I love paneer but only ever use it in curries. What else am I able to do with it?
Claire, Sheffield, UK
One of the advantages of paneer, homemade or shop-bought, is that it doesn’t melt, so you get that satisfying, almost meaty texture.
Meera Sodha, in Fresh India, uses it to stuff romano peppers, but her skewers are “one of the finest ways to eat paneer”. She starts by heating oil in a pan, then adds chickpea flour, cooking until “nutty brown”. She tosses this with cubed paneer, grated ginger, crushed garlic, chilli powder, mango chutney, turmeric, tomato puree, chopped coriander, seasons, and marinates. The paneer is threaded on skewers with red pepper chunks and grilled.
Chef Maunika Gowardhan, who wrote Thali, began her love affair with paneer when…