It’s been a while since I’ve posted a recipe; the last one was back in late October and coincidentally had the same featured ingredient as this one: radish, or to be more specific, watermelon radish. But whereas that October recipe was essentially for thinly sliced and dressed watermelon radish, in this one the watermelon radish does not form the base of the dish; that role is played by yogurt. No one needs me to explain what raita is. I can tell you, however, one thing it isn’t, and that is a dish made with any sort of fixed recipe. The necessary ingredient is yogurt and it needs to be beaten; beyond that it’s a free world. From texture to flavourings, you can do pretty much whatever you want (though it should stay vegetarian and you should remember that the primary function of raita is to act as a supporting, cooling agent during a meal). Continue reading
This is another Indian restaurant favourite and like many Indian restaurant favourites it is usually made in restaurants with a gallon or so of cream. Home-made versions have a much lighter touch and, as in my version below, often leave out the cream altogether. This means you can actually taste the spinach and paneer—a radical concept, I know. Again, palak=spinach; you can make this with a combination of greens and if you do then you’ll have saag paneer (saag=leafy greens).
There are two major components to good palak paneer: good spinach and good paneer (ideally, home-made). If you have those two it’s hard to go wrong. You can tweak the other ingredients (proportions and texture) to your liking and make it entirely your own. You can even add some cream, I suppose, but to my mind palak paneer is best when it’s pureed spinach and soft home-made paneer that are the source of the velvety richness. Continue reading
Yesterday you made paneer (you did, right?); now here is something to make with some of that paneer.
Matar-paneer (literally peas-paneer) is a fairly ubiquitous dish on Indian restaurant menus in the US but, as with almost everything on most Indian restaurant menus in the US, often drowned in cream. The recipe below is a version of the basic way in which it is made in most homes in North India: a tomato sauce with clean, bright flavours that offsets the paneer nicely, with the peas providing textural contrast.
It is a very easy recipe, calling for not very many ingredients, most of which you probably have on hand, with a very light touch with the spices. Continue reading
Various paneer dishes have become quite identified with Indian food in the US but I’d wager that most Americans have never eaten anything better than mediocre paneer. The versions served at every Indian restaurant I’ve ever eaten it in in the US have in fact been worse than mediocre, whether served in a braised dish like palak paneer or fried as pakoras: it’s invariably hard and dense. I suspect most restaurants don’t make their own paneer or that if they do that they make it in mass quantities ahead of time and rarely use it fresh. Then again, paneer made well doesn’t always need to be fresh—as you’ll see the recipe below freezes very well.
Anyway, if you like eating paneer in restaurants you should really make it at home; it will be a revelation. And if you think making paneer is some sort of higher-level skill, you’re wrong: if you’re capable of bringing milk to a boil and then stirring it you have mastered the two steps of making paneer. That’s pretty much all there is to it: bring milk to a boil, add an acid and stir as it splits the milk. Once the milk has separated into whey and lumpy curds you strain it, cover it with a weight and in as little as 10 minutes you have paneer ready to eat or cook with. Continue reading