block paneer

DairyYear-round. Paneer is commercially produced throughout the year in India, Pakistan, and other South Asian countries; availability outside these regions depends on local dairy production or imports.

Rich in protein and calcium, with significant phosphorus content; relatively high in fat and saturated fat depending on the milk source used in production.

About

Paneer is a fresh, non-melting cheese made by curdling milk with citric acid or lemon juice, then pressing the curds into a block form. Originating in South Asia, particularly India and Pakistan, paneer has been documented since at least the 16th century. It is a heat-set cheese that maintains its shape when cooked, with a mild, slightly tangy flavor and a dense, crumbly yet firm texture. Unlike aged cheeses, paneer is consumed fresh and cannot be melted or stretched.

Culinary Uses

Paneer is a cornerstone protein in vegetarian South Asian cuisine and is increasingly used in fusion cooking. It is diced and added to curries such as matar paneer (peas and cheese), palak paneer (spinach), and chana masala; grilled or fried as tikka or tandoori preparations; crumbled into salads; or pressed into desserts like rasgulla-style sweets. It absorbs flavors readily from marinades and spice blends. The cheese's firm texture and high melting point make it ideal for high-heat cooking methods including grilling, frying, and baking.

Forms & Preparations

  • Block — Uncut form, approximately 1-2 kg, used for slicing or further cutting into cubes or batons
  • Cubed — Pre-cut into roughly 2-3 cm cubes, standard for curries and salads
  • Sliced — Cut into thin sheets for layering in dishes or for pan-frying
  • Crumbled — Broken or grated into small granules, used in salads, fillings, and as a topping
  • Marinated — Pre-soaked in yogurt-based spice blends before grilling or frying for tandoori-style preparations