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Paneer

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Paneer, cottage cheese, chaman, chhena, the home-made white cheese with many names, appears to have always been a part of Indian cuisine. Its origins, however, are the subject of some debate. There are references to a form of paneer in early Vedic literature, but if some culinary historians are to be believed, the making of paneer, or the process of acidulation of milk to yield cheese, was a gift of the Portuguese. Still others credit the popularity of the soft white cheese in India to Persian and Middle Eastern influences. Then again, paneer also shares many similarities with bean curd or tofu, which is so popular in South East Asian cooking. Wherever or however it originated, paneer has in recent times assumed the status of a delicious, nutritious alternative to non-vegetarian food. Packed as it is with protein and all the goodness of milk, vegetarians have found that paneer is the perfect substitute for meat and poultry in almost any dish. Thus we have Paneer Tikka Masala, Paneer Koliwada, Malvani Paneer Masala and Paneer Satay. 

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Other Books by Sanjeev Kapoor

Curries
Flavours of The Orient
Rice, Bread & Pickles
Vegetarian Finger Foods

Published by :

Popular Prakashan

Author :

ISBN :

978-81-7991-330 -7

Format :

Soft Cover

Size:

6.5’ x 4.5’

Price :

`110

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Sanjeev Kapoor

Sanjeev Kapoor, Celebrity Chef, ‘Best Chef of India’ award by the Government of India.

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