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Exploring the Versatility of Paneer: From Saag Paneer to Paneer Tikka

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Paneer being cut

What Is Paneer?

Paneer is an unaged cheese that is popular in Indian cuisine. It is made by curdling cow’s or buffalo’s milk with lemon juice, vinegar, or another acidic ingredient. The resulting whey is then strained and pressed in muslin cheesecloth to create a firm block of cheese. Paneer has a firm and slightly crumbly texture, a mild and tangy flavor, and does not melt when heated. Paneer is completely vegetarian-friendly and can be used to make a variety of tasty dishes, from pakora to curries.

How is Paneer Used in Indian Cooking?

Paneer is a versatile ingredient that is used in a variety of dishes in Indian cuisine. Some common uses for paneer include:

  • Saag paneer: Saag paneer is a popular Indian dish made by cooking chopped paneer in a spicy and creamy spinach sauce. It is typically served with naan, rice or roti.
  • Palak paneer: Palak paneer is a similar dish to saag paneer, but it is made with a pureed spinach sauce instead of chopped spinach. It is also typically served with naan, rice, or roti.
  • Paneer tikka: Paneer tikka is a popular Indian snack made by marinating paneer cubes in a mixture of spices and herbs and then grilling or frying them until they are crisp and golden. It is typically served with a variety of chutneys or sauces.
  • Paneer paratha: Paneer paratha is a popular Indian breakfast dish made by stuffing a roti with a filling of spiced paneer and vegetables and then grilling or frying it until it is crisp and golden. It is typically served with a variety of chutneys or sauces.

Buying Paneer vs Making Paneer

Paneer is now available in most Indian grocery stores. We’ve even seen it in normal grocery stores such as Whole Foods and Costco. It is a perfectly valid shortcut to buy paneer for your dishes.

However, making paneer at home is fun and satisfying. It allows you greater control over texture and allows you to customize flavor by adding spices during the cooking process.

Paneer Recipe

Ingredients

  • 1 gallon whole milk
  • 1/4 cup lemon juice or vinegar*
  • 1/2 tsp salt* The amount of acid required to make paneer will vary depending on the quality of the milk used. Milk with a higher fat content will require more acid to curdle and create cheese.

Instructions

  1. In a large saucepan, heat the milk over medium-low heat until it reaches a gentle boil–stir occasionally.
  2. The milk should begin to curdle immediately. After the milk has curdled completely and you see a bit of green whey take it off the heat.
  3. Strain the curdled milk through a cheesecloth-lined colander, and let it sit for 20-30 minutes to allow the whey to drain off.
  4. Carefully gather the corners of the cheesecloth and twist them tightly to form a ball of paneer.
  5. Run clean water over the cloth to rinse to reduce the acid flavors.
  6. Place the paneer in a colander and press it gently with a plate or a pot lid to remove any excess whey. For firmer paneer, put a one-pound weight on the plate and let it sit for an hour.
  7. Transfer the paneer to a clean bowl and stir in the salt.
  8. Cover the bowl with plastic wrap and refrigerate the paneer for at least 4 hours or until it is firm and chilled.
  9. Cut the paneer into cubes or slices, and use it in your favorite Indian dishes.

Five Food Acids that Curdle Milk for Paneer

You can use a variety of acids to curdle the milk. Each gives it the paneer a slightly different characteristic.

  1. Lemon juice or lime juice: Add 1/4 cup for a gallon of milk for a soft and firm texture.
  2. Vinegar: Add 1/4 cup of white vinegar or apple cider vinegar for a faster curdling process and a firm and soft texture.
  3. Curd or yogurt: Add between 1/4 cup to 1/2 cup of fresh curd or yogurt for a softer and moister paneer.
  4. Buttermilk: Add between 1/4 cup to 1/2 cup of buttermilk for a soft and firm paneer.
  5. Citric acid: Citric acid is used in the commercial production of paneer and will give you firm paneer.

