My kids are still a bit leery about super-spicy foods; thus far, the only Indian dish they will reliably try is chicken korma, very mild. If I crave Indian food, I usually have to go out by myself, or, more fun, I make it myself.
Paneer is a fresh-set curd cheese, making it couldn’t be easier. If you can boil milk, you can make paneer. It can be added to a variety of sauces, curry bases, creamy korma sauce, it can be crusted with spices and pan-fried, I’ve even eaten it fresh and uncooked.
- 1 quart of whole milk
- 1 tablespoon fresh lemon juice or vinegar