Indian Vegetarian Recipes
Dulce de leche – how to make dulce de leche | dulce de leche recipe
https://www.vegrecipesofindia.com/dulce-de-leche-recipe/
now dulce de leche is not available in most indian cities. so the only way is to make it yourself. so i made dulce de leche and voila, i was simply bowled by the confection that dulce de leche is – thick, luscious, caramelized condensed milk with a toffee taste. it was just wow. the toffee taste is one of the special characteristics of dulce de leche and can make you an addict if you have a sweeth tooth.
what is dulce de leche
dulce de leche is a caramelized confection made from sweetened milk. dulce de leche is originally from latin america but is now popular in europe, america and even in india. dulce de leche is a spanish word and means candy made from milk or caramel.
methods to make dulce de leche
- slow cooking sweetened milk – this method takes hours and hours with frequent stirrings in a pan on a stovetop. this is the traditional method and unless you have plenty of time on hand, avoid it.
- pressure cooker or pot method – in this method, sweetened condensed milk cans are kept in a pan or pressure cooker with water. this one is an easy method, but there are chances of the can bursting. so why take the risk. i have had a couple of times pressure cooker bursting due to other people mistakes and i know the mess it can make. why risk?
- oven method – this is the safest method to make dulce de leche. it won’t need you to monitor often. pour sweetened condensed milk in a pan which is placed inside another pan with hot water. bake for an hour or two hours. the only problem you face is getting the pan out of the oven to check the condensed milk. so do this carefully. note that the dulce de leche made with sweetened condensed milk will be more sweeter than the one made with the traditional method.
this dulce de leche recipe
- is made in the oven
- easy and safe
- no mess
- needs two ingredients – sweetened condensed milk and hot water for the hot water bath
dulce de leche can be made and later used in any of the sweets or desserts it calls for. you can even slather it on toasted bread. i made a lovely banoffee pie which i will share in a few days. i have used amul mithai mate for the sweetened condensed milk. you can use any brand of sweetened condensed milk.
the oven method is adapted from david lebovitz’s website.
dulce de leche
grams
dulce de leche is a caramelized confection made from sweetened condensed milk. this recipe shares the oven method of making dulce de leche with just two ingredients. a safe and easy method to make dulce de leche.
INGREDIENTS FOR dulce de leche
(1 CUP = 250 ML)
- 1 can sweetened condensed milk – 400 grams
- 3 cups hot water or as required
HOW TO MAKE dulce de leche
preparation for making dulce de leche
- in a ceramic pie pan pour condensed milk from 1 can (400 grams). using a small silicone spatula scrape the sides and bottom of the can and add all of the condensed milk in the pan.
- seal the pan tightly with a tin foil or aluminium foil.
- place this pan in a larger pan. a roasting pan can also be used. preheat oven at 220 degrees celsius or 430 degrees fahrenheit for 10 to 15 minutes.
- heat water till it starts boiling.
- carefully pour the hot water in the baking pan or roasting tray till it reaches half of the pie pan. note that the amount of water to be added will depend on the size of the pans.
making dulce de leche
- using oven mitts (oven gloves) carefully place both the pans in the oven. bake at 220 degrees celsius for an hour or two hours. for a light caramelization of the condensed milk, you can bake for an hour. for a more deeper caramelization, bake for two or for more than two hours. check after an hour. remove the pans carefully using oven mittens.
- if the caramelization is less, then continue to bake for more 30 minutes to 1 hour or more. you can even check after 2 hours. you can also add a pinch of salt (optional) in the dulce de leche after it is done. mix well and use in desserts or sweets.
- dulce de leche stays well at room temperature for a few days. you can even keep in the fridge in an airtight jar or container. stays good for a month in the fridge. on keeping in the fridge, the color slightly lightens and the consistency becomes more fluid. so if you are planning to use dulce de leche in a day, then might as well keep it at room temperature.
Preparation for making dulce de leche
1. in a ceramic pie pan pour condensed milk from 1 can (400 grams). using a silicone spatula scrape the sides and bottom of the can and add all of the condensed milk in the pan.
2. seal the pan tightly with a tin foil or aluminium foil.
3. place this pan in a larger pan. a roasting pan can also be used. i used my 9-inch metal cake pan. it is lighter & easier to handle a metallic pan instead of a heavy ceramic pan. 2 ceramic or stoneware pans can become heavy and difficult to handle when placing in the oven. preheat oven at 220 degrees celsius or 430 degrees fahrenheit for 10 to 15 minutes.
4. in a saucepan heat 3 cups of water till it starts boiling.
5. carefully pour the hot water in the baking pan.
6. pour water until it reaches half of the pie pan. note that the amount of water will depend on the size of the pans you have used.
