How to make Tangy Paneer – Indian Vegetarian Recipes
August 28, 2010 by Vegetarianism
Filed under vegetarian recipes
For the detailed recipe: showmethecurry.com
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@neerusonu
The tanginess comes from the tomatoes…no need to add lemon.
hello to both of u.. could u tell me that should we add lemon or not?
@amiastonishing
Thanks!
hi anuja u rwonderful n v friendly,i love yr style
panner is cottage cheese.
We suggest check out our website:
ShowmetheCurry(dot)com
90% of our recipes are vegetarian
I’m a new vegatarian(not vegan) and i need some good recipes. If you know some could you tell me. thanks
Paneer is a type of cheese that can be made at home. It is really amazing and the best part is that it does not melt on heating.
You can check out our channel page for the recipe of by it at an Indian/South Asian grocery store.
whats paneer?
in persian it means cheese..but that doesnt look like cheese
i find me indian woman so i wont haft to cook hehe thanks it was messie for me to clean up but i always make mess but it was great , thanks , indian women r so beautiful hehe
The girls are right; the combination of spices they use is called panch phoron in bengali and it IS a fantastic flavour. You can buy packets of panch phoron so you dont have to buy the 5 individual spices and its cheaper! It really is a fantastic combination, please do try it!
Hello Hetal and Anuja, i m shAan from OZ. just want to say thank you so much for sharing such great dishes. it is really easy to cook after watching your videos. Thanks again.
OR you can use extra firm tofu. Doesn’t taste the same, but if you can’t make it home and/or you don’t get it where you live, this is a substitute.
Indian Food is the BEST thanks:)
Hi Hetal and Anuja!!! Great recipe for tangy paneer and I must say that I got bored eating jus mutter paneer and all that…
By the way, the 5 spices that u added to the dish at the start…. is called in bengali(I am from west bengal) as “PAANCH FORONG” … its actually mixed in some fixed proportions… and the mixture is kept in containers as a normal spice …. so u dont need to separately mix it everytime and u get the proportion right every time… Neways, Thanks for Tangy paneer!!!
You can make it at home. Look for our video on “Homemade Paneer”.
I cant get paneer where i live, any substiute?
very nice production and explanation of recipes
you need your own TV show!
best of luck from this Gora!
It’s funny, most people think that if you’re vegetarian, you must live on salads all day. You’re right, vegetarian Indian food is so delicious that you never miss the meat!
One quick trip to your local Indian grocery store and you’ll be on your way to making this yummy food at home. If you get a chance, check out our video “Stocking the Pantry for Indian Cooking 101″ – 2 parts.
I just realized that I never cook with more than three ingredients…but I love indian food because it offers so many vegetarian options.
thankyou very much
We’d like to invite you to visit our website:
ShowMeTheCurry (dot) com
There, you will find the detailed recipes along with the videos as well as helpful tips.
Paneer is made from boiled milk, so it really doesn’t need to be cooked further. The biggest reason for frying paneer is to keep it from falling apart. With this recipe, we found that “raw” paneer soaked up more of the tomato and spices and the end result was flavor that went all the way through – not just on the coating. If you feel you need to fry it, then that’s perfectly ok, too.
The peppers should cook for about 3-4 minutes – just enough to get the raw taste out, but not be mushy.
i am from the uk and i would really appreciate you replying to my comment. Any other useful tips about this dish would also be strongly appreciated. Good luck with this channel and i wish to thankyou for all these wonderful recipes…
hi
i really like this recipe and it has got me hungry by just looking at it.. i was just wondering about the peppers at the end and the paneer pieces.
1 – don’t the paneer remain a bit raw because you didnt fry them before you added them.
2 – i know you said about the peppers being crunchy but how long would you have to cook them for so they don’t feel like they are undercooked