Paneer cheese

Cut it into cubes and fry in a lightly oiled pan over medium heat for about 2 minutes on each side, just until golden. Add it to a sauce near the end and simmer gently; prolonged cooking makes it firmer and chewier.

Yes. Bring whole milk to a gentle boil, take it off the heat and stir in lemon juice or vinegar a little at a time until the curds separate from the whey. Drain through a clean cloth, rinse briefly, then press the curds for 30–60 minutes to make a firm block.

Keep it covered in an airtight container in the fridge and use it within a few days. If it is sitting in water, replace the water daily; you can freeze paneer, though it may become more crumbly after thawing.

Paneer is used in dishes such as palak paneer, matar paneer and paneer tikka. It also works well in a curry with tomatoes and spices, or threaded with peppers and onions onto skewers.

Yes, especially for grilling or frying, as both hold their shape when heated. Halloumi is much saltier: it has 1,200 mg sodium per 100 g, compared with 19 mg in paneer.

Yes. Paneer provides 26 g of protein per 100 g, and a 30 g piece provides 7.8 g.

Yes. Paneer is high in calcium, providing 537 mg per 100 g.

Yes, if it has been made and stored hygienically and is within its use-by date. It is often cooked for flavour and texture, but you can crumble fresh paneer into salads or eat it with chutney.