Butter Paneer: Unraveling The Cheese Within

Butter paneer is a popular dish in northern India and is made with paneer, a type of cheese. Paneer is a fresh, soft, and mild-tasting cheese that is common in South Asian cuisine. It is made by curdling milk, usually from a cow or buffalo, with an acidic ingredient such as lemon juice or vinegar. The curds are then drained and pressed into blocks, creating a soft yet firm, non-melting cheese. Paneer is a versatile ingredient that can be grilled, roasted, or fried, and is often used in curries, salads, and sandwiches. In butter paneer, the paneer is typically marinated in spices and yogurt, then grilled and served in a creamy tomato sauce.

What is paneer?

Paneer is a traditional, fresh, unsalted, and uncured cheese that is a staple in South Asian cuisine, especially in India, Pakistan, Afghanistan, Nepal, Sri Lanka, and Bangladesh. It is made with just two ingredients: milk and an acidic ingredient. The word "paneer" comes from the Persian word "panir", which means "cheese". It is derived from the Old Iranian language and is also used to refer to cheese in Armenian, Azerbaijani, Bengali, Turkish, and Turkmen.

Paneer is made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice, vinegar, citric acid, or dahi (yogurt). The curds are then drained in a muslin or cheesecloth, and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2-3 hours to improve its texture and appearance.

Paneer is a non-aged, non-melting soft cheese. It has a crumbly texture when raw but becomes soft when cooked or simmered in gravy. It is often grilled, roasted, or fried, and is usually cooked rather than eaten raw. It is a popular filling for flatbreads such as paratha and puri and is commonly used in curries, salads, and sandwiches.

Paneer is a versatile cheese that can be used in both sweet and savoury dishes. Some popular paneer dishes include Palak Paneer (a vegetarian curry dish with spinach), Matar Paneer (paneer with peas), Shahi Paneer (a creamy and spicy dish), and Paneer Tikka (a vegetarian version of chicken tikka).

Paneer is an important source of protein for vegetarians and is low in fat and cholesterol, making it a healthy, low-fat alternative to other cheeses. It has a mild, milky, and slightly sweet flavour, with a hint of tanginess.

How is it made?

Paneer is a traditional Indian cheese made with just two ingredients: milk and an acidic ingredient. It is a soft yet firm, non-melting cheese that is made without using any kind of rennet. It is also not fermented or aged like other kinds of cheese so it tastes milky and somewhat similar to ricotta cheese.

To make paneer, start by pouring 2 litres (8 cups) of cow or buffalo milk (or a mix of both) into a heavy-bottom pot and bring it to a gentle boil on a medium flame. You want to stir occasionally to ensure the milk doesn't scorch at the bottom of the pot.

Once the milk has reached a gentle boil, turn off the stove and add your acidic ingredient. You can use lemon juice, vinegar, buttermilk, yogurt (curd), or citric acid. Stir for about 1 minute and you will see the milk begin to curdle, with the solids separating from the whey. If it doesn't curdle, turn the stove back on and add a little more of your acidic ingredient. Keep doing this until the milk curdles.

Once the milk has curdled, turn off the stove. Place a colander over a large bowl (to collect the whey) and line it with a cheesecloth or muslin cloth. Transfer all of the curdled milk to the colander, in batches if needed. Pour cold water over the curds to get rid of the vinegar smell.

Gather the edges of the cloth and squeeze out the excess liquid. Make a knot and hang the curds for about 30 minutes to drain completely. Then, remove the knot and twist the edges of the cloth. Place the bundle on a flat colander or a wooden board and press down on the cloth. Place a heavy object (at least 2.5-3kg) on top and allow it to set for about 3-4 hours.

After 3-4 hours, remove the cloth and you will have a round block of paneer. You can cut it into cubes and use it in your favourite recipes or refrigerate it for later.

What does it taste like?

Paneer is a fresh, milky, and mild-tasting cheese. It is unsalted, so it is quite bland when eaten on its own. It is often compared to other fresh cheeses like ricotta, quark, and cottage cheese. Paneer has a higher fat content than these other fresh cheeses, giving it a firmer texture that is somewhat crumbly on the outside and smooth and creamy on the inside. It is also similar to Italian ricotta and Mexican queso fresco in terms of texture and flavour. However, queso fresco tends to be saltier and more acidic than paneer.

Paneer is made by curdling milk, usually cow's or buffalo milk, with an acidic ingredient like lemon juice, vinegar, or citric acid. This process gives it a distinctive texture and flavour that sets it apart from other types of cheese. It is not aged or melted, which allows it to retain its shape and texture even when cooked. This makes it a popular ingredient in Indian dishes, where it can be marinated, grilled, or sautéed.

