#Indian Paneer

[sharmaspaneer]

Paneer Perfection: Discovering the Versatility of This Indian Dairy Delight

Paneer is a beloved Indian dairy staple that is versatile and fits seamlessly into various dishes. Its mild flavor and firm texture make it perfect for countless culinary creations, from rich curries and grilled skewers to stuffed breads and fresh salads, offering endless possibilities for delicious meals.

Paneer is the protein of choice for vegetarians in India and is also a firm favorite of many non-vegetarians in the country. Today, it is easy to buy Paneer in Sydney and prepare amazing delicacies for your family. Indian paneer is much loved across Australia today, as it can be prepared in several ways. While some people are fond of simple tiranga salad and delicious paneer tikka, others love to prepare tasty stuffed paneer pakoras or even more sophisticated paneer biryani. If you have kids at home who fuss while eating vegetables, you can always make paneer bhurji for them. This may look like the simple scrambled paneer dish that's made by cooking crumbled paneer with onions, tomatoes, and spices, but moms usually sneak in a host of other vegetables like carrots, French beans, peas, mushrooms, etc. It's a quick, easy, and highly nutritious dish.

If you want to make a more traditional Indian dish after buying Paneer in Melbourne, whipping Dhungar Paneer Masala and Achari Paneer would be a good idea. The former is a highly flavorful dish that uses the ancient dhungar technique of smoking food. This traditional recipe can add an extraordinary twist to your dining spread and is perfect for serving guests. Achari paneer, on the other hand, is a delicious dish of soft paneer cubes in smooth, tangy gravy made with pickling spices and can be prepared without any hassle.

[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

[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 🤔

[morethansalad]

Saag Tofu (Vegan)

[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

[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

[sharmaspaneer]

A collection of unique paneer recipes from different regions of India

Paneer is not just a common ingredient in several Indian dishes, especially curries. It's a versatile ingredient that can be served in multiple other ways, sparking your culinary creativity. You can grill or roast paneer cubes and serve them as kebabs, scramble and mix them with spices to prepare sandwiches, or even toss slightly grilled paneer in your salad. Indian paneer can also be used to prepare desserts like ricotta, mascarpone, and cream cheese. With the spread of Indian cuisine worldwide, it has become easier to find paneer in major countries all around the globe.

Don't worry about the availability of paneer for your culinary adventures. Whether you're in Sydney or any other major country, paneer is readily accessible. In Sydney, for instance, you can easily find paneer at sharma paneer to prepare popular dishes like palak paneer or shahi paneer.

The former, made with spinach, offers a healthy meal choice, while the latter combines the rich flavors of tomatoes and traditional Indian spices.  For a more homely yet equally delicious and wholesome dish, consider making a curry with potatoes, cauliflower, and paneer.

When preparing any dish with paneer, it's important to first cut it into small pieces, preferably cubes. Paneer is a type of cheese that won't melt while cooking. It also doesn't need much time to soak in the flavors of a spice mix or gravy.  After buying paneer in Melbourne, you can choose to pan fry or deep fry it in oil or even marinate it and then grill its cubes in a skewer. The ways to prepare paneer are numerous. However, it's crucial to remember that paneer tastes best when it's infused with the rich, aromatic flavors of traditional Indian spices.

[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,,,,,,,,

[vipassana]

Food in my camera roll

[illusionremember]

okay really i have to know, someone please help me out here.

so the first time I ever tried Indian food was a little over a year ago. My sibling has a close friend who is Indian, so they have more experience in this than I do. One day, they were craving some tasties, and ordered some paneer tikka masala from a little vegetarian-based Indian place ten minutes away. It smelled divine. Having never tried Indian, but curious, I asked if i could try some. They let me have a taste of it, smear-scooped onto some fresh garlic naan.

Y'all. It was so good. It was warm and spicy and complex and lovely. I thanked them for the taste and went back to my own dinner.

They had a ton of leftovers, and a general habit of not eating leftovers. The little half-full tub of enticing spicy heaven sat in the fridge taunting me every time I opened the door. Echoes of the flavor teased at my tongue. So after the paneer tikka masala sat in the fridge for two nights, on the third night, I asked them if i could have the rest and they said go for it.

Now here's the thing. I have, for the past 5 years or so, had some manner of food sensitivity that I have not been able to pinpoint that torments me at least once a week. It is not IBS, and not consistent enough to signal true danger to my health, but is mostly an annoyance. A half-hour to an hour after eating, some nights are spent with tummy cramps and other unpleasantness. Still don't know what's causing it.

But this tikka masala. Whatever is in it, it has the exact opposite effect of whatever component of my typical diet has been tormenting me off and on. Even more so than the flavor, the thing that makes me practically cry every time i have some is just how good my tummy feels. It's warm and satisfied and comfortable, like the intestinal equivalent of being snuggled up on the couch with a cozy blanket and a book on a rainy day.

I've tried looking up common ingredients and recipes for this dish, trying to identify what component it is that's making me feel so good after dinner I could cry. Most of the ingredients I see are fairly familiar and already part of my diet - onion, turmeric, cumin, ginger, tomato, etc. I suppose it could be the yogurt? Or the paneer itself? The restaurant in question described it as cottage cheese or house cheese. I'm not generally a fan of yogurt, but I do eat cottage cheese. I also suspect it could be some spice in the garam masala, which I understand varies depending on the chef. But being of average white bread American stock, I'm not familiar enough with what constitutes good garam masala to know what would go into this spice blend and in what ratios, or if there is some particular variety of yogurt or cheese required for this dish. There's a lot of Indian food and grocery stores in my area, but it's still hard to source a specific ingredient when I can't identify it accurately.

I just want to figure out what this magical digestive-support ingredient is so I can try to incorporate it into my diet more. I just want every meal to sit as well in my body as this one does. If anyone knows anything about Indian food and cooking, and the health benefits of traditional Indian food, I'd appreciate your thoughts!

[cookingmaharaja]

Matar Paneer recipe

Making Matar paneer is a popular Indian dish made with green peas (matar) and paneer (Indian cottage cheese) cooked in a tomato-based gravy. Here is a simple recipe for making Matar Paneer:Ingredients:1 cup paneer, cubed1 cup green peas Read more

[morethansalad]

Vegan Kashmiri Paneer with Tofu

[sparkchef]

Saag Paneer Recipe

[dudeshusband]

i've yet to find a culture whose food i can write off entirely