Patrick Oconnell
Paneer is a fresh, soft cheese commonly used in South Asian cuisine, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi dishes. It is made from curdled milk and some form of vegetable or fruit acid, such as lemon juice, vinegar, yoghurt, or citric acid. It is a non-melting cheese with a firm, spongy texture, and a mild, milky flavour.
| Characteristics | Values |
|---|---|
| Taste | Mild, milky, fresh |
| Salt content | None |
| Texture | Firm, spongy |
| Similar cheeses | Cottage cheese, Italian ricotta, feta |
| Use in dishes | Absorbs flavours of spices and other ingredients it's cooked with |
Explore related products
What You'll Learn
Paneer is a fresh, mild-tasting cheese
The cheese is known for its soft, spongy texture and mild, milky flavour. It is often compared to Italian ricotta or cottage cheese. While paneer is versatile and can be used in sweet or savoury dishes, it is particularly well-suited for absorbing the robust flavours of spices and other ingredients in complex Indian dishes. It is frequently cut into cubes and grilled, fried, or cooked on skewers, maintaining its shape without melting.
In Indian cuisine, paneer is an essential ingredient in popular dishes such as palak paneer, a spinach curry with paneer, and paneer makhani, a tomato-based curry. It is also used in paneer pakora, where the cheese is coated in chickpea flour batter and deep-fried, and paneer tikka, where it is marinated with yoghurt and spices and cooked on skewers with vegetables.
Paneer is also enjoyed as a snack or at breakfast and is a key component in Indian sweets like gulab jamin, rasgulla, and sandesh. Its versatility extends beyond Indian cuisine, as it can be used as a filling for flatbreads or cooked in gravy, curries, salads, and sandwiches.
The Taste of Granola Cheese: A Unique Experience
You may want to see also
It is versatile and can be grilled, roasted, or fried
Paneer is a versatile cheese that can be grilled, roasted, or fried. It is a non-melting cheese, which means it holds its shape when cooked. This makes it a great option for grilling or skewering and cooking over an open flame.
Paneer is often cut into cubes and fried before being added to a dish. Frying gives the cheese a light brown edge and improves the texture, appearance, and taste of the dish. Some recipes call for the cheese to be coated in a batter before frying, such as in paneer pakora, where the cheese is coated in a chickpea flour batter and then deep-fried.
The cheese can also be grilled or roasted on skewers, as in paneer tikka, where the paneer is marinated in yogurt and spices and then cooked on skewers with vegetables in a clay oven.
Paneer is also commonly grilled, fried, or roasted and added to curry dishes. For example, in palak paneer, the cheese is added to a spinach curry, and in paneer makhani, it is added to a tomato-based curry.
Paneer is a popular ingredient in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi dishes. It is a good source of protein and is often used as a meat substitute in vegetarian and vegan dishes.
Leyden Cheese: A Unique, Spicy Surprise
You may want to see also
It is commonly used in South Asian cuisine
Paneer is a type of cheese commonly used in South Asian cuisine, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi dishes. It is a staple in many classic Indian dishes, and is often referred to as "Indian cottage cheese".
Paneer is a versatile cheese that can be used in sweet or savoury dishes. It is frequently grilled, roasted, or fried, and is usually cooked rather than eaten raw. It is often used as a filling for flatbreads, such as paratha, puri, and chapati, or cooked in gravy and included in curries, salads, and sandwiches.
In Indian cuisine, paneer is typically cut into cubes before being added to dishes. Because it is a non-melting cheese, it can be grilled, fried, or cooked on skewers without losing its shape. This makes it ideal for dishes such as paneer pakora, where the paneer is coated in a chickpea flour batter and then deep-fried, or paneer tikka, where the paneer is marinated in yogurt and spices and then cooked on skewers with vegetables.
Paneer is also commonly added to curry dishes, such as palak paneer (a spinach curry with paneer), matar paneer, paneer makhani (a tomato-based curry), and saag paneer. It is also used in dishes such as shahi paneer, a creamy and spicy dish with aromatic flavours such as ginger, onion, garlic, and saffron, and paneer Manchurian, an Indo-Chinese dish blending creamy paneer with a sweet and spicy Manchurian sauce.
