cream and 100ml water, then cook for a further 3 minutes. Meanwhile, heat a little oil in a frying pan and fry the paneer ...

The key ingredient to make the gravy for this creamy paneer curry is yoghurt. The paneer is first tossed in spices and pan-fried, then cooked in a flavourful, spicy yoghurt gravy. Arrange the paneer ...

While officials are trying to stop fake paneer from reaching consumers, you can also check for purity at home with these easy ...

A vegetarian dish of fresh, unripened cheese cooked in a thick, creamy spinach purée, palak paneer originated in the northern Indian state of Punjab. Christopher Testani for The New York Times.

Grind the palak with the green chilly, in a mixer/blender, into a fine paste. Keep aside. Cut the paneer into 1-inch cubes.

Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes. Heat the oil in a large non-stick pan over a medium heat. Add the paneer ...

and cream. My boyfriend and I scooped up the palak paneer with doughy, garlic-studded naan—the best utensil. —Nina Moskowitz, editorial assistant Though I had ventured to Mitsuwa market for ...

The baked Namak Para adds a satisfying crunch, complementing the creamy texture of the dip and making it an ideal choice for those seeking nutritious snacks during the celebrations. Paneer Badam ...

He serves up this restaurant-style dish with a dollop of cream. Yum! Have this paneer with butter naans, tandoori rotis or parathas and maybe a side of garam-garam dal. And a little freshly cut ...