Bushra Griffith
Paneer is a fresh, mild, high-protein Indian cheese with a chewy texture and a similar consistency to halloumi or feta. It is often added to curries, salads, and sandwiches, and can be grilled, barbecued, or fried. While some recipes call for uncooked paneer, others suggest frying it beforehand to prevent crumbling and to add flavour. It can be made at home by curdling milk with lemon juice and straining the curds in a cheesecloth, muslin, or paper towels. Homemade paneer can be shaped by compressing it with weights, which also removes excess moisture.
Do you have to cook paneer cheese?
| Characteristics | Values |
|---|---|
| Texture | Paneer has a chewy texture. Homemade paneer has a softer texture than shop-bought varieties. |
| Flavor | Paneer does not have much flavor on its own. It tastes like whatever you cook it with. |
| Preparation | Paneer can be diced into cubes and added to sauces, or pan-fried. It can also be soaked in lukewarm water for a softer texture. |
| Recipes | Paneer is commonly used in Indian and Southeast Asian cuisines, such as curries, salads, and sandwiches. It is also used in Mexican dishes like enchiladas, quesadillas, and tamales. |
| Nutrition | Paneer is a good source of protein and calcium. |
| Storage | Paneer can be stored in an airtight container in the fridge for up to 2 weeks or frozen for 3 months. |
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What You'll Learn
How to cook paneer cheese
Paneer is a fresh, mild, high-protein Indian cheese with a chewy texture and not much flavour on its own. It is a common ingredient in Indian and Southeast Asian cuisines and is often added to curries, salads, and sandwiches.
Paneer is easy to cook and can be prepared in a variety of ways, including pan-frying, grilling, baking, and barbecuing. Here are some tips on how to cook paneer cheese:
- Pan-frying: This is a popular method for cooking paneer. Cut the paneer into cubes and heat a skillet with olive oil or coconut oil over medium heat. Add the paneer pieces and fry for about 3 to 4 minutes on each side until they are golden brown. You can also add spices to the oil before frying the paneer, such as turmeric, coriander, cumin, paprika, and salt.
- Grilling: Paneer can be grilled on a barbecue or griddle pan. Coat the paneer cubes with crunchy sesame seeds and quickly cook them on the grill.
- Baking: For baking, arrange the paneer on a foil-lined baking sheet and bake until lightly golden at the edges.
- Barbecuing: Barbecuing is another option for cooking paneer. You can wrap the paneer in a tangy paste of coriander and mint and cook it quickly on the barbecue.
Preparing paneer for curries
If you are using paneer in a curry, there are a few different ways to prepare it:
- Soaking: Some people soak the paneer in lukewarm water for about 10 minutes before adding it to the curry. This gives it a softer, mushier texture.
- Frying: Others prefer to fry the paneer before adding it to the curry, especially if it is homemade paneer, to prevent it from crumbling.
- Simmering: You can also add paneer to a curry without frying it first. Simply add the paneer to the curry once everything else is cooked and let it simmer for a few minutes to warm up and absorb the flavours.
Storing paneer
Paneer can be stored in an airtight container in the fridge for up to 2 weeks. It can also be frozen for up to 3 months.
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How to prepare paneer for a curry
Paneer is a fresh, soft cheese common in Indian and Southeast Asian cuisines. It has a chewy texture and a mild flavour. It can be prepared in a variety of ways and is a popular ingredient in curries.
Preparing Paneer for a Curry:
To prepare paneer for a curry, you can either use store-bought paneer or make it at home.
Using Store-Bought Paneer:
If using store-bought paneer, it is a good idea to refresh it by soaking the paneer cubes in warm water (not boiling) for about 10 minutes. This step is optional but helps prevent the paneer from becoming rubbery when added to the curry. After soaking, drain the water and set the paneer aside.
Making Paneer at Home:
Making paneer at home is a relatively simple process, but it requires some time for setting and refrigeration. Here are the general steps to make paneer at home:
- Start by curdling milk to separate the curds (paneer) from the whey. This can be done using an acidic agent like lemon juice or vinegar.
- Once curdled, use a spoon to gently ladle the curds into a cheesecloth-lined strainer or colander set over a bowl. The cheesecloth should be thin, loose-woven cotton fabric to catch the curds while allowing the whey to drain through.
- When you have spooned about half of the curds, you can slowly pour the remaining mixture into the strainer. Allow the whey to drain for 5-10 minutes.
- Gather the edges of the cheesecloth and shape the curds into a disc about 2 cm thick. Keep it wrapped in the cheesecloth.
- Place a small plate on top of the wrapped cheese and weigh it down with two 400g cans or something similar. This weight helps compress the cheese and remove excess water.
- Refrigerate the paneer for about 4 hours. During this time, the paneer will set and become firmer, and any remaining liquid will drain out.
- After refrigeration, carefully unwrap the paneer. It is now ready to be cut and used in your curry recipe.
Cooking Paneer for a Curry:
Once you have your paneer ready, either store-bought or homemade, here are some general steps to cook it for a curry:
- Cut the paneer into cubes or desired shapes.
- You can choose to coat the paneer cubes with a dry spice mix or marinate them in a wet spice mixture to infuse flavour.
