Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Although many of my main meals are vegan, I can never resist the allure of succulent paneer cheese for too long. The cheese does not have a whole lot of flavor on its own — although I do enjoy snacking on little bites of it while I prep a dish — but paneer is a wonderful vehicle for taking on the spices and seasonings present in a dish. It has a texture much like firm tofu, but it's real cheese without the soya. There really is no substitute, but if you want to make it vegan, then use cubes of firm tofu instead.

Traditionally, this dish of paneer cheese simmered in a thick flavorful onion and cashew gravy is made with cream or yogurt, but as there was already cheese in the dish, I decided to mix things up and use coconut milk instead to cut down on the richness. The coconut milk still resulted in a creamy gravy and it was just as delicious as dairy alternatives. It's such an easy dish to prepare and pan-frying paneer ahead of adding it to the dish is unnecessary in this instance. Just cube it and add it to the spicy gravy. As for the spice component, it on the lower side of the spectrum in terms of heat, but as always, most Indian dishes are forgiving, so adjust the spicing to suit your preference and add more onion to the paste if that is to your taste.

Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Recipe by Lisa Turner Cuisine: Indian Published on June 15, 2015 Tender pieces of paneer cheese simmered in a creamy and colorful coconut milk, onion and cashew gravy Print this recipe Onion-cashew paste: 1/2 cup raw unsalted cashews 1 medium onion, chopped 1 clove garlic, chopped 1-inch piece ginger, chopped 1 to 2 green chilies, seeded and chopped 1 to 2 tablespoons of water, or as needed Curry: 1 tablespoon olive oil or sesame oil 1 teaspoon cumin seeds 1 to 2 teaspoons fresh cracked black pepper 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/2 teaspoon amchoor (dried mango) powder (optional) 2/3 cup coconut milk 1 1/2 cups water, or more as needed 12 oz (350 g) paneer cheese, cut into cubes 2/3 cup green peas, fresh or frozen 1 teaspoon sea salt, or to taste 1/2 teaspoon garam masala Instructions: Soak the cashews in hot water for 15 minutes, then drain. Combine the cashews, onion, garlic, ginger, chilies and a little of the water in a small food processor or blender. Process until you have a fairly smooth paste, adding a little more water as needed to help blend the ingredients. Set aside. Heat the oil over medium heat in a large heavy-bottomed saucepan. When hot, add the cumin seeds and fry until they begin to darken a few shades. Stir in the onion-cashew paste and cook, stirring frequently, for 5 to 7 minutes. Now add the black pepper, turmeric, ground coriander and amchoor powder if using and fry for another 30 seconds. Add the coconut milk and water and bring to a boil. Stir in the paneer, peas and salt. Simmer for another 8 to 10 minutes or until the sauce is thickened, stirring occasionally. Add more water for desired consistency. Remove from heat, stir in the garam masala, and let stand for 10 minutes or longer, covered, to allow the flavors to blend. Refrigerate leftovers for 2 to 3 days. Reheat at a low temperature with added water. Makes 4 to 6 servings

Other paneer dishes from Lisa's Kitchen you are sure to enjoy:
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)
Indian-Style Macaroni and Paneer Cheese with Spinach
Massaman Curry with Paneer Cheese
Saag Paneer (Palak Paneer)

I'm sharing this with Jacqueline's Meat Free Mondays. Each week Monday, Jac highlights some of the submissions from the week before.

On the top of the reading stack: Vegan Everyday: 500 Delicious Recipes

Audio: sweet silence for a change

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Curried Red Kidney Beans with Paneer (Paneer Rajma)

One of my all time favorite dishes, especially enjoyable during the winter months, is rajma, a robust north Indian classic featuring plump red kidney beans in a thick and spicy tomato gravy. Just as there are countless ways to prepare Mexican-inspired chili stews ever so popular in the Western world, there are likewise many variations on the rajma theme.

This particular version elevates the rajma experience a level as it incorporates succulent cubes of paneer cheese into the mix making for a substantially more filling dish that is especially unique and satisfying. In addition to adding texture, paneer acts as a vehicle for the aromatic spices, further enhancing the dining experience.

Consider serving this when cooking for a larger crowd. It's always been a popular dish with my family and friends and is ideally complete when served with Indian flatbreads, vegetable sides and rice.

