As I trade city life for the southern charm of my current home in the US, I’m grateful that my eclectic culinary background has allowed me to adapt and evolve my cooking style. Growing up, I was fortunate enough to have been exposed to a diverse array of international cuisines, from Thai and Mexican to Indian, Korean, Chinese, Brazilian, French, Moroccan, Jamaican, and Ethiopian.
This rich tapestry of flavors and techniques has enabled me to reimagine classic dishes for my homesteading lifestyle. Rather than abandoning the eclectic food culture that I’ve grown accustomed to, I’ve instead found ways to incorporate the fresh ingredients from our homestead into those dishes. For instance, Palak Paneer, a beloved Indian staple featuring spicy spinach and fresh cheese, was a staple of my diet before moving to the South.
However, with our hot climate making it challenging to grow spinach year-round, I’ve turned to alternative greens in my garden. Now, I prepare what I affectionately refer to as ‘Garden Greens Paneer,’ using seasonal greens and fresh paneer derived from my goats’ milk. While making this dish from scratch may require a bit more effort upfront, once you’ve mastered the process, it becomes an effortless addition to your daily homestead routine.
Garden Greens Paneer
In Indian cuisine, Palak Paneer is a beloved dish that harmoniously blends spinach, aromatic spices, and rich cream. As the mixture simmers, a generous portion of paneer – a type of fresh cheese renowned for its creamy flavor and airy texture – is added to create a culinary masterpiece. The combination of the savory greens and spices with the paneer’s subtle sweetness and tender bite is nothing short of magic.
When served with fluffy rice or warm naan bread, this vegetarian delight becomes a satisfying meal that rivals even the heartiest meat-based stews. Its portability also makes it an ideal choice for potlucks and gatherings. In my own kitchen, I’ve discovered that substituting in various fresh greens when spinach is scarce yields surprisingly delightful results. Among my favorite alternatives are
Garden Greens That Make Great Palak (Spinach) Alternatives
Chard
While many gardeners find growing chard to be an effortless endeavor, the reality is that it’s not just about cultivating vibrant stem colors with rainbow mixes. In fact, production varieties like Erbette Chard and Perpetual Spinach offer even greater potential as spinach substitutes, making them ideal choices for those seeking a reliable alternative.
False Spinach
New Zealand and Malabar Spinach are two plants that have gained popularity in edible landscaping and permaculture circles. Despite their names suggesting a connection to the spinach family, they actually don’t belong to it. However, they share some remarkable similarities with spinach when cooked. Both heat-loving and drought-tolerant, these plants thrive under the right conditions and produce an abundance of leaves that can be harvested regularly.
In fact, their productivity is so impressive that if left unchecked, they can quickly take over your garden. As you’ll need a substantial amount of greens for this recipe, harvesting shouldn’t pose a problem, making them an excellent spinach alternative.
Common Garden Weeds
While some might view chickweed, lambsquarters, and purslane as nuisance plants, they actually make excellent companions to spices and paneer cheese. These versatile greens thrive in gardens with a slightly acidic pH around 6.5 and rich soil fertility. If you don’t intentionally cultivate them, consider harvesting them anyway – their flavors will elevate this dish to new heights!
Other Garden Greens
When it comes to cooking with greens, most varieties beyond lettuce are fair game. Think kale, collards, Chinese cabbage, mustard, turnip greens, radish greens, beet greens, and arugula – the list goes on! Sweet potato greens are another standout for me; I dedicate a few plants solely to harvesting their bounty from late June to October. The best part? Each green brings its own distinct flavor profile to the dish, which only adds to the excitement.
While this variety may seem overwhelming at first, it’s really what makes cooking with greens so engaging – the possibilities are endless!
Green Herbs
When it comes to adding depth and complexity to your salads, don’t overlook the possibilities of incorporating your garden herbs into your mix. Herbs pack a punch, so be sure to use them sparingly – just a handful of basil or oregano can make all the difference. I’m a fan of combining different varieties like Italian, tulsi, Thai, and more to create a rich, savory flavor profile.
Sage, hyssop, and marjoram also bring a delightful earthy tone, while chives, onion tops, and garlic scapes add a tangy zip. And if you’re feeling adventurous, why not try growing methi, the leafy green part of the fenugreek plant? The resulting leaves have an intoxicating maple-like aroma that pairs beautifully with your other greens. Simply add them to your mix in the last few minutes of cooking for maximum flavor and enjoyment.
