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Epicurious
Bon Appétit

Cheesy Charred Green Beans

By Rachel Gurjar
Paneer and charred green beans recipe
Photograph by Yudi Ela, food styling by Susie Theodorou, prop styling by Aneta Florczyk

Paneer holds up well to the high heat of the grill, forming a charred layer on the outside and staying perfectly soft on the inside without oozing through the grate—another reason why it is so popular in tandoor cooking. —Rachel Gurjar

What you’ll need

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