Vegetarian Indian Food

Spiced Vegetable Fritters & Paneer & Palak Paneer

{Paneer is a sort of kind of farmer cheese, and we made it from SCRATCH (well, milk)}


Spiced Vegetable Fritters


  • Fritters:
    • ½ cup frozen peas
    • 1 onion
    • 1 potato
    • 1 sweet potato
    • 2 carrots
    • 1 zucchini
    • 4 eggs
      4 Tbs all-purpose flour
    • ½ tsp coriander
    • ½ tsp turmeric
    • 1 tsp ground cumin
    • pinch of cayenne
    • 1-2 inches fresh ginger root
    • 2 Tbs minced fresh cilantro
  • Curry-Lime Yogurt:
    • 2 cups yogurt
    • 2 tsp curry powder
    • 1 tsp sugar
    • Lime juice
    • Salt and pepper
    • 1 tsp turmeric


  • Bring water to a boil and simmer peas a few minutes.  Drain and rinse.
  • Using a food processor, grate onion, potato, sweet potato, carrots, and zucchini.  Mince the ginger root and cilantro.
  • Beat eggs together in a bowl and whisk in flour, coriander, turmeric, cumin, ginger, and cilantro.  Mix in peas and grated vegetables.
  • Heat oil in a skillet and drop in dollops of batter, patting down with spatula.  Cook on each side until golden, forming small crisp fritters.
  • Whisk together in a bowl the yogurt, curry powder, sugar, salt, pepper, and turmeric.  Top hot fritters with curry-lime yogurt sauce.

Modified from:



  • 1 gallon milk
  • 1 quart buttermilk
  • 1 cup canola oil


  • In a large pot, bring milk to a boil.  Immediately pour in buttermilk, slowly, stirring constantly, until the mixture separates into curds and whey.
  • Pour the milk through a nut milk bag or cheesecloth to catch the curds, saving the liquid in a bowl.  Squeeze any remaining liquid through the nut milk bag so that only solids are left.
  • Optional: process curds in a food processor until smooth.
  • Knead cheese until smooth, and form it into a ball.  Cover and chill.
  • When ready, heat oil in a deep skillet until hot enough to fry.  Slice the paneer into 1” chunks and fry until golden.  Remove from oil and place on paper towels to drain.

Modified from:

Palak Paneer


  • 1/3 cup butter
  • 5 cloves garlic
  • ½ tsp cumin seed
  • 1 can tomato paste
  • 3 inches fresh ginger root
  • 2 tsp garam masala spice
  • 1 tspn salt
  • 1 onion
  • 1 cup water
  • 10 oz spinach
  • 1 lb paneer
  • ¼ cup chopped fresh cilantro


  • Melt the butter in a pan and sautee garlic and cumin seed.  Mince fresh ginger, finely chop onion, and add both to the pan.  Add tomato paste, 1 tsp garam masala, salt, and as much water as needed.  Simmer for 30-60 minutes.
  • Add chopped spinach to pan a cook a few minutes until heated through.  Add paneer and cook a few more minutes.  Garnish with cilantro and 1 tsp garam masala, and serve.

Modified from:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s