On occasions, my dad would get us palak paneer or Paneer Butter Masalaanddal makhani from uncles dhaba and we would always relish it as kids. Make a smooth spinach pure by blitzing the ingredients together. I also have a professional background in cooking & baking. All the washing up involved on the other hand not so much Nagi x. Hungry for more? Avoid overcooking. This is a curry that can honestly please just about everyone. By doing this, you can reuse the spinach gravy to make other varieties. (spinach) (100 to 120 grams) (2 cups tightly packed), (dried fenugreek leaves) (skip if you don't have). Add red chili powder, turmeric powder, coriander powder & garam masala. I never use onions & tomoates for palak paneer sabji as it changes the color & also onion livs water after sometime. There is no tangy or sour ingredient that I add in this palak paneer recipe. This palak paneer is the best, you are ever going to make. I also want to take a moment to also thank you for the work you did in the early days of the covid pandemic, when you organised donations & coordinated food deliveries to our our Sydney hospitals to feed the hard working teams there & keep restaurants in business! I am looking forward to making this soon. Pour cup clean water to the blender. This taste often comes due to the presence of oxalic acid found in spinach. One reason is that the spinach used in Palak Paneer is often picked before it has had time to fully mature. This will give a bright green colour to the dish while reversing its bitter flavour. Blanch the spinach leaves for 2 to 3 minutes until wilted. I wont be able to use cashews in this recipe. Blend until smooth. Turned out awesome & wife loved it. Overcooking paneer will make them chewy and dense. So, what is the truth. After 1 minute, using a pasta tong, take the leaves. Allow the spinach leaves to stay in the cold water for a minute to stop the cooking process. However you can just skip them and use about 3 to 4 tbsps cream. If the curry is too thick you may add a few tbsps of hot water. Add 1-2 teaspoons, just enough to neutralize the flavours of the dish. Whether its kids or card-carrying carnivores, I challenge you to find someone wholl turn their nose up to palak paneer when its this good! N x. I followed the recipe almost to the letter. Then drain the ice cold water. If using mature spinach, avoid using stalks & stems as they may lend a bitter taste. There is no definitive answer to this question as frying does not seem to have a significant impact on oxalates levels in human cells. I used frozen spinach and coconut milk, left out cashews because I cant eat nuts. This palak paneer is one of the best you can make at home. Boiling bitter gourd in salt water for 2-3 minutes before cooking is one of the easiest ways of removing the bitterness. This easy palak paneer recipe is made with fresh spinach leaves, paneer, onions, tomatoes, herbs and spices. Store-bought paneer is hard and dry and kind of spongey. Right-click on an image to show up a menu, choose "Save image as". Thank you so much for trying! Thank you so much! I share two ways to make this healthy dish a homestyle version and a restaurant style version with a charcoal smoking method (brought back on readers demand). Your subscription is confirmed for news related to biggest developments in health, medicine and wellbeing. Lower the flame, add kasuri methi and pureed spinach. * Percent Daily Values are based on a 2000 calorie diet. All web browsers have a similar option, but with slightly different lingo. Yes you can freeze palak paneer for a month. A large pot is the best cooking vessel youll thank me when you get to the spinach part! 22. Also, always put your spinach in ice water after blanching, if you're not already doing that. You get homemade tofu when you curdle boiled soya milk using lemon juice or white vinegar. Didnt have enough fresh spinach so did fresh and frozen. Wash thoroughly (spinach leaves are notoriously dirty!). I followed the recipe to the T without any changes. Saut paneer cubes. This process called hydrolysis breaks down oxalates into their component parts which can then be eliminated from the body through the kidneys. If your palak gravy is too thick, you can add milk to it as well. As such, you can skip the blanching step and move along to blending. As a result, the natural bright green colour shifts to a darker olive tone. You canalso add to 1 teaspoon green chili paste instead of choppedgreen chilies. We serve personalized stories based on the selected city, Top 3 reasons why you don't feel confident anymore, Body language expert decodes Karan Kundra and Tejasswi Prakash's relationship, Most loyal men belong to these zodiac signs, Your daily horoscope 4th March 2023: Libra & Capricorn are likely to experience severe migraine, 5 best exercises for latissimus