Emilie Meyer
Indian paneer cheese is a versatile ingredient that can be used in a variety of dishes. It is a type of fresh, crumbly cheese that is commonly used in Indian cuisine. Paneer is a good source of protein and can be cooked in a range of classic Indian dishes, including curries, wraps, spiced skewers, and fritters. It can also be grilled, marinated, or used in sandwiches and salads. Some popular paneer dishes include Saag Paneer, Paneer Pasanda, Paneer Pulao, and Paneer Butter Masala. Paneer can be made at home with a few simple ingredients, resulting in a softer texture and fresher flavour than store-bought paneer.
| Characteristics | Values |
|---|---|
| Texture | Soft, crumbly |
| Taste | Milky, tender |
| Colour | White; peach/pink if gone bad |
| Origin | Indian |
| Common dishes | Saag paneer, pakoras, pulao, wraps, skewers, fritters, pancakes, sandwiches, curries |
| Common flavour combinations | Coriander, cumin, fenugreek, garam masala, mint, mango, avocado, tomato, onion, garlic, ginger, chilli, spinach, peas, chickpeas, broccoli |
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What You'll Learn
How to make paneer at home
Paneer is a traditional Indian cheese made with just two ingredients: milk and an acidic ingredient. Making it at home is easy and you can get it perfectly soft, every single time.
Ingredients:
- 2 litres of milk
- Acidic ingredient (lemon juice, vinegar, citric acid, or yogurt)
Steps:
- Pour the milk into a large pot and bring it to a boil over medium heat. Covering the pot can speed up the boiling process, but be careful as milk can burn easily.
- Once the milk has boiled, turn off the stove.
- Add the acidic ingredient to the hot milk and stir. Start with a small amount and add more as needed until the milk curdles. The milk should immediately begin to curdle, and you will see the milk solids separating from the whey.
- If using unprocessed milk, pour some cold water into the pot to stop the paneer from cooking further. You can also omit this step and transfer the paneer quickly to a colander lined with muslin cloth and rinse it under cold running water.
- Ensure there is no excess whey in the milk solids before you keep it for setting. Hang the paneer for 30 minutes to drain it completely, otherwise, it may break in your sauce.
- The final texture of your paneer will depend on how long you hang it and how firmly (and if) you press it. For a loose paneer, strain the curds without pressing. For a soft, spreadable paneer, hang for a few hours. For a crumbly texture, gently press with saucers topped with unopened food tins. For an even firmer texture, double the weight and press the paneer overnight in the fridge.
- Once pressed, turn the curds out into an airtight container and store them in the fridge for up to 3 days.
Paneer is usually cut into rectangular chunks and fried until browned on all sides. It can be added to a variety of dishes, such as curries, salads, or grilled and served with green chutney.
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Paneer in Indian cuisine
Paneer is a basic kind of non-melting cheese used in Indian cuisine. It is made by curdling hot full-fat milk with an acidic ingredient like lemon juice, citric acid, or vinegar. The curds are then drained through a muslin or cheesecloth, and the excess water is pressed out with a heavy object to form paneer blocks. This non-aged cheese is then cut into cubes and used in many recipes. Paneer is widely used in curries, rice dishes, snacks, appetisers, cakes, and even desserts. It is a common source of protein and calcium for vegetarian Indians.
There are several popular Indian dishes that use paneer. Palak paneer, for example, is an iconic spinach curry served with golden pan-fried paneer. Paneer can also be substituted for meat in some dishes, such as in paneer tikka masala and paneer butter masala curry. Other popular paneer dishes include saag paneer, made with mixed greens and pan-fried paneer, and served with basmati rice or tandoori roti; paneer pasanda, a dish of pan-fried stuffed sandwiches served with a creamy gravy; and mattar paneer, where paneer is served with peas. Paneer can also be wrapped in dough and deep-fried, or served with chilli in an Indo-Chinese preparation.
Paneer pulao is an Indian pilaf made with spices, basmati rice, and mint leaves. The paneer is pan-fried and topped over the rice, adding protein to the dish. Paneer biryani is another rice dish where the paneer is layered at the bottom of a pot, followed by partially cooked basmati rice, and the pot is then sealed and cooked on low heat.
The origins of paneer are debated. One theory suggests that it originated in Persia and spread to the Indian subcontinent under Muslim rule, while another theory proposes that it is Afghan in origin and was introduced to India by Afghan and Iranian invaders. Some also believe that the technique of "breaking" milk with acid was introduced to Bengal by the Portuguese in the 17th century.
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Vegetarian dishes with paneer
Paneer is a traditional Indian cheese that is a popular ingredient in vegetarian cooking. It is a versatile ingredient that can be fried, grilled, or used in curries and sandwiches. Here are some delicious vegetarian dishes that feature paneer:
Saag Paneer
Saag paneer is a well-loved vegetarian dish that combines paneer with spinach to create a silky, earthy curry. This dish is rich in calcium and folate from the spinach and is gluten-free. It can be served with basmati rice or Tandoori roti.
