Paneer

Fact: In India, chef G. Sultan Mohideen made a 72-kilogram paneer tikka in a tandoor twice the size of a regular oven.

Paneer: Basic Information

Pronunciation

/pəˈniːr/

Alternative Name(s)

Poneer, fonir

Dish Type

Charcuterie and Cheese boards

Course

Cheese course

Mealtime

Anytime

Popular Variations

Surti Paneer

Paneer: Origin and Region

Origin

India

Continent’s Region

Southern Asia

Country’s Region

Nationwide Origin

Associated Region

Unspecified

Paneer: Ingredients and Preparation

Main Ingredients

Full-fat milk (buffalo or cow milk)

Main Cooking Method

Curdling

Preparation Process

Milk is curdled using a natural acid product, such as lemon juice. The curds are then drained and pressed to form paneer.

Paneer: A Deep Dive

Cultural Significance

The most common cheese used in India

Taste

Neutral

Texture

Soft, brittle

Aroma

Buttery

Color

White

Serving Style

On a plate or as a part of dishes

Serving Temperature

Hot or cold

Accompaniment

Bread, biscuits, tea

Occasions

On any occasions

Seasons

Year-round

Special Diets

Vegetarian, gluten free

Calories

365 calories, according to data of Nutritionix for 1 cup of paneer

Popularity

India, Nepal, Bangladesh, Sri Lanka, Iran, Kyrgyzstan, Kazakhstan, Tajikistan

Popular Similar Dishes

Chhurpi, cottage cheese, kalari cheese, kesong puti

Popular Dining Area

Across India and dining establishments worldwide

Paneer is an Indian cheese that is made using sour milk cheese created by combining milk with highly acidic fruits, like lemon, or vegetables. Also known as ponir, locals make paneer by using cow or buffalo milk.

In India, each region has a specific twist to the making process of paneer, like using other acidic products, including vinegar, dahi (yogurt), or citric acid, to form the curds. Then, the water is pressed out of the curds using a cheesecloth.

Afterward, the paneer block is soaked in chilled water for around 2 to 3 hours to allow the texture and outer look to develop. In North India, the cheese is then placed under heavy stone slabs (2 – 3 hours) before being cut for serving in curries.

Alternatively, people from Bengali and Odia use chhena (coagulated cheese) to make paneer. By kneading the chhena to the consistency of a dough, it’s then heavily seasoned with salt for hardening into paneer, which is then served with biscuits or bread during teatime.

In the city of Surat, in Gujarat, paneer is created by letting the curd drain and ripen in whey for 12 to 36 hours. Also, this type of paneer goes by the name surti paneer.

Surprisingly, paneer is the most frequently used cheese in India for combining with many dishes. To add to that, locals even add paneer to the dough for deep-frying or with vegetables to create many specialties.

After fully understanding paneer, make sure to dive deeper into this cheese, which includes the origin, the making process, the cooking tips, and dishes that include paneer. Then, check out how paneer is brought into Central Asian countries.

Also, there are many intriguing benefits and drawbacks of eating this cheese, along with comparisons between paneer, cottage cheese, halloumi, and ricotta.

Plus, I’ll answer some of your frequent concerns relating to paneer and give you some dishes that are similar to this Indian cheese.

Paneer Images

What Is the Origin of Paneer?

Paneer is a fresh acid-set cheese common in the cuisine of the Indian subcontinent, made from full-fat buffalo milk or cow milk. The word “paneer” entered English from the Hindi-Urdu term “panīr”, which originates from the Persian word “panir” meaning ‘cheese’.

Commonly, paneer cheese doesn’t have a clear origin, when there are up to 3 theories of how paneer came into this world:

• Ancient Indian: Some ancient Indian texts mention milk solids, which were precipitated with acidic juice, similar to paneer. Vedic literature refers to a substance that some authors interpret as a form of paneer. However, there are also references that the acidulation of milk was a taboo in ancient Indo-Aryan culture.
• Afghan and Iranian: Another theory suggests that paneer is indigenous to the north-western part of South Asia and was introduced to India by Afghan and Iranian travelers.
• Portuguese influence: There’s a theory that the Portuguese introduced the technique of “breaking” milk with acid to Bengal in the 17th century. Thus, Indian acid-set cheeses like paneer might have been first prepared in Bengal under Portuguese influence.