Paneer Recipe Variations

  • Vary the flavor of the paneer by adding spices, such as cumin, coriander, or ginger, to the milk before curdling it.
  • Vary the texture of the paneer by pressing it more or less firmly to remove the whey. A firmer paneer will have a drier and more crumbly texture, while a softer paneer will have a moister and more creamy texture.
  • Vary the acidity of the paneer by using different acidic ingredients to curdle the milk, such as vinegar, citric acid, or buttermilk.

How to Store Paneer

Storing paneer is easy and it will last for about a week in the refrigerator if stored properly. First, ensure the paneer is wrapped tightly in plastic or aluminum foil to prevent any air from getting in. Secondly, place the wrapped paneer in an airtight container or resealable plastic bag before storing it in the refrigerator. It is also important to note that if you see any mold or discoloration on the paneer, it should be discarded immediately as it is no longer safe to consume. Additionally, if you have a large block of paneer and don’t plan on using it all within a week, you can freeze it for up to 2 months. Make sure to wrap it tightly in plastic or aluminum foil before placing it in an airtight container or resealable plastic bag before storing it in the freezer.

Uses for Paneer Whey

Paneer whey is the liquid that is left over after making paneer. It is a by-product of the paneer-making process and is rich in protein, vitamins, and minerals. Paneer whey can be used for various purposes and has several benefits. Some of the ways paneer whey can be used include:

  1. As a protein supplement: Paneer whey is a good source of protein and can be used as a supplement for those looking to increase their protein intake.
  2. As a cooking ingredient: Paneer whey can replace water or milk in recipes such as curries, soups, and stews.
  3. For fermentation: Paneer whey can make probiotic-rich foods such as kombucha, kefir, and yogurt.
  4. For baking: Paneer whey can replace milk or water to add protein and moisture to baked goods.
  5. As a fertilizer: Paneer whey can be used as a fertilizer for plants as it contains beneficial nutrients.

It’s important to note that whey should be consumed or used within 2-3 days of making the paneer, as it has a high water content and will spoil if not stored properly.

Basmati Rice: The Fragrant Staple of Indian Cuisine

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Basmati Rice in a blue bowl

Basmati rice is a type of long-grain rice that is native to the Indian subcontinent. It is known for its distinctive aroma and flavor and has been an important part of Indian cuisine for centuries.

The history of basmati rice can be traced back to the Indian states of Punjab and Haryana, where it has been grown for centuries. The word “basmati” means “fragrant” in Hindi, and refers to the rice’s unique aroma derived from its high levels of natural oils and sugars.

Basmati rice was traditionally grown in the fertile soil of the Indo-Gangetic plain, which stretches across northern India and parts of Pakistan. It was an important part of the diet of the local people and was often used in religious ceremonies and festivals.

In the 19th and 20th centuries, basmati rice began to be exported to other parts of the world, where it became popular for its unique flavor and aroma. It is grown in several countries, including India, Pakistan, Nepal, and the United States.

Attempt to Patent Basmati Rice in the US

In 1997, RiceTec attempted to trademark and patent basmati rice in the United States. They claimed that they had developed a new variety of basmati rice genetically modified to have improved yield, disease resistance, and flavor.

However, their efforts were met with strong opposition from Indian farmers and advocacy groups, who argued that basmati rice was a traditional and culturally significant crop that a single company should not own. They also pointed out that RiceTec’s variety was not truly basmati, as it did not have the same aroma and flavor as traditional basmati rice.

In 2001, the United States Patent and Trademark Office ruled against RiceTec, stating that basmati rice was a “generic term” that could not be patented. The United States Court of Appeals upheld the decision in 2003.

Since then, attempts to patent and trademark basmati rice in the United States have been unsuccessful. Today, basmati rice continues to be grown and enjoyed around the world and remains an important part of India’s cultural and culinary heritage.

