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Cook the Book: Paneer with Orange-Apricot Chutney

If you have ever eaten Indian food, chances are that you have had saag paneer. It's one of my favorite dishes—spiced, creamy spinach with chunks of a fresh cheese known as paneer. Paneer is so mild that it can easily be mistaken for tofu, but it has a pleasantly chewy texture that reminds you that it is in fact cheese.

Paneer can be purchased or easily made at home. All you have to do is heat a gallon of whole milk until almost boiling, add the juice of a lemon or two, and remove from the heat. Stir for a bit, and the milk will separate into curds and whey. Strain through cheese cloth, weight and press for an hour or so, and you have paneer.

Monica Bhide makes a great appetizer by pairing mild, creamy paneer with a sweet and spicy chutney in her recipe for Paneer with Orange-Apricot Chutney from Modern Spice. If you cannot find fresh apricots, Bhide recommends substituting 1 1/2 cups fresh mango in its place.

Win 'Modern Spice'

As always with our Cook the Book feature, we have five (5) copies of Modern Spice to give away this week.

Printed from http://www.seriouseats.com/recipes/2009/06/paneer-with-orange-apricot-chutney-recipe.html

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