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Indian cuisine widely uses paneer in curries, rice dishes, snacks, appetizers and even desserts. Paneer is a form of cheese in a non-melting format made from curdling full-fat milk at high temperatures using an acidic ingredient such as lemon juice, vinegar or citric acid. Paneer is usually consumed in the form of solid blocks. This is achieved by draining the milk onto a muslin cloth that is later pressed into the shape of a paneer.
For Indian vegetarians, paneer is the most common source of proteins and calcium following lentils and vegetables. Paneer need not be in cubes either, they can be scrambled or unset. The most popular paneer recipes include makhani gravy and palak gravy. For curry lovers, the paneer butter masala is a haven; paneer is dunked in a silky, creamy butter-rich curry.
The malai kofta curry is a common north Indian paneer recipe. After preparing paneer koftas along with potatoes, spices and herbs, they are served with rich malai gravy that is similar to paneer butter gravy. Paneer gravy can often be converted into pickles as well. The Indo-Chinese influence is evident in the paneer manchurians where crispy, batter-fried paneer cubes are tossed in manchurian gravy and had alongside rice or noodles.
If you’re a fan of paneer dishes, then this quiz is for you!
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