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Topic: Easy Mataar Paneer  (Read 3445 times)
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Abbeeroad
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« Reply #10 on: July 25, 2012 06:03:24 AM »

Ooo...I will have to try Pataks concentrated curry paste - I agree that I just can't replicate the flavor of my fave dishes at home. Thanks!!
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mrsflibble
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« Reply #11 on: October 04, 2012 06:42:54 AM »

love paneer.
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sarah-nh
« Reply #12 on: October 05, 2012 04:53:27 PM »

Holy wow, that looks absolutely delicious!
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Sita108
« Reply #13 on: November 11, 2012 03:38:31 PM »

Hey!  I posted the other recipe.  Smiley

I have a question... which curry are you using?  (In my mind it would make the most sense to use their garam masala paste.)  I am just curious, so I have a better idea of what it tastes like when you make it. 

Also, when making curd, if it isn't curdling... sometimes you do have to pour in a lot more lemon juice.  If you have to do that don't worry because the lemon flavor will go away when you rinse your curds.  It's not a necessary step, but I like to rinse the curd before pressing it so that you can add your own flavoring, like salt or basil.  (Especially if I am making the curds for a sweet dish.  Cinnamon sugar curd is amazing!)

Also, for a dish like this kneading the curds before pressing it will make it a much firmer final product.  (That way the cubes won't fall apart easily.) 
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CamOovas
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« Reply #14 on: March 22, 2013 05:35:01 PM »

Oooh good points, I've never kneaded it before.  I don't remember which paste I used, I've probably used a couple, I just grab one that's labeled "hot."
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