Paneer

A fresh Indian cheese made by curdling hot milk with acid and pressing the curds. It does not melt, so it browns and holds its shape in curries and on skewers.

Flavor

How to use it

Why It Does Not Melt. Acid sets the milk proteins into a tight curd with no rennet. Heat does not unravel it, so cubes stay put in a hot pan or sauce.

Brown, Then Simmer. Sear the cubes in a little oil until golden, then add them to the sauce at the end. Soaking seared cubes in warm water keeps them soft.

Common mistakes

• Simmering it in a sauce for a long time, which turns it dense and squeaky.
• Expecting it to melt like mozzarella.

What goes with paneer

• Spinach. Spinach's earthy greens and paneer's mild milk flavor make palak paneer, a classic.
• Tomato. Tomato's acid cuts paneer's mild richness in butter masala.
• Cream. Cream makes paneer's gravy silky and balances its spice.
• Butter. Butter's richness fits paneer's mild milky taste in masala gravies.
• Bell Pepper. Charred bell pepper and paneer cubes are a staple of kadai paneer and skewers.
• Peas. Sweet peas and paneer are paired in the Indian curry matar paneer.
• Turmeric. Turmeric's earthy warmth suits mild paneer, which takes on its color.
• Cumin. Toasted cumin adds a warm, nutty note that paneer, a mild cheese, lacks.

Try tonight

• Palak paneer with rice
• Grilled paneer and pepper skewers
• Paneer butter masala with warm flatbread

Storage

Keep refrigerated, submerged in water, and use within a few days of opening.