This wonderful paneer recipe comes from chef Aktar Islam of Michelin starred restaurant Opheem. To a saucepan add 1 sliced onion, 1 teaspoon each of grated ginger and garlic, 5 large sliced tomatoes, 2 tablespoons of toasted cashews, 25g (.9 oz) of unsalted butter, 3 green cardamom pods, 1 black cardamom pod, 3 whole cloves,…… Continue reading paneer makhani
Tag: indian food
two paneer curries
Paneer is a fresh acid-set, non-melting cheese commonly used in Indian cooking. Perfect for a vegetarian feast. This sweet pumpkin and paneer curry by Mindi from mama nagi’s has a thick sauce with spinach leaves and coriander (cilantro) for balance. Preheat your oven to 220ºC (425ºF). Cut the pumpkin into evenly sized pieces, place them in…… Continue reading two paneer curries
lentil donuts in yoghurt
I’ve always loved this south Indian breakfast snack, Medu Vada. The earthy lentil donuts swim in a yoghurt sauce that’s somewhere between savoury and sweet. Usually deep-fried, they are sometimes baked which led me to try cooking them in an electric donut maker. It worked! For the batter soak 1 cup of split urad dhal…… Continue reading lentil donuts in yoghurt
kulfi ice cream
Kulfi is a type of Indian ice cream that has been around since the 16th century. Denser and creamier than regular ice cream, kulfi was traditionally made by slow-cooking and constantly stirring sweetened flavoured milk until the sugars caramelised, the milk proteins browned and the mixture became thick and condensed. Mine is a more modern version…… Continue reading kulfi ice cream
fioretto cauliflower curry
Fioretto cauliflower (Chinese cauliflower, flowering cauliflower, sprouting cauliflower) is a hybrid of white cauliflower and broccoli. It has a more open growth habit than cauliflower with long light green stems and smaller, less dense florets. The stems retain a firmer texture and the flavour is sweet and nutty. I used it in this delicious mild…… Continue reading fioretto cauliflower curry
lime pickle
This quick Indian pickle is made in a pressure cooker. Tart, a little spicy and a little sweet. Trim and cut 4 lemons into bite-sized pieces, discarding the pips. You should have about 2 cups of lemon pieces. Add 2 tablespoons of sesame oil (or vegetable oil if you prefer) to the pressure cooker and add the…… Continue reading lime pickle
egg curry + moong and red lentil dhal
Here’s a quick recipe for hard-boiled eggs from Madhur Jaffrey’s ILLUSTRATED INDIAN COOKERY. Perfect with rice or paratha or as an addition to a larger Indian meal. First hard-boil 6-8 eggs. Peel and halve them and set aside. To make the sauce, heat some oil over medium heat in a frypan and add 1 finely…… Continue reading egg curry + moong and red lentil dhal
butter paneer + cauliflower dhal
Instead of the ubiquitous butter chicken, this recipe by Swasthi uses paneer cheese. Delicious! To make the sauce heat 1 tablespoon of oil in a saucepan and add 2 whole cardamom pods. Next add 1 large chopped onion and cook until it becomes translucent. Add an equal amount of chopped tomatoes and ¾ of a…… Continue reading butter paneer + cauliflower dhal
zucchini fritters + fresh mint chutney
David made these spicy Indian style fritters and served them with a refreshing mint chutney. In a large bowl mix together 2 eggs, 1 minced clove of garlic, ½ a cup of gram (besan, chickpea) flour and ½ a teaspoon each of ground turmeric, ground cumin, ground coriander, ground ginger, chilli powder and black onion…… Continue reading zucchini fritters + fresh mint chutney
kale with paneer
Saag is an Indian dish of finely chopped or creamed greens which can include spinach, mustard greens collard greens or, in fact, anything green. It’s usually served with rice or Indian breads and is often cooked with meats, shellfish or, as in my case, with paneer. Paneer is a cows’ milk cheese which can be made…… Continue reading kale with paneer
michelle picker cooks 