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Within the genus Withania, W. somnifera (Ashwagandha) and W. coagulans (Paneer doddi/Ashutosh booti) are economically significant, and are cultivated in several regions for their use in Ayurveda. [3] It is claimed to help control diabetes. [4] The berries contain a rennet-like protease that can be used to clot milk for cheese production.
Paneer Booti Withania coagulans: Indian tree turmeric رسوت انڈیا Rasoot India Berberis aristata: Indian valerian مشک بالا Mushk Bala Valeriana wallichii: Izkher roots بیخ اذخر Beekh-e-Azkhir Andropogon schoenanthus: Jaggery: گڑ Gur Jambolan seeds تخم جامن Tukhm-e-Jaman Syzygium cumini or Eugenia jambolana
Paneer is called tschaman in Kashmiri. [358] The spicing falls into the sweet-savoury spectrum which means using a lot of cinnamon, mace and clove alongside earthier spices like cumin seed and ground coriander. [358] The scarcity of fresh ginger in mountain geography also means that ground ginger is a spice staple. [358] Paneer recipes are:
Lightly fry the paneer until golden brown, about 3 minutes. Remove with a slotted spoon and set aside to drain on lined baking sheet. Heat the ghee or oil in a 3 1/2 quart ovenproof pot with a tight lid and fry the red chile, bay leaves, and peppercorns for 1 minute on medium-high heat.
Paneer (pronounced [/pəˈniːr/]), is a fresh acid-set cheese, common in cuisine of South Asia, made from cow milk or buffalo milk. [1] It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
Kadai Paneer. Kadai Paneer [1] [2] [3] [4] (or known as Kadhai Paneer) is an Indian dish made by cooking paneer and bell peppers in a fragrant, freshly ground spice ...
Paneer tikka or Paneer Soola [1] or Chhena Soola is an Indian dish made from chunks of paneer/ chhena marinated in spices and grilled in a tandoor. [ 2 ] [ 3 ] It is a vegetarian alternative to chicken tikka and other meat dishes.
Mattar paneer (Hindi: मटर पनीर), also known as matar paneer, muttar paneer, and mutter paneer, [1] [2] is a modern restaurant-style and vegetarian North Indian dish [3] [4] consisting of peas and paneer in a tomato-based sauce, [5] spiced with garam masala.