Brands of Basmati Rice in the US

Some popular brands of Basmati rice highly recommended by users include Tilda, Daawat, and Royal. Tilda is known for its long and slender grains that retain their shape and texture when cooked. Daawat is a well-known brand preferred for its delicious flavor, aroma, and perfect texture of cooked rice. Royal basmati rice is also a preferred brand, known for its nutty aroma and fluffy texture when cooked, making it perfect for traditional dishes like biryani and pulao. Other common brands include Kohinoor, India Gate, and Ashoka. These are considered high-quality and authentic brands of Basmati rice that are widely available and easily accessible in Indian grocery stores, some supermarkets, and even Costco.

Basmati Rice Recipe–Stovetop method

Ingredients

  • 1 cup basmati rice
  • 1.5 cups water
  • 1 tsp ghee or oil
  • 1/2 tsp salt
  • 1/2 tsp cumin seeds
  • 1/2 tsp cardamom seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp bay leaves

Instructions

  1. Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear.
  2. Optional – Some cooks recommend soaking the basmati rice for 20 minutes and the draining to make the rice fluffier and less sticky.
  3. In a medium saucepan, combine the rice, water, ghee or oil, salt, cumin seeds, cardamom seeds, cinnamon, cloves, and bay leaves.
  4. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, covered, for 18-20 minutes, or until the rice is tender and the water has been absorbed.
  5. Remove the pan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and fluff up.
  6. Fluff the rice with a fork, then serve it immediately, garnished with chopped cilantro and accompanied by curry or other side dishes of your choice.

Basmati Rice Recipe Variations

You can:

  • Vary the flavor of the rice by using different spices, such as coriander seeds, fennel seeds, or black pepper.
  • Add a touch of sweetness to the rice by stirring in a little honey or coconut sugar.
  • Add a tanginess to the rice by stirring a little lemon juice or vinegar.
  • Add a touch of heat to the rice by stirring in a little cayenne pepper or red chili flakes.

Serves 6-8.

What to Serve with Basmati Rice

Basmati rice is a staple in Indian cuisine is an essential ingredient of pulaos and biryani and often complements a variety of flavorful curries, stews, and lentil dishes. One of the most popular dishes to pair with basmati rice is Chicken Tikka Masala, a creamy tomato-based curry made with tender chunks of marinated chicken. Another classic dish is Lamb Rogan Josh, a rich and flavorful curry made with tender chunks of lamb, yogurt, and a blend of spices. Vegetarian options like Chana Masala, a tangy and spicy curry made with chickpeas, or Dal Makhani, a creamy lentil curry made with black lentils and a blend of spices, are also delicious options to serve with Basmati rice. These rich and flavorful dishes perfectly complement the nutty and fragrant taste of Basmati rice, making it a perfect meal.

Can’t Find Pomfret? Here are Some Excellent Substitutes for This Prized Ingredient

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Stylized Pomfret on a Plat

Pomfret (also known as Butterfish) is a fish commonly found in India and Southeast Asia waters. It is a white, firm-fleshed fish with a delicate flavor prized in Indian cuisine. Several species of pomfret exist, including the black pomfret, silver or white pomfret, and golden pomfret. Silver and black pomfret are India’s two most popularly sold fish.

Pomfret has a flavor comparable to white, firm-fleshed fish like cod or halibut. These fish have a mild, slightly sweet flavor and a tender, flaky texture.

Pomfret is not as well known in the United States as in India and Southeast Asia. This fish can often be found in Asian fish markets serving Philippine, Chinese and Southeast Asian communities. If you cannot find pomfret, cod or halibut are good substitutes with a similar taste and texture.

