A delicious paneer recipe to make at home from ” Romy Gill’s India ” by Romy Gill. She says its also a great choice for packed lunches or summer picnics: cut a pitta in half, turn each half into a pocket and fill with paneer to enjoy with pickled onions and salad on the side. She also suggests you can eat this paneer in a wrap, along with sliced onions and the chutney of your choice.
This speedy recipe is from ” A Flash in the Pan” by John Whaite. Its very similar to the other recipe I have for a Chilli Paneer, but give it a try and see which you prefer.
A very satisfying meal to eat with bread or rice from ” Asma’s Indian Kitchen” by Asma Khan. You can omit frying the paneer before it is added if you like.
I am always looking for new recipes to use Paneer cheese. This one is from Meera Sodha’s ” Fresh India”, one of my favourite vegetarian cookbooks.Serve with some simply dressed leaves.
This easy vegetarian curry is from Claire Thomson’s ” New Kitchen Basics”. Serve with Naan or to accompany other curries. You can substitute cooked potatoes for the paneer as a variation.
I needed to use up some paneer yesterday so i cooked this simple and yummy recipe from ” Chai, Chaat & Chutney” by Chetna Makan. I served it on a bed of puy lentils, but more traditionally it would be served with dal and rice, or perhaps a flatbread.
