A few weeks ago I attended Brooklyn Based’s Indie Media Camp for work. It was a full day of panels with awesome media sites (like Blondie & Brownie, Design Sponge and Eater to name a few) talking about what works and doesn’t in the world of blogging. Learning about some of the successes and failures of some of my favorite sites was really beneficial and got me thinking about where I might improve the reach to you all. One of the common messages was the effectiveness of Pinterest with audience outreach, so naturally I rushed home and starting updating all of my boards. Is it working? Are you here because you liked my “A Place in the Woods” board? Oh.
Anyway, I’ve been thinking about how to develop The Bored Vegetarian beyond the recipes I dream up during my G train commute to work, and I think Pinterest was a great place to start. I’ve been scouring other peoples boards for vegetarian recipes I can try and pinning away. I often get inspired when I’m eating at restaurants, but there’s such a wealth of ideas at my fingertips on the ole internet… I know I’ve been missing out! Last night I created my first recipe from my “Vegetarian Test Kitchen” board: Saag Paneer. Since I have the horrible belief that everything possible should be made from scratch, I even made the paneer from scratch. As I weighed down the fresh cheese with a heavy pot filled with liquor bottles, it crossed my mind that it might be easier to buy it next time. Live and learn I suppose.
(adapted from Blue Apron and Veg Recipes of India)
1 liter Whole Milk
2 tsp Fresh Lemon Juice (plus more as needed)
1 lb Fresh Spinach, big stems removed
1/2-3/4 cup Plain Yogurt (I used full fat Greek Yogurt, which wasn’t the best choice!)
2 cloves Garlic, minced
1-2 tsp Fresh Ginger, minced
1 tsp Garam Masala
1/2 tsp Cumin Seeds
1/2 tsp Tumeric
Extra Virgin Olive Oil
salt to taste
In a pot, bring milk to a boil. When the milk starts to rise, add the lemon juice. The milk should start to curdle. You may need to add another teaspoon to help it along. Stir the milk. Once it has all curdled, strain into a colander lined with cheese cloth to remove most of the liquid. Gather the ends of the cheese cloth together and twist, forcing out more liquid. Take the cheese cloth bundle and place on a plate with a paper towel underneath. Weigh down with something heavy (canned goods etc.) and allow to set for 30-40 minutes.
In a pan, heat a small amount of olive oil over low/medium heat and saute the spinach in batches until it’s wilted. Remove from heat and spoon spinach onto a cutting board. Chop the spinach (once it’s cool enough) into small pieces and set aside. Once paneer is set, cube and sear in a pan with a little olive oil. Once it has browned on all sides, add the tumeric, cumin, garam masala, ginger and garlic. Toss to coat the paneer. Add in the spinach and yogurt, season well with salt and toss until all the ingredients are mixed well and hot. Serve immediately with Basmati rice and warm naan.