07/10/2026
Paneer has a rather useful talent: it doesn’t need to become a puddle to become delicious. 🧀🔥
Milk is heated, acid helps form the curds, then they’re drained and pressed. The result is that familiar firm block that can take a hot pan, pick up colour and carry plenty of flavour.
Perhaps there’s a small lesson hiding in dinner too. Ingredients become interesting when we stop expecting them all to behave the same way.