Dairy Valley

Dairy Valley paneer is made in Bulgaria to a traditional Indian recipe: cow's milk is heated, curdled and pressed into a firm block without the rennet used in most cheeses, so it is suitable for vegetarians. The result is mild and milky, naturally soft and white, and firm enough to cube, slice or crumble without falling apart.

Both block sizes sit in paneer, part of the cheese and butter shelf within our chilled and dairy department. Paneer is packed by weight, so each block varies a little around the size on the label. The smaller block suits a weeknight dish for two; the larger one feeds a family or a party.

Cube it for palak paneer, matar paneer, kadai paneer or paneer butter masala, frying the pieces lightly first so they keep a golden edge. Marinate thick slices in yoghurt and spice for paneer tikka under the grill or on skewers, or crumble the block into paneer bhurji with onion, tomato and green chilli, a favourite stuffing for parathas, rolls and wraps. Grated paneer also goes into sweets such as kalakand and quick rasmalai, and into a Bengali chhena style dessert for festivals.

Keep paneer in the fridge and use it by the date on the pack. Once opened, cover any leftover in cold water in a sealed box, change the water daily and use it within a couple of days. A ten minute soak in warm water softens a firm block before cooking. For the spice blends, see paneer and vegetable masala and tandoori and tikka masala.