Everyone should try making paneer at least once: it absorbs other flavours, such as in ‘meatballs’ cooked in a spiced tomato sauce or when marinated in yoghurt and Levantine spices and served with a tangy salsa
Making your own paneer for the first time is one of those things that leaves you wondering what took you so long to get around to trying it. It’s so very easy and satisfying, and the results are much silkier than you get with shop-bought. Treat your paneer as a blank canvas, much like tofu, upon which to add whatever spices and sauces you have to hand. You can then eat it as it is or, as I’ve done here, use it as a base for other dishes.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
Continue reading...from Lifestyle | The Guardian https://ift.tt/BuFOVsC