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       Curried Panir and Vegetables in Pita

14 oz Ridgecrest Panir, mashed
2 tbsp oil
2 cups sliced mushrooms
1/2 cup thinly sliced carrots
2 cups shredded or sliced cabbage
5 tbsp of butter 
2 tbsp of whole wheat flour
1 cup water
1 tsp curry powder
1 tsp salt
6 pita breads cut, each cut into halves

Heat a large skillet and coat with oil. Add mushrooms and sauté for two minutes. Add onions and carrots and sauté for two minutes. Add cabbage and sauté for two more minutes and then remove from heat.
Melt 2 1/2 tablespoons butter in skillet. Add flour and sauté for 30 seconds until lightly browned.   Mix in curry powder and salt. Then slowly add water, stirring constantly. Cook while stirring for 1 minute and then add panir and cook for 1 minute more. Now combine panir-curry mixture with the fried vegetable mixture in a large bowl.  Heat 1 tablespoon butter in a skillet. Fry pita halves for 1 to 2 minutes on each side, remove from skillet and open into pouches with a knife. Repeat until all pita is cooked and then allow to cool. Stuff the pita with the panir-vegetable mixture. Serve hot or cold.  Great for crowd. [ back to Recipe Gallery ]  

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Panir is one of the oldest and 
most widely used cheeses in 
the world today.  
 
Written reference to Panir by ancient vegetarian cultures such as Hindi and Tamil date back over 10,000 years. 
 
Panir was used by vegetarian 
cultures as a source of protein, minerals and essential nutrients  long before tofu was discovered.   

Doing It Right! 
Since 1986