I developed the recipe for the classic Indian dish that I share this week in my Twice as Tasty column for the Flathead Beacon to showcase not just traditional spices but also homemade cheese and homegrown vegetables, even out of season. When I started delving into spices commonly used in Indian cuisine and teaching workshops on how to create spice blends and make fresh paneer at home, I couldn’t just sit down in a local restaurant and enjoy traditional Indian cuisine. Northwest Montana’s food offerings have become far more varied over the years, but I still enjoy simmering homemade cheese in spices in my own kitchen.

In spring, I’m just planting the onions, tomatoes, and peppers that will become this recipe’s savory sauce, and it will be months before I can make a fresh-from-the garden version. But I can make it tonight from vegetables I grew last summer: I simply pull them from my freezer.
Learn to make Paneer Tikka Masala