90 Min
GF
Baked Saffron Paneer
Paneer is as simple as fresh cheese gets - a simple curdling of milk usually done by vinegar or lemon juice to obtain clumps. Best made with whole milk, the better the quality of the milk the better the paneer. Milk also takes on the flavors of saffron beautifully, especially cold in panna cotta or a pudding and this baked paneer dish with the tangy tomato masala can be eaten warm, at room temperature or cold.
Paneer is as simple as fresh cheese gets - a simple curdling of milk usually done by vinegar or lemon juice to obtain clumps. Best made with whole milk, the better the quality of the milk the better the paneer. Milk also takes on the flavors of saffron beautifully, especially cold in panna cotta or a pudding and this baked paneer dish with the tangy tomato masala can be eaten warm, at room temperature or cold.
90 Minutes
3
Notes & Variations
- Coriander seeds and garlic are particularly susceptible to burning, resulting in bitter unpalatable flavors so do take care when cooking them.
- Whey is a very good source of protein that can be turned into a drink (substitute water in a lassi) or added to bread instead of water.
- Experiment with different spices in paneer like whole ajwain or cumin seeds.

Notes & Variations
- Coriander seeds and garlic are particularly susceptible to burning, resulting in bitter unpalatable flavors so do take care when cooking them.
- Whey is a very good source of protein that can be turned into a drink (substitute water in a lassi) or added to bread instead of water.
- Experiment with different spices in paneer like whole ajwain or cumin seeds.

Tags:
Stock Your Pantry
Tags:
Stock Your Pantry
MORE CHEESE, PLEASE!
If you love paneer...you'll definitely love Ricotta!