The recipe I present here is inspired by Lord Krishna's Cuisine by Yamuna Devi. This extensive cookbook was my very first introduction to Indian cooking, and I highly recommend it to both novice and veteran cooks alike. I've gifted it and recommended the book on more than a few occasions and a few of my dinner guests have purchased the book after tasting some of my creations inspired by the delicious recipes contained within. I frequently refer to it as the bible of Indian cooking as the recipes are easy to follow, though they vary in complexity, and a wide variety of traditional Indian dishes are presented. With nearly 800 pages, recipes for beans and legumes, grain, breads, vegetables, cheese, chutneys and sauces, snacks and sweets, and beverages, in addition to a very helpful glossary of terms and definitions are offered up.

As I have noted before, I normally prefer cookbooks with lots of pictures, but the little illustrations throughout this book — along with detailed descriptions preceding each section and recipe, serving suggestions and information regarding the origins and traditions of the dishes presented — more than compensate for the lack of photos.

Notes: Ajwain seeds and paneer cheese are easily available at any Indian or Asian grocer, but ajwain seeds can be substituted with a few extra cumin seeds and a pinch or two of dried thyme. Paneer cheese has a consistency much like tofu, only it's made from whole milk rather than bean curd, and is much tastier, rather like a firm version of cottage cheese. If you can't find paneer, consider making it yourself. The dish can be made without the paneer, though its presence is highly recommended.

Precisely because this is one of my favorite recipes, I am updating this post with some new photos and slight revisions.

Curried Red Kidney Beans with Paneer (Paneer Rajma)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Originally published on March 21, 2007 A rich, earthy and spicy red kidney bean curry served with tender pieces of fried paneer cheese Print this recipe Ingredients: 2 1/4 cups dried red kidney beans 6 cups water 1 bay leaf 2/3 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon paprika 1 tablespoon ghee or butter   3 tablespoons coriander seeds 1 tablespoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon ajwain seeds 2-inch piece fresh ginger, shredded or minced 2 - 3 fresh chilies, seeded and chopped 1/2 cup water 2 teaspoons garam masala 1 teaspoon turmeric 1/4 teaspoon asafetida (optional) 1 tablespoon sea salt 2 tablespoons fresh lemon or lime juice 4 tablespoons ghee or a mixture of butter and oil 8 to 12 oz (200 to 300 g) paneer cheese, cut into 1/2-inch cubes 4 medium firm ripe tomatoes, diced 1/2 cup fresh parsley, chopped Instructions: Rinse the kidney beans and soak overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with 6 cups of fresh water. Add the bay leaf, turmeric, cayenne, paprika and ghee or butter. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Remove the cooked beans from the cooking liquid with a slotted spoon, roughly mash about 3/4 cup of the beans with the back of a fork and set aside. Continue to gently simmer the broth until quite thick, until reduced to about 1 1/2 cups. Remove from heat, discard the bay leaf, and set aside. Meanwhile, combine the coriander seeds, cumin seeds, fennel seeds and ajwain seeds in a spice or coffee grinder and reduce to a powder. Transfer to a small bowl. Place the ginger, chilies and 1/2 cup of water in a blender or food processor and process until smooth. Stir in the powdered spices and add the garam masala, turmeric, asafetida, salt and lemon or lime juice. The mixture should have the consistency of a thin cream. Add a little more water if it is too thick. If using fresh paneer, heat the ghee or butter and oil mixture in a large frying pan or wok over medium heat. When hot, add the paneer and stir for 5 to 8 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn golden, remove them with a slotted spoon and transfer them to a dish lined with kitchen towel. (If using pre-fried paneer there is no reason to fry them twice.) Add the ginger and spice paste to the pan and stir for 2 minutes. Stir in the tomatoes and cook for 8 minutes or until the tomatoes are reduced to a thick paste. Pour the tomato mixture into the reduced broth, add the cooked beans, mashed beans, fried cheese cubes and stir well to combine. Gently simmer over low heat for 15 minutes to heat throughout. Serve hot, garnished with fresh parsley, alongside some cooked rice such as Cracked Black Pepper Rice or Yellow Rice with Fried Cashews. Makes 8 to 10 servings

