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, … Read more
This palak paneer recipe takes the simple-is-best approach: Frozen spinach leaves blended with hot water, paneer pan-fried in ghee, and very few add-ins to get in the way. If you’re looking to make a home-cooked version of the North Indian restaurant-style classic for the first time, this is a great place to start. The technique … Read more
Whenever I was tight on time in college (but plenty hungry), you’d likely find me at a nearby street vendor, awaiting my turn at one of their paneer kathi rolls. Despite the plethora of options, this popular Indian street food, also known as Paneer Frankie, was always my go-to: Creamy paneer cubes, bell peppers, and … Read more