Palak Paneer

Often mislabeled as "saag paneer," this dish of fried paneer in a spinach sauce is proof that sometimes simple is best.

Palak Paneer – Indian Spinach Curry with Cheese

Palak Paneer - the iconic Indian spinach curry with fresh Indian Cheese, made entirely from scratch! It's actually very straightforward!

Kadhai Paneer (Stir Fried Cheese and Peppers)

[Photograph: Max Falkowitz] This is one of the simplest and fastest Indian dishes I know. Start to finish, you'll have dinner on the table in a little over half an hour. Cubes of cheese and strips of peppers are briefly...

Creamy Vegan Saag Paneer (With Tofu)

The wonderful thing about saag paneer—the Indian staple of greens and fresh cheese in a creamy sauce—is that, in my experience, it's almost universally loved by vegetarians and meat-eaters alike. But what if we wanted to make a completely dairy-free version?

How to make Paneer (fresh Indian cheese)

Homemade paneer is far superior to store bought - softer and creamier. Dead easy to make! Learn how to make paneer with step by step photos.

Andrea Nguyen's Saag Soy Paneer

Tofu isn't necessarily one of the mainstays of the Indian pantry but soy paneer as it's known in India does make its way into quite a few dishes, including this Saag Soy Paneer, adapted from Andrea Nguyen's Asian Tofu. The tofu here stands in as a vegan variation of traditional paneer, a squeaky, mild fresh cows milk cheese. To mimic the texture and salty flavors, Nguyen soaks the tofu in salted water before drying and pan frying it.

Butter Chicken

The BEST Butter Chicken recipe you will ever make! A chef recipe, easy to make and you can get all the ingredients at the grocery store!!

Paneer tikka

Paneer and vegetable skewers with a creamy yoghurt marinade (and a little bit of spice), cooked over charcoal - delicious!

Fresh Paneer

For firm, sliceable fresh paneer, understanding the science of milk proteins is invaluable.

The Food Lab's Creamed Spinach

The bare bones of this creamed spinach recipe are pretty straightforward and classic: The spinach is cooked low and slow to gradually concentrate its juices. Combined with a creamy béchamel sauce, it reduces into a rich, thick coating with a near pudding-like texture. The only minor embellishments I include here are a doubling-up of the alliums and a last-minute shot of crème fraîche for a final dose of creaminess and fresh flavor.