When Michael and I were in Washington earlier this month, we stopped by Appel Farms in Ferndale and bought some paneer. Paneer is a delicious cheese that is used in Indian dishes — it doesn’t melt, so it is often cubed and then simmered in flavorful sauces.
The cheese made it safely back home in my carry-on bag, and I decided to use some of it to make palak paneer, which is one of my favorite Indian dishes. In this dish, paneer is simmered in a spinach and tomato-based sauce, with yogurt added at the end for a creamy flavor. I served it with chicken rogan josh, basmati rice, and naan bread. It was delicious!
One of my favorite small appliances in the kitchen is our rice cooker, because it makes perfect rice every time. But sometimes we like to change it up and make a savory, flavored rice (like our Mexican rice or pulao rice recipes) instead of plain rice. This saffron rice recipe, made with raisins and cashews, is the perfect blend of savory and sweet — and it’s a snap to make in the rice cooker.
Michael and I made this delicious curry for dinner a few weeks ago, and we loved how quick and easy it was to make. We used chicken in our curry, but you could probably make a delicious vegetarian version with chickpeas instead.
We served the curry with pulao rice, which is an easy way to dress up plain basmati rice. Together, they make the perfect quick Indian dinner. Give it a try!
Michael and I love Indian food, but we often rely on jarred sauces when we make it at home. However, this chicken saag recipe is both delicious and easy to make from scratch — especially if you start with already-cooked chicken thighs.
I love scalloped potatoes, so when Michael pointed out this Indian-spiced gratin recipe to me yesterday, I knew it would be delicious. The recipe takes a simple gratin and adds spices like curry powder, coriander, and turmeric to give it a yummy Indian flavor. We used a combination of potatoes, sweet potatoes, and rutabaga to enhance the flavors in the dish.
This simple vegan curry was a hit with both Michael and myself. It’s full of Indian spices, and was delicious when served over rice. Though the recipe originally called for zucchini as the main ingredient, we chose to use a kabocha squash instead, which is a Japanese pumpkin. One unique feature of kabocha squash is that the skin is edible — you can simply wash it and then it’s ready to cook and eat. We think it was the perfect substitution for this recipe, but feel free to use zucchini, cauliflower, or another vegetable if you prefer.