Palak paneer is a classic vegetarian dish from the Indian subcontinent, particularly North India. It features spinach (palak) ...

cream and 100ml water, then cook for a further 3 minutes. Meanwhile, heat a little oil in a frying pan and fry the paneer ...

Grind the palak with the green chilly, in a mixer/blender, into a fine paste. Keep aside. Cut the paneer into 1-inch cubes.

Genuine paneer has a mild, fresh dairy scent. Fake paneer may have a chemical or sour odor, indicating adulteration. Real ...

But when Swapna opens its lunch buffet, the place really comes alive. Forks clank and folks shuffle out of booths to go for ...

A vegetarian dish of fresh, unripened cheese cooked in a thick, creamy spinach purée, palak paneer originated in the northern Indian state of Punjab. Christopher Testani for The New York Times.

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Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes. Heat the oil in a large non-stick pan over a medium heat. Add the paneer ...

In Delhi, a street vendor has gained attention by selling fruit momos for Rs 170. The unusual dish combines fruits, milk, ...