I'm confused. I hear paneer described as 'Indian cottage cheese' but it's certainly nothing like cottage cheese when it's fried up and put in curries or turned into Sandesh. There seems to be a million ways to handle it, for instance here are three different ways that paneer is used:
Some websites will just have you drain the paneer, some have you press it, Ecurry has you knead it and then fry it for the sandesh! At what point is it in the typical paneer state? None of those are like cottage cheese! I'm mainly concerned because I want to make malai kofta and I'm sure the moisture content and firmness of the paneer will make a big difference in the texture of the dumplings.
Help! Please and Thank You-