Pass the paneer

You’ve seen those kits for homemade cheese, right? You buy the little box and make yourself some cheese? They have a few variations on these, I’m pretty sure I saw a mushroom kit as well as a few other fun options. Well, if you’ve been thinking about taking the plunge, I’ve got the perfect starter recipe for you today. Let me introduce you to paneer cheese, a mild Indian fresh cheese that you can make and eat in a couple of hours. It might be a gateway drug, I don’t know, but I’ve always had a taste for it that leaves me skimming the menus at Indian restaurants looking for the paneer.

At this time of year, I always seem to find myself with a myriad of ambitious ideas, “I’m going to do this, try this and cook this…” etc., etc. But this is one of those great ideas that you can tackle pretty easily. See, this cheese is simple. Chances are, you already have everything you need to make this cheese. All you need is about an hour or less of working time and the magic of cheese making could be all yours.

I often find myself thinking about Indian dishes in the winter. Something about the warm and spicy flavors always feels most satisfying to me during cooler weather. It’s also a pretty convenient time to try your hand at cheese making. I know you really don’t want to be outside right now, especially if you live in my part of the world. So a warm bowl of spicy vegetables with fresh cheese might be just what you need.

I count myself lucky to have spent time around several great home cooks who had a passion for Indian food and sharing the experience. It’s given me more than a passing interest in Indian food. But one of the most mouth-watering experiences I’ve ever had was at Rangoli in Vancouver. It is a casual Indian restaurant and they have this delicious mushroom and cream dish that I still dream about. Their plates have great combinations of flavors and textures and their starters are too good to be true—yes, I’m looking at you, cassava fries. So, when my sister, Tina, bought me Vikram Vij’s cookbook from his restaurants, I was understandably delighted. But she even outdid herself by buying me a spice box, full of all of the specialty ingredients listed in the book. Genius, I’m telling you!

Notes: I love the flavors of this dish with some plain white basmati rice. The vegetables have plenty of salt, so keep that in mind as you taste this dish. Once cooked, the salt balances out nicely with the mild cheese and some unsalted rice. Most of the spices in this dish are likely already in your pantry, and if you find yourself missing the asafoetida called for in this recipe, you can leave it out. It is also readily available online and is a good addition to your spice rack if you cook many Indian dishes. And while I’m suggesting that you make your own paneer, it can also be found in plenty of well-stocked grocery stores. 

Brussels Sprouts with Red Pepper and Paneer

Adapted from Vikram Vij’s cookbook

2/3 cup raw unsalted cashews
1/2 cup canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon asafoetida
1 tablespoon cumin seeds
1 teaspoon turmeric
2 1/2 teaspoons salt
1/2 teaspoon ground cayenne pepper
12 oz Brussels sprouts, trimmed
1 large tomato, finely chopped, about 1 cup
1 large red bell pepper, cut into 1/2 pieces
3/4 cup finely chopped cilantro
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Preheat the oven to 375º. Place the cashews on a rimmed baking sheet and bake for about 3 minutes. Stir the cashews thoroughly so they do not scorch and bake for about another 3 minutes until golden. Remove from heat and allow to cool.

Wash and trim the Brussels sprouts, cutting them into quarters length-wise. Prepare the tomato and bell pepper, chopping and setting aside.

In a large, shallow pan, heat the oil over a medium-high heat until the oil shimmers. Add the brown mustard seeds and cook until you hear the first seeds popping, about one minute. Quickly sprinkle the asafoetida and cumin seeds in the pan and continue cooking about 30 seconds more. Turn heat down to medium, add turmeric, salt and cayenne pepper, stirring well and cooking about another minute. Be careful not to burn the seeds.

Add in the tomatoes and Brussels sprouts and stir well to coat. Cover with a lid and cook for five minutes, stirring occasionally. Add in the red peppers about cook for another two to three minutes, until the vegetables are just beginning to get tender. Remove from heat.

Just before serving, stir in the cilantro and paneer and top with the cashews.

Paneer

Also adapted from Vikram Vij’s cookbook

Makes about 1 1/2 pounds

1/4 cup water
1 gallon whole milk
1 1/2 teaspoon sugar
1/2 cup white vinegar
Cheese cloth

Pour water into a large, heavy bottom pan. Slowly add in milk and sugar. Turn heat to medium-high and heat milk to a boil, stirring frequently. Since the milk can scorch quickly during this process, don’t leave it for long without stirring. Depending on your heat, this can take between 15 to 30 minutes. Once the milk is about to boil, quickly remove from heat and add vinegar. Allow milk to sit for about 5 minutes while the solids separate from the liquid.

Line a large colander or strainer with three layers of cheese cloth. Place the strainer in the sink and carefully spoon in the milk solids. Leave the paneer to sit in the sieve for about 5 to 10 minutes so it drains completely. Carefully gather up the edges of the cheese cloth and tie them together nice and snug to seal the cheese inside.

Place the paneer on a large clean plate. Fill a large heavy pot with water (I like to use the one I cooked with as it soaks) and place on top of the paneer to flatten it. Allow it to sit like this for about one hour.

The paneer can be used right away or will keep in the fridge for about four days.