block of paneer cut into 1-inch cubes fried till golden
Paneer is an excellent source of complete protein and calcium, making it particularly valuable in vegetarian diets. It is also rich in phosphorus and selenium, though it contains relatively high saturated fat content.
About
Paneer is a fresh, acid-set cheese made by curdling milk (typically cow or buffalo milk) with citric acid or lemon juice, then draining and pressing the curds into a solid block. Originating in the Indian subcontinent, paneer is a non-melting cheese with a firm, crumbly texture and mild, slightly tangy flavor. Unlike most cheeses, paneer contains no cultures or rennet in traditional preparation, resulting in a high melting point that allows it to be fried, grilled, or curried without losing its shape. The cheese is typically white or pale cream in color and has a slightly squeaky texture when bitten.
Fresh paneer is best consumed within a few days of purchase, though it can be stored in brine or water to extend shelf life. Regional variations exist across South Asia, with differences in milk source, acidity levels, and pressing duration affecting the final texture and firmness.
Culinary Uses
Paneer is a versatile ingredient central to vegetarian and non-vegetarian cuisines across India, Pakistan, and Bangladesh. When cut into cubes and fried until golden, the exterior becomes crispy while the interior remains creamy—a preparation that serves as the foundation for dishes like paneer tikka, paneer 65, and various paneer curries. Fried paneer cubes are tossed with spiced gravies in dishes such as palak paneer (with spinach) and paneer makhani (butter-based curry), or combined with vegetables in stir-fries. The high melting point makes paneer ideal for tandoori cooking, grilling, and deep-frying; the fried exterior provides textural contrast and allows the cheese to absorb surrounding flavors while maintaining structural integrity.