Frederic Melton
India has deep-rooted dairy traditions that date back centuries, with dahi (Indian curd or yoghurt) and ghee (clarified butter) being staple foods. The tradition of cheese-making in India is believed to have been introduced by the Portuguese in the 17th century, although a recent study suggests it dates back to the days of the Indus Valley Civilization (3300-1300 BCE). Indian cheeses, such as paneer, chhena/chhena, khoa, and chhurpi, are integral to the country's diverse cuisine, offering a range of unique textures and flavours, as well as health benefits.
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What You'll Learn
The origins of paneer
Paneer, a fresh acid-set cheese, is made from cow's or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. The word "paneer" comes from the Persian "panir", meaning "cheese" in general. According to some sources, the Delhi Sultanate and Mughal Empire played a role in the development of paneer as it is known today. Another theory suggests that paneer was introduced to Northern India by Persian and Afghan invaders in the 13th and 14th centuries. This is supported by references to milk, butter, ghee, and dahi (yogurt) in legends about Krishna, as well as potential references to cheese in Vedic literature.
Some believe that paneer was introduced to India by Afghan and Iranian travellers, with the earliest evidence of a heat-acid coagulated milk product in India traced to the Kushan-Satavahana era (75-300 CE). This interpretation suggests that paneer is indigenous to the north-western part of South Asia. Another theory credits the Portuguese with introducing paneer to India, specifically to Bengal in the 17th century when Portuguese colonizers settled in Calcutta. They brought their traditional fresh cheeses, or "queijos frescos", and reintroduced the technique of curdling cow's milk.
There are also mentions of loose milk curds, an early form of paneer, in ancient Indian texts like the Rigveda (1500-1000 BC) and the Ayurvedic tome Charaka Samhita (100 BC-200 AD). Additionally, the Lokopakara text from the 10th century provides recipes for coagulated cheeses made from buffalo milk, resulting in a soft cheese called Haluvuga.
While the exact origins of paneer remain uncertain, it has become an integral part of Indian cuisine, commonly used throughout the country due to its versatility as an ingredient in diverse dishes.
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How to make paneer at home
Paneer is a type of fresh, unleavened cheese common in South Asia, especially in Indian, Nepali, and Pakistani cuisines. It is a non-melting cheese similar to queso blanco. Paneer is easy to make at home and only requires two ingredients: milk and an acid like lemon juice or vinegar. Here is a step-by-step guide on how to make paneer at home:
Start with good quality milk. You can use whole milk or full-fat milk for a richer, softer paneer. Pour the milk into a large pot and place it over medium heat. Stir occasionally to prevent the milk from scorching. Heat the milk until it reaches a rolling boil. Stir frequently to prevent boiling over.
Once the milk is boiling, turn down the heat to low and slowly add the acid of your choice. You can use lemon juice, vinegar, or citric acid. Stir gently as you add the acid. The milk will start to curdle and separate into curds and whey. Continue to stir gently for a further 2-3 minutes. Remove the pot from the heat and let it sit for 15-20 minutes. During this time, the curds will continue to separate and firm up.
Line a fine-mesh strainer or colander with a piece of cheesecloth or muslin cloth. Slowly pour the curds and whey into the prepared strainer. The whey, the liquid part, will drain through, leaving the solid curds in the cloth. Gather the corners of the cloth and twist it to form a bundle. Squeeze gently to remove any excess liquid.
Place the bundle of curds on a flat surface and flatten it with your hands to form a disc shape. Place a heavy weight, such as a plate with a can of food on top, on the disc. This will help press out any remaining liquid and firm up the paneer. Leave it weighted down for at least 30 minutes.
Remove the weight and unwrap the paneer. The paneer is now ready to use. You can cut it into cubes and add it to curries, or use it as a base for other Indian dishes like Paneer Tikka Masala. If you're not using the paneer right away, store it in an airtight container in the refrigerator, where it will keep for up to 4 days.
Making paneer at home is a simple process that only requires a few basic ingredients. With this guide, you can easily make your own paneer and enjoy its versatility and deliciousness in a variety of Indian dishes.
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Paneer-based dishes
Indian cheese paneer is a versatile ingredient that is widely used in Indian cuisine. It is a fresh, crumbly, acid-set cheese that is made from cow's or buffalo milk. Paneer is known for its mild flavour and firm texture, making it an excellent ingredient for absorbing the rich spices and flavours of Indian dishes. Here are some popular paneer-based dishes:
Paneer Butter Masala
Paneer Butter Masala is a classic North Indian dish where paneer is cooked in a rich tomato-based gravy. The dish is flavourful and creamy, with a tangy taste coming from the tomatoes. It is often served with Indian bread, such as roti or naan.
Matar Paneer
Matar Paneer is a popular North Indian dish made with paneer and matar (green peas). It is a vegetarian delight, with the paneer providing a good source of protein. The dish is cooked in a spicy onion-tomato gravy, creating a flavourful and aromatic curry. Matar Paneer is a quick and easy meal that can be prepared in just 25 minutes, making it perfect for a midweek dinner.
Shahi Paneer
Shahi Paneer is a rich and creamy dish adapted from Mughlai cuisine. The term "shahi" means royal or rich, indicating the use of luxurious and aromatic ingredients such as nuts, seeds, and spices. Unlike most paneer recipes, Shahi Paneer does not use tomatoes for the gravy base. Instead, it uses yogurt or Indian curd to create a mild tang. This dish is perfect for those seeking a decadent and indulgent paneer experience.
