Paneer is one of my favorite sources of protein. It can be used in a variety of ways, and it’s very easy to make yourself. While it’s often described as a cottage cheese, paneer is a firm, fresh cheese that has a texture more akin to feta than anything else. Paneer is also an unsalted cheese, so it must be salted when it’s cooked, and as a consequence it’s often marinated or cooked in flavorful liquids so that it can absorb both salt and seasonings.
To continue reading and learn how to make paneer read my column at Serious Eats (the recipe is also available in The Flavor Equation Cookbook)
