Indian food pays homage to turmeric by using it in most, if not all, of its cooking. Turmeric has multi-faceted qualities—it lends colour and flavour to a dish in addition to its curative properties. Not only is turmeric used extensively in Indian cooking it is also a major component of natural remedies for treating various ailments. Turmeric comes from the root of a perennial plant of the ginger family and is most often used for cooking in its powdered form. Unlike coriander, turmeric should be used sparingly owing to its bitter taste if added in excess.

Pepper Paneer

Paneer is a tofu-like cottage cheese used often as a meat replacement in India. Made by curdling full-fat milk, it is sold packaged as firm blocks in Indian grocery stores across North America. In a pinch, extra firm tofu can be substituted for paneer, however paneer's natural saltiness and texture contribute immensely to the allure of a paneer delicacy. The vegetables in this dish are best diced into large chunks to avoid a mushy result. Let the dish sit for a few hours before eating to allow the flavours to meld together. Reheat before serving.

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