Paneer

Keep tightly wrapped in the refrigerator. It's best used fresh.

Paneer doesn't melt easily, so it's ideal for dishes where you want distinct cubes of cheese, like curries (e.g., Palak Paneer, Matar Paneer) or grilled skewers.

For a softer texture, you can soak cut cubes of paneer in warm water for about 10-15 minutes before cooking.

If making paneer at home, ensure you press it well to remove excess whey for a firmer cheese.

Spinach

Peas

Tomatoes

Cream and spices (garam masala, turmeric, cumin, coriander)

Ginger and garlic

Trying to grate paneer: It's too soft and will likely crumble into a mess.

Expecting it to melt like other cheeses: Paneer holds its shape and is not a melting cheese.