dorsi, one of the largest muscles of the body. No need to brown the garlic. The most common way is to boil the rutabagas until they turn black and then mash them. Learn How To Make Easy Palak Paneer Recipe from The Bombay Chef - Varun Inamdar only on Rajshri Food. It is similar to making homemade paneer from dairy milk. Blanched Vs unblanched spinach: I would recommend blanching, if you have been on a low oxalate diet and do not consume spinach without blanching in any other foods like dal palak or any spinach curry. I tried the Chana Masala from your site first (also delicious), and Palak Paneer from another site, but was a little disheartened by that one.but then made this, and its night and day difference in terms of how much better it turned out. 3. If so, at what point is best to take them out? Mix and simmer for a few minutes. One is made with lentils (Dal Palak), another with white chickpeas, the third with potatoes (Aloo Palak) and the fourth with paneer popularly known as palak paneer. Palak paneer is an authentic Indian dish made with only spinach puree, whereas saag paneer is made with a mixture of 2 to 3 various types of greens. I made it without cashews and cream. Feel free to swap in cashew paste, malai (a layer of cream collected on top of cooled milk that has been boiled earlier), or coconut cream. Blanch spinach and cook the masala spinach mixture until ghee separates. Palak paneer, Spinach curry, vegetarian curry, I love hearing how you went with my recipes! Crossword Clue. Remove from the heat, transfer to a bowl or blender, and stir in 4 to 6 ice cubes to cook quickly. Then add one small to medium-sized tej patta (Indian bay leaf). On some days, when we are in a mood to have restaurant-style food at home, I make this palak paneer recipe. They help a lot. With the help of a peeler, make the surface smooth. Add ginger, green chili, coriander, mint leaves & grind. Saag paneer can be made with any of these greens but palak paneer is made with palak (spinach) alone. Thank you so much for sharing back. Fry until the onions turn golden. It is popular as a vegetable but botanically it is considered a fruit. Sprinkle salt in it and mix it with spoon. Then add the spinach leaves to the hot water. As with many green veggies, the bitterness of spinach depends heavily on things like soil, climate, variety and age. or 1 Serrano pepper or 1 to 2 Anaheim peppers chopped. Mix to combine and immerser the leaves in the water. On the contrary, hariyali paneer masala has a thick gravy without cream or cashews. Enjoy! Heres the difference between the two of them. (PS Is it just me or does his rump look rather large?? 12. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Make the spinach curry in advance, and then add fried paneer to it before serving. (for a smoother curry refer notes), Pour cup water and cook covered until onions are completely soft. I cant wait to purchase your cook book when its ready! I love eating palak paneer with plain paratha or roti. If you do want more cheese and I really dont blame you just scale up the Paneer recipe. 22. Its more like bad feta in texture than what paneer should be. Palak Paneer that is delicious, smooth and creamy. Add the spinach leaves in the hot water. Palak Paneer, a Indian dish made from ground palak (a type of spinach) and paneer (an Islamic cheese), is typically named after the bitter taste it has. To make palak paneer, always spinach is blanched prior to making a puree. Add the spinach leaves in the water. 1. As well as better results, you will get an enormous sense of satisfaction from making your own cheese! Then add the turmeric powder, red chili powder and asafoetida/hing. 4. Add teaspoon salt to the hot water and stir. But saag typically refers to many different greens like mustard greens, radish greens, fenugreek leaves and few others. The heat in the simmering gravy is good enough to cook the paneer. Since palak means spinach, palak paneer is made with spinach. Then add deseeded fine chopped half cup tomatoes or tomato puree and half teaspoon salt. If there is any stock (moisture) of spinach left, you can use up to blend. Fantastic recipe but now my wife wants me to cook this each week!! teaspoon red chili powder or cayenne pepper can also be added instead of green chilies. Also can I use tomato paste? Spinach Curry Sauce Made with fresh spinach. 