Other rajma recipes to try:
Classic Kidney Bean Curry
Potato and Mint Rajma
Spicy Kidney Beans in a Tomato and Yogurt Sauce

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Miso Noodle Soup with Mixed Vegetables and Paneer

Asian and Indian flavors come together here for one nourishing and stunning bowl of soup. White shiro miso nestles up with tender plump golden brown cubes of fried paneer cheese and loads of vegetables — snap peas, mushrooms, bean sprouts, red pepper, corn and kale. To fill it out even further, rice noodles make an appearance for an extra creamy bowl of bliss. My husband asked if I used coconut milk here, but it wasn't even necessary, as much as I adore adding coconut to soups and grains.

Miso adds a uniquely earthy and salty flavor to soup stocks, and it's an easy way to add plenty of protein to your soups as well. This is also a great soup for using just about any combination of vegetables you might have on hand.

Notes: I used two ears of fresh corn for this recipe. I roasted the corn in their husks directly on the middle oven rack for 30 minutes at 375°. When cool, remove the husks and shave the corn off the cob with a sharp knife. Roasting the corn helps bring out its natural sweetness. Frozen corn can also be used here — simply thaw it before adding it to the soup.

If you want to keep it vegan, fried tofu could be used in place of the paneer.

Miso Noodle Soup with Mixed Vegetables and Paneer

Recipe by Lisa Turner Cuisine: Asian Published on October 20, 2014 Creamy, flavorful miso noodle soup loaded with nourishing vegetables and fried pieces of paneer cheese Print this recipe Ingredients: 5 tablespoons sesame oil 12 oz (350 g) paneer cheese, cut into cubes 3 scallions, white parts, sliced 1-inch piece ginger, minced 1 large clove garlic, minced 2 red chilies, seeded and minced 1/2 oz (14 g) dried mixed mushrooms 4 tablespoons white (shiro) miso 3 1/2 tablespoons tamari (soy) sauce 5 to 6 cups vegetable stock or water a few handfuls of snap peas, trimmed and halved 4 button mushrooms, chopped a few handfuls of bean sprouts 1 red bell pepper, seeded and chopped 2 ears corn, roasted (1 1/2 cups frozen and defrosted) 2 cups fresh kale, trimmed and chopped 1 1 /2 cups dried rice noodles Instructions: Heat 3 tablespoons of the oil in a large non-stick frying pan over medium heat. When hot, add the paneer cubes and fry, turning occasionally, until browned on both sides. Remove and transfer to a plate lined with paper towel to soak up any excess oil. Meanwhile, soak the dried mushrooms in 2 cups of hot water for 30 minutes. Drain, reserving the soaking water. Roughly chop the mushrooms and stir the miso and tamari into the soaking water. Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat. When hot, add the scallions, ginger and garlic, and stir for a few minutes to soften. Add the chilies and fry for another minute. Now pour in the miso mixture and vegetable stock or water and bring to a boil. Stir in the peas, fresh and dried mushrooms, bean sprouts, red pepper and corn. Add the kale a few handfuls at a time until it begins to wilt. Stir in the rice noodles and cook, stirring often, until the noodles are tender. Stir in the paneer cubes, reduce the heat and simmer for a few minutes longer. Serve hot. Drizzle some hot sauce or sriracha over each serving if desired. Makes 6 servings

Other miso based soups to enjoy from Lisa's Kitchen:
Miso Soup with Wild Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Vegetable Soup

On the top of the reading stack: My Past and Thoughts - The Memoirs of Alexander Herzen

Audio Accompaniment: morning silence, while it lasts

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Chickpea and Paneer Tomato Curry

I've often thought of adopting a vegan diet, but there are just a few things that I would sorely miss and paneer cheese is surely on the top of that list. Here luscious cubes of tender paneer and plump buttery chickpeas are spiced and cozied up with tomatoes and herbs. The gravy really brings out the goodness of the essential ingredients in this satisfying dish. Paneer always pairs so well with any number of legumes, and we must not forget the spice.

It doesn't get much better than this.

