Paneer Mirch Masala


First things first: home-made paneer is the best and it is very easy to make. As I’ve said before if you have the skills to bring a liquid to a slow boil and then stir it then you have the skills to make paneer—see here for the method I learned from a friend, the late, great Sue Darlow. But if you don’t have the time to make paneer at home by all means go out and get some from your local desi store. For that matter, Costco has giant blocks of paneer too these days—I’ve not tried it; if you have and have an opinion please do share in the comments. In short, use whatever paneer you have but if nervousness is the only thing stopping you from trying to make your own then just know it’s not difficult. Anyway, when I make paneer my default uses for it are either palak-paneer or matar-paneer. This summer, however, I started making paneer-mirch masala in yet another attempt to use up the endless flood of Hungarian hot wax peppers from my vegetable garden. I played around with a number of variations with spices, the amount of tomato, the amount of gravy etc. and this is my current favourite version. Give it a go. Continue reading