Preparation info

  • Serves

    2 to 6

    .
    • Difficulty

      Easy

Appears in

My Bombay Kitchen

By Niloufer Ichaporia King

Published 2007

  • About

For Parsis, panir is fresh cheese made from the milk of cows or buffaloes—yes, the kind that plough fields and give you mozzarella. (In Bombay, most of our milk comes from buffaloes, and so does a lot of our “beef.”) There are two general types of panir. One is the Punjabi variety: resilient, dryish, destined for cooking because it holds its shape. The other is panir that is meant to be eaten fresh. There’s a lot of unnecessary mystery associated with making good panir, which is why many pe

Ingredients

Method