Chickpea and Paneer Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on August 25, 2014 Plump buttery yellow chickpeas and tender pieces of paneer cheese simmered in a bold and zesty Indian spiced tomato sauce Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 2 tablespoons coconut oil or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 medium onion, diced 1 clove garlic, minced 1-inch piece fresh ginger, grated or minced 2 to 3 green or red chilies, seeded and finely chopped 1 to 2 tablespoons curry powder 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) 1/2 teaspoon paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon asafetida (optional) 2 large tomatoes, diced 2 1/2 cups vegetable stock or water, or as needed 14 oz (400 g) paneer cheese, cut into cubes juice from 1 lime or small lemon (2 tablespoons) 1 1/2 to 2 teaspoons sea salt, or to taste 2 tablespoons fresh mint, chopped (or 2 teaspoons dried) 1/4 cup fresh chopped cilantro or parsley Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Immediately add the onion and sauté until softened — about 5 minutes. Stir in the garlic, ginger and chilies, and continue to stir for another few minutes. Now stir in the spices and stir for 1 minute. Add the tomato and simmer, stirring often, until the tomatoes begin to thicken — about 10 minutes. Pour in the stock or water and stir in the chickpeas. Simmer for 15 minutes. Now add the paneer cheese and simmer for another 15 minutes, gently stirring occasionally. Add more water if necessary. Stir in the lime or lemon juice and salt and simmer for another few minutes. Stir in the herbs and serve hot. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event started by lovely Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Deepali of Lemon in Ginger.

Other dishes featuring paneer from Lisa's Vegetarian Kitchen to try:
Aloo Palak Paneer Pie
Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)
Paneer Tikka Pizza on Naan Bread
Mung Bean Paneer

On the top of the reading stack: browsing the shelves

Audio Accompaniment: Nicolas Bacher

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Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)

Paneer cheese has a mild flavor and a soft texture with a high melting point, making it the perfect vehicle to capture and carry spices and seasonings. Chunks of paneer cheese adds character and substance to curries, and this one was no exception. Following along with my obsession with all things coconut lately, I couldn't resist raiding a block of paneer cheese from my stock in the freezer and giving it the coconut treatment.

Here the multitude of vibrant spices is nicely tempered and somewhat muted by nutty cashews, soothing coconut and luscious cheese. The paneer is gently simmered in an aromatic cashew and tomato gravy with coconut milk with some extra creaminess from rich Greek yogurt added near the end of the cooking time. The play of taste sensations is one you won't soon forget, and your kitchen will smell heavenly hours after dinner has been enjoyed.

Don't let the rather long list of ingredients intimidate you. Really, it is a straightforward dish to prepare with minimal preparation.

Paneer Cheese in an Aromatic Cashew Coconut Gravy (Paneer Korma)

Recipe by Lisa Turner Cuisine: Indian Published on June 2, 2014 Plump green peas and tender pieces of paneer cheese simmered in a fragrant and delicious spiced cashew, tomato and coconut sauce Print this recipe Cashew paste: 1 small red onion, chopped 2 large cloves garlic, chopped 1 1/2 inch fresh ginger, chopped 2 to 3 fresh red or green chilies, seeded and chopped 1 teaspoon poppy seeds 12 raw cashews, chopped 1/4 cup dried unsweetened grated coconut Other ingredients: 2 tablespoons sesame oil or other oil 2 green cardamom pods, lightly crushed 2 black cardamom pods, lightly crushed 1-inch cinnamon stick 1 teaspoon cumin seeds 4 whole cloves small handful of dried curry leaves, crumbled 1 tablespoon dried fenugreek (methi) leaves 2 teaspoons ground coriander 1 teaspoon Kashmiri or other chili powder 1 teaspoon garam masala 1/4 teaspoon ground mace or nutmeg a few pinches of saffron threads pinch of asafetida (optional) 3 medium tomatoes, chopped and puréed 3/4 cup coconut milk 1 1/2 teaspoons sea salt, or to taste 14 oz (400 g) paneer cheese, cubed 1 cup green peas, fresh or frozen and defrosted 1/4 cup plain whole fat yogurt, whisked 1/4 cup fresh parsley, chopped fresh cracked black pepper to taste Instructions: In a blender or food processor, process the onion, garlic, ginger, chilies, poppy seeds, cashews and grated coconut into a paste. Add a few teaspoons of water if needed to get the process going. Transfer to a small bowl and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the cardamom pods, cinnamon stick, cumin seeds, cloves, curry leaves and fenugreek leaves. Stir for a few minutes until fragrant. Stir in ground corianer, chili powder, garam masala, mace or nutmeg, saffron and asafetida if using, and stir for another minute. Now add the cashew paste to the pan and stir for 8 to 10 minutes to brown the mixture. Add the puréed tomatoes and simmer, stirring often, until thickened — about 5 minutes. Now stir in the coconut milk and salt, and simmer for another few minutes. Stir in the paneer cheese cubes and green peas, cover the pan, and gently simmer until the peas are cooked and the flavors are blended — about another 10 to 12 minutes. Stir often, adding a little water if the sauce is too thick. Stir in the yogurt and fresh parsley and let simmer for another few minutes. Test for seasoning and sprinkle in a bit more garam masala if desired. Garnish generously with fresh cracked black pepper. Makes 4 to 6 servings

