2. Heat oil in a pan and fry paneer cubes in it until golden brown. 3. Remove the paneer cubes and put cumin, when it splutters, add bay leaf. Now, add paneer cubes to the mix and turn around a few ...

Paneer is a popular ingredient in Indian cuisine and is typically regarded as a key source of protein for vegetarians. Paneer is used in a variety of recipes, ranging from great feasts to everyday ...

Paneer is often considered as the best source of protein for vegetarians in India. Derived from milk, real paneer is white in appearance. But what if we told you, that paneer could also be black ...

Paneer, a fresh cheese prominent in India that shows up in dishes like saag paneer and matar paneer, has a singular texture. Refusing to melt at all costs, it holds its steak-like sliceability no ...

spice and paneer mixture and mix together. Transfer to a serving bowl and serve immediately. If you are using regular spinach (as you'd find in a supermarket) instead of large-leaf mature spinach ...

3. Heat 1/4 cup of oil, lower the heat and fry and fry paneer balls in it till brown. 4. Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a ...

Garnish with crispy fried onions and the optional reserved grated paneer to serve. If fresh spinach isn't available, use frozen chopped or leaf spinach. Ready-to-sprinkle crispy fried onions are ...

Make chef Romy Gill's sakoon paneer (creamy paneer), murg malai skewers (chicken skewers) and kumro (stir-fried spiced pumpkin) You can save this article by registering for free here. Or sign-in ...

Pop the paneer, chilli, curry leaves and bay leaf in the curry pan, and cook for 10 more minutes. Then, finish by adding the cream and butter, and sprinkle over the coriander. Serve with naan ...