What to cook with paneer

Paneer is the most forgiving protein in an Indian kitchen and the easiest to ruin. It does not need cooking, only heating, so almost every paneer failure is a paneer that spent too long in the pan.

Add it in the last two or three minutes of any gravy. If it has been in the fridge, soak the cubes in warm salted water for ten minutes first, which softens the edges and stops that squeaky texture.

Worth knowing: Grate rather than crumble it for bhurji and parathas. Fine grating means no lumps that tear the dough.