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 together 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 of our Indian Dinner Menu 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.