At Junoon in New York City, one of America’s finest Indian restaurants and a Wine Spectator Best of Award of Excellence recipient since 2015, chef Akshay Bhardwaj and his team make paneer several times a week. A remarkably versatile ingredient and good source of non-meat protein, paneer offers appealing mild milky tastes, won’t melt when cooked and readily transmits myriad flavors. What’s more, it’s fun and easy to make at home.
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