The kitchen has become our go-to-place in these days of self-isolation and social distancing, triggered by the COVID-19 crisis. As many of us are spending more time honing our culinary skills, we are also learning about the journey of our local milk, meat, fish and produce to our plates. To help you along your epicurean adventure, Alooatta.com has partnered with the BC Dairy Association to bring you this delicious series of South Asian recipes.

Cauliflower and Spinach Bhaji

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes (+ 1 hour chilling time)

Yield: 6 cups

Ingredients:

8 cups (2 L) milk

1/4 cup (60 mL) lemon juice

3 tbsp (45 mL) vegetable oil, divided

2 tbsp (30 mL) butter

1 onion, chopped

4 cloves garlic, minced

1 tbsp (15 mL) minced fresh ginger

2 tsp (10 mL) ground coriander

2 tsp (10 mL) ground cumin

2 tsp (10 mL) ground turmeric

1 head cauliflower, cut into florets

1/2 tsp (2 mL) each salt and pepper

1/4 tsp (1 mL) cayenne pepper

1 can (14 oz/498 mL) diced tomatoes

1 1/2 cups (375 mL) vegetable broth

1 pkg (142 g) baby spinach

Directions:

1. Pour milk into large saucepan set over medium heat for 5 to 8 minutes or until steaming. Stir in lemon juice. Cook for 1 minute; remove from heat. Pour through cheesecloth-lined strainer. Rinse gently with water.

1. Gather cheesecloth together and twist to make a ball, squeezing to release as much liquid as possible. Place in fine-mesh sieve set over bowl; top with large can. Refrigerate for 1 hour.

1. Remove cheesecloth; cut cheese into 1/2-inch (1 cm) thick slices, then into cubes. Heat 2 tbsp (30 mL) oil in large nonstick skillet set over medium-high heat; fry paneer for 1 to 2 minutes per side or until golden. Transfer to plate; set aside.

1. In large saucepan set over medium heat, heat remaining oil and butter; cook onion for about 3 minutes or until softened. Add garlic, ginger, coriander, cumin and turmeric; cook for about 2 minutes or until fragrant.

1. Add cauliflower, stirring to coat; stir in salt, pepper and cayenne. Stir in tomatoes and broth; bring to boil. Cover and simmer for about 10 minutes or until cauliflower is tender.

1. Add spinach; cover and let stand for 2 minutes. Stir in reserved paneer until evenly coated.

Tips:

• When making paneer, if milk doesn’t immediately curd after adding the lemon juice, add up to 2 tbsp (30 mL) additional lemon juice until curds separate from whey.

• Don’t thrown the whey away! It’s a great source of vitamins and protein; add it to smoothies, use it to make pancakes, biscuits or bread, or use it in homemade salad dressings or marinades for meat.