Indian Poutine

By gnikylime

Using components from Classic Indian Cooking by Julie Sahni (yakhni, paneer), Wild Fermentation by Sandor Ellix Katz (paneer), http://www.saveur.com/poutine-classic-gravy-fries-recipe, http://www.epicurious.com/recipes/food/views/tandoori-rub-240755, https://www.yuppiechef.com/spatula/easy-shoestring-fries-in-the-airfryer/

Ingredients

• Yakhni:
• 2 - 3 lb [1 - 1.5 kg] lamb bones, cut into 2-inch or 3-inch pieces (Or 1-1.5 kg beef bones, 100 g lamb goulash)
• 1 small onion, quartered
• 1 large garlic clove, crushed
• 1 slice fresh ginger root, 1/4 in thick
• 1 cinnamon stick, 3 in long
• 8 whole cloves
• 1/2 t black peppercorns
• 1 t. salt
• Paneer:
• 1/2 gal [2 L] whole milk
• 1/4 c [60mL] vinegar
• Fries
• 2.25 lb [1 kg] potatoes Russet [kochend-mehlig]
• 1 T. vegetable oil
• 3/4 t paprika
• 1/4 t ground coriander
• 1/4 t ground cumin
• 1/4 t coarse kosher salt
• 1/8 t freshly ground black pepper
• 1/8 t sugar
• 1/8 t ground ginger
• Pinch ground cinnamon
• 2 crumbled saffron threads
• Pinch cayenne pepper
• Gravy:
• 6 T usli ghee
• 3/8 c flour
• 2 shallots, minced
• 2 cloves garlic, minced
• Entire recipe yakhni (approx. 7 cups)
• 3 T ketchup
• 1.5 T cider vinegar
• 1.5 T. whole green peppercorns
• 1 t Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 1 t. garam masala

Preparation

Step 1

Make yakhni the day before:
Place all of the ingredients but cloves and peppercorns in a 3-qt. stockpot or any deep saucepan with a lid. Add enough cold water to cover the bones by at least one inch. Bring to a boil over medium heat. Lower heat so that the liquid is barely simmering, and for the next 5 minutes, skin off the scum that rises to the surface. After skimming the scum, add the cloves and peppercorns. Cover the pot partially with the lid and let simmer for at least two hours, preferably 4 or more. The longer the better. Keep adding boiling water as the liquid as the liquid in the pot evaporates so that the bones are fully immersed throughout cooking. When cool, strain the broth through several layers of cheesecloth into a container and refrigerate for at least 2 hours, or until the fat on the surface solidifies. Scoop off the fat.

Make paneer at least a few hours before:
Heat the milk to a slow boil, stirring frequently to avoid burning. Removing from the heat.

Add the vinegar, a little at a time while stirring, until the milk curdles. If the curd forms before all the starter has been incorporated, do not add the full amount of the starter, as that will only harden the curd. Leave the curds to settle for about 10 minutes.

Strain the curdled milk through a cheesecloth-lined colander. (If planning to make cheese again within 24 hours, save the whey to add to the next batch instead of lemon juice, vinegar, or yoghurt. This is what the pastry shops in India use as a starter, day after day.) Collect the curds in the cheesecloth into a ball by lifting the corners of the cheesecloth out of the colander; then join the corners together and twist the cheesecloth to tighten the ball and force water out.

Use weight to force the whey out. Place the ball of cheese on a sloped surface (a cutting board propped up slightly under one end), then place a second flat surface on top of the curds, weighted by a big book or other moderately heavy object. After an hour (or more), the cheese will hold its form when you unwrap the cheesecloth.

Start making fries about an hour beforehand:
Peel potatoes and slice into matchsticks using a mandolin or thin curly fries using a vegetable spiralizer. Place the cut potatoes in a large bowl and cover with cold water. Let them soak for 30 minutes.

When they are done soaking, strain the water and pat the potatoes dry on a dish cloth. Dry the large bowl and put the potatoes back in. Toss the potatoes with the oil.

Preheat an AirFryer to 320 F [160 C]. Cook half of the fries at a time. Cook for 8 minutes, then shake the fryer basket to redistribute them. Cook for 8 more minutes, and shake the basket again. Increase heat to 350 F [180 C] and cook for 4 minutes, shake, then 3 more minutes.

Stir together all of the spices. After each batch of fries is done cooking, toss it in the large bowl with half of the seasoning mix.

Start making gravy about an hour beforehand:
Meanwhile, heat ghee in a 4-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add yakhni, ketchup, vinegar, peppercorns, Worcestershire, garam masala, and salt & pepper, and bring to a boil; cook, stirring, until thickened, about 10 minutes. Lower heat to lowest setting and cover the pot, keeping it warm.

Assemble:
Dice up the paneer into 1/4 in [2/3 cm.] cubes. Top a portion of fries with some paneer cubes and then smother everything in gravy.