#Indian Paneer

[sharmaspaneer]

Indian Paneer

A common ingredient in many Indian recipes, such as Palak Paneer and Paneer Butter Masala, paneer is a staple in Indian cooking. For Indian immigrants and culinary fans in Australia, authentic paneer helps preserve the classic flavors and textures that are essential to Indian cuisine, bringing the eating experience genuine to its origins. Australian Indian paneer firms provide genuine items reminiscent of classic dishes from their homeland, fostering a sense of cultural connection among immigrants. Because it evokes feelings of comfort and familiarity for many, its quality is crucial to obtaining that genuine taste.

[sharmakitchen]

Best Indian Paneer in Australia

Paneer, a nutritious, soft cheese, is used in various Indian dishes. Some Indian dairy products are made in Australia with care to fulfill the highest quality and flavor requirements. Sharma's kitchen serves the best Indian paneer in Australia, enhancing any meal and bringing out India's authentic flavors and textures. This versatile dairy product is lactose-free, making it an excellent choice for lactose-allergic individuals. Paneer has long been a popular protein substitute for chicken or eggs among vegetarians in India, and it has gradually gained popularity in Australia. Paneer is a common ingredient in many Indian vegetarian meals. It is used in curries, curry dishes, skewers, and even desserts.

[annasinthewalls]

this is a paneer fan page, all my homies love paneer

[everybody-loves-to-eat]

[morethansalad]

Vegan Kashmiri Paneer with Tofu

[creepyscritches]

The way I am a bottomless pit for the paneer butter masala the restaurant down the street makes... I put myself in a food coma last night from it (no survivors) and I'm already like "Man I could go for some butter masala and garlic naan"

Maybe this means I should learn to cook this dish next 🤔

[tastesoftamriel]

Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

[robertseanleonardthinker]

how can anyone not like indian food. if u claim to not like indian food, i'm just gonna assume u hate flavor and also happiness and joy

[vipassana]

Food in my camera roll

[sharmaspaneer]

Paneer Butter Masala and Pinot Noir: A Classic Indian Dish with an Elegant Red

Whether you’re hosting an event for your family, a holiday dinner, or a potluck, it’s important to choose the right snacks or ingredients that pair beautifully with your wine and enhance the flavor of your food. Paneer is highly versatile and besides being nutritious, it can be used in a range of snacks, dishes, desserts, and more as well as pair seamlessly with your glass of bubbly.

Here are some of the most popular paneer dishes that are perfect for your next soiree.

Matar paneer

When looking for paneer in Sydney,one of the most popular Indian dishes is matar (sweet peas) paneer which is well-known for its delicious and flavorful gravy that can be enjoyed with rice or chapatis. When paired with fruit-flavored wines or even dry sparkling wines such as Chandon Rose or Shiraz, it gives off a burst of flavors which makes it the ideal combination.

Palak paneer

Paneer in Melbourne and spinach pair well. This combination is fresh, rich, and creamy. Palak paneer pairs well with a beautiful Chandon Brut as the acidity of the wine helps to cut through the richness of the paneer giving it a smooth and delicious finish that complements the dish.

Paneer tikka

While most curries tend to be on the milder side and have a creamy taste, Indian paneer tikka boasts a richness and spices that tend to add a burst of flavor and heat. Pairing this dish with a fresh and fruity wine like Brut sparkling wine helps to soften the spiciness and bring out the creaminess.

In Conclusion

When it comes to pairing Indian food with wine, you don’t need to follow the rules, judge the richness of the dish, the spice, and the ingredients and try out a couple of wines until you find one that balances your dish and matches your palate. Paneer is rich and versatile and this allows you to experiment with a range of dishes, desserts, and snacks for your dinner.

[imanes]

waaaaah my sister is annoying as hell. she keeps wanting to eat non-local cuisine which ok we don't have to eat Malaysian food all the time but I'm not gonna have butter chicken and room service every two meals. anyway i find this cute place right in front of the hotel and the menu is all in Malay so we have to google stuff but for some reason the entire responsibility for the process befalls on me?? like sorry i hadn't realized you left your skills to google some simple shit back at home?? she told me "i don't get it you have to order for me" oh hell no you're going to order for yourself and take responsibility for yourself I'm not your mom. also when she doesn't like the food suddenly it's my fault like we tried to go to a night market but it was raining so i could only get bomboloni before we dipped bc she had the most rancid energy and i was getting a migraine and then when we got back out she was like blablabla it's not even good etc etc. i should've stuffed her in the grab car and stayed at temonyong night market to have my satay skewers under the rain idgaf! anyway... next time I'm either travelling with my close friends or completely alone. tired to trying to have a good experience in a country with people who put zero energy into making traveling fun

[oschonseleven]

I've eaten my body weight in homemade samosas this evening and I'll fuckin do it again

[bharatiyafoodie]

Spicy cottage cheese based appetizer...

[everybody-loves-to-eat]

[morethansalad]

Saag Tofu (Vegan)

[blondiest]

enough discourse. should i order something for dinner or make curry ramen for the third night in a row. and if i do order something......... sushi, indian, or pizza,,,,,,,,