Chatpata Paneer

Paneer is one of those things which taste pretty good raw as well – just slice some and eat. It is ,after all, cottage ‘cheese’ ๐Ÿ™‚

One of those times of nibbling on paneer, while it was being prepped for a meal, I added a little masala to it to boost the flavour. Was so yum! That made me think that this could be made even better with a little pan time. A little crispiness maybe? The chatpata paneer was thus born ๐Ÿ™‚

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Tawa Paneer

Growing up, there were a few standard paneer recipes that were made at our house. Being from the east of the country, paneer really wasn’t core to our food. The Delhi impact was not as high for paneer as it was for Rajma and Chole ๐Ÿ™‚ Those we adopted with much more enthusiasm than we did paneer. I think it stemmed from the fact that we thought paneer was a bit bland.

However, all my friends ate paneer in many forms and quite often. That’s where I grew to develop a stronger taste for paneer and realized that while it is not spiced or bursting with flavour on its own, it provides a lovely canvas for a whole range of flavours. Now I am at a level where I can just eat paneer heated on a pan, dusted with some salt and garam masala; topped off with a squeeze of lime. Much proud, I say! ๐Ÿ™‚

This recipe for tawa paneer is something I have tweaked and honed ever since I started living by myself, 4 years ago. Paneer was my quick fix dinner after a long day at work. It is easy to make, quick to cook and is really tasty!

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