Spices for Homestead Garden Greens Paneer
The art of creating a delicious spice blend for this dish is a vast one, with countless combinations to explore. The foundation of this blend is typically established by heating oil in a pan and sautéing garlic, onions, and sometimes even tomatoes, as a base for the spices. From there, the possibilities are endless. Common ingredients include ginger, garam masala, turmeric, fresh chilies or chili powder, cinnamon, cardamom, bay leaf, methi, fenugreek, and coriander.
To get started, I recommend searching online for recipes to gain a sense of the many variations out there. As with any dish, my recipe is subject to change based on what greens I’m using and what spices I have on hand.
Typically, though, for every four cups of chopped greens, I use the following staples: 2 inches of fresh ginger, peeled and minced; 6 large cloves of garlic; 2 medium onions; ½ teaspoon powdered coriander seeds; ½ teaspoon powdered turmeric; ¼ teaspoon garam masala; a dash of cinnamon; 1-2 chili peppers or powder; a touch of honey to balance out any bitterness in the greens; and salt, of course, to taste.
Cooking the Greens
I’ve noticed many recipes for palak paneer instruct cooks to blanch greens before adding them to the dish. In contrast, I take a more straightforward approach by simply chopping my greens into manageable pieces and then cooking them in the spice paste until they wilt. Once the greens have softened slightly, I stir occasionally to prevent sticking and adjust the seasoning as needed. When they’re almost cooked, I add goat’s milk or other creamy ingredients to enhance their flavor and texture.
The amount of liquid needed depends on the type of greens used – for instance, beet greens tend to be drier than spinach or false spinach, so more milk is required in these cases. On average, I use about 1/4 to 1/2 cup of milk per four cups of greens, and a generous half-stick of butter doesn’t hurt either! After adding the creamy elements, I process the mixture using an emulsion blender, pulsing the blade until it reaches my desired level of texture – a little bit of chunkiness is just fine.
Alternatively, you can chop your ingredients finely before cooking if you don’t have an emulsion blender. The combination of spices and greens is delightful on its own, but what truly elevates this dish to one of my favorites is the addition of tender paneer.
Homemade Paneer
With your selection of greens and spices in hand, it’s time to focus on crafting the foundation of a great paneer dish: the preparation of paneer itself. This Indian cheese is a staple in many recipes, and its smooth texture and mild flavor make it an ideal canvas for showcasing the flavors you’ve chosen.
Making Curds and Whey
To craft traditional paneer, start by heating milk slowly over low heat until it’s almost boiling. Just before the milk reaches a boil, add a splash of fresh lemon juice. The sudden acid shock combined with the heat causes the milk to curdle into cheese curds, which separate and float in the remaining liquid, or whey.
The exact cooking temperature will vary depending on the type and fat content of your milk, but as a general rule, milk tends to boil around 213°F.
However, pay attention to the milk’s behavior instead of relying solely on the thermometer. As it approaches boiling, you’ll notice it start to froth and foam, much like a perfect cappuccino. Wait for the first bubble to form before adding the lemon juice.
The amount of lemon juice required will also vary depending on the type of milk and the desired quantity of paneer. For my 3-quart batches, I typically use 1-2 lemons’ worth of juice to trigger coagulation.
You can add the juice in small increments and stop once you see the curds forming.
Once your curds have formed, turn off the heat to prevent scorching your cheese.
Straining the Curds
The straining process involves carefully passing the cheese curds through a fine-meshed cheesecloth or a sturdy flour sack, allowing any excess liquid to drain away and leaving behind the desired texture and consistency.
Drying the Curds
To refine your cheese-making skills, you can manipulate the towel-bound curds by allowing them to rest for a few hours. As the excess whey drains off and the curds solidify, you’ll achieve a desirable balance of texture and consistency. I personally find that letting mine sit for 2-3 hours yields the perfect blend of firmness and suppleness. Be cautious not to over-dry the cheese, as this can result in an unpleasantly hardened texture.
