cardamom

2 parts ground white or black pepper

2 parts ground allspice

1 part ground cinnamon

1/2 part ground clove

1/2 part table salt

ONION TOMATO SAUCE

1 large onion, diced

1 Tb fresh ginger chopped fine

3 medium garlic cloves, peeled, chopped fine

1 16 oz can diced tomatoes

Spice mixture:

1 1/2 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground chile powder

1/2 tsp table salt

1 small onion sliced thin

2 tsp garam masala

chopped fine hot chilies or a good squirt of your favorite hot sauce

Warm about 2 Tb butter in a medium pan over medium heat.  Saute the onions, ginger, garlic until light golden brown.  Add the spice mixture, stirring occasionally until very fragrant.  Add the diced tomatoes.  Cook uncovered until mixture thickens, about 10 minutes.  Add 1 1/2 C hot water, cover and simmer about 10 minutes.

In a separate small pan saute the small sliced onion in about 1 Tb butter.  Add the garam masala, cook until dark golden.  This will be a garnish to the dish.

I had the browned paneer and rice ready before the Onion Tomato Sauce.  Any kind of main staple would work- browned diced chicken, tofu, shrimp would be wonderful.   Just put the cooked main, onion sauce together to heat and serve over hot rice with a wedge of lemon.