Punjabi food is famous for its robust flavours and tingling spices. And Amritsari food, in particular, has fans not just in India but all across the country. There is something about Amritsari food ...

Did you ever wonder why we keep swiveling back to paneer every now and then? Whether it's about cooking a quick meal or putting together a lavish fare - paneer steals the show every single time. If ...

'Matar paneer is such a classic in Punjabi cooking,' says Maunika Gowardhan You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are ...

1 cup whole wheat flour, 1/4 teaspoon salt, Water (as needed to knead the dough), 1/2 cup crumbled paneer (cottage cheese), 1/2 cup finely chopped onions, 1-2 green chillies (finely chopped, optional) ...

To make the paneer, boil the 2 litres milk and, when it comes to the boil, add the vinegar or lemon juice and yoghurt — stir it well as it will curdle almost immediately. Pour the mixture through a ...

North Indian dish combining the best of two classics: paneer tikka and paneer bhurji. Juicy paneer cubes are marinated in mustard oil, yoghurt, and spices like Kashmiri chilli, turmeric, cumin, ...

Our journey into sub-continental cuisines has often taken us back to the times when it was being classified into celebratory menus, ethnic specialties and seasonal delights. Since India is vastly ...