Paneer geeks! I made the best paneer yet! I read somewhere that the key to a good texture is lowering the pH gradually-so I added diluted vinegar (60ml in 300ml hot water)- adding ~30ml while stirring then waiting 30 secs before the next 30ml. 5 mins resting then rinsed in the cloth with ~1l 70oC water. Minimal pressing in the tofu press- 15 mins on lowest setting, still some liquid being pressed out at the end. Then into the fridge for a few hours.
Great texture, not crumbly at all, nice and soft. Perfect
My wife is extremely resistant to trying egg curries, but she said lockdown lunchtime were a good opportunity to try new food out on the kids with less pressure than a late rushed dinner after school so I’m pulling that shit on her and making this for lunch. If she doesn’t like it she can make herself a sandwich. Hoisted by her own petard.
I tried this tonight. I probably could have done with frying off the masala ingredients a bit harder & longer. It could also have done with a bit more richness from tomato puree or yoghurt (or both). But it was pleasant enough.
Bastardised these two recipes, to go with leftover potato curry. Caramelized the onions in ghee then fried peanuts, cashews, raisins and garlic in the ghee for a garnish. Cooked the rice in the water used to boil the dumplings
Up there with some of the best dishes I’ve cooked. Essentially followed the paneer biryani recipe, except added tbsp fish sauce and tsp smoked salt to the chicken marinade. Also a drizzle of pomegranate molasses before sealing for cooking. Ghee fried cashews. 45 mins at 180 and 30 mins rest before opening.
I’ve been cooking curries consistently but mostly Dhal, the odd fish or veggy job. For a change yesterday I did this. Highly recommended, spicy and complex, a new favourite!
