Paneer
Paneer is a fresh, non-aged Indian cheese made by curdling hot milk with an acid like lemon juice or vinegar and pressing the curds into a firm block; it doesn't melt, making it a sturdy protein for simmering, frying, and grilling.
How to buy
Choose paneer that's firm, pale white, and slightly springy rather than crumbly, dry, or slick. Fresh blocks from Indian grocers are usually best, but vacuum-sealed shelf-stable packs also work well. Avoid any block with a sour smell or yellowing surface.
How to store
Refrigerate paneer submerged in water or in its sealed packaging, and use it within about a week. It freezes reasonably well for a few months for cooked applications; soak frozen paneer briefly in warm water before cooking to soften it back up.
Culinary profile
- Flavor
- Very mild, milky, and slightly sweet on its own; paneer mostly absorbs the flavors of the spices, gravies, and marinades it's cooked in rather than contributing much flavor itself.
- Texture
- Dense, firm, and slightly springy, with a faint squeak between the teeth. It holds its cubed shape through frying, simmering, and grilling without melting or breaking down.
- Aroma
- A mild, clean dairy smell with little funk, since it's a fresh, quickly made cheese.
How to prepare
- Cubed and simmered — Cut into cubes and added to curries like palak paneer or matar paneer, where it soaks up the sauce.
- Pan-fried or grilled — Seared or skewered and grilled (paneer tikka) after marinating, developing a lightly charred surface.
- Crumbled — Broken up for a scramble-style dish (paneer bhurji) cooked with onions, tomatoes, and spices.
- Grated — Shredded finely to stuff into flatbreads like paneer paratha.
Classic dishes
Indian
- Palak paneer — Paneer cubes simmered in a smooth, spiced spinach puree.
- Paneer tikka — Marinated paneer cubes grilled or skewered, often alongside peppers and onions.
- Paneer butter masala — Paneer in a rich, buttery tomato and cashew-based gravy.
- Shahi paneer — A royal-style creamy paneer curry enriched with cashew paste and cream.
- Matar paneer — Paneer and green peas simmered together in a lightly spiced tomato gravy.
- Kadai paneer — Paneer and bell peppers stir-cooked in a coarsely ground spice blend named for the kadai pan.
- Paneer bhurji — Crumbled paneer scrambled with onions, tomatoes, and spices, similar in style to egg bhurji.
- Paneer paratha — A flatbread stuffed with spiced grated paneer and griddle-cooked with ghee.
- Chilli paneer — Battered, fried paneer tossed in a spicy, tangy Indo-Chinese sauce.
- Paneer tikka masala — Grilled paneer tikka finished in a spiced tomato-based masala sauce.
- Paneer pakora — Paneer slices dipped in chickpea batter and deep-fried until crisp.
- Paneer biryani — Layered spiced rice with paneer standing in for meat as the main protein.
- Saag paneer — Paneer cooked into a mixed greens curry similar to palak paneer but with mustard greens or other saag.
- Paneer jalfrezi — Paneer and vegetables stir-fried in a tangy, slightly spicy sauce.
- Malai kofta — Soft dumplings often made with grated paneer and potato, served in a creamy gravy.
- Paneer do pyaza — A curry built around two preparations of onion alongside paneer cubes.
- Paneer khurchan — Shredded paneer cooked street-cart style on a flat griddle with onions and peppers.
Substitutions
- Cottage Cheese — Pressed, well-drained cottage cheese curds can approximate homemade paneer, though the result is softer and less firm.