My youngest came for dinner Friday night and I had fun planning an Indian dinner for her. including Indian Butter Chicken. I had just bought 660 Curries and I wanted to try some new recipes. I had made Vibrant Chicken from it the night before and really liked it. I typically make coconut milk based curries and it was fun to branch out. We had fun shopping at the Indian grocer for various things. I tried a couple of new recipes from 660 Curries (a black-eyed pea dish that was way too spicy for us and a saag paneer dish that was absolutely wonderful) but wanted to make at least one dish I knew we’d like so I made this Indian butter chicken again, which I got from Sunset magazine many years ago.
I’ll write up some of the other recipes later but here are some photos to tempt you.
The saag paneer was super good–and I started by making the cheese! Super simple: Heat a gallon of milk to boiling, remove the pan from the heat, stir in 1/4 cup of white vinegar and stir for 30 seconds or so, then strain through a kitchen towel or double layer of cheesecloth in a colander. Save the whey, the liquid (remember Little Miss Muffet eating her curds and whey?), for baking bread or give it to your dogs. Once the cheese has cooled a bit, fold the towel over the cheese, then place a heavy pan filled with water on top of the cheese to press more whey out. Leave it sit for 3-5 hours. Keeps in the refrigerator for up to a week or in the freezer for 2 months.0