Simmered Kashmiri paneer from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent (page 171) by Jeffrey Alford and Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh white radish slices with salt; Pea tendrils with coconut; Plain basmati, several ways; Home-style tandoor naan; Spiced tender chopped bindi; Zinet's young ginger pickle

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michalow on March 11, 2019

    Delicious. I'm not convinced it needs to simmer as long as recommended in the recipe (a hour and forty-five minutes). I usually use store-bought paneer, but this time I used freshly made: It stuck terribly to the pan while frying, but the end result had a much nicer texture than the packaged stuff.

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