Even though I have spiced the cheese here for an extra burst of flavor with each bite, you can use plain paneer if you already have some in your refrigerator or freezer (just start the recipe at Step 6). The sharp mint flavor shines through the creamy sauce, making it the perfect “dunkable” curry for wedges of Naan or even slices of French baguette. It is a rich curry, so a little goes a long way.