At six months she can have paneer as a soft mash. Cook it through until it gives easily, then mash it with a fork until no firm bits are left. A little of her usual milk or warm water loosens it so it scoops up soft.

Mashed or finely grated, it stirs through dal, khichdi, mashed vegetables or porridge she already takes.

Nothing salty goes in with it at this age, and sugar and jaggery both wait until she turns two.

From nine months she is ready for pieces rather than the mash she has been taking. You can steam or boil the paneer until it is soft enough to mash easily with a fork. Once it is cooked, give it two or three minutes in a bowl of warm water before you crumble or chop it. Crumbles and small bite-sized pieces cut from a flat slice are both easy for her to pick up.

By now her crumbles can be coarser than the fine grate she took in the early months, and grated paneer still stirs nicely through her soft foods. Pieces this size give her good practice at her pincer grasp.

Keep every piece soft and no bigger than your fingertip, and stay beside her while she eats. No added salt goes into her food while she is under one.

By a year paneer can go on her plate as soft cubes or matchsticks, on their own or as part of what everyone is eating. Thin fingers about as long as your little finger are easy for her to hold.

If your family already makes paneer bhurji, she can start having a little of it around a year.

A firm piece is still the thing to watch, so press each cube with a fork before it goes on her plate and check that it gives easily. Go light on the salt and spice in the shared pot, and sugar and jaggery still wait until she is two.