Paneer is so versatile that it’s as happy smothered in spinach as it is in deep-fried pakoras or buried in a rich curry sauce
While growing up in India, my mum, who sadly passed away in 2019, would always cook dishes that she thought were wholesome and would be enjoyed by the family or her friends. She made her own paneer but, years later, was very happy that she was able to buy it. On a very wet day, she would make us paneer pakoras, or shahi paneer on special occasions.
Paneer, as we know it, is easily available in supermarkets these days. If you’re making it at home, use full-fat milk: bring a litre to a boil, lower the temperature, add the juice of one small lemon and stir until the milk curdles. Remove from the heat, leave to cool for 10 minutes, then strain through a muslin cloth and squeeze out all the whey.
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