Store the Cheese Until Needed
When it comes to paneer, freshness is key. This Indian cheese is typically consumed within a short span of 2-3 days from its production. For me, the optimal time to enjoy its peak flavor is on the same day I make it. To maintain its quality, simply wrap and refrigerate the chunked cheese until you’re ready to incorporate it into your desired dish.
Cut your Cheese into Cubes
Transforming the cheese ball into bite-sized cubes is crucial for optimal flavor absorption and texture. The ideal cube size is a matter of personal preference, but I find that cutting them to be around 0.8 inches in length, width, and height yields a satisfying meaty-like experience. To achieve this, start by slicing the paneer ball thickly, then proceed to cut those slices into strips before finally cubing the strips into uniform squares.
Adding the Homemade Paneer
Unlike cheddar or mozzarella, this cheese recipe doesn’t employ rennet, which means it won’t melt in the same way when heated. When cooked for an extended period at high heat, it will instead break apart into smaller pieces and dissolve. Typically, un-rennetted cheeses like paneer are added to the pot towards the end of cooking time.
Once your greens have been seasoned, turn off the heat and introduce the paneer, taking care not to agitate the cheese excessively as you stir.
Allow the mixture to sit for approximately 15-20 minutes with the lid securely in place, allowing the cheese to absorb the flavours that have developed during the cooking process.
Serve the Garden Greens Paneer
While traditional pairings include serving the paneer with fluffy steamed rice or crispy naan bread, feel free to get creative and enjoy it on its own, savoring the creamy flavors. Whatever your preference, rest assured that this dish is sure to delight.
Homestead Paneer with Whey Vinegar
As my greenhouse lemon tree yields only small batches of lemons, and considering I rarely venture out to the grocery store, I sought alternative acid sources to enhance the flavor and coagulate the cheese. Although various vinegar varieties piqued my interest, none could rival the brightness of lemon juice. However, a serendipitous discovery changed everything: whey vinegar. Its tanginess proved an even more suitable match for paneer than lemons. The best part?
It’s remarkably easy to create – it just requires some patience. For those with excess whey, this by-product is a valuable resource, offering a new avenue for cheese-making creativity.
Step 3: Cover and Let Nature Happen
When preserving food, it’s crucial to balance protection from pests and proper ventilation. To achieve this, I wrap my jars with coffee filters or flour sacks, allowing air to circulate while keeping unwanted insects out. The storage location is also vital, as it needs to be dark and maintain a temperature range of approximately 70 to 85 degrees Fahrenheit. In my home, I utilize a cozy cubbyhole adjacent to the refrigerator for storing vinegar at room temperature.
This area benefits from the warmth generated by the fridge’s motor, which is slightly warmer than the rest of my kitchen.
Step 4: Wait and Taste
As the fermentation process unfolds, it can take anywhere from one to three months for the yeast and acetobacter to convert the whey and sugar into vinegar. Initially, the mixture resembles a cloudy lemonade, with particles from the whey suspended in solution. As the transformation progresses, these solids will gradually settle at the bottom of your container, darkening the liquid’s color in the process.
When the fermentation is complete, you can expect a rich, golden-brown vinegar to emerge, accompanied by a solid layer roughly an inch thick. The finished product should possess a tangy, tart flavor profile with no lingering sweetness from the initial sugar addition.
Step 5: Strain and Bottle Your Whey Vinegar
When clarifying your whey vinegar, start by using a cheesecloth or filter to remove some of the sediment. Allow the liquid to rest for a few days, permitting any remaining particles to settle again. As the vinegar contains many fine particulates, complete removal may not be possible, but you can still achieve a clear consistency by carefully pouring the liquid and stopping when you reach the settled solids at the bottom.
Optional: Age Your Whey Vinegar
While you can enjoy your whey vinegar immediately after fermentation, allowing it to mature in a dark container for at least six months can elevate its flavor profile even further. As time passes, the vinegar will begin to develop a rich, caramel-like taste reminiscent of balsamic vinegar, and its texture may thicken slightly due to the natural process of oxidation. This aging process allows the complex flavors to mellow and blend together, resulting in a more refined and nuanced final product.
Use your Whey Vinegar to Make Paneer
To create a smooth and creamy cheese, slowly pour the whey vinegar into the almost boiling milk in a manner similar to adding lemon juice. Once the curds start to coagulate, stop adding the vinegar to prevent any further curdling or separation of the milk components.