Many delicious Indian recipes showcase pomfret’s delicate flavor and tender, flaky texture. Some of the best dishes to try include:

  1. Tandoori Pomfret: This popular recipe involves marinating pomfret fillets in a blend of yogurt, spices, and aromatic herbs, then cooking them in a tandoor oven or an oven at high heat.
  2. Pomfret Curry: Pomfret can also be used in traditional Indian fish curries, such as Goan or Kerala pomfret curry. These dishes are typically made with coconut milk and a blend of aromatic spices.
  3. Pomfret Masala: For a quick and easy pomfret recipe, try pomfret masala. Simply coat the fish fillets in a mixture of spices and cook them in a pan or on the grill until they are tender and flaky.
  4. Pomfret Kebabs: Pomfret can also be used to make delicious kebabs. Simply marinate the fish in a blend of spices, yogurt, and lemon juice, then skewer it and grill it until it is cooked.
  5. Pomfret Fry: For a crispy and flavorful dish, try pomfret fry. Simply coat the fish in a mixture of flour, spices, and lemon juice, then shallow fry it until it is golden brown and crispy on the outside.

Indian Lentils 101: A Comprehensive Guide to the Different Types Used in Cooking

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Variety of Indian lentils

Indian cuisine is known for its rich and diverse flavors, and lentils play a central role in many dishes. Lentils, also known as dal, are small, nutrient-rich seeds that are packed with protein, fiber, and essential vitamins and minerals. They are an important part of a vegetarian diet, and are often used as a meat substitute in dishes. In this article, we will explore some of the most commonly used lentils in Indian cooking, their English and Indian names, and their unique flavors and uses.

Some commonly used lentils in Indian cooking are:

Toor Dal / Tuvar Dal / Arhar Dal (Split Pigeon Peas): These are small, yellow lentils often used in dals and soups.

Chana Dal (Split Chickpeas): These are yellow lentils that have been split and skinned. They have a slightly sweet and nutty flavor and are often used in dals and curries.

Moong Dal (Split Mung Beans): These are small, yellow lentils that have been split and skinned. They have a mild, sweet flavor and are often used in dals and soups.

Urad Dal (Split Black Lentils): These are black lentils that have been split and skinned. They have a slightly earthy flavor and are often used in dals and curries.

Moong Dal is a type of split and skinned mung bean that is often used in Indian cooking. It has a mild, sweet flavor, and is commonly used in dals and soups. Moong dal is easy to digest, and is a great source of protein and fiber.

Masoor Dal (Split Red Lentils): These are small, red lentils that have been split and skinned. They have a mild, slightly sweet flavor and are often used in dals and soups. Masoor dal is an excellent source of protein and fiber and is often used as a base for soups and stews.

Kabuli Chana (Chickpeas): These are large, white chickpeas with a slightly sweet and nutty flavor. They are often used in curries and salads.

Rajma (Kidney Beans): These are large, red beans with a slightly sweet and nutty flavor. They are often used in curries and salads.

Chana (Chickpeas): These are small, dark brown chickpeas with a slightly sweet and nutty flavor. They are often used in curries and salads.

Urad Dal (split black lentils): These are black lentils that have been split and skinned. They have a slightly earthy flavor and are often used in dals and curries. Urad dal is a popular ingredient in many Indian dishes and is often used to add flavor and texture to dishes.

In addition to these, many other types of lentils are used in Indian cooking, such as lentils from the lentil plant (Lens culinaris), which includes the red lentils and brown lentils that are commonly found in Western countries.

The Secret Ingredient for Authentic Indian Cooking: Homemade Garam Masala

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garam masala ingredients

Garam masala is a blend of ground spices commonly used in Indian cuisine. The exact composition of garam masala varies depending on regional and personal preferences, but it typically includes a mixture of spices such as black pepper, cinnamon, cardamom, cumin, and coriander. Garam masala is used in a wide variety of dishes, including curries, vegetables, lentil dishes, and meat dishes. It is often added at the end of the cooking process, as the heat from cooking can cause the spices to lose their flavor. Garam masala is also sometimes used as a garnish, sprinkled over finished dishes to add a burst of flavor and aroma.

