Sweet-tart cheese with potatoes and cauliflower in a vinegar sauce (Sirka paneer) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 299) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snokite on January 24, 2021

    Since my spouse has a sensitivity to ginger, I instead used a half teaspoon of allspice and an extra teaspoon of coriander seed. Because I have a sensitivity to coconut milk, I used cashew cream instead. And because I have that special genetic defect that makes cilantro taste like soap, I substituted fresh basil as suggested by the author. Delicious.

  • snokite on January 24, 2021

    I keep forgetting that acid greatly increases the time it takes to cook potatoes and cauliflower. Next time, I will get those well on their way to done in the microwave, first.

  • jenburkholder on October 24, 2020

    Absolutely delicious - tastes like the paneer version of a vindaloo.

  • patioweather on October 08, 2017

    This was as easy as the book claims it is. Definitely doable on a week night, and can be made even faster if you swap out the potatoes for a quicker cooking vegetable. I also agree with Jane that it serves 4, not 8. Flavorwise, though, this was not the most exciting curry that I've had in the book.

  • Jane on April 11, 2017

    I loved this. There was so much depth of flavor from the spice paste which was really easy to make. Just apple cider vinegar, tomato paste, coriander and cumin seeds, whole green chiles, dried red chiles, garlic, ginger and some water whizzed up in the Vitamix. It was quite spicy though the addition of coconut milk and the paneer at the end brought that down. I used pre-cubed paneer which I keep in the freezer. So the whole dish was very quick and easy for a weeknight. Iyer says it serves 8 but that could only be as part of a multi-dish meal or with copious amounts of bread or rice (I did neither). To me it was more a 3-4 serving.

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