Frederic Melton
Paneer is a fresh, crumbly Indian cheese with a chewy texture and a mild flavour. It is a popular ingredient in Indian and Southeast Asian cuisines and can be used in a variety of dishes, including curries, wraps, spiced skewers, and fritters. Paneer can be purchased pre-made or made at home using a few simple ingredients and kitchen tools. This versatile cheese can be pan-fried, baked, grilled, or fried and added to a variety of dishes.
How to cook paneer cheese
| Characteristics | Values |
|---|---|
| Type of Cheese | Fresh, crumbly, soft, chewy |
| Origin | Indian, Southeast Asian |
| Flavour | Mild, not salty |
| Texture | Firm, chewy |
| Spices | Turmeric, coriander, cumin, paprika, salt, garam masala, fenugreek |
| Cooking Method | Pan-fried, baked, air-fried |
| Serving Suggestions | Serve immediately, reheat by pan-frying, pair with cilantro lime yogurt, add to lentils or dahl |
| Storage | Refrigerate for up to 2 weeks, freeze for up to 3 months |
| Ingredients | Full-fat raw or pasteurized cow, buffalo, or goat milk, lemon juice, vinegar, citric acid, yogurt, whey |
| Equipment | Cheesecloth, strainer, colander, bowl, skillet, non-stick pan |
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What You'll Learn
Making paneer cheese at home
To make paneer cheese at home, start by heating two litres of full-fat milk in a large saucepan over medium-high heat. Stir occasionally to prevent the milk from burning at the bottom of the pan. Once the milk reaches a gentle boil, turn off the heat and add lemon juice or vinegar. Stir the milk and acid together for about a minute. The milk should begin to curdle and separate into solids and whey. If it doesn't curdle, turn the heat back on and bring it back to a gentle boil.
Line a strainer or colander with cheesecloth and place it over a bowl. Cheesecloth is a thin, loose-woven fabric used for cheese-making that acts like a fine sieve. You can find it at most fabric stores and some kitchenware stores. Slowly pour the curdled milk into the lined strainer. It can take up to ten minutes for the whey to finish draining away.
Gather the edges of the cheesecloth and squeeze out any excess liquid. Tie the cloth into a bundle and hang it for about 30 minutes to drain completely. Remove the knot and twist the edges of the cloth. Place the bundle on a flat surface and press down on the cloth with a heavy object, such as a cast-iron pot or rice bags. Leave the paneer to set at room temperature or in the refrigerator for three to four hours.
Once the paneer is set, unwrap it from the cloth. There will be a dent in the middle, which is normal. You can now cut the paneer and use it in your favourite recipes. Paneer has a mild, milky flavour, so it is best paired with strong, spicy flavours, such as in classic Indian curries.
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Storing paneer cheese
Paneer is a perishable dairy product and should always be stored in the refrigerator. If you've bought packaged paneer, put it in the fridge as soon as you get home. Do not take it out or open the pack if you don't need it immediately. Only take it out 30 minutes before cooking.
If you want to keep paneer fresh for longer, you can wrap it in a damp muslin cloth and store it in the refrigerator. You will need to re-wet the cloth every 4 to 5 hours to prevent the refrigerator from sucking out the moisture. Make sure all surfaces of the paneer block are covered in the muslin and do not wrap it too tightly.
If you don't have a muslin cloth, you can put the paneer block in a bowl of water with a lid and fully submerge it in water. You will need to change the water every day. This method works for both store-bought and homemade paneer.
If you have a large block of paneer and won't be using it all immediately, you can also freeze it. Cut it into cubes, transfer the cubes to a plate, and put the plate in the freezer until the paneer hardens on the outside. Then, put the frozen paneer cubes in a ziplock bag, remove as much air as possible, and put the bag back in the freezer. This way, paneer can be stored for up to a month. When you want to cook with it, defrost it and rehydrate it in some hot water.
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Pan-frying paneer cheese
Paneer is a type of fresh, soft Indian cheese with a chewy texture and not much flavour on its own. It is often diced and added to sauces or fried to add flavour.
To pan-fry paneer, start by cutting the cheese into thin slices, about 1/4 to 1/2 inch thick. Then, cut each slice into 1-inch pieces. Transfer the paneer into a mixing bowl. In a separate bowl, mix 1 tablespoon of olive oil with spices such as turmeric, coriander, cumin, paprika, and salt. Drizzle this spiced oil over the paneer and toss to coat the cheese evenly with the spices. You may need to use your hands to rub the spices into the paneer.
Heat a skillet or non-stick pan with 1 1/2 tablespoons of olive oil over medium heat. Add the paneer pieces and pan-fry for about 3 to 4 minutes, until they are golden brown. Flip the pieces over and pan-fry the other side for another 2 to 3 minutes, until golden brown. Transfer the fried paneer to a plate and dust with paprika.
Paneer should be served immediately, but if you have leftovers, the best way to reheat them is to pan-fry them again.
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Baking paneer cheese
Paneer is a type of fresh, soft Indian cheese with a chewy texture and a mild flavour. It is made by curdling milk with an acidic ingredient such as lemon juice or vinegar. It is a common ingredient in Indian and Southeast Asian cooking.
Paneer is often baked, fried, or grilled. To bake paneer, start by preheating your oven to 400°F. Cut the paneer into thin slices, about 1/4 to 1/2 inch thick. Cut each slice into 1-inch pieces. Transfer the paneer pieces to a mixing bowl. In a separate bowl, mix 1 tablespoon of olive oil with spices such as turmeric, coriander, cumin, paprika, and salt. Drizzle the spiced oil over the paneer and toss to coat. You can also use your hands to rub the spices into the cheese.
Spread the spiced paneer pieces in a single layer on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, or until the paneer is golden brown and crispy. Remove from the oven and serve immediately. Baked paneer can be served as an appetizer or added to curries, salads, or soups.
It is important to note that paneer has a high water content, so it is best to consume it immediately after baking to enjoy its optimal texture and flavour. Leftovers can be stored in an airtight container in the refrigerator for up to 2 weeks, but the paneer may harden over time.
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Adding paneer cheese to a curry
Paneer is a versatile Indian cheese that can be grilled, roasted, stir-fried, or fried. It is a popular ingredient in curries due to its ability to retain its shape and texture without melting, as well as its capacity to absorb the flavours of the ingredients it is cooked with.
When adding paneer to a curry, there are a few important steps to consider. Firstly, if you are using store-bought paneer, it is recommended to refresh it by soaking it in warm water for about 10 minutes to prevent it from becoming rubbery when added to the hot curry. You can then cut the paneer into cubes or slices, depending on your preference.
Next, you can fry the paneer before adding it to the curry. Heat some oil in a skillet or non-stick pan over medium heat and add the paneer pieces. Fry them until they are golden brown, flipping them over to cook both sides evenly. This step adds texture and flavour to the paneer. However, it is important to note that frying the paneer for too long or at too high a temperature can make it hard and chewy, so it should be done carefully. After frying, immediately drop the paneer into a bowl of water. The paneer will absorb the water and remain soft.
Once the paneer is prepared, it can be added to your curry. A basic Indian curry with paneer typically includes ingredients such as tomato puree, ketchup, peas, and cream. You can also experiment with different spices and ingredients to create your desired flavour profile. Simply add the paneer to your curry and simmer for a few minutes to allow the flavours to meld.
Finally, paneer curry is best served immediately. It can be garnished with coriander or cilantro and enjoyed with rice, chapattis, or naan bread for a delicious and satisfying meal.
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