Paneer and Green Bean Stir-Fry

Paneer, a fresh cheese prominent in India that shows up in dishes like saag paneer and matar paneer, has a singular texture. Refusing to melt at all costs, it holds its steak-like sliceability no matter how you cook it. But unlike other non-melty cheeses, which often lean briny, paneer’s flavor is buttery and mild, a blank canvas primed to go in any direction flavor-wise. Paneer has the versatility to be dredged in breadcrumbs and fried like a cutlet, cubed and thrown into a vegetarian stew, or marinated and grilled.

This stir-fry uses paneer as though it were meat. A quick sear brings a lightly charred edge to the paneer’s otherwise cream-like flavor, and brings enough protein and richness to make this work as a light main. Inspired by a Japanese dry curry technique, curry powder lightly coats each bite of veg, with a splash of soy sauce and mirin to round it all out. Blistering green beans turns them delightfully shriveled and tender, a Sichuan-style method which here creates a similar effect using just a splash of oil, and works wonders even on the ropiest out-of-season produce.

If you don’t have mirin you can stir 1 Tbsp. pure maple syrup into 3 Tbsp. water; it will give similar balance to the salty, charred, and aromatic flavors of this dish. Consider sugar snap peas, asparagus, or blanched and dried broccoli as well depending on what produce is available.