More satisfying paneer creations to stimulate the appetite:
Paneer Mushroom Masala
Paneer Tomato Curry with Indian and Thai Flavors
Asparagus with Shredded Paneer and Tomato
Butter Paneer Masala

On the top of the reading stack: Dead Souls by Gogol

Audio Accompaniment: Nicolas Bacher

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Mung Dal Chila Paneer Wraps

There is something so very comforting about cozy wraps of goodness. Most of the cuisines I am familiar with have traditional wrapped up delights and the cooks imagination adds extra flair to the plate. I went with an Indian theme for this meal as I often do, and made some Indian crêpes to serve with a quick and easy spicy paneer scramble.

I suppose this could be classified as "street food" but I've also enjoyed bites like this, especially when it comes from my kitchen. In fact, I made this meal, served along with some spinach rice, for my best friend Basil's birthday.

It's pure comfort food, and really rather easy to make up, though frying up the chila does take a bit of patience, even though they are straightforward to prepare.

Mung Dal Chila Paneer Wraps

Recipe by Lisa Turner Cuisine: Indian Published on December 16, 2013 Tangy and spicy scrambled paneer cheese and tomato served in a soft, savory and tasty mung dal and rice pancake Print this recipe Chila: 1 cup dried mung dal (split mung beans) 2 tablespoons basmati rice 1-inch piece fresh ginger, chopped 1/4 cup fresh cilantro or parsley 1/2 teaspoon sea salt, or to taste small handful of dried fenugreek leaves (methi) 2 red or green chilies, seeded and finely chopped 1/2 teaspoon turmeric 1/2 teaspoon Kashmiri or other chili powder 1/2 teaspoon asafetida pinch of cayenne ghee, butter or oil for frying Scrambled Paneer: 14 oz (400 g) paneer cheese, mashed or crumbled 1 tablespoon ghee, butter or oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 small onion, finely chopped 1-inch piece fresh ginger, finely chopped 2 to 3 red or green chilies, seeded and finely chopped 1 1/2 teaspoons garam masala 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon Kashmiri or other chili powder 1 medium tomato, finely chopped 1/4 cup fresh cilantro or parsley, chopped 1 cup fresh or frozen peas juice from 1 lime (2 tablespoons) Instructions: To make the chila, wash the mung dal and rice in a strainer until the water is no longer cloudy. Place in a bowl, cover with several inches of fresh water, and let stand for at least 4 hours at room temperature. Drain and transfer to a blender along with the ginger, cilantro or parsley, salt, fenugreek leaves, chilies, turmeric, chili powder, asafetida and cayenne. Process to a smooth batter, adding a little water as necessary, until the batter is thick but of a pouring consistency. Heat a non-stick pan over medium heat and brush with some ghee, butter or oil. When hot, ladle some of the batter onto the center of the pan, taking care to spread it out thinly with the bottom of the ladle so that it forms a pancake about 6 to 7 inches in diameter. Reduce the heat slightly, drizzle some ghee or oil around the edge of the chila, and cook for 2 minutes until it begins to brown. Flip the pancake, cook for another minute or two, and flip again and cook for another minute. Keep warm in a 150° oven while you cook the remaining chila. For the paneer scramble, heat the ghee, butter or oil in a large skillet over medium heat. When hot, add the mustard seeds and cumin seeds and fry until the mustard seeds turn grey and begin to splutter and pop — about 1 to 2 minutes. Toss in the onion and stir until softened. Now add the ginger, chilies and spices, and stir for 1 minute. Add the tomato and simmer until thickened. Stir in the peas and paneer cheese and cook, stirring often, for another 5 minutes until the peas are tender the paneer is heated throughout. Stir in the lime juice and cook for another few minutes. To serve, spoon a few tablespoons or more of the paneer onto a chila, roll it or fold it, and serve alongside a piping hot bed of rice. Makes 6 chila