Paneer is a popular ingredient in Indian sweets, such as gulab jamin and popular desserts like rasgulla and sandesh, which feature a softer and crumblier version of paneer known as chenna.
The Unique Taste of Gran Milano Cheese
You may want to see also
Explore related products
It is a good source of protein for vegetarians
Paneer is a versatile, fresh cheese that is widely used in South Asian cooking, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi dishes. It is made by curdling hot milk with lemon juice, vinegar, yoghurt, or citric acid. As it does not involve the use of rennet, it is a popular choice of protein for vegetarians.
Paneer is a good source of protein for vegetarians as it is an excellent meat substitute. It is also low in fat and cholesterol, making it a healthy alternative to other cheeses. It is often used as a filling for flatbreads, such as paratha, puri, and chapati, or cooked in gravy and included in curries, salads, and sandwiches.
The cheese is usually cut into cubes and added to dishes, where it can be grilled, fried, or cooked on skewers without losing its shape due to its non-melting quality. Its spongy texture allows it to absorb the flavours of the spices and other ingredients it is cooked with. For example, paneer cubes can be coated in a chickpea flour batter and deep-fried to make paneer pakora, or marinated in yoghurt and spices and cooked on skewers with vegetables in a clay oven to make paneer tikka.
Paneer can also be used as a snack or incorporated into breakfast dishes. It is a key ingredient in several popular Indian dishes, including palak paneer, a spinach curry with paneer; matar paneer; paneer makhani, a tomato-based curry; and shahi paneer, a creamy and spicy dish with ginger, onion, garlic, and saffron.
Paneer is a good source of protein for vegetarians as it is easy to make at home, with simple ingredients and a short preparation time of under an hour. It is also versatile, with a mild and milky flavour that complements strong, spicy flavours.
The Taste of Labneh Cheese: A Creamy, Tangy Delight
You may want to see also
It is made by curdling hot milk with lemon juice, vinegar, yoghurt, or citric acid
Paneer is a fresh, soft cheese commonly used in South Asian cuisine, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi dishes. It is made by curdling hot milk with lemon juice, vinegar, yoghurt, or citric acid.
The process of making paneer is quite simple and does not require any ageing or culturing. First, bring two quarts of whole milk to a rolling boil, and let it boil for two minutes over medium heat, stirring frequently to prevent burning. While the milk is boiling, add two tablespoons of lemon juice to one cup of water. After the milk has boiled, remove it from the heat and slowly pour in the lemon juice solution, stirring gently. Within seconds, the milk will begin to curdle, separating into lumps of white milk protein and a thin, greenish liquid called whey. To ensure that the paneer remains soft, chilled water is added to slow the cooking process.
The mixture is then poured through a strainer lined with cheesecloth or muslin, and the curds are gathered and washed with cold water until the liquid runs clear. This results in a firm, mild-tasting cheese that can be easily adapted to various recipes. Paneer is often compared to Italian ricotta or cottage cheese in terms of taste and texture. It is a versatile cheese that can be used in both sweet and savoury dishes, and its mild flavour pairs well with stronger, spicy flavours.
Paneer is a popular ingredient in Indian cuisine due to its non-melting properties, allowing it to be grilled, fried, or cooked on skewers without losing its shape. It is commonly cut into cubes and added to curry dishes, such as palak paneer (spinach curry) or paneer makhani (a tomato-based curry). It is also used in flatbread fillings and sweets, making it a versatile and essential component of South Asian cuisine.
Goat Cheese Crumbles: A Unique Tangy Experience
You may want to see also
Frequently asked questions
Paneer is a mild-tasting, fresh cheese commonly used in South Asian cuisine. It is often compared to the taste and texture of Italian ricotta or cottage cheese.
Paneer is a non-melting cheese with a spongy texture, allowing it to absorb the flavours of the spices and ingredients it is cooked with. It can be grilled, fried, or cooked on skewers without losing its shape.
Palak paneer, paneer makhani, shahi paneer, and paneer tikka are some well-known Indian dishes that feature paneer. It is also used in flatbreads such as paratha, puri, and chapati.
Paneer has a short shelf life and will only keep in the refrigerator for about two to three days.
