Paneer is a fresh, firm Indian cheese made by curdling hot milk with an acid. It does not melt, so it holds its shape in curries and on grills.
- Made from
- Whole milk and an acid (lemon juice, vinegar or yogurt)
- Texture
- Soft, spongy, mildly milky
- Melts?
- No
- Type
- Fresh, unaged cheese
- Also called
- Indian cottage cheese, chhena (softer)
History
Fresh curdled-milk cheese has long been made in South Asia, and fresh cheeses are known from the Persian and Afghan regions. Paneer in its modern form became widespread across North India, especially Punjab, in the last few centuries.
Where it comes from
The Indian subcontinent, with strong association to Punjab and North India.
Where it is used most
Paneer is used mostly in North Indian vegetarian dishes: palak paneer, paneer butter masala, matar paneer, tikka and bhurji. It is also made into sweets in Bengal.
Varieties and types
Block paneer from shops is firm; fresh homemade paneer is softer. Low-fat versions are drier.
Flavor and how to use it
Cube and lightly pan-fry for a golden crust, or soak cubes in warm water for softness before adding to gravies. Add it near the end so it stays tender.
Buying, storing and substitutes
Keep refrigerated in water or its packaging and use within a few days. Firm tofu is a plant-based substitute and halloumi is another firm cheese option.
Recipes that use it
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