Paneer
Unsalted, unripened fresh cheese made from milk curdled with acid and pressed into a firm block that does not melt when heated.
Paneer is sold at Asian and Indian grocers and increasingly in the chilled section of larger supermarkets. It is also easy to make at home by bringing whole milk to the boil, curdling it with lemon juice or vinegar, draining the curds in a cloth and pressing them under a weight.
Substitute:
Halloumi also holds its shape when fried but is much saltier and squeakier, so reduce the seasoning; firm tofu matches the texture but not the milky flavour.