Paneer Mushroom Pie

This savory “pie” can be made ahead of time and baked a couple of hours before serving. Ricotta cheese could easily replace paneer in this recipe. 1 gallon whole milk 1 teaspoon turmeric 1 teaspoon freshly cracked

black pepper

1 teaspoon cracked coriander

seeds

2 teaspoons salt

¼ cup white vinegar 3 tablespoons ghee 1 teaspoon cumin seeds 2 cups wild mushrooms,

sliced

1 teaspoon salt

1 tablespoon crushed

fenugreek leaves

1 green chili, thinly sliced 1 cup plain whole milk yogurt 3 tablespoons chickpea flour Handful fresh herbs, such as cilantro, mint, flat leaf parsley, sage or basil

Instructions: Combine the whole milk, turmeric, black pepper, coriander seeds and salt and bring to a boil, while frequently stirring so the milk does not scald at the bottom of the pan. Just as the milk comes to a boil, add the vinegar and lower the heat. The milk will split into curds; continue simmering the milk until the liquid is clear and the curds and have risen to the top. Turn the heat off and let the paneer rest for 20-30 minutes. Drain and reserve the liquid for another use. Gently press the curds to get almost all the liquid out.

Meanwhile, heat up the ghee and when it is just shy of smoking, add the cumin seeds. They will pop and sizzle, immediately add the sliced mushrooms and salt. Cook the mushrooms until they have cooked through, about 3-4 minutes. Set aside.

Combine the drained paneer with the fenugreek, green chili, yogurt and chickpea flour and stir until evenly combined.

Preheat the oven to 350 degrees. In the bottom of a greased 7-8 inch spring-form pan, spread the mushroom mix evenly to cover the bottom. Top with the paneer mix and spread evenly over the mushrooms. Cover the pan tightly with foil and place in the oven for 20 minutes. Take the foil off and continue cooking it for another 10 minutes. The top of the paneer should be golden and puffy.

Remove the pie from the oven and let it rest for 10 minutes. Flip over onto a serving plate, slice into wedges as needed and garnish with a cluster of fresh herbs.

Makes 4-6 servings