Making dulce de leche
7. using oven mitts (oven gloves) carefully place the pans in the oven. bake at 220 degrees celsius or 430 degrees fahrenheit for an hour or two hours. for a light caramelization of the condensed milk, you can bake for an hour. for a more deeper caramelization, bake for two or for more than two hours.
8. i removed pan after 1 hour and 15 minutes to check. in the picture, you can see that the condensed milk had begun to caramelize. the pan will be very hot, so be careful when sealing back with aluminium foil. as i wanted to show you the changes in the color and consistency, i removed the pan four times from the oven to take pictures.
9. later removed pan again after 30 minutes and the color of the condensed milk was beginning to deepen. again kept in the oven for one hour. do note that you will have to add some more hot water in the pan if the water becomes less. after checking lightly stir with a spatula the condensed milk in the pan.
10. i again removed pan after 30 minutes and you can see the result. the color has darkened more.
11. later again removed after 30 minutes. you can see that the condensed milk has become very thick and looks so viscous. i kept for a total of 2 hours and 45 minutes. however, do note that the baking time will vary depending on the temperature in the oven. so check after 1 hour as checking often is difficult. if the caramelization is less, then continue to bake for more 30 minutes to 1 hour or more. you can even check after 2 hours. you can also add a pinch of salt (optional) in the dulce de leche after its done. mix well and use in desserts or sweets. if keeping dulce de leche in a jar or bowl, then use a spoon to place the dulce de leche in the jar. scrape the sides with a silicone spatula and add the remaining dulce de leche in the jar.
12. dulce de leche stays well at room temperature for a few days. you can even keep in the fridge in an airtight jar or container. it stays good for a month in the fridge. on keeping in the fridge, the color slightly lightens and the consistency becomes more fluid. so if you are planning to use dulce de leche in a day, then might as well keep at room temperature.
Indian Vegetarian Recipes
Paneer Tikka Masala
Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.
About This Recipe
You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.
Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.
They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.
There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.
This Paneer Tikka Masala
- is super creamy, smooth.
- goes well with naan, paratha.
- makes a comforting meal.
- leftovers are great as well!
Ingredients
There are 2 parts to this recipe- the paneer tikka and the curry.
Paneer Tikka
Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.
Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.
Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.
The Masala/Curry
Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.
Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.
Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!
Step by Step Instructions
1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- juice of 1/2 lime
2- Using a spatula or whisk, mix until all the ingredients are well combined.
3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).
4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.
6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.
7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
8- Then add 3 large tomatoes (chopped) along with the following:
- 1& 1/2 teaspoon curry powder
- 1/2 teaspoon Kashmiri red chili powder
- 3/4 teaspoon salt, or to taste
- 1 tablespoon sugar
9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.
15- Add the roasted paneer, onions and peppers into the curry.
16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Serving Suggestions
You can serve paneer tikka masala with the following:
- Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
- Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
- Roti: you can never go wrong with the classic Indian everyday bread.
- Tandoori roti: another great bread to serve the curry with.
Vegan Variation
For a vegan version of this recipe you can do the following substitutions:
- use extra-firm tofu in place of paneer.
- marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
- replace butter with vegan butter.
- replace heavy cream with coconut milk.
Tips & Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
Frequently Asked Questions
No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.
Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.
They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.
This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.
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Paneer Tikka Masala
Ingredients
Paneer Tikka
- 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
- 1 & 1/2 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon Kashmiri red chili powder for color
- 1/4 teaspoon red chili powder or to taste
- 1/2 lime juice of
- 225 grams paneer cut into cubes
- 1 medium red onion quartered and separated into petals
- 1 medium green pepper cut into 1-inch cubes
Curry
- 1 tablespoon oil I used avocado oil, use oil of choice
- 2 tablespoons butter divided, unsalted or salted either works
- 1/2 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 large white onion roughly chopped, around 150 grams
- 3-4 large garlic cloves chopped
- 1 inch ginger chopped
- 3 large tomatoes roughly chopped, around 400 grams
- 1 & 1/2 teaspoon curry powder
- 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
- 3/4 teaspoon salt or to taste
- 1 tablespoon sugar I used granulated white sugar
- 1 cup water or more as needed
- 2-3 tablespoons heavy cream 30-45 ml
- 1 tablespoon chopped cilantro
Instructions
-
We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
-
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.
Using a spatula or whisk, mix until all the ingredients are well combined.
-
Now add cubed paneer, onion (quartered and separated into petals) and green pepper
Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
-
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
-
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
-
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
-
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
-
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.
Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.
Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
-
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
-
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
-
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.
Video
Notes
- I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
- Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
- If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
- You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
- Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.
Nutrition
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