Paneer is one of those things which taste pretty good raw as well – just slice some and eat. It is ,after all, cottage ‘cheese’ 🙂
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 🙂
Paneer tikka : the quintessential appetizer/entree for Punjabi food. Right? It is probably one of the most frequently ordered starters, especially for the vegetarians.
When done right, it is super yum! Light, soft, perfectly spiced, slightly tangy, crunchy. Mmmmmm!
One of the most commonly eaten dishes in Delhi is Palak Paneer. This simple yet hearty and delicious dish makes it easy for fussy eaters like me to have our much needed dose of greens 🙂
Continue reading “Palak Paneer (Spinach and Cottage Cheese)”
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 🙂 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! 🙂
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!
My Tuck Box 