If you’re new to cooking with paneer, you’ve been missing out. Made from cow or buffalo milk, this unaged fresh cheese boasts a low-moisture content that keeps its texture firm and springy, even when cooked—much like halloumi or queso panela (a.k.a. Mexican grilling cheese). Traditionally used in South Asian cuisines, like Indian, Sri Lankan, Pakistani, and Bangladeshi, paneer is the vegetarian-friendly protein in dishes like paneer curry, paneer tikka masala, and palak paneer. But its universal appeal makes it adaptable to almost any world cuisine, and today, it’s made the leap from Indian grocery store darling to supermarket superstar.
You can cook paneer simply: Marinate it for a few minutes before grilling to form a charred crust. Or, you can put this durable cheese to work, chunking it into pieces and simmering it in curry recipes or frying planks in oil before folding them into gravy or tossing them into a salad. You could also shred it on a box grater for paneer bhurji, a dish similar to tofu scramble but saucier. Or you could just get to scrolling and find your new favorite paneer recipe.