Description
'Paneer' is homemade cottage cheese (non-melting) made by adding acid (lemon juice) to milk to curdle, draining, and pressing. Familiar in Indian cooking, but highly popular in Nepal too. Especially on non-meat days (specific Hindu weekdays) or banquets like weddings, served as the 'ultimate feast for vegetarians', braised in a rich tomato-onion spice sauce (Tarkari).
Restaurants serving Paneer ko Tarkari (Cheese Curry)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Paneer(Firm cottage cheese)
- Tomato
- Onion
- Green peas
- Garlic
- Ginger
- Garam Masala
- Cumin
Instructions
- [Authentic Recipe]
- [Paneer Prep]: Cut firm Paneer blocks into bite-sized cubes, shallow-fry in pan oil (or ghee) until surface is light golden (prevents crumbling, adds roasted aroma).
- [Base (Gravy)]: Burn cumin seeds, fry minced onion until caramelized, add garlic/ginger paste, tomato, turmeric, coriander, garam masala; fry into a rich paste until oil separates.
- [Simmer]: Pour a little water (or milk/heavy cream), add green peas and fried Paneer, simmer on low until flavors permeate.
Learn more Spice, substitutes, tips
Key spices
Garam Masala、Paneer's milk depth、Tomato umami
Substitutes at Japanese supermarkets
Thoroughly drain JP 'Firm Tofu', shallow-fry (like Atsuage), simmer in curry sauce
Pairing
Roti / Paratha / Basmati Rice
Trivia
Paneer doesn't melt when heated, offering a 'dense, squeaky' meat-like bite while spreading gentle milk aroma and depth in the mouth. At Nepali party buffets, this Paneer Tarkari invariably sits next to chicken curry, satisfying vegetarian stomachs.
Eating tips & etiquette
Characterized by a slightly thick, rich sauce (gravy), so it pairs best with 'wheat breads' like Roti, Paratha, or Puri, wiping up the sauce, rather than rice (Bhat).
Allergen
Dairy