Recipe: What To Do With Paneer

So remember the cheese we made?

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Now you need to know what to do with it. Admittedly, it’s not a great eating cheese. But! It is the only cheese the entire Indian subcontinent has ever invented. It’s hard for me to believe that a culture and country with such great culinary adventures only invented ONE cheese- but it’s true. Look it up if you don’t believe me. Moving on…

The first thing you need to do with paneer is to brown it. I know, weird huh? Use a nonstick skillet with a little ghee or just plain old butter, and pan fry your cheese cubes. They won’t melt- don’t worry, as long as you keep them moving and the heat moderate. Get a nice crisp on them, then set aside.

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Now make any, yes ANY curry dish you like. You can make saag, which is creamed spinach, or Gobi, which is cauliflower, or chickpeas with Korma- a coconut cream. You can make tika masala with chicken, best recipe ever, found in Ree’s kitchen. You can pick up a jar of Indian simmer sauce in your market if you’re intimidated by the spice repertoire required in Indian cooking. Any old way you get there is fine. Here is my saag, (pureed spinach, onion, ginger, garlic, cayenne, coriander seed, garam masala, yogurt)

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I know, I know- I’m well aware it’s not the prettiest girl at the ball- but oh, how I love her spice. And spinach! It’s SO good for you! Once you have your sauce of choice simmering away (and have your rice going too) Add your browned paneer cubes to your sauce.

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Serve over pilav rice, which is just jasmine rice cooked with a little saffron and peas. It’s divine. Your house will waft waves of curry, but just open the window and enjoy. I even got JEFF, the boy who picks green flecks of basil off his pizza, to try this. Amazing what cubes of fried cheese will motivate a person to do…

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3 thoughts on “Recipe: What To Do With Paneer

  1. When my SIL was staying here while we were in California, she called me asking if I had Cayenne Pepper with my spices. I said that of course I had that and she replied that she was too scared to go into my spice cabinet because she didn’t recognize any names and asked what the heck is Uram Dahl? Hahahahaha…. Indian spices just have scary names, but they are so wonderful when blended together. It’s too late to start making it tonight, but will have to definitely go Indian tomorrow!

  2. Yeah, B, I’m with you. Indian cooking is only scary until you learn the language. Once you learn those spices, you can totally make anything. I love Dahl.

    What kind of cook doesn’t have cayenne!? ๐Ÿ™‚

  3. Wow – that looks great! I might try just pan-‘toasting’ the paneer to cut out a teeny bit of the fat content (not that this is what I should be worried about when working with something like paneer… but it’s worth a shot, right?). The spinach looks amazing, I definitely want to serve that for lunch soon! Thanks!

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