More paneer delights you are sure to enjoy:
Paneer Mushroom Masala
Mung Bean Paneer
Paneer Tikka Pizza on Naan Bread
Spicy Carrot Soup with Ginger and Paneer Cubes

On the top of the reading stack: "The Outsider" by Albert Camus

Audio Accompaniment: graceful silence

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Paneer Tomato Curry with Indian and Thai Flavors

More often than not, when I cook with paneer cheese it usually is an Indian-style dish, although I did once make a Thai Massaman curry with paneer cheese that certainly will be making an appearance again in the near future at the table.

This time, I went with a fusion dish, mixing up typical Indian spicing with prominent Thai flavors. It was a match made in heaven.

As I was experimenting with different flavors, I also experimented with the other components of the menu. I served it up with some north African millet patties and classic tarka dal. The sauce of the paneer curry was scooped over some of the millet patties and the tarka dal shone in the legume role. It all worked and the cook and her dining companions were more than satisfied.

Paneer Tomato Curry with Indian and Thai Flavors

Recipe by Lisa Turner Cuisine: Indian/Thai Published on November 28, 2013 Tender pieces of paneer cheese simmered in a simple, tangy and zesty tomato curry seasoned with a blend of Indian and Thai seasonings Print this recipe Ingredients: 14 oz (400 g) paneer cheese, cut into cubes 2 tablespoon olive or sesame oil 1 large shallot, finely chopped 1 clove garlic, minced 1 to 2 Thai red chilies, seeded and finely chopped 1 teaspoon ground cumin 1 tablespoon ground coriander 1/4 teaspoon cayenne 3 plum tomatoes, finely chopped small handful of dried curry leaves, crumbled 1 teaspoon dried oregano (optional) 1 tablespoon red Thai curry paste, or more to taste 1 red bell pepper, seeded and chopped 1 tablespoon tamari (soy) sauce 1/2 teaspoon sea salt, or to taste Instructions: Heat the oil in a large non-stick pan over medium heat. When hot, add the shallot, garlic and chilies to the pan. Stir and fry for a few minutes until the shallot begins to soften. Now add the ground spices to the pan and stir for another minute. Add the tomatoes to the pan, along with the curry leaves and oregano if using, and simmer until the tomatoes begin to thicken — about 10 minutes. Stir in the Thai curry paste and red pepper and cook, stirring often, for another 10 minutes. Add the tamari, stir well, and then add the paneer cubes. Gently cook, stirring often, for another 5 minutes. Taste for seasoning and add salt accordingly. Serve hot. Makes 4 to 5 side servings

I'm sharing this with Denna's Fabulous Fusion Food Challenge.

Other paneer dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Beans with Paneer Cheese
Paneer Mushroom Masala
Butter Paneer Masala
Mattar Paneer

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

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Aloo Palak Paneer Pie

Pies seem to be the rage recently and I've noticed lots of cookbooks lately featuring both savory and sweet pies, sometimes mini ones and others fitting the more traditional standard. This one is adapted from a cookbook that I received to look over and I was immediately drawn to a unique take on aloo palak that incorporates the potato component of this classic Indian potato and spinach curry into a delightful crust. To make it even more interesting, I added some crumbled paneer cheese and some of my favorite spices that are always eager to greet me when I open the cupboard door.

Now, Pies and Tarts with Heart is a vegan book, but although I am quite smitten by many of the creative ideas for pies that are presented throughout the book — and adore vegan options besides — my initial complaint was the use of margarine in many of the recipes. This is not to say that I don't recommend the book, especially as oil and other alternatives could be used instead of margarine or vegetable shortening to keep it vegan. Vegetarian that I am, I substituted butter and yogurt in the crust with great success and look forward to trying more of the book's recipes, with an inspired take on the dishes that are presented between the covers.