With the origin of paneer in your hand, I have more to offer, like the methods for creating paneer.

What Is the Origin of Paneer?

Paneer cheese is made through a simple process that involves curdling milk. In other words, it’s possible to create homemade paneer in just 5 steps:

• Boiling milk: Boil full-fat milk of buffalo or cow.
• Add an acidic liquid: Once the milk is boiling, an acid, such as lemon juice, vinegar, citric acid, or yogurt (dahi), is added to the milk to induce curdling. The acid causes the milk proteins to coagulate, separating the curds (solid) from the whey (liquid).
• Strain the curd: When the milk has already curdled, remove the whey from the curds by pouring it through a cheesecloth.
• Pressing: The curd is then pressed using weight to remove excess water and define the texture of the cheese. A short pressing time results in a softer paneer, while a longer pressing time makes it firmer.
• Shaping: Once pressed, the paneer is shaped into a block or shape. Now, the cheese is ready for usage and storage.

This traditional method results in a fresh, non-melting cheese that’s versatile for adding to any dish. To add to that, I have many tips for handling paneer cheese when it comes to cooking.

What Are the Tips for Cooking with Paneer?

Here are a few tips and tricks to handle paneer like a pro:

• Boiling: Generally, there’s no need to boil paneer before cooking. However, for a softer texture, especially with store-bought paneer, immerse it in hot water for a few minutes.
• Frying: Frying gives it a golden crust and prevents it from crumbling in dishes. It’s optional and based on personal preference.
• Washing before cooking: Store-bought paneer should be rinsed under cold water to remove any preservatives or excess salt. Alternatively, homemade paneer usually doesn’t require washing.
• Grilling: Paneer is suitable for grilling due to its firm texture. It’s a popular method for dishes like paneer tikka.
• Marinating: Paneer is excellent for marinating as it absorbs flavors well. Common marinades include yogurt, spices, and herbs.
• Soaking: If the paneer has been refrigerated and becomes hard, soaking it in warm water for 10-15 minutes can soften it, making it easier for subsequent cooking or cutting.

Don’t forget to check out the dishes that are implemented with paneer to expand your list of specialties.

How Paneer Is Used in Dishes?

These are dishes made with paneer that you should know:

Aside from the dishes, there are also interesting ideas on how this type of cheese got to countries in Central Asia.

How Is Paneer Adopted into Central Asian Cuisine?

In Central Asia, paneer often appears in Kazakhstan, Kyrgyzstan, and Tajikistan. Here are some ideas to note down:

• Kazakhstan: In Kazakhstan, paneer is embraced for its mild and creamy taste, incorporated into traditional dishes like manty and beshbarmak.
• Kyrgyzstan: Paneer in Kyrgyz cuisine is a testament to culinary adaptability, enriching traditional dishes such as samsa with its creamy texture and mild flavor.
• Tajikistan: In Tajikistan, paneer has become a cherished addition to the culinary landscape, enhancing both sweet and savory dishes.

Next, discover the benefits and drawbacks in case you’re planning to include paneer into a part of your diet.

Pros and Cons of Eating Paneer

When you have paneer cheese ready, there are some advantages and disadvantages of eating paneer that you should know:

After getting to know the positive and negative features of consuming paneer, I suggest not skipping a beat by looking at the things that set paneer and cottage cheese apart.

What Are the Differences Between Paneer and Cottage Cheese?

Although paneer is referred to as Indian cottage cheese, this Indian dairy product still has various unique features that distinguish it from authentic cottage cheese.

Additionally, cottage cheese is not the only item that people often place on the same table with paneer as there’s still halloumi, a goat cheese of Cyprus.

How to Distinguish Between Paneer and Halloumi?

To distinguish paneer and halloumi, here are some key differences to note:

I hope you find this comparison between paneer and halloumi exciting. To add to that, make sure to check out the easy ways to differentiate paneer and ricotta.

What Makes Paneer Different from Ricotta?

Without further ado, here are the key differences between paneer and ricotta:

Additionally, there are still more common inquiries relating to paneer for you to uncover and satisfy your curiosity.

Paneer FAQs