2. DHABA STYLE PALAK PANEER.How can we remove bitterness from palak paneer? Allow the water to drain completely otherwise it will let out lot of moisture while cooking. which makes it good for eating raw or cooked. We produce a ridiculous amount of this every season, and have take to picking, cooking and freezing it in bags. Thank you again for the excellent recipe, Thats a good point Linda and I am quantifying those things in the recipe glossary in my cookbook. Regretfully, the result was barely passable. By Swasthi on April 3, 2022, Comments, Jump to Recipe. Cut off each stem from the leaves. The fenugreek loves silverbeet too. For a restaurant touch usually some cream is added to this. I was actually wondering about the ingredients used in the recipe. Pakistani woman brings restaurants biryani to cooking contest show! Then the second tadka is the additional one poured over the final dish once it is ready. Once they are rinsed, place them in a colander, so thatthe excess water drains off. I use Indian or Thai chilies. Stir gently again so that the cream gets incorporated in the gravy uniformly. If you dont beat it, large chunks of curd will be visible in the gravy. Serve palak paneer hot with roti, naan or paratha or cumin rice or ghee rice. Some people say yes, while others caution that they may be harmful. Then lightly squeeze them and keep aside. 14. Last but not least are cashews, curd and heavy cream, and gram flour. I answer it here: Palak paneer is an authentic Indian dish originated in India, while saag paneer is what is invented by the chefs in Indian restaurant abroad, outside India. This will balance the bitterness and also give a rich texture to the dish. Also, please note that many commercially available brands of asafoetida are processed with wheat. 7th?) 2 tablespoon oil. Let's work together to keep the conversation civil. How to cook spinach without losing nutrients is a question that has been asked by many people. For a slight tang you can add teaspoon dry mango powder or a few drops of lemon or lime juice and stir before serving. Then add the spinach leaves to the hot water. Rutabaga is a traditional vegetable in Europe and Asia that is used as a side dish or main course. You wont get the exact green colour because it will become dark when cooked. Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. Blend this to a smooth puree. Love how versatile your recipes are and how easy it is to sub items and still be confident in the outcome! If you can eat other nuts, soaked almonds or almond flour works. Palak Paneer is one of the most popular Indian dish made with succulent Paneer cubes (Indian cottage cheese) in a smooth spinach sauce. Now I know why my spinach dishes turn out bitter. Honey for diabetics: Does honey spike sugar levels? But, let me tell you something. Herbs distract you from bitterness by activating other taste receptors. Add palak and 8 to 10 cashew nuts. Why foreign journalists are feeling the heat covering todays India, Eight mistakes retail investors must not make, How murders, law and landlords make living-in difficult. Palak paneer recipe Indian cottage cheese simmered in onion tomato spinach gravy. And its completely vegetarian to boot. Palak Paneer is the ultimate and best-known Indian spinach curry, made with golden pan-fried pieces of cheese (paneer). Palak paneer is great when served with a side of basmati rice. Blanch the spinach leaves in water for 3 minutes. Transfer these to a blender jar. Having some spinach texture in the sauce is so much more pleasant and interesting; Stir in pureed spinach The sauce should be quite thick now; Pan-fry paneer Pan-fry the paneer in ghee or butter until golden. These ions can cause toothache, gingivitis, and other dental problems when they build up in your system. You won't believe how easy it is to follow this Palak Paneer recipe and how flavorful it stays even after reheating. Saute until the masala smells good for 2 to 3 mins. The puree should be smooth and thick. However, if you overcook spinach in a boiling water bath, then it will lose some of its nutrients as well. Lastly paneer is simmered in that sauce. I believe in making fresh and serving hot. 1. Stir and add to teaspoon garam masala powder. We made this palak paneer last evening and used only cream as cashews were out of stock. Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Stir and saut the tomatoes until they soften. Additionally, the paneer used in Palak Paneer may also beold and crumbly. Thanks for your quick response. If the stems are stringy, then discard the stems. Besides, storing it is not something I would suggest. Season with salt. You can check more palak recipes here which I have shared on the blog. 1. Ended up adding a small pinch of sugar and some lemon juice which helped a bit. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I am Dassana. The separation of ghee tells that every single item is cooked correctly. Admittedly, I used to think palak paneer was kind of boring until I realised Id never really had a great one. Thank you for your nutritious, delicious recipes, Swasthi! The dish is often enjoyed as an appetizer or snack. Cook this until you see traces of oil. Pinterest I believe you can make great food with everyday ingredients even if youre short on time and cost conscious. 