Curried Cheese

Paneer Masala

Makes: 4 servings

Time: 25 minutes

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Paneer, like tofu, is a wonderful mild yet rich main ingredient for curries and Indian-style stir-fries. It browns beautifully and holds its shape well when cooked. Try this dish and its better-known relative, Saag Paneer (page 250).

• 6 tablespoons butter or good-quality vegetable oil
• 1 pound paneer, queso de freír, halloumi, or other appropriate cheese (see “Cheeses That Keep Their Shape During Cooking,” page 556) or 1 recipe Fresh Cheese, the Easy Way (page 568), cut into bite-sized cubes
• 1 large onion, chopped
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 1 tablespoon garam masala or curry powder (to make your own, see page 648 or 649)
• 2 cups (about 1 pound) chopped fresh tomatoes (canned is fine; don’t bother to drain)
• Salt and pepper
• ½ cup cream, coconut milk, or yogurt
• ½ cup chopped fresh cilantro (optional)

1. Put 3 tablespoons of the butter or oil in a large skillet over medium-high heat. When the butter is melted or the oil is hot, add the cheese and cook until golden brown on all sides, a total of 6 to 10 minutes; remove from the pan and put on a paper towel–lined plate.
2. Put the remaining butter or oil in the same pan over medium-high heat. When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the garlic, ginger, and garam masala and cook for another minute, until fragrant. Add the tomatoes, sprinkle with some salt and pepper, stir, and cook until slightly thickened, about 10 minutes.
3. Add the cheese along with the cream and bring to a slow bubble. Cook for about 5 minutes, until everything is heated through. Adjust the seasoning, garnish with cilantro if you’re using it, and serve.

Curried Cheese with Tomatoes and Mint Omit the garam masala and cream. Use only fresh tomatoes. Substitute mint for the cilantro. In Step 2, add the tomatoes with the garlic and ginger, cook for a minute or 2, then add the cheese. Stir in the mint just before serving.

Curried Cheese with Chile Paste Make this as hot as you like; for a less mouth-searing dish, mellow out the chile paste with a little tomato paste thinned with water: Omit the onion, garlic, ginger, garam masala, tomatoes, and cream. In Step 1, once the cheese has browned, stir in ¼ cup or so Indian-Style Chile Paste (page 665) — or whatever chile paste you have on hand — and a pinch garam masala or curry powder until it is well distributed in the pan. Cook for just a minute, adding a splash of water if it gets too dry. Garnish with cilantro and serve.

Curried Cheese with Chiles Toss in some roasted cashews or peanuts for crunch: Omit the tomatoes and cream. In Step 2, add 2 cups chopped fresh mild green chiles with the onion. After adding the garlic and ginger, cook for 2 minutes, then stir in the cheese and finish as directed.

Curried Tofu Substitute 1 pound firm or extra-firm tofu, cut into cubes, for the fresh cheese, and use oil and coconut milk. V