paneer diced in 1” cubes
Rich in protein and calcium, making it a valuable dairy source for vegetarian diets. Paneer is also a good source of phosphorus and contains fat-soluble vitamins when made from full-fat milk.
About
Paneer is a fresh, acid-set cheese made by curdling milk (typically cow or buffalo) with citric acid or lemon juice, then draining and pressing the resulting curds into blocks. Originating in South Asia, particularly India and Pakistan, paneer has been documented in regional cuisines for centuries. The cheese is white, mild, and crumbly to slightly firm depending on pressing duration, with a subtle, slightly tangy dairy flavor and a texture that holds its shape during cooking due to its high melting point.
Regional variations exist throughout South Asia, with some producers using specific milk types or fermentation methods, though the fundamental production method remains consistent. Unlike aged cheeses, paneer requires no fermentation and is traditionally consumed fresh, though it can be refrigerated for several weeks.
Culinary Uses
Paneer's high melting point makes it ideal for grilling, frying, and simmering in curries without dissolving. It is central to numerous Indian, Pakistani, and Bangladeshi dishes, most notably paneer tikka (marinated and grilled cubes), matar paneer (peas and paneer curry), and palak paneer (spinach and paneer). Cubed paneer absorbs the flavors of surrounding sauces and spices while maintaining its structural integrity. It is equally suited to vegetarian mains and side dishes, often combined with tomato-based gravies, cream-based preparations, or spiced oil dressings. The diced 1-inch cube form is particularly practical for even cooking and consistent texture in curries and stir-fries.