8. It was a delicious end to a delightful day. Best dressed at Abu-Sandeep's film launch. Sounds like you skipped the blanching step. So usually saag is made with any or all of these. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. This deliciously creamy and vibrantly green dish is made with paneer in a mildly spiced fresh spinach sauce. We are attempting to make traditional Punjabi style palak paneer. My only complaint is that I had to guess about how much onion and chili to use. Looking forward to making this recipe if I use store bought paneer, how many ounces are needed for this recipe? Cover & cook until ghee separates. Then add more spinach along with the water, cook again until wilted. Then add 1 tsp sugar to the spinach leaves to retain their original color and to reduce their bitterness. As in to keep the green color of spinach as it is even after hours. Saute them well. The spinach puree, curd and cashew paste will leave the water once they start cooking. Saute until aromatic. Season with salt as required. All in all, both of them work fine, provided you like mushrooms.. Saag refers to different kinds of greens like mustard greens, spinach, fenugreek, amaranth and a few others. Moreover, it will take longer for the large pieces to mix and match in the gravy. Palak paneer is very delicious. In other words, the base of the lehsuni palak paneer has a potent garlic flavour. Mix well and cook until it begins to bubble for about 2 to 3 mins. There should be no need to add any water to make the pure. More Paneer RecipesPaneer butter masalaMalai koftaPaneer makhaniEasy paneer bhurjiShahi paneerPaneer tikka masala. Finally, do not skip mint leaves, ginger, green chilli and coriander leaves. Prior to freezing, spinach is already blanched to protect the cellular structure of the veg. The homestyle version that I have shared above is very different from this recipe. I never had mine taste bitter..hope it helps..not sure though! I do not suggest cooking for long at this stage as it discolors the gravy. Always buy spinach that is bright green in colour and has vibrant-looking leaves. There is no need to add extra cup water to make palak puree. Do not overcook, spinach takes only 2 to 3 mins to cook. You can skip cream is you have used cashews while pureeing the spinach. ); and. Thank you for making our lives simpler. Dark leaves are usually less tasty. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan. We moderate comments and it takes 24 to 48 hours for the comments to appear. Thank you so much for sharing back how it turns out for you. Additionally, it is an odd ingredient in the palak paneer recipe. If you travel to India and are hesitant to have a delicious and different meal, definitely order palak paneer. Some people think that it tastes better this way, while others find it easier to chew when peeled. Stir again and then add the paneer (Indian cottage cheese) cubes. Boil 3 cups water in a pan, microwave or electric heater. Stir and mix. You are here: Home Recipes Main Course Palak Paneer Authentic Punjabi Style. However, there is some evidence that heat can break down these crystals into simpler molecules. Wash and rinse them in cold water to remove sand and dirt. Now in the same oil, in which we had pan-fried paneer, add the following spices teaspoon cumin seeds and 2 small tej patta or 1 medium to large tej patta (Indian bay leaf). This sounds good but what can I substitute for cashews and cream? It is so good! Doing this will make the puree dry. Pour the palak paneer in serving bowls. Rinse 250 grams spinach leaves very well in running water. In this case, you dont need to cook the paneer further. I love double tadka recipes. In a bowl, gently toss the tofu cubes with the 4 tsp oil, 1 tsp kosher salt, 1 tsp cumin, 1/2 tsp garam masala, 1/4 tsp cayenne, and 1 TBSP nutritional yeast (if using). You can also add 1 teaspoon crushed dry fenugreek leaves (kasuri methi) at this step, however this is optional. Add 2 whole cardamoms, one inch cinnamon, 2 cloves and 1/8th teaspoon cumin seeds. Firstly thank you!!! To make cashew paste grind 8-10 cashews with water. Here are some tips to help reduce oxalates: Oxalic acid is a form of acid that can be harmful to the body. For scrumptious recipes, videos and exciting food news, subscribe to our free Daily and Weekly Newsletters. The gram flour will soak access water if any in the gravy & make it thick. