Description
Share this with someone who thinks plant-based eating means compromising with taste and nutrition
We were shooting our long-form video on dairy alternatives – and when it came to paneer, the only substitute we had was soybean tofu.
But I just wasn’t convinced.
I know the taste of soybean tofu is distinctively different.
It has a particular smell & texture
and I knew that if I told all of you to swap your paneer for it, most of you would try it once and never go back.
So I told my team – we need something better.
Something that actually tastes like paneer in a curry. That holds its shape.
That absorbs spice.
That doesn’t announce itself as a substitute the moment it hits your tongue.
And then they came back to me with this.
Paneer made from WATERMELON SEEDS.
Extremely tasty with the exact same texture.
Also, 27 grams of protein per serving and zero cruelty.
And the person you serve it to will not know it didn’t come from a cow.
That moment reminded me of something I deeply believe – nature always has a better answer.
We just have to go looking for it.
Watermelon Seed Paneer Recipe
Ingredients:
2 cups watermelon seeds (magaj), soaked for 6 hours
4 cups water
Salt, to taste
Method:
1. Soak 2 cups of watermelon seeds (magaj) for about 6 hours.
2. Blend them with 4 cups of water until smooth.
3. Strain the mixture to obtain watermelon seed milk.
4. Bring the milk to a boil and continue cooking until it naturally curdles and the water separates.
5. Add salt to taste.
6. Strain the curdled mixture through a muslin cloth.
7. Press it down with something heavy for 30 minutes.
8. Once set, cut into cubes and use it just like regular paneer.
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