Citrus pies, traditional pies with a vegan twist, go raw if you please, or nutty or maybe creamy, or load them up with berries, nuts, veggies or fruit. No matter your dietary preferences or cooking style, there are a good many recipes to inspire you in the kitchen in this cookbook. The writing is informative and warm, just like your favorite pies, and the book is complete with lovely photographs that will encourage numerous cooking sessions.

I know my husband and best friend enjoyed their meal immensely, as did I, especially served alongside some pappadums with an avocado pomegranate spiced dip.

Don't let the long list of ingredients intimidate you. It really is not difficult to make, especially if you plan ahead.

Aloo Palak Paneer Pie

Recipe by Lisa Turner Inspired by Pies and Tarts with Heart: Expert Pie-Building Techniques for 60+ Sweet and Savory Vegan Pies Cuisine: Indian Published on August 12, 2013 Classic tangy and spicy Indian spinach, potato and paneer cheese curry transformed into a pie with a mashed potato crust — this delicious and nourishing savory pie will make a real impression on your diners Print this recipe Potato crust: 5 medium potatoes (1 1/2 lbs or 675 g), peeled 3 tablespoons butter, softened 3 to 4 tablespoons yogurt or milk 1/2 teaspoon red chili flakes 1/2 teaspoon sea salt fresh ground black pepper Spinach paneer filling: 1 tablespoon sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds (optional) 1 small onion or large shallot, finely chopped 1 clove garlic, minced 1-inch piece fresh ginger, minced or grated 2 to 3 green chilies, seeded and finely chopped   2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon sumac or ground nutmeg 1/2 teaspoon turmeric 1/2 teaspoon chili powder 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon amchoor powder (optional) a few pinches of asafetida a few small handfuls of dried curry leaves   1 medium tomato, finely chopped 1 bunch fresh spinach (8 to 10 cups), trimmed and roughly chopped juice from 1 lime (2 tablespoons) 1 cup paneer cheese, grated, crumbled or mashed 1 teaspoon sea salt 1 teaspoon garam masala 1/2 teaspoon chat masala (optional) Instructions: Begin with the crust. Roast, boil or steam the potatoes according to preference until tender. Transfer to a large bowl. Add the butter and yogurt or milk and mash until creamy and smooth. Sprinkle in the red chili flakes, salt and pepper, and mix. Cover with plastic wrap and chill for at least 2 hours or overnight. Lightly grease a 9-inch pie plate. Using your hands or a wooden spoon, press the potato mixture evenly into the prepared pie plate. Cover and refrigerate until the filling is ready. To make the filling, heat the oil in a large saucepan over medium heat. When hot, tos in the mustard seeds, cumin seeds and fenugreek seeds if using, and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion and stir for 2 to 3 minutes until softened. Toss in the garlic, ginger and chilies and continue to stir for another 2 to 3 minutes. Stir in the ground coriander, ground cumin, sumac or nutmeg, turmeric, chili powder, cayenne, amchoor if using, asafetida and curry leaves. Cook, stirring continually, for 1 minute. Now add the tomato and cook for 5 minutes or until the tomato has reduced. Add the spinach, a few handfuls at a time, stirring until wilted. Sprinkle in the lime juice and paneer and let cook for 10 minutes, stirring often. Finally stir in the sea salt, garam masala and chat masala if using. Simmer for another few minutes to let the flavors mingle. Preheat an oven to 350°. Spread the filling into the prepared crust and bake for 30 to 35 minutes or until the pie is set and browned on the edges. Leave to cool for 15 minutes before serving. Serve hot or warm. Cover leftover pie with aluminum foil and reheat at 300° for 10 to 15 minutes. Makes 6 servings

Other spinach dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mushroom, Lentil and Spinach Risotto
Spinach Pancakes with Lime Butter
Spiced Creamed Spinach (Malai Sak)
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer

Audio Accompaniment: Harold Budd

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Paneer and Pea Curry Smothered in a Cashew Tomato Gravy

Since I started cooking Indian food some 20 years ago, shortly after becoming a vegetarian, paneer curries were one of my most delightful discoveries. Whenever I acquire a new cookbook or when I browse through talented bloggers offerings, paneer dishes usually end up bookmarked for future reference. One reason that I am not a vegan might very well be luscious chunks of paneer cheese transformed into a spicy curry. I just can't see myself giving that up, nor other treasured cheeses for that matter. Eggs I could do without, but not paneer, though it only appears on the menu every month or so.