Paneer is a versatile ingredient that can be used in both sweet and savoury dishes. It is often cooked in gravy or served with spinach (palak paneer) or peas (mattar paneer). It can also be grilled or fried and added to curries, salads, and sandwiches. Paneer is a popular meat substitute for vegetarians as it is an excellent source of protein and calcium and is low in fat and cholesterol.

How is it used?

Paneer is used in a variety of ways in Indian cuisine. It is a versatile ingredient that can be used in diverse dishes. Here are some ways in which paneer is used:

In Curries

Paneer is commonly used in curries, where it is either stirred into the curry as-is or pan-fried until golden before being added. This helps the paneer absorb the flavour of the curry and gives it a crispy texture.

In Rice Dishes

Paneer can be used in rice dishes such as paneer pulao, where it is cooked with rice and spices.

In Snacks and Appetizers

Paneer is used in various snacks and appetisers, such as paneer pakora (paneer fritters), paneer tikka (a vegetarian version of chicken tikka), and paneer pasanda (shallow-fried stuffed paneer sandwiches).

In Sweet Dishes

Paneer is also used in sweet dishes, such as chomchom, a popular paneer sweet, and sandesh, another popular paneer dessert.

In Vegetarian Versions of Meat Dishes

Paneer can be used as a substitute for meat in some dishes, making them suitable for vegetarians. For example, paneer butter masala is a vegetarian version of butter chicken, and paneer tikka masala is a vegetarian take on chicken tikka masala.

In Regional Cuisines

The use of paneer also varies across different regions in India. In North Indian cuisines, the paneer curds are wrapped in cloth and placed under a heavy weight, such as a stone slab, for 2-3 hours. This results in a firmer cheese that is then cut into cubes for use in curries. In Bengali, Odia, and other East Indian cuisines, the paneer curds are kneaded by hand into a dough-like consistency and heavily salted to produce a harder cheese that is eaten in slices or used in cooking.

With Spinach

One of the most well-known dishes using paneer is Palak Paneer, where the paneer is served with a green spinach curry.

With Peas

Another popular dish is Matar Paneer, where the paneer is cooked with peas in a spiced tomato gravy.

In a Rich, Creamy Curry

Paneer is often used in a rich, creamy curry called Shahi Paneer, where it is cooked in a Mughlai curry made with spices, nuts, and cream.

Grilled or Fried

Paneer can be grilled or fried before being added to dishes. Grilling or frying gives the paneer a golden exterior and a soft interior.

In a Vegan Dish

Paneer can be substituted with tofu or vegetables to make vegan dishes, such as vegan butter paneer.

In a One-Pot Dish

Paneer can be used in one-pot dishes, where all the ingredients are cooked together in a pot.

With Noodles

Leftover paneer dishes can be served with noodles for another meal.

Marinated

Paneer can be marinated before being added to dishes to enhance its flavour and texture. A quick marinade with spices, oil, and lemon or lime juice can be used to add depth of flavour to the cheese.

Soaked

Paneer can be soaked in water before being added to dishes to make it softer and more absorbent.

With Other Proteins

Paneer dishes can be served with non-vegetarian protein dishes, such as Tandoori chicken, Lamb Vindaloo, or Chicken 65.

With Vegetables

Paneer can be served with vegetable dishes, such as Indian coconut green beans, Palak Paneer (spinach-based curry), or a yogurt cucumber salad.

As a Starter

Paneer can be used in appetisers or starters, such as potato samosas or chicken samosas.

With Flatbreads

Paneer dishes are often served with Indian flatbreads such as roti, chapati, butter naan, or paratha, which are perfect for dipping into the sauce.

With Rice

Paneer dishes are commonly served with rice, such as basmati rice or jeera rice.

Make-Ahead

Paneer dishes can be made ahead of time by preparing the sauce without the cream or paneer and refrigerating it. The cream and paneer can be added later when reheating the sauce.

Freezing

Paneer dishes can be frozen and stored for up to six months.

With Ghee

Paneer can be cooked in ghee, a type of clarified butter, to add flavour and richness to the dish.

With Cashews

Cashews are often used in paneer dishes to add a mild sweet and milky flavour and to thicken the gravy.

With Tomatoes

Tomatoes are commonly used in paneer dishes to add a slight tang and enhance the colour of the dish.

With Spices

Various spices are used in paneer dishes to add warmth and complexity, such as garam masala, turmeric, cayenne pepper, and red chilli powder.

With Cream

Cream is added to many paneer dishes to make them rich and creamy, such as paneer butter masala.

With Butter

Butter is used in paneer dishes, such as paneer butter masala, to add a buttery flavour and silky texture to the dish.

