An article published by The Indian Express, featuring insights from Dt. Shalini Bliss, Head of Dietetics at PSRI Hospital, Delhi, clarifies common misconceptions about cooking paneer. The nutritionist asserts that frying paneer does not inherently make it unhealthy nor does it significantly destroy its protein content, as proteins are largely heat-stable. However, cooking at very high temperatures, especially deep-frying, can slightly affect protein quality by denaturing some amino acids. The 'bigger concern' highlighted by Dt. Bliss is the substantial amount of oil paneer absorbs during frying, which drastically increases its calorie density and saturated fat content. This nutritional imbalance can be problematic for individuals managing weight, cholesterol levels, or heart health. She strongly advises against deep-fried paneer due to its high fat and calorie contribution, which can hinder fitness and weight management goals. For healthier consumption, Dt. Bliss recommends grilling, shallow sautéing with minimal oil, steaming, or eating paneer fresh. Marinating paneer, particularly with yoghurt-based mixtures and spices, can also be beneficial as it helps soften the paneer, allowing it to cook faster at lower temperatures and thereby reducing the risk of nutrient loss. Furthermore, marinades can add antioxidant and anti-inflammatory benefits. This advice is crucial, especially in India, where paneer is a staple vegetarian protein. The general consensus from health experts and other sources supports that while paneer is nutritious, its preparation method significantly impacts its health profile. Concerns about the reuse of cooking oil also align with warnings from food safety authorities, highlighting that repeated heating of oil generates toxic compounds detrimental to health. Therefore, understanding and adopting healthier cooking practices for paneer is essential for maintaining its nutritional benefits.