Paneer Tikka Masala
Paneer Tikka Masala is a vegetarian twist on the famous chicken tikka masala. It is a grilled dish where chunks of paneer are marinated and grilled, adding a smoky flavour to the curry. This dish is perfect for those who enjoy the combination of grilled paneer and a rich, spicy masala gravy.
Paneer Do Pyaza
Paneer Do Pyaza is a rich and flavourful North Indian dish that gets its name from using twice the usual amount of onions. The uniqueness of this recipe lies in tempering the onions and chillies at the last stage of cooking. It is often served with roti, paratha, phulka, jeera rice, or plain basmati rice.
Palak Paneer
Palak Paneer is a silky and earthy curry where spinach forms the base of the dish. It is flavoured with fresh ginger and cardamom, creating a vibrant green colour and a delightful aroma. This dish is perfect for those seeking a healthy and flavourful vegetarian option.
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Other Indian cheeses
Indian cheese-making traditions date back centuries, with one of the most popular Indian cheeses being paneer, or Indian cottage cheese. This non-melting soft cheese is made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. It is highly versatile and can be eaten as a snack, incorporated into savoury dishes, or even enjoyed for breakfast.
However, there are several other varieties of Indian cheeses beyond paneer. One such cheese is chhena or chenna, which is widely used in both sweet and savoury dishes. It is believed to have been first prepared in East India under Portuguese influence, who taught locals the technique of "breaking the milk". Its texture is similar to feta cheese, and it tastes similar to ricotta. In savoury dishes, it is often crumbled over curries or used in stuffed flatbreads. In sweet dishes, it is a key ingredient in Indian desserts like sandesh, kalakand, rasgulla, rasmalai, and rajbhog.
Another Indian cheese is khoa, also known as mawa or khoya, which is a dairy product widely used in Indian cuisine, particularly in the creation of sweets. It is made by slowly simmering milk in a large, open iron pan, allowing the water content to evaporate and leaving behind a thick, yellowish residue with a granular yet moist texture and a rich, creamy taste.
Chhurpi is a type of cheese native to the Himalayan region and is popular in Nepal, Bhutan, and Indian states like Sikkim and the mountain regions of West Bengal, including Darjeeling and Kalimpong. It is made from the milk of a chauri (a cross between a male yak and a female cow), but it can also be made from the milk of cows and yaks. Chhurpi originated as a way to preserve excess milk in high-altitude areas where refrigeration options were limited. It is known for its dense texture, smoky flavour, and long shelf life.
Kalari is a traditional cheese from Kashmir with a mozzarella-like stretchy texture. It is typically pan-fried in its own fat until it achieves a golden, crispy exterior while remaining gooey on the inside. In Kashmiri cuisine, it is not just a food item but a cultural emblem, often enjoyed as a street food delicacy or in home-cooked meals.
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The role of cheese in Indian food culture
India has deep-rooted dairy traditions that date back centuries. While dahi (Indian curd or yoghurt) and ghee (clarified butter) have been staples, the tradition of cheese-making in India is widely believed to have been introduced by the Portuguese around the 17th century. However, a recent study suggests that cheesemaking in India dates back to the days of the Indus Valley Civilization (3300-1300 BCE). Vedic literature refers to cheese production made with the aid of barks of palash trees, fruits like jujube, and creepers like putika with coagulating enzymes.
Paneer, or Indian cottage cheese, is a highly popular homemade, non-aged, soft cheese that is integral to dishes like paneer paratha (flatbread stuffed with paneer), paneer butter masala (paneer cooked in a rich tomato-based gravy), and paneer pakora (deep-fried paneer fritters). It is made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its mild flavour and firm texture make it an excellent ingredient for absorbing the rich spices and flavours of Indian cuisine. It is also a great source of protein for vegetarians.
Chhena, or chenna, is another popular Indian cheese. It is moister and crumblier in texture than paneer as it is not pressed. It tastes similar to ricotta while its texture is akin to feta cheese. It is widely used in both sweet and savoury dishes. It is a key ingredient in Indian sweets like sandesh, kalakand, rasgulla, rasmalai, and rajbhog. It is also versatile enough to be used in gravies and stews.
Other Indian cheeses include khoa, or mawa/khoya, which is a dairy product widely used in Indian cuisine, particularly in the creation of sweets. Chhurpi is a hard cheese native to the Himalayan region, and kalari is a stretchy, mozzarella-like cheese from Kashmir.
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Frequently asked questions
Paneer, a non-melting, non-aged, soft cheese, is the most common type of cheese used in Indian cuisine. It is made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
Paneer is used in a variety of Indian dishes, both sweet and savoury. Some popular paneer dishes include Shahi Paneer, Paneer Tikka, and Paneer Biryani. It is also used in fusion dishes such as dosa or pav bhaji.
Other Indian cheeses include chhena/chhena, khoa/mawa/khoya, and chhurpi.
Chhena is a soft cheese with a texture similar to feta cheese and a taste similar to ricotta. It is used in both sweet and savoury dishes, such as chhena poda (burnt cheese) and paneer pakora (deep-fried cheese fritters).
