Posts Tagged ‘curry’

Hot summer curry: Khadai Paneer + how to make your own paneer

Posted on: August 17th, 2018 by leena


In Dharma mountain we have just experienced a beautiful summer retreat with the Beloved Master Swaha. Participants from many countries have come to sit with the master, to come back to nature outside and inside. We have had the warmest summer anyone can remember in Norway, and enjoyed the sun, the river – and of course the tasty fresh food from our kitchen. One of our favourite retreat lunches is the Khadai Paneer – a spicy indian curry with the soft indian cheese paneer.


In Dharma kitchen we make our own paneer – with  fresh milk from a local farmer. Dhipani & Ashika made the paneer this summer. and Dhipani shares some secrets of how to do it so it really becomes soft and juicy:



Homemade paneer:

Makes +/- 750 g paneer

5 liters whole milk (preferably fresh, ecological and non-pasteurized)

100 ml white vinegar



How to do it:

Measure the vinegar. Heat up the milk in a thick-bottomed vessel. Bring the milk to almost boiling, but just before the bubbles come up, add the vinegar and turn off the heat.

This will give the cheese a softer consistency than if you wait until it boils. Stir in the vinegar with a wooden spoon, in a gentle way so you don’t break the curd.


Drain in a colander covered with a cheese cloth. (You can use any clean, loosely woven white fabric. ) Spread the curd evenly. Cover with a plate, and a weight (a stone for example) on top. Leave for 10 minutes with the weight (if you leave it longer, the cheese will become harder), then put in the fridge until it’s completely cold and firm. Cut in pieces, and keep in the fridge.


171124_BR_Raahi_101Khadai Paneer

Don’t be stingy with the spices on this one.

4 persons

500 g paneer cheese

15 g garlic, finely chopped

20 g ginger, finely chopped

200 g onion, chopped

400 g canned tomatoes or fresh tomatoes, if using fresh tomatoes blend them or cut in small cubes

7 g salt

7,5 g turmeric

13 g ground coriander

3 g ground cumin or whole seeds

2 g chili powder or cayenne

3 g garam masala

1 g fenugreek leaves

40 g fresh coriander, pluck the leaves

45 ml cream

150 ml water

65 g red paprika, cut in cubes

65 g green paprika, cut in cubes



Cut the paneer and paprika in 2,5 cm cubes.

Fry onion until golden, or even better, if you have the time, until the onion is caramelized. Add garlic and ginger – and fry some more.

Add cumin seeds or powder and stir around a bit before you add the other spices (except for garam masala) and then the tomatoes.

Let simmer for a little while. Meanwhile you fry the paneer in a frying pan with ghee or butter until golden on each side. Quickly fry the paprika too, just so it loses the raw feeling, but it should still be crispy.

Add the garam masala and cream to the sauce and taste for salt. You might need to add a little sugar to balance it out. Add more spices if you feel it’s needed.

Mix the paneer and the paprika into the sauce. Serve with basmati rice, brown rice, green salad and chutneys.

With love from Satori kitchen

 Photos by Ram and Raahi




Thai Red Curry

Posted on: December 30th, 2012 by modini No Comments

While the retreat went on in Brasil, the retreat also went on here in Dharma, with Audio Satsangs 4 days a week and some meditations in between, all to keep us warm in the heart and stay connected there… With a beautiful, silent white landscape, and daylight only until midday, and not to mention – 20 degrees, is all great tools to help us go in and stop. (what else to do in – 20 anyway;)

But we need food too, and in the winter, warm comforting food is prefered. So the last day of the retreat (in Brasil) we met in Dharma to have lunch together. I made a dish of Red Curry Sauce with Salmon filets and Jasmin rice, which was warmly welcomed and appreciated. Some asked for the recipe, so here it comes.

This is for you Bhavya:)

Love Modini


Thai Red Curry


1 yellow onion, chopped

2 zucchini, cut into 1 cm pieces

2 ts red curry paste

160 ml coconut milk

225 gr firm tofu or you can use cooked chickpeas or salmon filets like I used for us, the salmon you can cut into pieces and add directly in the sauce or cook whole on the side and  than you pour over the sauce when serving.

225 gr chopped cauliflower

12 asparagus spears, trimmed and cut into 2.5 cm pieces (you can also use one bag, 250 gr, with frozen asparagus)

120 ml vegetable broth or water

Fresh coriander leaves (optional), but if you love coriander like me, it really makes the “kick”.


Heat a little oil in a large pot over medium heat. Stir in the onion and a big pinch of salt.

Saute until the onion starts to become translucent at the edges, a couple of minutes. Stir in the zucchini and cook for 1 minute more.

In the meantime, in a small bowl, mash the curry paste with a few tablespoons of the coconut milk. Add this to the pot and stir until the onions and zucchini are well coated. Stir in the remaining coconut milk.

Bring it to a simmer, then add the tofu (or chickpeas, salmon….), cauliflower and asparagus.

Cover and cook just long enough for the tofu (or fish) to heat through and the asparagus and cauliflower to lose its raw edge, a couple minutes. Uncover and add the broth. Stir and taste. Now here`s the crucial part : You need to salt appropriately. If your broth was salty, you will need less than if you used a less-salty broth. Add a little at a time until the flavors in the curry really pop.

If you dont have cauliflower, broccoli is a nice option, but truly, you can throw in almost any vegetable you might have on hand in this sauce. I have used frozen green peas, carrots, corn, potatoes, mushrooms…its all good in there.

I always serve this dish with Jasmin Rice, but you can also eat it like it is, like a soup.



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