Spicy paneer fingers with dates and almonds

Ingredients:

• 4 chopped pitted dates
• 2 cups chicken broth
• 1 cinnamon stick
• 2 tbsp. l. olive oil
• 1 shallot, finely chopped
• 2 crushed cloves of garlic
• A large pinch of red pepper flakes
• Salt and ground black pepper
• Lemon zest
• Juice of half a lemon
• 340 g paneer (Indian cheese, store-bought or prepared according to the recipe below), cut into 1.5 cm wide fingers
• 1 tbsp chopped fresh parsley
• 2 tbsp toasted blanched almonds
• Naan breads for serving (see recipe) naan flatbreads stuffed with cheese)

Paneer is a homemade Indian cheese:

• 8 cups whole unpasteurized milk
• 1/4 cup freshly squeezed lemon juice, plus more as needed (see Cook's Tip*)
• Gauze

Preparation:

1. Place a large non-stick frying pan over medium-high heat, add olive oil, and cook until the oil begins to shimmer.
   
   Carefully place the paneer in the pan and fry until golden brown on one side, 1-2 minutes (don't flip it too quickly). If it doesn't release easily, wait another 30 seconds; it's not browned enough. Once the paneer is browned on both sides, transfer it to a plate.
2. Add the shallots and garlic to the pan and sauté until the onions are soft.
   
   Add the dates, chicken broth, cinnamon stick, and red pepper flakes. Stir, then return the paneer to the pan. Make sure the liquid is at a gentle simmer. Cover the pan with a lid and cook for 5 minutes.
   
   Check for adequate seasoning. Depending on the broth you're using, you may not need salt and pepper.
3. Transfer the paneer to a plate and spoon the sauce over it. Drizzle with lemon juice, sprinkle with lemon zest, parsley, and almonds. Serve immediately with a large piece of naan or bread!
   
   

   Paneer is a homemade Indian cheese.

   
   
   Line a large colander with a large piece of cheesecloth folded in half and place the colander in the sink.
   
   In a large, wide saucepan, bring the milk to a gentle simmer over medium heat, stirring frequently to prevent it from burning (a non-stick saucepan works well for this purpose). This will take a while, so be patient!
4. Add the lemon juice and reduce the heat to low. Stir gently, and you'll see the milk curdle almost immediately (white milky bits will appear) and the whey (a greenish liquid) will separate. Don't worry, this is normal!
   
   *Culinary advice: If the milk hasn't curdled, squeeze in more lemon juice and add another 1-2 tablespoons. Increase the heat again, and the milk should separate. Stir until the curdled pieces come together rather than separate.
5. Remove the pan from the heat and carefully pour the contents into a cheesecloth-lined colander. Rinse thoroughly with cold water to remove the lemon flavor. At this point, you can squeeze out some of the liquid and serve this curd with honey and nuts. It'll be practically fresh ricotta!
   
   Gather the ends of the cheesecloth together and twist it to form a cheese ball, squeezing out as much excess whey as possible. Tie the cheesecloth to the faucet and let it drain for 5 minutes.
6. Twist the ball to form a block of cheese, place it on a plate with the twisted part of the cheesecloth facing down (this will keep the cheese tight and uniform!), and place another plate on top. Place cans of beans or a heavy saucepan on the second plate. Refrigerate everything and let it sit for about 20 minutes.