Here is a simple recipe for garam masala:

Garam Masala Ingredients

  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon cardamom seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cinnamon bark
  • 1/4 teaspoon whole cloves

Garam Masala Instructions

  • Toast the cumin, coriander, cardamom, black peppercorns, fennel, cinnamon, and cloves in a dry pan over medium heat for about 3 minutes, stirring frequently, until fragrant.
  • Transfer the spices to a spice grinder or mortar and pestle and grind until finely ground.
  • Store the garam masala in an airtight container in a cool, dry place for up to 3 months.
  • Other spice blends used in Indian cooking include chaat masala, which is a blend of spices used in chaat, a popular Indian snack food, and tandoori masala, which is a blend of spices used in tandoori dishes.

Getting Started with Indian Cooking: Stocking your Pantry

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Cooking Indian food at home can be a delicious experience, but it does require a fair collection of ingredients, particularly spices. Indian cuisine is known for its rich and complex flavors, and many of these flavors come from the spices used in the dishes.

To make it easier to try many different Indian recipes, it’s important to have a well-stocked pantry with the right ingredients. One of the best ways to do this is to take a trip to an Indian grocery store. These stores carry a wide variety of Indian spices at a very affordable price. It’s a great way to stock up on all the ingredients you’ll need to make delicious Indian meals at home. The Indian store will also have other ingredients like lentils, basmati rice, and other grains used extensively in Indian cooking. With the right ingredients on hand, you’ll be able to experiment with different Indian recipes and create delicious meals for your family and friends.

Essential Indian Spices

List of common spices used in Indian cooking, each adding a unique flavor and aroma to dishes.

  • Cumin powder (jeera powder): Has a warm, earthy, and slightly bitter flavor and is used in various dishes, including curries, stews, and lentils.
  • Coriander powder (dhania powder): Has a slightly sweet and nutty flavor and is used in various dishes, including curries, stews, and lentils.
  • Turmeric powder (haldi powder): Has a warm and earthy flavor and is used for its vibrant yellow color as well as for its medicinal properties. It is a common ingredient in curries, lentils, and vegetables.
  • Red chili powder (lal mirch powder): Has a hot and spicy flavor and is used to add heat to dishes. It is a common ingredient in curries, marinades, and dry rubs.
  • Garam masala powder: A blend of spices typically includes cumin, coriander, black pepper, cloves, cinnamon, and cardamom. It has a warm and aromatic flavor and is used as a finishing spice in various dishes, including curries, stews, and lentils. When starting with Indian cooking, buying garam masala from the store is acceptable. As you get more experienced you should start making your own and customizing it to your taste.
  • Cumin seeds (jeera): Has a warm, earthy, and slightly bitter flavor and are used as a whole seed or ground in various dishes, including curries, stews, and lentils.
  • Mustard seeds (sarson): Has a pungent and slightly spicy flavor and are used as a whole seed or ground in various dishes, including curries, stews, and pickles.
  • Asafoetida (hing): Has a strong and pungent flavor and is used as a flavoring and a digestive aid in Indian cooking.
  • Cinnamon (dalchini): Has a warm, sweet and fragrant flavor, used in both sweet and savory dishes.
  • Cloves (laung): Has a warm, pungent, and slightly sweet flavor and is used in various dishes, including curries, biryanis, and meat dishes.
  • Cardamom (elaichi): Has a sweet, floral, and slightly spicy flavor and is used in sweet and savory dishes.
  • Mace (javitri): The lacy outer covering of nutmeg has a similar but more delicate flavor than nutmeg; it’s a spice frequently used in Indian and other Asian cuisines to add a warm, aromatic flavor to curries, biryanis, and other dishes.
  • Tamarind paste (Imli paste): It is made from the pulp of the tamarind fruit and is used to add a tangy and slightly sweet taste to curries, chutneys, and marinades. It’s a key ingredient in many Indian and Southeast Asian dishes, adding a distinct and unique sourness to balance the dish’s flavors. It’s available in most Asian grocery stores and can be stored in an airtight container in the refrigerator for several months.

