Paneer (Vegetarian Cheese) Curries

For those of you that want to eat cheese but would like to stay vegetarian, paneer is a high-protein compressed cheese made in India and nearby countries that does not use Rennet, an animal by-product. It is thus suitable for the dietary requirements of millions of vegetarians (but obviously not vegans). It has a texture very similar to soft tofu but has more flavour. Like tofu, it also takes on the flavour of whatever you are cooking it in.

You can make a quick, nice curry out of paneer by cutting a block into small cubes and following a standard curry recipe. For example, build upon the Mushroom + Spinach Curry recipe. Add the paneer cubes after the sauce. You can add a bit more curry sauce and more water if you like. Let simmer an extra 2-3 minutes for the curry flavour to seep into the cheese.

You can also make a paneer and potato (aloo) curry that’s very flavourful. If  you want to make a paneer curry with nothing else, start by sauteeing onions, and curry sauce and water, then add paneer cubes.

Paneer can be found in larger supermarkets and at East Indian, Pakistani, Sri Lankan and some South African groceries. Ask your merchant for a suggested use. Though keep in mind that there’s not enough flavour in paneer to eat plain. It has to be added to a sauce, which will permeate the cheese. It does not melt, but if it is of a softer texture, it may fall apart. Go for a firmer block so that your final dish does not end up “grainy” with small paneer bits.