6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
Earth Focus

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Meatless Monday: Saag Paneer

Support Provided By

America's Test Kitchen developed this method of making your own paneer at home -- unfortunately you'll need to use a commercially-produced buttermilk (the small-batch doesn't coagulate well, apparently), but it all evens out, since you're producing the end product in your own kitchen. Serve with basmati rice, and maybe some naan.

Saag Paneer
Serves 4 to 6
CHEESE
3 quarts whole milk
3 cups buttermilk
1 tablespoon salt
SPINACH SAUCE
1 (10-ounce) bag curly-leaf spinach, rinsed
3/4 pound mustard greens, stemmed and rinsed
3 tablespoons unsalted butter
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 onion, chopped fine
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 jalapeño chile, stemmed, seeded, and minced
1 (14.5-ounce) can diced tomatoes, drained and chopped coarse
1/2 cup roasted cashews, chopped coarse
1 cup water
1 cup buttermilk
3 tablespoons chopped fresh cilantro

FOR THE CHEESE: Line colander with triple layer of cheesecloth and set in sink. Bring milk to boil in Dutch oven over medium-high heat. Whisk in buttermilk and salt, turn off heat, and let stand for 1 minute. Pour milk mixture through cheesecloth and let curds drain for 15 minutes.

Pull edges of cheesecloth together to form pouch. Twist edges of cheesecloth together, firmly squeezing out as much liquid as possible from cheese curds. Place taut, twisted cheese pouch between 2 large plates and weigh down top plate with heavy Dutch oven. Set aside at room temperature until cheese is firm and set, at least 45 minutes. Remove cheesecloth and cut cheese into ½-inch pieces. (Left uncut, cheese can be wrapped in plastic wrap and refrigerated for up to 3 days.)

FOR THE SPINACH SAUCE: Place spinach in large microwave-safe bowl, cover, and microwave until wilted, about 3 minutes. When cool enough to handle, chop enough spinach to measure 1/3 cup and set aside. Transfer remaining spinach to blender and wipe out bowl. Place mustard greens in now-empty bowl, cover, and microwave until wilted, about 4 minutes. When cool enough to handle, chop enough mustard greens to measure 1/3 cup and transfer to bowl with chopped spinach. Transfer remaining mustard greens to blender.

Meanwhile, melt butter in 12-inch skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon and cook until fragrant, about 30 seconds. Add onion and ¾ teaspoon salt; cook, stirring frequently, until softened, about 3 minutes. Add garlic, ginger, and jalapeño; cook, stirring frequently, until lightly browned and just beginning to stick to pan, 2 to 3 minutes. Stir in tomatoes and cook mixture until pan is dry and tomatoes are beginning to brown, 3 to 4 minutes. Remove skillet from heat.

Transfer half of onion mixture to blender with greens. Add half of cashews and water; process until smooth, about 1 minute. Return puree to skillet.

Return skillet to medium-high heat, stir in chopped greens and buttermilk, and bring to simmer. Reduce heat to low, cover, and cook until flavors have blended, 5 minutes. Season with salt and pepper to taste. Gently fold in cheese cubes and cook until just heated through, 1 to 2 minutes. Transfer to serving dish, sprinkle with remaining cashews and cilantro, and serve.

Eat better by following KCET Food on Facebook, Twitter, and Tumblr.

Support Provided By
Read More
The landscape at Whitewater Preserve

Where to Explore the Coachella Valley Outdoors (Before It Gets Too Hot)

Whether you’re an off-roader, a two-legged trekker or even an earthquake tourist, here are five great outdoor destinations in the Coachella Valley — no festival pass needed.
Exterior of the Troubadour in West Hollywood.

12 Fascinating Bikeable Spots to Explore in WeHo’s Rainbow District

Whether you’ve got your own wheels or need to borrow some, here are some fascinating points of interest along the first mile of West Hollywood — from intriguing public art to a cornucopia of architectural styles, and even some rock and roll history.
Two rows of colorfully lit Christmas trees at Hikari – A Festival of Lights at Tanaka Farms. | Sandi Hemmerlein

Six SoCal Holiday Lights Drive-Thrus and Drive-Bys for 2020

Haul out the holly and fill up the stockings. We need a little Christmas! Here are some of the best drive-thru holiday experiences in Southern California.