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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.

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