Paneer Butter Masala
Paneer butter masala is a popular Indian dish made by cooking paneer in a creamy, flavorful curry base. The curry is made with onions, tomatoes, various spices, cashew nuts, and herbs. It is a simple and quick dish that can be prepared in under 30 minutes.
Paneer Pulao
Paneer pulao is an Indian pilaf made with spices, basmati rice, and mint leaves. The paneer is pan-fried and topped over the rice, adding protein to the dish. This dish is a great alternative to traditional pulao and can be prepared without cooking the paneer with the rice.
Matar Paneer
Matar paneer is a vegetarian dish that combines paneer with cheese and peas in a spicy tomato sauce. It is an easy and quick meal that can be prepared in just 25 minutes, making it perfect for a midweek supper.
Paneer Skewers
These paneer skewers are a delicious and simple way to enjoy paneer. The paneer is grilled on skewers with vegetables and served with naan bread, rice, and mango chutney. It is a quick and healthy vegetarian option perfect for a weeknight meal.
Paneer is a versatile and tasty ingredient that can be used in a variety of vegetarian dishes. These recipes showcase the range of flavours and textures that can be achieved with paneer, making it a popular choice for home cooks and restaurants alike.
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How to cook paneer
Paneer is a type of fresh, chewy cheese common in Indian and Southeast Asian cuisines. It is often added to curries and sauces to give it more flavour.
There are several ways to cook paneer. You can fry it, bake it, boil it, or add it directly to a curry.
Frying Paneer
To fry paneer, cut the paneer into rectangular chunks. Heat up a pan with oil and fry the paneer pieces until browned on all sides. You can also toss the paneer with spices before frying to allow the spices to coat the paneer evenly.
Boiling Paneer
Paneer can be boiled in plain or salted water to make it firmer. Boiling it in salted water can also get rid of any sour taste.
Adding to Curry
Paneer can be added directly to a curry or gravy. It can be added at the beginning of the cooking process or towards the end. Adding it towards the end will result in softer paneer.
Soaking Paneer
Before adding paneer to a curry, it can be soaked in warm water for 10 minutes to prevent it from becoming rubbery.
Baking Paneer
Paneer can be baked in the oven until golden brown.
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Popular paneer dishes
Paneer is a popular ingredient in Indian cuisine and can be used in a variety of dishes. It is a type of fresh, crumbly cheese that is often cut into cubes and added to curries, rice dishes, snacks, appetisers, cakes, and even desserts. Here are some popular paneer dishes:
Saag Paneer
Saag paneer is a well-loved vegetarian side dish made with mixed greens and pan-fried paneer. It is rich in calcium and folate from the spinach and is gluten-free. It is typically served with basmati rice or Tandoori roti.
Palak Paneer
Palak paneer is a colourful and delicious dish made by adding paneer to a spinach gravy. It is often served with homemade paneer, which is softer than store-bought varieties.
Paneer Pasanda
Paneer Pasanda is a dish of pan-fried stuffed sandwiches served with a creamy and rich gravy. It is a popular choice for festive dinners and weekend meals.
Paneer Butter Masala
Paneer Butter Masala is a popular Indian dish made by cooking paneer in a smooth, creamy, and flavourful curry. The curry base, also known as butter masala, is made with onions, tomatoes, various spices, cashew nuts, and herbs. It is a simple dish that can be prepared in under 30 minutes.
Kadai Paneer
Kadai paneer is a flavourful dish made with freshly ground spices known as kadai masala and bell peppers. It is a simple yet tasty option for those who enjoy the unique flavour of kadai masala.
Malai Kofta Curry
Malai Kofta Curry is a popular North Indian dish where crisp fried paneer koftas are served with a creamy malai gravy. The koftas are made with paneer, potatoes, spices, and herbs, and can be fried, grilled, or shallow-fried. This dish is perfect for special occasions and parties.
Paneer is a versatile ingredient that can be used in a variety of dishes, from curries to snacks and desserts. These dishes showcase the unique flavour, texture, and taste that paneer brings to Indian cuisine.
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Frequently asked questions
Some easy paneer recipes include Saag Paneer, Matar Paneer, and Paneer Pulao.
To make Saag Paneer, cook spinach to form a silky curry base with an earthy flavor and vibrant green color. Then, add in mixed greens and pan-fried paneer.
Matar Paneer is a vegetarian dish made with Indian cheese, paneer, and peas in a spicy tomato sauce.
Paneer Pulao is an Indian pilaf made with spices, basmati rice, and mint leaves. It is topped with crisp, pan-fried paneer to add protein to the dish.
Paneer can be cooked in a variety of ways, including frying, grilling, and barbecuing. It is often used in curries, wraps, spiced skewers, and fritters.
