Paneer

Paneer is a fresh, unsalted cheese made by curdling hot milk with lemon juice or vinegar, then pressing the curds into a firm block. It does not melt when heated, which is why it can be grilled, fried and simmered in sauce. In Punjab and across North India it is the main protein of a vegetarian meal. It is called chhena in Bengal when kept soft and unpressed, and it is sometimes labelled Indian cottage cheese, though it is firmer than British cottage cheese.

Choose the style for the dish. Firm blocks cut cleanly into cubes for paneer tikka, kadai paneer and chilli paneer, and stay whole in a curry. Softer, fresher paneer is better crumbled into bhurji, stuffed into parathas or grated into a kofta mix. Full fat paneer is richer and more tender; lighter versions are a little drier and firmer.

For soft paneer in a curry, fry the cubes until lightly golden, then drop them into a bowl of hot salted water for ten minutes before adding them to the sauce. They soak up moisture and stay soft. Season with paneer masala or tikka masala for a marinade.

Keep paneer sealed in the fridge, and once opened, store it covered in water, changing the water daily, and use it within a few days. Paneer is chilled and goes out on local delivery only. It sits in chilled and dairy, and yogurt and cream are the other two dairy staples for a paneer curry.