Paneer is a fresh cheese common in South Asia, especially in Indian, Pakistani and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India and in Bangladesh.
Restaurant Style Paneer Butter Masala
Spicy Mushroom Paneer Masala (Healthy, Quick Vegetarian Dish)
Shahi Paneer Jalfrezi
Paneer Tikka Masala - Indian vegetarian recipe
Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or yogurt, to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance.
Shahi Koftas (Indian Veg Food)
Achari Paneer (Indian Veg Gourmet Food)
Restaurant Style Kadai Paneer
Paneer Pakora (Indian Cheese Snack)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, and falafel.
Easy Hummus Dip
Chutney is a side dish in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip.
Indian Pickles are made from certain varieties of vegetables and fruits - finely chopped and marinated in brine or edible oils along with various Indian spices. Some varieties of fruits and vegetables are small enough to be used whole. Some geographic regions specialize in pickling meats and fish.
Carrot Pickle - Gajar Ka Achaar
Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean. A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavoured with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on.