I grew up as a vegetarian among three generations living under one roof in Mumbai, India. My mother seemed to navigate the dietary needs of the varying age groups in our household with ease. And, with grandparents who hailed from different regions of the country, my mother managed to incorporate diverse ingredients and styles into her cooking.
Adapting a meal to fit dietary lifestyles remains part of my daily life as an adult. Not just for feeding my seafood-loving husband, but also our children: One loves seafood while the other prefers vegetarian foods. At times, preparing daily meals and school lunches, cooking for dinner parties and potlucks — even making restaurant choices — can be challenging. What I have found, however, is that everyone finds a happy middle ground with the protein-rich Indian cheese known as paneer.
Paneer is an unaged cheese made by coagulating milk with an acid such as vinegar or lemon juice. The curdled milk is then washed, strained and pressed into cubes or crumbles. The result is a white, fluffy, soft cheese that can be integrated into any menu.
With its neutral taste, paneer takes on the flavors of the ingredients in which it is cooked, much like chicken. You can accessorize and make it as simple or dressy as you’d like. Spices, pairings and technique can model the paneer to go with a varied number of food options. For a weekday meal, Palak Paneer with rice or naan is an excellent iron- and protein-rich dish. Paneer Tikka Skewers will make vegetarian guests feel special, and Paneer Bhurji is great for packed lunches.
I like to make the paneer at home to have control over which milk I’m using. Plus, freshly made paneer can give you the protein you desire without the fat that some cheese substitutes offer. However, if stretched for time, I purchase paneer brands such as Gopi or Nanak. Costco also offers the Verka label.
Paneer is a delicious source of protein that allows you to celebrate being a vegetarian rather than feel like a grazing outcast. Creativity and an open mind about how you want to eat your paneer can make for a lot of happy eaters.
Gauri Misra-Deshpande is an Atlanta-based designer, educator and teaching artist. She collaborates with artists, chefs and museums as part of her cultural entrepreneurship work. Read more about her culture, wellness and food workshops on her website, gaurimisra.com.
Where to purchase paneer:
Patel Brothers. 1709 Church St., Decatur. 404-296-2696, patelbros.com.
Cherians International Groceries. 751 DeKalb Industrial Way, Decatur. 404-299-0842, cherians.com.
Homemade Paneer
I like to make larger quantities of paneer, which lasts me a week. Depending on what I am going to use the paneer for, I make paneer blocks or crumbles, then store it refrigerated in an airtight container. It will also keep in the freezer up to 2 months.
Paneer Tikka Skewers
These skewers are a nice vegetarian alternative to chicken skewers at a barbecue. It is best if the paneer is marinated about 3-4 hours before you cook it. Serve on a bed of fresh lettuce or with wild rice, quinoa or the starch of your choice.
Palak Paneer
This dish is often eaten with naan or roti, but you can get creative and serve it as a dip with chips or pair with hot rice.
Paneer Bhurji
This is an excellent vegetarian alternative to scrambled eggs. Made with onions, tomatoes and cilantro and fresh grated paneer, it can be eaten with roti, as a sandwich or as a filling for quesadillas. It can be eaten for breakfast, lunch or dinner.
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