Indian Herbs

Here are some common herbs used in Indian cooking with a brief description:

  • Cilantro (Dhania): It is a fresh, green herb with a unique, tangy, and slightly citrusy flavor. It is commonly used in chutneys, curries, and marinades to add a fresh and bright flavor and garnish dishes.
  • Mint (Pudina): It has a refreshing, cool, and slightly sweet flavor with a hint of pepper. It is used in chutneys, curries, and marinades to add a fresh and bright flavor and garnish dishes.
  • Basil (Tulsi): It has a unique, sweet, and slightly peppery flavor with a hint of licorice. It is commonly used in curries, marinades, and garnish.
  • Curry leaves (Kadi Patta): These are used in curries, stir-fries, and lentil dishes. They have a unique flavor that is slightly citrusy and nutty. They are used as a tempering agent and are usually fried in oil or ghee to release the aroma and flavor before adding other ingredients.
  • Fenugreek leaves (Methi): These have a distinctive bitter and slightly sweet flavor. They are used in curries, dal, and lentil dishes to add a unique flavor and garnish.
  • Indian Bay Leaves (Cinnamomum Tamala, Tej Patta): These are not to be confused with the Bay leaves (Laurus nobilis) commonly used in Western cuisine. Indian bay leaves, also known as tej patta, have a more complex, subtle flavor than regular bay leaves and are used in various Indian dishes, particularly in the north of India. They have a unique aroma and flavors that combine cinnamon and clove and are an essential ingredient in the famous garam masala spice blend. They are also used in biryani, dals, curries, and soups. They are added to hot oil to release their essential oils and aroma before other ingredients are added to the dish.

    How do you manage all these spices?   Use a Masala Dabba

    Indian Spice DabbaIf you store these spices in their original containers, they are a bit tough to use easily when cooking. Most Indian cooks use a masala dabba to store, organize and allow easy access to their most-used dry spices. It typically consists of a round or square metal container with several small, shallow compartments arranged around the edge of the container. Each compartment is used to hold a different spice or spice blend.

    The spices commonly stored in a masala dabba may include cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, cumin seeds, mustard seeds, asafetida, cinnamon, cloves, and cardamom. Each household has a unique blend of spices in their dabba.

Cauliflower and Peas Stir Fried (Gobhi Mutter Ki Subzi)

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Ready to start putting the excess of the holiday season behind you?   Stir fried vegetables are a quick and easy part of every day healthy Indian cooking.  Here’s mom’s recipe for Cauliflower and Peas.   You can use the same basic technique with a variety of vegetables–potatoes, cabbage, etc.

Peas and Cauliflower

Cauliflower and Peas Stir Fried Gobhi Mutter Ki Subzi
Recipe Type: Vegetable
Cuisine: Indian
Author: Laj Nasta
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 tablespoon oil
  • 1 green chili sliced (jalapeño or serrano)
  • 1 onion
  • 4 cloves garlic sliced
  • 1 inch of ginger grated
  • 1 tablespoon mustard seed
  • A pinch of chili powder
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon of mango powder
  • 1 teaspoon salt
  • 1 cauliflower (about 1 pound), cut into large florets (about 4 cups)
  • 1 cup peas
  • 1/2 cup chopped cilantro
Instructions
  1. Add oil to a deep non-stick pot.
  2. Fry onions until clear and lightly browned over medium-high heat.
  3. Add ginger and garlic; only fry for about 1 minute as the ginger will start to stick.
  4. Fry mustard seeds. Stir for a minute over medium heat or until mustard splatters. Stir in the rest of the spices (cumin, turmeric, mango powder, salt)
  5. Add cauliflower florets
  6. Reduce heat, cover, and simmer for 15-20 minutes
  7. Add peas and cover, and cook for about 3 minutes or until peas are bright green.
  8. Garnish with chopped cilantro