Indian Home Cooking Essentials: All About Paneer with Romy Gill

Join Romy Gill to learn everything you need to know about a staple of Indian home cooking: paneer.
About this Event

NOTE: iphone and ipad users,to register for class.

What’s on the Menu:

Paneer Puffs
Paneer in Cashew Curry
If you love Indian food, then chances are you love paneer. A rich source of protein and highly versatile, this cheese can do it all, from grilling to poaching to crumbling. Join guest teacher Romy Gill, author of the new book “Romy Gill’s India: Recipes from home,” for a class where you’ll learn everything you’ve ever want to know about this staple of Indian cooking. We’ll start with paneer basics, including a quick overview of how to make it yourself, how to store it and how to prepare it for different kinds of cooking. In the kitchen, we first get a batch of paneer marinating in a generous blend of ginger, garlic and spices. While it sits, we make one of Romy’s daughters’ favorite treats: delicate puff pastry stuffed with a richly flavored filling of fried cumin seeds, aromatics, fresh herbs—and of course plenty of grated paneer. As these bake, we’ll turn the paneer that’s been marinating into a curry whose richness comes from blended cashews. Romy will show you how to perfectly poach paneer so that it comes out tender, flavorful and creamy. Paired with rice or a griddled naan, this dish proves that hearty, nourishing food doesn’t have to contain any meat: paneer will do the trick.
About Romy: Chef Romy Gill MBE is a Celebrity Indian chef, food/travel writer and broadcaster based in the southwest of England. Romy was one of the regular and much-loved chefs on BBC1's Ready Steady Cook and has appeared on numerous other television shows. Romy also regularly contributes to national and international publications including BBC Food, The Telegraph, The Sunday Times, The New York Times, and much more. She travels across the UK and abroad to guest chef residences, food demos and conferences.
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If you have any questions about this class, please don't hesitate to get in touch via [email protected].

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the after class.