Paneer

Paneer is a fresh, mild cheese made by curdling hot milk with an acid such as lemon juice or vinegar, then draining and pressing the curds. Unlike many cheeses, it is not aged and usually keeps its shape when cooked.

Cut it into even cubes and fry them briefly in a little oil until golden, turning once; prolonged frying or simmering can make them tough. For a softer texture, soak fried cubes in warm water for about 10 minutes before adding them to a curry.

Yes, paneer can be eaten as it is if it has been made and stored safely; crumble it into salads or season it with herbs and spices. Keep fresh paneer refrigerated and avoid eating it if it smells sour or has become slimy.

Keep paneer sealed in the fridge and use it within a few days of opening. If it is stored submerged in fresh water, change the water daily; discard it if it develops an off smell or a slimy surface.

Yes. Cut it into portions, seal them in an airtight container or freezer bag, and freeze; thaw it in the fridge before cooking. The texture may become slightly crumbly, so thawed paneer works especially well in curries.

Use cubes in palak paneer, paneer tikka masala or matar paneer, or grill them on skewers with peppers and onions. For paneer tikka, coat the cubes in yoghurt and spices before grilling or baking until browned.

Firm tofu is a useful alternative: press it first, then fry or bake it so it holds together in the sauce. Halloumi also keeps its shape, but it is saltier and has a firmer, squeakier bite.

Paneer provides 19 g of protein per 100 g. It is also filling enough to use as the main ingredient in a meal, rather than only as a garnish.