MAGIC PROTEIN "PANEER"

• servings: MAKES 2½ cups
• total time: 35 minutes

Ingredients

1 cup besan or gram flour (see Note)

1 teaspoon sea salt

Directions

In a large bowl, whisk the flour with 2 cups water until very smooth.

Transfer the mixture to a deep heavy-bottomed pot over medium-low heat. Whisking constantly, cook until the mixture becomes rather thick, like polenta 10 to 15 minutes. Taste to check the lexture—it should not feel "floury" in your mouth. (But also, don't judge the texture or flavor based on this one finy bite; it will change a lot after some time in the fridge!)

Quickly transfer the mixture to a nonstick sheet pan Use a silicone spatula or oil your hands to press it into the pan. It doesn't need to fit the pan perfectly-it can press up against one side of the pan and you can simply push it into a rectangle about ½2 inch thick.

Refrigerate until fully set, about 10 minutes. Cut the "paneer" into ½-inch cubes and store in a sealed container in the refrigerator for up to 1 week.

Notes

NOTE I use besan or gram, essentially brown chickpea flour, for this recipe because it's finer and milder in flavor than white chickpea chana lot. Also, if you don't have a nonstick baking sheet, you can line a regular baking sheet

with parchment paper.