Delicious Indian Cuisine From Our Friend Mark Bittman

Try his recipe for grilled Paneer Masala ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

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Spice Friends, I'm dropping by to share this Paneer Masala recipe from my book, How To Grill Everything. I've been lucky enough to learn how to cook a variety of dishes in my travels to India, as well as from the great Julie Sahni, Suvir Saran, and others; this is one of them. Traditionally, it is something that's cooked on the stovetop, but grilling the cheese (paneer) and vegetables before incorporating them into the sauce is a game changer. Also, the aroma of cumin, turmeric, and onion cooking in butter is indescribably wonderful. Right now is a good time of year to cook this dish (nice enough to grill, but not so unbearably hot that we can't crave a curry). You can also explore dozens of spices used in Indian cuisine. If you'd like to hear more from me, I send out a newsletter twice a week with recipes, tips, techniques, stories, and more. Subscribe here; I'd love it if you joined me. Mark Bittman

Cumin Seeds Cumin's savory pungency has been essential in curries for thousands of years. It is also a key flavor in American chili and barbecue sauces, certain Swiss and Dutch cheeses, Mexican bean dishes, and Central Asian dishes. Turmeric Celebrated for its golden color and its mustard-like taste, turmeric is a key ingredient in curries and stews across Asia. Added to cakes or steamed milk, turmeric is an unexpected treat at the end of a meal.

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