I love paneer but only ever use it in curries. What else should I do with it?
Claire, Sheffield
One of the advantages of paneer, whether it’s homemade or shop-bought, is that it doesn’t melt, so you get that satisfying, almost meaty texture. Meera Sodha, in Fresh India, uses the cheese to stuff romano peppers, but it is her skewers that are “one of the finest ways to eat paneer”. She starts by heating rapeseed oil in a small pan, then adds chickpea flour, cooking until “nutty brown”. She puts this in a bowl and combines with cubed paneer, grated ginger, crushed garlic, chilli powder, mango chutney, turmeric, tomato puree, chopped coriander, seasons, and marinates. The paneer is then threaded onto skewers with red pepper chunks and grilled on each side.