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. The gentle spicing from fenugreek, cumin and coriander plays well with the delicate spinach flavour, without overwhelming it. This age-old recipe is never going to get old. However, it must be firm to be used as an alternative. This will help remove all the bitter juices in the methi and improve the taste of the healthy green vegetable. Oxalate is a compound that can be found in many plants, including beetroot. The question of whether or not bitter greens are okay to eat comes down to a personal preference. Cover & cook until the paneer is soft. Add garlic and ginger, cook for 2 minutes. You can add mushrooms and paneer to the palak curry, which is one way of cooking. How can we remove bitterness from Palak Paneer? First, remove the stem of the palak/spinach (from the 450 g bundle) and wash it thoroughly 4-5 times. Indian Food is your step by step guide to simple and delicious home cooking. This dhaba is closed now, but the memories remain. You can swap peeled and soaked almonds with cashews. This will balance the bitterness and also give a rich texture to the dish. However you can skip them and add more garam masala to suit your taste. The gravy will have thickened by now. The first difference is in the proportion of some ingredients included in this restaurant style palak paneer recipe. 4. Allow the curry to boil on low flame for 2-3 minutes and remove from heat. (image credits-istock). It will help cook faster. When it comes to removing oxalate from beetroot, there are a few things you can do. This draws out the moisture and bitterness from the cucumber and bitter melon. Packed with numerous benefits, palak or spinach is a must-have for people of all age groups. Pour a little water to adjust the consistency of the gravy. You can, but I suggest not doing it unless you are familiar with the taste of coconut oil recipes. 27. Surprisingly, we still havent used onions in this recipe; we have ginger & garlic. This usually happens due to the presence of oxalic acid in spinach leaves. - and stir until wilted. It will already be smelling amazing, now take it to another level!! Hence, if you are using it, be careful with the quantity. Heat the same pan with 1 tablespoon butter and half tablespoon oil . Add powdered sugar, as it will get mixed easily with the gravy. So to avoid blanching we saute the spinach first and then puree. 13. Saute till the raw aroma of garlic goes away. If you are using coconut oil in daily cooking, then go ahead. Oxalates can be found in many things like sports drinks and spinach. Cool this completely. Stir and serve palak paneer hot with some roti. Read this post or watch the recipe video to get desired taste and texture. Fry till the paneer cubes arelightgolden evenly. The next big thing is the onion and tomato. 15. Tag me on Instagram at. Chop the tofu into cubes. The bad news is that Ill never again make my own paneer. The onion should be cooked until soft but not golden; Garlic, ginger and tomato Next we cook off the garlic and ginger. If using heavy whipping cream, then add 1 tablespoon of it. 31. N x. Hi Nagi, Happy cooking. On the contrary, if you boil them for a longer time, there will be a loss of flavour, colour and texture. Twitter Add 1 cup (240 ml) water, increase the heat to medium-high, and bring to a simmer. For this reason, I always recommend blanching spinach before using them in my collection of Palak Recipes. Stir again and then add the paneer cubes (200 to 250 grams cottage cheese) directly to the gravy. You can also blanch the spinach by cooking them in boiling water for 2 minutes and then dipping in ice cold water for 1 minute. No, it is not. Now add 200 grams paneer cubes into the curry. I used your Palak Paneer recipe last night (the only diff was I omitted the lemon juice) & used coles paneer & it was the best palak paneer my family have ever had. Stir and saute the tomatoes till they soften. Steaming spinach helps to remove this form of acid from the food, which may help to improve the health of those who consume it. Its unique among curries with its creamy green sauce. Finally, press the paneer pieces gently to remove excess water and serve with your favorite dish. Here you are. Leave it for 5 minutes. I mean blanching for 10 to 20 seconds only by the short time. If doing this on a stove-top, be sure to remove the pan from the hot burner. But if theyare hard or fibrous, then discard them. 40+ Paneer Items Tasty Indian Paneer Recipes, Creative Commons with Attribution Required. Drizzle some citrus juice over them, give a light stir and let it sit for 15 minutes. Check your inbox or spam folder to confirm your subscription. kasuri methi is crushed and added right towards the end. For instance, palak paneer is made using spinach, a leafy vegetable. N x, Cabbage & Carrot Thoran-style Indian Salad, (Indian fresh cheese; recipe linked below), , kosher/cooking salt (if using table salt, reduce by 1/4 tsp), , thoroughly washed and roughly chopped (~9 cups very tightly packed) (Note 6). Palak. You make absolutely wonderful recipes and they are spot on with fantastic flavors, textures and taste. These items give the spinach paneer a smooth, silky, and delicious taste. then add 1 to 2 chopped green