of paneer

Paneer is a fresh, acid-set cheese originating from the Indian subcontinent, made by curdling milk (traditionally cow's milk, though buffalo milk is also used) with an acid such as lemon juice, vinegar, or citric acid. The resulting curds are pressed into a solid block and cooled. Paneer is characterised by a firm, crumbly texture, mild flavour, and high melting point—distinct from most Western cheeses because it does not melt at cooking temperatures, allowing it to retain its shape during frying or grilling.

The cheese is typically white to off-white in colour, with a slightly spongy texture and subtle dairy flavour. Unlike rennet-based cheeses, paneer requires no aging and is consumed fresh, usually within days of production. Its neutral taste makes it an ideal vehicle for absorbing spices and accompanying sauces in traditional preparations.

Paneer is fundamental to South Asian cuisine, particularly Indian vegetarian cooking. It is commonly cubed and fried (pakora), marinated and grilled on skewers (paneer tikka), or cooked in spiced gravies such as palak paneer (with spinach) and paneer butter masala. The cheese's high melting point makes it suitable for deep frying, stir-frying, and baking without loss of structure. Beyond curries, paneer appears in wraps, salads, and desserts such as kheer. It serves as a primary protein source in vegetarian diets across India, Pakistan, and Nepal, and has gained international adoption in fusion and health-conscious cooking.