Paneer is a fresh, soft, non-melting Indian cheese that is super low in sodium (only 5mg/oz). The mild flavor lends itself to multiple uses since it absorbs the flavors from the dish. For those who are new to paneer, it is comparable to ricotta or queso fresco in taste but holds its shape.

Typically found in Indian grocery stores (Patel Brothers), it has recently been stocked at our local Costco as well. Of course, if you have the time and the inclination, it is very easy to make your own paneer. I have done this many times and depending on how much weight you put on it and for how long you weigh it down, you can control the firmness of the paneer. Here’s another fun article on making your own paneer in 30 minutes from the wonderful folks @thekitchn.

What can you do with Paneer?

The obvious first choice is to use paneer in Indian dishes. It has become almost a requirement to have at least one paneer based item on the menu of any self-respecting Indian restaurant or even in a dinner party menu. Dishes like Saag Paneer (Paneer in a spinach gravy), Paneer Makhni (paneer in a cream sauce) and Kadai Paneer (paneer and bell peppers tossed in a spicy tomato gravy) are everywhere. It is also a good high protein vegetarian alternative to have on the menu.

While paneer is used extensively in Indian cuisine, I have been seeing a lot of uses elsewhere as well. Spiced paneer makes a good filler in wraps, grilled paneer marinated with yogurt/spices either as large chunks or skewered into kababs with tomato and bell peppers, makes a good, filling starter while cubed or crumbled paneer is an excellent addition to salads, pizza or even fried rice. Just this week, the New York Times featured a Roasted Cauliflower, Paneer and Lentil Salad that is next on my list to try. The choices are endless!

Paneer Tikka Masala

I recently ordered the Salt-Free Tikka Masala spice mix from Savory Spice and I must say, it delivers! Typically the standard issue tandoori masala or tikka masala has added salt and red color additives to give the dish its vibrant red color. To avoid all that and still get the expected result, here’s a quick and easy recipe for Paneer Tikka Masala.

• Mix up a couple of spoons of the Tikka Masala powder with a tablespoon of plain yogurt to marinate the cubed paneer pieces. Set aside.
• Separately, sauté some rough chopped red onions, ginger and garlic till the onions are starting to brown.
• Add chopped tomatoes and let cook for about 5 minutes.
• When cooled a bit, blend it into a smooth sauce.
• Wipe down the sauté pan that was used before, add a tablespoon of ghee or unsalted butter till melted. For the simple tempering, add cumin seeds till they sizzle. You could get fancy and add mustard seeds, curry leaves, a whole dried red chili pepper if you like! Read all about Tadka or tempering in this NPR article.
• Add the sauce to the pan along with a tablespoon of Whole Foods 365 No Salt Added Organic Tomato Paste (to add tang and a bit of color).
• Add half a teaspoon of garam masala, the marinated paneer and let it all simmer together for a few minutes. If you like more heat, add some red chili powder. Add a bit of water if your sauce is too thick. After you take it off the heat, add a splash of cream, chopped cilantro and you are done.
• Remember to salt your plate since we have not added any salt to the dish. Serve with steamed rice or a home-made low salt vegetable pulao. Resist the store bought Naan bread (way too much sodium!). Instead, opt for fresh Roti (0mg sodium) sold in the refrigerated section of your local Indian store.

Mattar Paneer

A slight variation but just as quick, is Mattar Paneer (Paneer with Peas). Start with tempering some cumin seeds in a tablespoon of oil. The sauce is basically onion, ginger, garlic, tomatoes all finely chopped and sautéed. Add a generous amount of frozen peas. Let it all cook together with some spices. I use cumin powder, coriander powder, turmeric, cayenne pepper and some garam masala. No need to marinate the paneer, just add to the pan for about 5 minutes at the end and top with chopped cilantro. This dish is mild and a bit on the sweet side thanks to the tomatoes and peas which is also therefore tasty with little to no salt!

I tend to buy in bulk, cube the paneer and freeze portions in the freezer for weeknight dinner emergencies. No matter what direction your culinary adventures take you on, paneer is a versatile addition to your diet. Let me know how you like to use paneer – I would love to hear from you.