COOKING UP A TREAT WITH LOCAL CHEF SUKI PANTAL

Romancing the Indian Cheese, Paneer

Paneer and Peppers Recipe By Suki Pantal

For cheese lovers worldwide, even the estimated 20,000 varieties are not enough for decadent dips, lush cheese boards, rich bakes, and cheesy sandwiches. That’s the power of cheese. But for most Indians, the celebrated hero on any dining table is paneer.

This extremely mild, milky, soft, white, non-processed, non-aged cheese pleases the Indian palate in many avatars. It acts as an alternative source of protein for the vast vegetarian population in India. Be it succulent Tandoori Paneer Tikka on skewers or Paneer Makhani in a lush creamy sauce, there are umpteen classic Indian dishes that use paneer cubes as the main protagonist. Today, this cheese has increased its scope of use to include paneer-stuffed flatbreads, deep-fried as pakoras, stuffed in samosas, and eaten in scrambled form. Spoilt for choice!

How is paneer made? Traditionally, Indian households in India make their own paneer by curdling milk, generally cow or buffalo milk, with an acidic agent like lime or lemon juice or white vinegar. What you get is marble white cheese in appearance, having a firm, cohesive, and spongy body and a slightly sweet flavour. It’s of course commercially available in supermarkets worldwide as well, sold in plastic vacuum or laminated packages as solid blocks or cubes.

You can find paneer in the cheese section at Warner’s Supermarkets.

What is the history of this dairy product? There are plenty of theories about when paneer was invented. K.T. Acharya, an eminent Indian food scientist and historian, in his book "Indian Food: A Historical Companion," mentions that paneer and the concept of curdling milk came to India via the Portuguese in Bengal. Other theories suggest that the Persian and Afghani rulers introduced paneer, supported by the name ‘Paneer’ which is similar to the word ‘Peynir,’ a generic word for cheese in Persia. Both theories believe that paneer came to India around the 16th or 17th centuries.paneer came to India around the 16th or 17th centuries.

As an Indian home cook, culinary teacher, and cookbook author, paneer recipes are an integral part of my Indian food stories. Not only do I teach paneer-based recipes, but I also do demonstrations at food festival cookery theatres showcasing paneer as the main ingredient. My debut cookbook, Garnish with Garam Masala, has many paneer curry recipes including Paneer Makhani, Spinach Paneer, and Paneer and Peas, to name a few.

One lucky winner will own a signed copy of the cookbook in this month's competition!

So, in a nutshell, grill it, fry it, cook it in curries or eat it raw, this lovable and versatile cheese has our heart! Now that you know so much more about paneer, why not try one of my quick and simple recipes?

Paneer and peppers recipe

Preparation time: 5 mins

Cooking time: 20 mins

Serves: 2

Ingredients

250 g Paneer, cut into cubes

1 green pepper, roughly chopped

2 tbsp neutral oil

1 small white onion, sliced

1 tsp chopped coriander leaves

1-2 tbsp of water

Salt as per taste

1 tsp cumin seeds

1 tsp coriander powder

¼ tsp turmeric powder

½ tsp cumin powder

½ tsp red chilli powder (optional)

1 tsp Garam Masala

Method

In a nonstick pan, add oil on medium heat and once hot, add cumin seeds.

Once the seeds sizzle, add sliced onion and fry for 5-6 minutes until change colour.

Lower the heat to minimum, and add coriander powder, turmeric powder, cumin powder and red chilli powder. Fry spices for a couple of minutes with a tbsp of water.

Add paneer cubes, salt, and coat well in mixture. Cover with lid and cook for 5 minutes on low heat. In case the mixture is sticking to the bottom of the pan, sprinkle some water occasionally.

Add pepper pieces, mix well, and continue to cook for another few minutes on low to medium heat with the lid.

Remove the lid and switch off the burner.

Garnish with Garam Masala and coriander leaves.