My latest experiment, that was met with much praise from my diners, was this paneer and green pea curry simmered in a fresh and lightly spiced cashew and tomato gravy. Rich, yes, especially if you fry your paneer in ghee or butter, but easy to digest and truly fit for royalty, although it is really easy to prepare. As I often say, simplicity often results in the most gourmet and satisfying dishes that will grace your table. I dare say it is as good as my classic mattar paneer — maybe even better.

Paneer and Pea Curry Smothered in a Cashew Tomato Gravy

Recipe by Lisa Turner Adapted from Monsoon Spice Cuisine: Indian Published on July 15, 2013 Lightly fried pieces of tender paneer cheese and plump sweet peas simmered in a thick, rich and spicy cashew and tomato gravy — a colorful and delicious centerpiece for any north Indian meal Print this recipe Paste: 1/3 cup raw cashews 1/2 cup grated coconut, fresh, dried or frozen 1 1/2 -inch piece cinnamon stick, broken into pieces 4 green cardamon pods 4 whole cloves 1 1/2 teaspoons cumin seeds 2 to 3 red or green chilies, seeded and chopped 2 to 3 tablespoons water Curry: 2 cups paneer cheese 3 to 4 tablespoons ghee, butter, or oil 1 small onion, finely chopped 1-inch piece fresh ginger, finely chopped 1 clove garlic, crushed or finely minced generous 1/2 teaspoon turmeric 1/2 teaspoon chili powder 1/2 teaspoon amchoor powder (optional) pinch of asafetida (optional) 1 plum tomato, finely chopped handful of dried curry leaves, crumbled 1 1/2 cups coconut milk a few handfuls of fresh cilantro, chopped 1 1/4 cups green peas, fresh or frozen 1/2 to 1 cup water, as needed 1 1/2 teaspoons sea salt, or to taste 1/2 teaspoon garam masala (optional) Instructions: Begin by making the paste. Soak the cashews in hot water for 20 minutes, then drain and combine with coconut, cinnamon stick, cardamom pods, cloves, cumin seeds and chilies in a food processor. Process until smooth, adding water as needed to make a smooth but fairly thick paste. Cut the paneer cheese into 1-inch strips, squares or triangles about 1/4-inch thick, or chop into bite-size cubes. Heat a few tablespoons of ghee, butter or oil in a non-stick skillet over medium heat. When hot, add the paneer pieces to the pan and fry, flipping or turning every few minutes, until lightly golden brown on both sides. Drain on paper towels and set aside. In a large saucepan, heat another tablespoon of the ghee, butter or oil over medium heat. When hot, add the onion and stir for a 2 to 3 minutes until softened. Add the garlic and ginger and continue to stir for another 2 to 3 minutes. Now toss in the turmeric and chili powder as well as the amchoor powder and asafetida if using, stir for 1 minute, and then add the paste, tomato and curry leaves. Simmer for another few minutes, stirring often. Stir in the coconut milk and cilantro and bring to a gentle boil. Reduce the heat to medium-low and simmer for 8 to 10 minutes, until thickened, stirring often. Add the prepared paneer and peas to the pan. Pour in 1/2 cup to 1 cup water to achieve your desired consistency. Simmer for another 10 minutes, stirring often. Add the salt near the end of the cooking time, along with the garam masala if using. Taste for seasoning and serve hot with rotis and/or a bed of hot buttered basamati rice. Makes 6 servings

More paneer goodness from Lisa's Vegetarian Kitchen:
Mung Beans with Paneer Cheese
Paneer Cubes with Sun-Dried Tomatoes
Butter Paneer Masala

On the top of the reading stack: 1,000 Indian Recipes (Small Print) by Neelam Batra

Audio Accompaniment: the washing machine

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