NEK Dairy Saag Paneer with Naan

Naan:

Add yeast and maple syrup to warm water, stirring.  Let sit until bubbly. Mix together yogurt, oil, and salt.  Add yogurt mixture to yeast mixture, then add flour, 1 cup at time, mixing between additions. Dough should be moist and sticky. Additional flour may be needed for shaping. Stir dough vigorously for a few minutes, then cover and let sit for 20 minutes.  Place skillet or pizza stone in oven to heat up. Shape dough into balls, and press or roll dough until ¼ inch thick. Brush top with butter.

Cook on hot pizza stone until done but soft.

Paneer:

Bring milk to boil over medium-high heat. Stirring often.

Once boiled, add ¼ cup vinegar. Stir well as curds start to form.

Let sit for 5 minutes.  Line colander with cloth.

Pour curds and whey into cloth, straining out whey. Squeeze out excess whey.

Add ¼ tsp salt, mix into curds.

Wrap curds with cloth, press into large patty and place weight on top.

Let paneer with weight on it for 20-30 minutes, as time allows.

Heat oil in cast iron skillet.

 Cut paneer into 1 cm thick slices.

When oil is shimmering, add slices of paneer.  Fry on one side until golden brown and crispy, then flip.

Saag:

Dice onions finely while heating butter in pan. Finely dice ginger and garlic. Sautee onions until translucent, then add ginger and garlic.  Add in all spices, stirring well, and cook several more minutes, adding water if it gets too dry. Meanwhile, ripe kale from stems, and put kale and spinach in food processor. Pulse kale and spinach. Add greens and tomato paste to onion mixture, along with a splash of water. Cover and cook until greens are cooked, stirring occasionally. Add yogurt and cream and simmer.