Paneer is a soft homemade cheese. In our region, it can be substituted with pressed cottage cheese, mild feta-style cheese, or any firm but not too fatty cheese. The best option is Adyghe cheese, since harder cheeses tend to melt too quickly.

Whenever I ask readers which cuisines interest them most, Indian cuisine is always among the top choices. Paneer dishes are especially beloved in India. The cheese can be grilled with kebabs, but more often it is the star of standalone vegetarian recipes.

Today, we’re making Achari Paneer - a recipe I first discovered from Manjula, known for her simple and delicious Indian cooking. Her recipes are always clear, authentic, and full of flavor.