Paneer

• To create paneer butter masala, paneer is simmered in a creamy tomato-based sauce infused with aromatic spices, offering a rich and flavorful vegetarian main course, often served with naan or rice.
• Paneer tikka involves marinating paneer cubes in a spiced yogurt mixture, then grilling or baking them to achieve a smoky, charred exterior while keeping the inside soft, perfect as an appetizer or snack.
• For palak paneer, paneer is cooked in a smooth and vibrant spinach gravy, creating a nutritious and comforting dish packed with iron and flavor, commonly enjoyed with roti or paratha.
• Paneer bhurji, a scrambled paneer dish, is made by crumbling paneer and sautéing it with onions, tomatoes, and spices, providing a quick and easy protein-rich breakfast, brunch, or light meal served with bread or as a filling for wraps.
• In paneer paratha, grated or mashed paneer is mixed with spices and stuffed into whole wheat dough, then pan-fried until golden brown, offering a satisfying and portable Indian flatbread often accompanied by yogurt or chutney.
• Paneer can be deep-fried or shallow-fried to give it a crispy, golden crust to add texture to stews, vegetable dishes and salads.

• High in protein, essential for muscle building and repair.
• Excellent source of calcium, promoting strong bones and teeth.
• Contains conjugated linoleic acid (CLA), potentially aiding in weight management.
• Good source of healthy fats for energy and satiety.
• Provides essential nutrients like vitamin D and selenium, supporting overall health.
• Low in carbohydrates, making it suitable for low-carb diets.

Paneer is best stored in the refrigerator to maintain its freshness and prevent spoilage. Wrap the paneer tightly in a clean cloth or paper towel to absorb excess moisture. Place the wrapped paneer in an airtight container or resealable plastic bag. It can typically last for up to a week when stored properly in the refrigerator. For longer storage, paneer can be frozen. Cut it into cubes, spread them on a baking sheet, freeze until solid, and then transfer to a freezer bag. Frozen paneer may become slightly crumbly when thawed, but it is still suitable for cooking. Use within 2-3 months for best quality.