Paneer Cheese

Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.

What is Paneer Cheese?

Paneer, sometimes spelled "panir," is a semisoft cheese made from cow’s or buffalo’s milk. It is a common ingredient in the cuisine of northern India and Pakistan but is not widely used elsewhere in the Indian subcontinent. Its origins are uncertain; according to the United Nations’ Food and Agricultural Organization, paneer may have been introduced into northern India by Persian and Afghan invaders in the thirteenth and fourteenth centuries.

Historical Background

Traditionally, paneer was produced in Indian homes where milk was brought to a boil and curds were formed by adding vinegar, lemon juice, yogurt, or buttermilk. The curds, called chhana in Hindi, are the basis for many famous Bengali sweets like sandesh and rosogolla. In other parts of India, most sweets are made with khoya, or thickened milk.

Preparation

To make paneer, the curds are stirred and drained in a muslin cloth. For firmer paneer, the curds are pressed under a weight or between two plates. Commercially, the curds are drained in large, round pans with holes in the bottom and pressed under weights. The slabs of cheese are cut into rectangles and immersed in chilled water for several hours to make them firm.

Flavor and Texture

The freshly made curds have a mild, slightly milky taste. After draining and pressing, paneer has a bland flavor and very little aroma, allowing it to absorb the flavors of the sauce it is cooked in. Paneer is sold fresh or frozen in Indian grocery stores.

Culinary Uses

In North Indian cuisine, paneer is used as a substitute for meat in vegetarian dishes. Fried cubes of paneer can be added to rice and mixed with peas, tomatoes, and nuts to make an elegant pullao. Various curries are made with paneer, including paneer kofta and mattar paneer. Squares of paneer can be threaded onto skewers and grilled to make paneer kabobs. One of the most popular dishes in Indian restaurants in the West is palak or saag paneer, which combines chopped or pureed spinach with fried paneer in a thick gravy.

Regional Variations

Paneer is very rarely used in South Indian cuisine, although South Indian restaurants may include palak paneer or paneer 65 on their menus due to their popularity. Most restaurants use commercially produced frozen paneer.