The newest addition to the cheese section at Trader Joe’s is ready for grilling. Grab a brick of Paneer-Style Indian Cheese ($4.99 for 10 ounces) for a protein-packed, vegetarian main dish, or cheesy snack. Its versatility and adaptability might surprise you if you have only had it in South Asian dishes (from restaurants or the Trader Joe’s frozen section) like Saag Paneer, Palak Paneer, and Paneer Tikka Masala.
What is paneer?
Paneer is a fresh, unaged cheese that is made by curdling milk with an acid like lemon juice or vinegar. It is often referred to as Indian cottage cheese, but instead of soft, loose curds it is pressed into a firm brick that holds its shape when heated and does not melt like many other cheeses.
Paneer has a long history in South Asian cooking, particularly in northern India, where it stars in dishes ranging from saag paneer to matar paneer and paneer tikka. Even though it is made from milk, its texture can be compared to that of firm tofu—and it can similarly be cubed, seared, grilled, or simmered in a sauce.
It is typically very mild and lightly salted or unsalted, making it especially good at taking on the flavors of spices, marinades, and sauces.
It’s a protein-packed bite (7 grams per ounce) and a great meatless main.
What’s the difference between paneer and halloumi?
Halloumi is another firm cheese that can be cooked without melting. Sometimes called “grilling cheese,” the traditional Cypriot version is made by curdling milk with rennet and is salted, giving it a much more assertive flavor than mild paneer.
Halloumi also has a squeakier texture, more akin to cheese curds. Try it grilled in a couscous and snap pea salad, grilled eggplant salad with Peppadew vinaigrette, and farro and corn salad with nectarines.
PDO halloumi (the EU-protected traditional Cypriot version) is made with sheep’s and/or goat’s milk, sometimes with cow’s milk added, whereas paneer is often made with cow’s or buffalo milk. While they behave similarly enough to swap in if you are grilling or pan-searing the cheese, their flavors and textures aren’t identical.
What does Trader Joe’s paneer taste like?
If it’s your first time trying paneer, it will mostly taste like milk. It is very mild, even milder than mozzarella, and Trader Joe’s describes its version as having a “subtle tang.” So taking a bite out of a fresh brick doesn’t show off what paneer does best, which is soaking up a flavorful curry or sauce.
More than taste, paneer is about texture and you will find it ranging from soft and creamy to firmer and bouncier, depending on who makes it. The one from Trader Joe’s has a slight squeakiness, bounciness, and airiness when you sink your teeth in, firm but not hard—like a perfect pillow. When seared, the outside turns golden while the inside remains tender.
The best ways to cook with paneer
Classic Indian dishes like Palak Paneer—a comforting dish of cubed paneer in warmly spiced spinach sauce—are a delicious place to start. But this ingredient is versatile enough to work in dishes beyond South Asia.
- Try it cubed, seared, and served atop Roast Tomato Soup for a grilled cheese vibe or a Mixed Green Salad.
- It can also be crumbled or grated for fillings, including stuffed flatbreads, or tucked into wraps and sandwiches.
- Trader Joe’s even shared a recipe for Grilled Paneer Skewers marinated in Greek yogurt and Masala Curry sauce that is customizable with your favorite vegetables.
Turn paneer into the ultimate “dipstick”
My favorite way to use paneer is crisping it up into “dipsticks” to dip into the Saag Paneer Artichoke Dip from my cookbook, Big Dip Energy. It turns the idea of saag paneer inside-out with a dip inspired by classic Spinach Artichoke Dip, using paneer as a dipper instead of simmering it in the sauce. I like to sear slabs of paneer in ghee for that toasty, buttery flavor, but a neutral, high-heat oil also works. Get the full recipe below!
Crispy Paneer Dipsticks
Makes: 16 dipsticks
Ingredients
- 1 block (10 to 12 oz) paneer cheese
- 1 tablespoon ghee or neutral oil
Directions
- Halve the block of paneer lengthwise into two squares. Slice each square into 4 thin pieces crosswise, and then stack them all together again on your cutting board. This way you can cut those 4 thin pieces in half all at once, giving you 8 dipsticks. Repeat with the other half of the paneer so you have 16 dipsticks total.
- Heat the ghee in a large skillet (preferably nonstick) over medium-low heat for 2 minutes. Place the paneer fries in an even layer without crowding, cooking in batches if necessary, and cook for 1 minute per side—on two sides is fine, but you get extra credip if you sear on all four sides for beautiful sturdiness—until golden brown and crisp all over. Drain on a paper towel–lined plate.
From the book Big Dip Energy by Alyse Whitney. Copyright © 2024 by Alyse Whitney. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
