Comments on: Butter Paneer or Panir Makhani

By: hetal

hetal — Wed, 02 May 2012 20:12:17 +0000

Hi Dr. Himantha,

Thank you for taking the time to write to us! We are so happy that our website is of use to you and you are able to impress your family .

By: Himantha

Himantha — Tue, 01 May 2012 00:58:23 +0000

Dear Ladies Anuja and Hetal,
Just want to congratulate you on the amazing cookery webpage.
I am a male doctor from Sri Lanka.
I am a hero within my extended family and daughters thanks to you two cause i make Indian food exactly like
it tastes at the restaurants!!
Thank you so much.
You are doing a great social service by sharing.
Thanks again

By: hetal

hetal — Fri, 24 Feb 2012 20:03:49 +0000

Hi Shefali,

If it were a recipe like Palak Paneer, I would say that whole milk would be a good substitute. There is some other ingredient of substance (the spinach). In this recipe, the cream is basically the only thing of substance to make the gravy so whole milk would be too thin and yogurt would just separate into a mess.

By: Shefali

Shefali — Wed, 22 Feb 2012 22:35:58 +0000

Hi,

Thank you for sharing with us such great recipes. Can I use whole milk instead of the heavy cream? I understand it won’t be as creamy but, I think that is ok. Is that the only thing I should watch out for? Would using yogurt be better than whole milk?

By: hetal

hetal — Tue, 03 Jan 2012 16:45:48 +0000

Hi Pavandeep,

Crushed tomatoes usually have more texture than puree. You can blanch tomatoes after gently cutting an “X” into the bottom of each. This will allow you to remove the skin easily. Then you can pulse them in a food processor.