With Onion

Onions are used in paneer dishes to provide a natural sweetness and to balance the tang from the tomatoes.

With Nuts and Seeds

Nuts and seeds, such as cashews, almonds, melon seeds, and poppy seeds, are used in paneer curries to add creaminess, tone down the heat, and stabilise the gravy.

With Garam Masala

Garam masala is a key ingredient in many paneer dishes, adding warmth and complexity to the curry.

With Kasuri Methi

Kasuri methi, or dried fenugreek leaves, is used in some paneer dishes to add a unique aroma and flavour.

With Whole Spices

Whole spices such as cardamom, cinnamon, cloves, and bay leaves can be used in paneer dishes to infuse their flavour into the gravy.

With Fresh Herbs

Fresh herbs such as cilantro (coriander leaves) are sometimes used as a garnish for paneer dishes.

With Yogurt

Yogurt, or dahi, is sometimes used in paneer dishes as a food acid to separate the curds from the whey.

With Vegetables

Paneer can be used with various vegetables in dishes, such as peas, spinach, or tomatoes.

With Fruits

Fruits such as lemons, limes, or tomatoes are used in paneer dishes to add acidity and flavour.

With Milk

Milk is used to make paneer, and it can also be used in paneer dishes, though it may curdle when cooked with acidic ingredients.

With Coconut Milk

Coconut milk can be used as a substitute for cream in paneer dishes to make them lighter and dairy-free.

With Tofu

Tofu can be used as a substitute for paneer in vegan or vegetarian dishes.

With Eggs

Boiled eggs can be used as a substitute for paneer in some dishes.

With Naan

Paneer dishes are often served with naan, a type of Indian flatbread.

With Chilli

Chilli is sometimes added to paneer dishes for heat and flavour, such as red chilli powder or Kashmiri red chilli powder.

With Ginger and Garlic

Ginger and garlic are commonly used in paneer dishes to add flavour and aroma.

With Cumin

Cumin is sometimes used in paneer dishes, such as in jeera rice, which is served alongside paneer curries.

With Ghee and Rice

Ghee rice, or rice cooked in ghee (clarified butter), is a popular accompaniment to paneer dishes.

With Spices and Herbs

Paneer dishes often include a variety of spices and herbs, such as chilli, cinnamon, cloves, cardamom, coriander powder, and garam masala.

With Salt

Salt is used in paneer dishes to enhance the flavours of the other ingredients.

With Sugar

Sugar is sometimes added to paneer dishes to balance the tang from the tomatoes or other acidic ingredients.

With Water

Water is used in paneer dishes to adjust the consistency of the gravy and prevent it from becoming too thick.

With Heavy Cream

Heavy cream is used in some paneer dishes, such as paneer butter masala, to make them rich and creamy.

With Butter

Butter is used in paneer dishes, such as paneer butter masala, to add flavour and a silky texture.

With Tomato Puree

Canned tomato puree can be used in paneer dishes instead of fresh tomatoes. If it is too tangy, a pinch of baking soda can be added to neutralise the sourness.

With Spices

Paneer is often marinated with spices such as turmeric, chilli powder, and salt before being added to dishes.

With Oil

Oil is used in paneer dishes for cooking and can also be used to marinate the paneer before adding it to the dish.

With Lemon or Lime Juice

Lemon or lime juice is used in paneer dishes to add acidity and brightness. It is also used in the marinade for the paneer.

With Garlic and Ginger

Garlic and ginger are commonly used in paneer dishes to add flavour and aroma. They can be used in fresh or paste form.

With Garam Masala

Garam masala is a key spice blend used in paneer dishes to add warmth and complexity.

With Turmeric

Turmeric is used in paneer dishes to add colour and a hint of earthiness. It is also used in the marinade for the paneer.

With Cayenne or Kashmiri Red Chilli Powder

Cayenne or Kashmiri red chilli powder is used in paneer dishes to add a spicy kick. It is also used in the marinade for the paneer.

With Coarse Salt

Coarse salt is used in paneer dishes to balance and enhance the flavours of the other ingredients. It is also used in the marinade for the paneer.

With Onion

Onion is used in paneer dishes to provide a natural sweetness and to form the base of the sauce.

With Paprika

Paprika is used in paneer dishes to add a mild, sweet heat and colour.

With Cinnamon

A hint of cinnamon is sometimes added to paneer dishes to provide a subtle, sweet spiciness.

With Diced Tomatoes

Fresh or canned diced tomatoes are used in paneer dishes to add flavour and colour.

With Heavy Cream

Heavy cream is used in paneer dishes to add richness and thickness to the sauce.

With Butter

Butter is used in paneer dishes to add a silky texture and buttery flavour.

