Every April, I’m focused on two things: what I’m going to grow in my garden this year, and how I’m going to eat up everything I saved from last year’s harvest. Last week’s post used up not just the whey leftover from making yogurt but also the potatoes starting to sprout in my storage bins. This week, I dug deeply into my freezer and found all sorts of vegetables for an Indian dinner: cherry tomatoes, onions, peppers, garlic, and cilantro pesto. Flavor them with my dwindling supply of home-smoked chilies and homemade curry powder, toss in some freshly made paneer, and the flavors explode.
There are several other fabulous things about this week’s recipes. If you already make Lemon Cheese, you don’t need to learn to make paneer: you just need to learn how to press your cheese. If you don’t yet make this cheese, which also goes by queso blanco, whole-milk ricotta, and farm cheese, you have another reason to learn how.
Learn to make Fresh Paneer and Paneer Tikka Masala