Looking for easy and delicious paneer starter recipes? In this video, learn how to make Paneer Satay Sticks and Crispy Kurkure Paneer – perfect for parties, family gatherings, or as a quick evening ...

My Instant Pot palak paneer recipe is inspired by a classic North Indian vegetarian dinner and comes together with very little effort. This simple Instant Pot method yields tender paneer and a vibrant ...

Butter and garlic form the heart of this recipe. The combination gives it a balance of creaminess and spice that hits the right spot every time. It is perfect for lazy weekends when you want to cook ...

In this recipe from the chef Anita Jaisinghani, chunks of the cheese are roasted while a warmly spiced curry simmers away on the stove. By Melissa Clark “If you’re going to eat dairy, you should go ...

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious. Though it can be made with other small plums, this cake is the tastiest with the Italian ...

Saag paneer is a delicious and toothsome South Asian dish consisting of cubes of fresh cheese (that’s the paneer) combined with greens (that’s the saag) in a creamy sauce. The first time I made paneer ...

Palak Paneer is a popular vegetarian Indian dish made of cubed paneer — a mild, milky cow’s milk or buffalo milk cheese — in a spiced spinach gravy. Paneer has a dense texture that goes beautifully ...

Paneer is not just delicious, it is also a powerhouse of protein that keeps you full for longer. From parathas to cutlets, here are 6 easy paneer breakfast recipes that are healthy, tasty, and perfect ...

There’s no blender required for mattar paneer, a reader favorite, and a clever crumb cake works with whatever fruit you have on hand — fresh, frozen or dried. By Melissa Clark Credit...Linda Pugliese ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Published in 1980, Julie Sahni’s Classic Indian Cooking was responsible for ...

First came the onions. I peeled, sliced and fried them all morning long--mounds of onions filling three large aluminum stockpots. I sprinkled in some spices--sparsely--and stirred. Then I took three ...