Paneer
A fresh, firm Indian cheese that doesn't melt when heated. It holds its cubed shape through frying and simmering in curry, unlike most cheeses.
Used for
- curries
- frying
- grilling
- stir-fries
In the kitchen
- Pan-fry or sear cubes before adding to curry for a firmer texture and golden crust.
- Soak fried cubes in warm water briefly to soften if they've gone rubbery.
- Cube evenly for consistent cooking.
Picking it at the store
- Fresh paneer from an Indian grocer is softer and creamier than the shelf-stable vacuum-packed kind. Worth the extra trip if available.
- Press out excess whey if making your own; store-bought is usually firm enough to use straight from the package.
Related terms
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