chilies. If its too thick, add a tablespoon of water at a time to loosen it up, taking care not to dilute the flavour. Drain and use. Add chopped garlic, green chili, ginger garlic paste and saute it. My mom uses this technique with cucumbers and bitter melon. Hope you get to try it. The color does not change if you follow this recipe exactly. transfer shredded bitter gourd in one bowl. It also has a diluting effect on flavours which you need to account for. Like 70 bags. Colour = flavour, and paneer is no exception to this rule! This week Im sharing a series of brand new Indian recipes so you can make your very own Indian feast. However, feel free to use whichever ingredient you prefer. But they do add a lot of flavor to the dish. Add the finely chopped onions. Both the recipes are visually similar. Why are physically fit people getting a heart attack? Further, when you add heavy cream, the bitterness will go away. The spinach gives the sauce a naturally thick and creamy consistency, and palak paneers signature deep, jungle-green hue. This is simply delicious, rich, absolutely flavorsome & tastes better than in any restaurant. Scrape Off The Rugged Surface. For best results follow the step-by-step photos above the recipe card. Good question! If using baby spinach keep the tender stalks. Slice off the tip of the bitter melon. You can top the palak paneer with some butter or cream or grated paneer while serving. This turned out beautiful & delicious. 8. This I have mentioned in the pro tips section in the post. I substituted homegrown pea shoots for spinach & mushrooms for paneer. Then add 1 teaspoon ginger paste, 1 teaspoon garlic paste and 1to 1.5teaspoon finely chopped green chilies. The best results are achieved just by not blanching your spinach and not overcooking it. Be sure to remove any thick stems prior to blanching. (check video for consistency) Take half teaspoon kasuri methi in your palm and crush it. This is one of the milder Indian curries out there, both in heat and spice intensity. Watch the video here, Anant Ambani hosts birthday party of employee on private jet; netizens question the "good boss", 5 ways being an overprotective parent can affect your child, Beautiful baby boy names from Gurbani Guru Granth Sahib, 19 things you should teach your elderly parents. Nagaland Ministers hilarious tweet about 2 Gurugram men stealing flower pots goes viral! 21. Below are all possible answers to this clue ordered by its rank. Heat half tablespoon oil in a pan. The parameter is until the ghee separates. For this, you will need a food-grade airtight container. Stunning & delicious.. I always had it in my head that there was loads more Paneer in it, but actually, there isnt heaps. Set the spinach pure aside. While cooking the spinach, make sure you dont overcook it. Use per recipe. Keep these immersed for 10 mins. Your restaurant-style palak paneer is ready. Bags of pre washed baby spinach? 28. I used 500 g, Thank you for this delicious recipe. Just add 8 to 10 ice cubes to 3 cups of water to get cold water. There many different ways a saag paneer is made so it tastes totally different in every restaurant. If you do not have whole spices you may skip them. Blend this along with cup water to a smooth puree. Saut till the raw aroma of garlic goes away, but stop short of browning the garlic. For a recipe this special, I cant endorse shortcuts. Add them to a large pot of water. Thank you. Try using baby spinach, which should be milder and creamier. Texture would be slightly different thoughI will have to try it! Keep it aside.This is an optional step, you can directly add fresh paneer/cheese pieces if you like. 12. In order to make sure youre getting enough of this nutrient, ask your health care professional about taking a supplement made specifically for oxalic acid. Boil water in a kadhai. This week there will be three brand new, iconic Indian recipes to make your very own Indian feast: Palak Paneer This recipe, including homemade paneer (the cheese!). Serve hot with rotis, chapati, naan, kulcha or any Indian flat bread. Boil 3 cups water in a pan or microwave or electric heater. What does lemon juice do to spinach? Add spinach & blanch it for a minute. Thank you for your step by step recipes and great tips. I hope you enjoy this weeks recipe bounty as much as I have creating, photographing and filming them!! Also cashews used in the recipe is going to make your gravy thicker so no water getting separated after resting. However, if you are concerned about your oxalate levels, it might be worth considering frying foods instead of baking them. While homemade paneer does take a bit of time to make, its simple. Serve with Basmati Rice, or add a side of fluffy, bubbly and buttery naan which is coming your way on Wednesday.
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