I've had this amazing dragon paneer dish that I've been trying to recreate. The gravy turns out great but the paneer pieces were always bland / tasteless. This was the case with all the store bought paneer and home made paneer I've made thus far.
So I've decided it's time to try making flavored / spiced paneer by adding it to the milk before it curldes.
1. Does anyone know if this works? (any tips surrounding it would be greatly appreciated)
2. I also have trouble getting the paneer to be crispy on the outside so any tips regarding this would be super helpful too!
Thanks in advance!
~a guy who can barely cook