Paneer

What Is Paneer?

Paneer is a fresh cheese obtained by boiling milk and curdling it with an acid such as lemon juice or vinegar; it's one of the most basic cheeses of Indian cuisine. When drained and pressed, it takes on a firm, cuttable block form.

Its most notable feature is that it doesn't melt with heat; that's why it's cubed and cooked in curries, grilling, and sautés while keeping its shape. Its neutral, milky flavor absorbs the taste of spiced sauces well.

Nutritional Value of Paneer

100 grams of paneer contains about 265 kcal of energy, 18 g of protein, and 20 g of fat; it's a source of calcium. It's a fresh cheese rich in protein.

What Are the Benefits of Paneer?

With its protein and calcium content, paneer can be considered part of a balanced diet; it's especially a plant-based protein source for those who don't eat meat, used in vegetable dishes.

This information is general; paneer is a food, not a substitute for medical treatment.

How Is Paneer Selected?

Fresh paneer should be white, firm yet soft-textured, and have a milky smell. Yellowed, sour, or slimy samples have lost their freshness.

• Color should be white, texture firm-soft
• Smell should be fresh-milky, not sour
• Surface should be moist, not slimy

How Is Paneer Stored?

Since paneer is a fresh cheese, it's kept in the fridge in a container covered with clean water for 2–4 days; the water is changed daily. It can be frozen, but its texture becomes slightly coarser once thawed.

Using Paneer in the Kitchen

Paneer is cubed and used in curries, grilling (tikka), sautés, and vegetable dishes; since it doesn't melt, it's the base of classic dishes like spinach-based palak paneer and pea-based matar paneer.

How Is Paneer Made?

Lemon juice or vinegar is added to boiling milk to curdle it; the curd drained through cheesecloth is pressed and, once cooled, becomes a cuttable block.

Why Doesn't Paneer Melt?

Since this acid-curdled cheese isn't aged and has a different structure, it doesn't melt with heat; it only browns and holds its shape.

What Recipes Is Paneer Used In?

Palak paneer, matar paneer, paneer tikka, and paneer sauté with vegetables are the best-known uses.

Frequently Asked Questions

Is paneer similar to curd cheese (lor)?

Both are acid-curdled fresh cheeses; but since paneer is pressed into a firm block, it's firmer and more cuttable than curd cheese.

How does paneer stay soft?

Soaking it in warm water before cooking and not over-frying it keeps paneer soft; long frying can toughen it.

Can paneer be made at home?

Yes; it's one of the most practical fresh cheeses that can easily be made at home with milk, lemon or vinegar, and cheesecloth.

What does paneer taste like?

It has a neutral, mildly milky, and unsalted flavor; that's why it absorbs the taste of spiced sauces and curries very well.