Name: Sweet-Tart Cheese with Potatoes and Cauliflower in a Vinegar Sauce (Sirka Paneer)
Yield: Serves 8
Cuisine: India
Ingredients: 1 cup unsweetened coconut milk; 1 teaspoon coarse kosher or sea salt; ¼ cup malt vinegar or cider vinegar; 2 dried red Thai or cayenne chiles, stems removed; 8 ounces Doodh paneer, cut into 1-inch cubes and fried (see box); ¼ cup finely chopped fresh cilantro leaves and tender stems (see Tips); 2 large cloves garlic; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 2 tablespoons canola oil; ½ cup finely chopped red onion; 1 teaspoon cumin seeds; 1 tablespoon coriander seeds; ¼ cup tomato paste; 2 fresh green Thai, cayenne, or serrano chiles, stems removed; 2 cups cut-up cauliflower (1-inch florets); 2 medium-size russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

You will find this to be an easy curry to make for a quick lunch, especially if you are entertaining a bunch of vegetarians. I have served it with slices of toasted French bread, perfect dunkers for the creamy, spicy-hot, sweet-tart sauce. The soft vegetables and chewy-but-tender paneer offered great contrasts to the soaked dunked toast, making for a successfully executed recipe and, more importantly, happy guests.