Paneer Curry With Potatoes and Peas

I made my own Paneer cheese today (see Cheesemakers Are Us Part II, below), and decided to make a curry out of some of it for dinner tonite. 

Frying the Paneer

My cheese had already been cut into small cubes and had been refridgerated for a few hours, so it was nice and firm.  I dredged it in flour and fried it in a little very hot vegetable oil.  I wasn't sure how this would work, having never made cheese before and therefore not knowing if the consistency turned out right, but the frying working great.  The cheese had indeed been pressed enough that it held its shape during frying.

Yum!

I made a simple curry out of onions, potatoes, and peas in a vindaloo-based sauce.  I added the cubes of Paneer to the curry at the very end just to get them warmed back up, and served the curry with white rice and a simple salad for something fresh.  Dan walked in the house from work and swooned from the smell - I like to toast my own seeds for seasoning when I make curries, and that and the vindaloo base I use fill the house with nutty, spicy fragrance.  Despite the curry sauce I know Dan already loves, I was a little nervous about how the Paneer would be received, but I needn't have worried; it was a big hit.  The taste was mild and just a little tangy, and it held its shape throughout dinner, but was still creamy on the inside.  Dan loved it, and I was proud of myself for successfully making a usable Paneer.

Happy eating!