I am trying to bumble along with this blog space, naturally since I have the blog, I cannot do more of the same however I do love this form of communication. I shall let this evolve, do it's own wonderful thing. One of the regulars of my life is that I do get a lot of questions, so I shall on occasion feature the essential ones.
My recent question was on Paneer. We loosely translate Paneer to Indian Cheese, in the strictest sense of reality, paneer entails no fermentation or does not melt. It is milk solids that separate from milk, when a souring agent is added to boiling milk. Paneer is sold in blocks and available in most Indian stores, it is also available in places such as Whole Foods Market.
I use extra firm tofu in paneer recipes quite frequently. Tofu is more readily available, and has less fat than most whole paneer varieties. Tofu does a great job of absorbing flavor, so I actually cut tofu into smaller pieces. I share here a variation of everyone's favorite Indian Paneer recipe - Palak Paneer, Creamed Spinach with Indian Cheese.
Here Goes, Rinku's Tangy Palak Paneer
If you try it, tell me what you think...
