Puranmal do very good fresh paneer. If you call them at the Knowledge Village or DMCC branches they can order it for you to collect the next day. Dhs40 per kilo but it is lovely. Can cook it without frying as well
I detest the paneer they sell in carrefour and lulu.. That crumbles easily and is a bit bitter...
Amul Paneer is the best...
same here...and no need to fry it..has never crumbled
ditto..however the best is really from Chappan Bhog.
ooh, i have to try it. DH loves the stuff. do they have a branch near New Dubai?
Chhappan Bhog
Trade Center Road, Karama, Bur Dubai, U.A.E. (at near Bur Juman Shopping centre)
+9714-3968176
These are the only places they seem to working out of.
Some recipes call for fried paneer and some for the fresh paneer,non-fried. For frying paneer,CW's tip is good,but if you are using fresh or frozen non-fried paneer,add it to the gravy when it is thoroughly boiled. This stops it from crumbling. I've found Amul paneer to be very good.
Chiggy's tip is quite good... as fried paneer does enhance the flavour in some recipes. But even though I have never fried it prior to adding in the dish, it has not crumbled ..so I am guessing its the brand you used.
Thanks for the quick advice! Have thrown the packet but it was from the frozen section in Geant so it seems not the best quality.......I will look for the cubed Amul brand, thanks, also I didn't prefry it as ChiggyWiggy has suggested, just cut it up and put it in (as per the recipe).....so think I can see where it went wrong.......
High temperatures will crumble the paneer, however it also depends on where you purchased the paneer in Dubai from. If you have picked it from any Indian sweet stall, then there is a chance that the temperature at which it got cooked was high.
How do you cook paneer? I followed a recipe making spinach with paneer, but the paneer just crumbled and didn't stay in cubes like it does when in dishes purchased from Indian restaurants and takeaways.
shallow fry(until they turn golden) paneer cubes and once fried put them in a vessel full of water. Let the paneer soak the water.. That will make the paneer spongy and it won't crumble when added to spinach.
How do you cook paneer? I followed a recipe making spinach with paneer, but the paneer just crumbled and didn't stay in cubes like it does when in dishes purchased from Indian restaurants and takeaways.