If you enjoy Indian food, then you must have tasted Paneer in some form of curry. It's one of the most common vegetarian ingredient used on a daily basis. While Paneer can be easily found in Indian stores, frozen aisle, Homemade Paneer can take the dish to a whole new level. I have shared all the tips and tricks you need to know to prepare Homemade Paneer.
Khoya Matar Paneer is a close cousin to Matar Paneer, except it’s fancier. Khoya is solid milk and when you add that to the curry, the consistency gets creamier, and the curry tasty rich. If you enjoy Matar Paneer, then you will absolutely love this dish.
Soft and spongy Paneer (Indian Cottage Cheese), covered in aromatic tomato sauce and drizzled with heavy cream! Paneer Butter Masala is not for days when you want to diet. It’s for days when you want to indulge but at the same time, make it easy and quick. Pair it with rice or naan or roti, chances are very high that you’ll lick the plate clean.
Creamy nutty gravy with soft paneer, Safed Paneer is unlike any curries that you might have tasted. Its light and mildly spiced. perfum-y aromatic from fennel and green cardamom. Cooked with ghee, Safed Paneer is a rich curry served in several Indian restaurants. The dish is very similar and often referred to as Malai Paneer Curry, Shahi Paneer or Mughlai Paneer.
Palak Paneer is one of the most popular Indian paneer curries. Indian Cottage Cheese is cooked in fresh spinach puree with some mild spices. The dish is healthy, protein packed and is loved by anybody who tries it.
Saucy, sticky and wickedly moreish is this Spicy Chili Paneer, one of the most popular appetizers ordered in any Indian restaurant. It’s almost impossible to pass the dish in the menu without giving it a second thought. Chances are, you will go for it even though you had the same dish just last week. The craving for this quick, spicy dish is so tremendous that it gets me salivated only by the thought of it!
Matar Paneer is a very popular North Indian curry. It has a beautiful flavor balance from all the earthy spices. Soft bite size paneer (fresh uncultured cheese) with the sweetness of peas cooked in spiced tomato gravy. It pairs wonderfully with both rice and roti.
The past few weeks have been a little bumpy for us. First, I caught a bad virus that started with a horrible throat ache. And then, I passed it on to my little boy. He was not eating or playing, fever back to back and he just wanted to rest. We kept him off school for a few days. On top of all this, the workload was getting piled up. It’s a good thing that my work spins around food, so even if the laundry gets done in time or not, the food is almost always ready. Of course, with…
Refreshing flavor of dill leaves along with the mild bitterness from fenugreek leaves and soft paneer bites in a creamy gently, spiced gravy! Don’t you love when a meal comes together in 30 minutes? Well, this Methi Malai Paneer is not only easy to make, it’s also packed with nutrition and tastes delicious. Paired with Instant Naan, this Methi Malai Paneer could be your treat, even on a busy day.
Last ten days was amazing. We had been to Pune to attend my brother’s and sister in law’s house ceremony, which was on Diwali night. What I didn’t expect was to also see my uncle aunty and cousins. It was a houseful situation. Don’t even let me get to the detail of sleeping arrangements. It was just fun. And in between all these, I completely stayed away from my blog and social media. So here it is, a luscious rich curry with paneer chunks in creamy almond gravy, Badami Paneer.
There are so many dishes that I have learnt from my husband. Since both of us are from two different regions and cultures, it makes our diet a beautiful blend. I feel quite lucky that we don't restrict from trying new flavors, which is probably why cooking is still playful for me. The only paneer dish that I grew up eating is in the form a light curry, prepared by Ma in Bengali style. I will share that recipe someday. Today it's Paneer Bhurji Curry that Arvind inspired me to learn. I probably made it sound like a big project when…
One thing that we can't get enough of is Paneer or Indian Cottage Cheese. It's one of those ingredients which is very common in almost every North Indian Kitchen. In Eastern part of India, it's also called Chenna and my Mom always used to make them at home. I have always watched her making it, even helped her at times, but never made them all by myself. I think it's high time that I give it a try. The best part about Indian Cottage Cheese/ Paneer is that you can either make a spicy dish or add it in a…