Editor's note: These instructions are excerpted from Julie Sahni's book Classic Indian Vegetarian and Grain Cooking. Sahni also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Indian cheese (paneer) is a delicacy all Indians—particularly vegetarians—love. Popular all through the north from Bengal in the east to Gujarat and Punjab in the west, paneer is cooked in an onion-and-cumin-laced spinach sauce. I add sweet red peppers, as the brilliant red peppers and ivory-white cheese pieces look stunning against the glazed moss-green sauce.
• Indian cheese is available at many Indian markets. To make it from scratch: Bring 8 cups whole milk to a boil. Add 3 tablespoons lemon juice and reduce heat. Keep liquid at a gentle boil until white curd separates from yellow whey, then remove from heat and pour through a colander lined with cheesecloth. Hold colander under cold water and rinse the curds, then gather corners of cheesecloth together and twist to remove excess liquid. Hang the bundle to drain for an hour, then place it on a work surface and weigh it down with a heavy object (such as a large pot filled with water) for half an hour. Remove the cheesecloth and cut the cheese into small cubes. Keep refrigerated, submerged in water, until needed, up to 4 days.
• Garam masala, an aromatic north Indian spice blend that includes cinnamon and cloves, is available online at www.ethnicfoodsco.com.
Recipe information
Yield
For 4-6 persons
Ingredients
Preparation
Step 1
1. Lay the paneer, farmer's cheese, or tofu pieces in a single layer on a cookie sheet lined with paper towels and let dry for 10 minutes (this will enable them to hold their shape better during cooking).
Step 2
2. Puree the spinach and green pepper together in a food processor or blender. The puree should be as fine and velvety as you can make it.
Step 3
3. Heat 4 tablespoons of the oil in a large, heavy, nonstick pan over medium heat. Dust the paneer pieces lightly with flour and add them to the pan. Fry them in batches, turning and tossing them until they turn light golden (about 2 or 3 minutes per batch). Watch carefully to ensure that they do not burn. Take them out and put on a dish and set aside.
Step 4
4. Add 2 more tablespoons of oil to the same pan, along with the onion. Fry the onion, stirring constantly, until brown (about 20 minutes). Add the ginger and fry for an additional 2 minutes. Add the turneric and green chilies, stir for a few seconds, then add the spinach puree along with 1/2 cup water, salt, and sweet red peppers. Mix well and bring to a boil. Lower heat and cook, covered, for 2 minutes. Add the fried paneer pieces, mix again thoroughly, and continue cooking for 2 more minutes. Stir in the garam masala.
Step 5
When ready to serve, heat thoroughly and, if desired, fold in the remaining 2 tablespoons of oil to glaze and mellow the sauce.
