Indian Red Curry with Homemade Paneer

This recipe is a creamy tomato based curry full of Indian spices, cauliflower, mushrooms, and homemade Paneer, a soft Indian Cheese.

PANEER:
1/2 gallon whole milk (Just don’t use ultra-high temperature pasteurized milk. Most normal full fat grocery store milk works just fine.)
1/4 C. lemon juice
1/4 tsp. salt
Cheese cloth or nut bag

CURRY:
1 TBSP. olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp. grated ginger
1/2 tsp. whole mustard seeds
1/2 tsp. whole coriander seeds
1 tsp. whole cumin seeds
5 tsp. curry powder
1 1/2 tsp. Garam Masala
1/4 C. water, plus more as needed
1/2 head cauliflower, cut into florets
8 oz. mushrooms, roughly chopped or sliced
1 (28oz.) can tomato sauce
1/2 C. cream (or whole milk, cashew cream, or anything creamy)
salt to taste
1 brick paneer, chopped into cubes (Recipe Above. You can use store bought Paneer, too.)
Brown rice for serving (I like the brown basmati rice from Trader Joe’s)
Naan bread for serving

View the full recipe at Edible Experiments →