- Heat a skillet or a non-stick pan over medium heat and add oil or ghee.
- Fry the paneer pieces until they are golden brown on all sides. This adds a crispy texture and enhances the flavour of the spices.
- Add the fried paneer to your curry, following your chosen recipe's instructions.
Paneer is a versatile ingredient that can be prepared and cooked in various ways. It is commonly used in curries like Palak Paneer, Paneer Butter Masala, Dhaba Style Paneer, and more.
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Making homemade paneer
Homemade paneer is a simple way to make a soft, fresh, Indian cheese. It is a straightforward process, but it does require a few hours of setting time. Paneer is made by curdling milk with an acidic ingredient, such as lemon juice, vinegar, buttermilk, yogurt, or citric acid.
To make homemade paneer, start by bringing a litre of whole milk to a boil. You can add a creamy texture by including half a cup of cream to the milk as it boils. Then, add a tablespoon and a half of your chosen acid to the milk. If using yogurt, add half a cup instead. Stir the milk and allow it to curdle and separate into solids and whey. This should take around 5 minutes.
Once the milk has separated, strain the mixture through a muslin or cheesecloth-lined strainer. The whey can be kept for use in curries, breads, soups, and stews. Wrap the solids in the cloth and hang for a while to remove excess moisture. Then, place the wrapped paneer between two plates or chopping boards and weigh down with something heavy. Leave for 1-2 hours, then chill in the fridge for up to four hours to set fully.
Your homemade paneer is now ready to use! It can be stored in the fridge for up to two weeks or frozen for three months.
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Storing and reheating paneer
Paneer is a variety of soft, fresh cheese that is widely used in Indian and Southeast Asian cuisines. It is made by coagulating milk with heat and acid. Paneer has a high moisture content, a chewy texture, and a mild flavour. It is often cooked by pan-frying, baking, or grilling and added to curries, salads, or sandwiches.
Storing Paneer
Paneer has a short shelf life, lasting only 1–2 days at room temperature and 5–6 days when refrigerated. To extend its shelf life, it is crucial to store it properly. When storing paneer, it is essential to keep it refrigerated to prevent spoilage. However, simply placing the exposed paneer in the fridge may lead to dehydration, making it firmer and tighter.
To maintain its softness and freshness, wrap the paneer in a damp muslin cloth before placing it in the refrigerator. Ensure that all edges are sealed and no part of the paneer is exposed. The damp cloth helps lock in moisture and prevents the cheese from hardening. If the cloth dries out, simply splash some water on it and refrigerate it again. Alternatively, you can store the paneer in an airtight container in the fridge, ensuring it remains unopened.
Reheating Paneer
When reheating paneer, you can use a microwave, a skillet, or a non-stick pan. It is worth noting that the paneer pieces tend to harden once they cool down, so it is best to serve them immediately after cooking.
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Paneer cheese alternatives
Paneer is a versatile and beloved ingredient in South Asian cuisine, known for its creamy texture and mild flavour. It is a type of cheese that is often used in Indian cooking and does not melt, making it a great option for grilling and frying. However, there are instances where you might want to explore alternatives to paneer, such as dietary restrictions, allergies, or simply wanting to try something new. Here are some alternatives that you can use in its place:
Extra-firm tofu
This is one of the most popular substitutes for paneer, especially for those following a vegan or dairy-free diet. It has a similar texture to paneer and can absorb flavours from sauces and spices. Pressing the tofu before use can help it hold its shape better.
Queso panela cheese
Panela cheese is a fresh, unaged cheese commonly used in Mexican cuisine. It is made by curdling milk with rennet and pressing the resulting curds into a block. It can be baked, fried, grilled, or added to a sauce. However, note that depending on the type of rennet used, it may not be suitable for vegetarians.
Halloumi
Halloumi is a semi-hard cheese usually made with sheep's or goat's milk. It has a similar firmness to paneer and is known for its ability to hold its shape when cooked, making it a suitable replacement in recipes that require grilling or frying.
Feta cheese
Feta offers a unique combination of crumbly and creamy textures, but it is notably saltier than paneer. It is available in a range of textures, from crumbly and soft to stiff and dry. Feta works well as a paneer substitute in curries, but it might not be the best option for frying or grilling due to its lower melting point.
Cottage cheese
In some regions, cottage cheese may closely resemble the texture of paneer, especially after straining to remove excess whey. It can be used as a substitute in recipes that call for crumbled paneer, such as paneer bhurji or paneer paratha. However, it may not be an exact match for paneer in terms of flavour and texture.
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Frequently asked questions
Paneer cheese does not have to be cooked. However, it is often fried or grilled to add flavour and texture.
Paneer can be fried, grilled, baked, barbecued, or added to curries.
Paneer has a mild flavour and a chewy texture. It is similar to feta or halloumi cheese but firmer and less briny.
There are no direct substitutes for paneer, but you could use extra-firm tofu, boneless and skinless chicken, or halloumi cheese.
Homemade paneer should be used within a couple of days. Shop-bought paneer will last up to two weeks in an airtight container in the fridge or three months in the freezer.