With Cilantro

Cilantro is sometimes used as a garnish for paneer dishes to add freshness.

With Canned Tomato Puree

Canned tomato puree can be used instead of fresh tomatoes in paneer dishes.

With Garam Masala

Garam masala is a key spice blend used in paneer dishes to add warmth and complexity.

With Turmeric

Turmeric is used in paneer dishes for its colour and earthy flavour.

With Cayenne or Kashmiri Red Chilli Powder

A spicy kick is added to paneer dishes with cayenne or Kashmiri red chilli powder.

With Coarse Salt

Coarse salt is used in paneer dishes to balance and enhance the flavours.

With Onion

Onion is a key ingredient in paneer dishes, providing a natural sweetness and forming the base of the sauce.

With Paprika

Paprika adds a mild, sweet heat and colour to paneer dishes.

With Cinnamon

A hint of cinnamon is sometimes added to paneer dishes for a subtle, sweet spiciness.

With Diced Tomatoes

Fresh or canned diced tomatoes are used in paneer dishes to add flavour and colour.

With Cream

Cream is a key ingredient in paneer dishes, adding richness and thickness to the sauce.

With Butter

Butter is used in paneer dishes to add a buttery flavour and a silky texture.

With Cilantro

Cilantro is sometimes used as a garnish for paneer dishes.

With Garam Masala

Garam masala is a blend of spices used in paneer dishes to add warmth and complexity.

With Salt

Salt is used in paneer dishes to enhance the flavours of the other ingredients.

With Sugar

Sugar is sometimes added to paneer dishes to balance the tang from tomatoes or other acidic ingredients.

With Water

Water is used in paneer dishes to adjust the consistency of the gravy and prevent it from becoming too thick.

With Heavy Cream

Heavy cream is a key ingredient in paneer dishes, adding richness and thickness to the sauce.

With Butter

Butter is used in paneer dishes to add a buttery flavour and silky texture.

With Paneer

Of course, the star of the show is the paneer itself! These cheese cubes add texture and protein to the dish.

With Vegetable Oil

Vegetable oil is used in paneer dishes for marinating the paneer and cooking.

With Lemon or Lime Juice

Lemon or lime juice adds a bright, acidic touch to the marinade for the paneer.

With Garlic

Garlic adds a sharp, aromatic flavour to paneer dishes.

With Ginger

Ginger brings a warm, spicy kick to paneer dishes.

With Garam Masala

Garam masala is the heart of the dish, providing warmth and complexity.

With Turmeric

Turmeric offers colour and a hint of earthiness to paneer dishes.

With Cayenne or Kashmiri Red Chilli Powder

Cayenne or Kashmiri red chilli powder adds a spicy kick to paneer dishes.

With Coarse Salt

Coarse salt balances and enhances the flavours in paneer dishes.

With Onion

Onion cooks down to a golden, mild flavour and provides a natural sweetness to the sauce in paneer dishes.

With Paprika

Paprika adds a mild, sweet heat and colour to paneer dishes.

With Cinnamon

A hint of cinnamon adds a subtle, sweet spiciness to paneer dishes.

With Diced Tomatoes

Fresh or canned diced tomatoes are used in paneer dishes to add flavour and colour.

With Cream

Cream adds a lush texture and richness to paneer dishes.

With Butter

Butter makes paneer dishes silky and lush.

With Cilantro

Cilantro is an optional garnish for paneer dishes.

With Indian Spices

Garam masala is a blend of spices that replaces the need for individual spices like coriander powder, turmeric, and cinnamon.

With Whole Spices

Whole spices like cardamom pods, bay leaves, cloves, and cinnamon sticks can be added to paneer dishes for extra flavour.

With Kasuri Methi

Kasuri methi, made from dried fenugreek leaves, adds authentic flavour to paneer dishes.

With a Mixing Bowl

A mixing bowl is used for marinating the paneer.

With a Large Saucepan or Dutch Oven

A large saucepan or Dutch oven is ideal for making the sauce and cooking the dish.

With an Immersion Blender

An immersion blender (or regular blender) can be used to blend the sauce to a smooth puree, though it is not necessary if you don't mind the texture of the onions.

With Coconut Milk

Coconut milk can be used instead of cream for a lighter option in paneer dishes.

With Halloumi or Firm Tofu

Halloumi or firm tofu can be used instead of paneer to cater to different diets and preferences.

With Reduced Salt

If using halloumi, reduce the salt in the recipe as it is quite salty.

With Vegan Butter

Vegan butter can be used instead of regular butter to make vegan paneer dishes.

With Marinated Paneer

Marinating the paneer adds incredible depth of flavour before it even hits the sauce.

With Caramelized Onions

Caramelizing the onions slowly over medium heat is an important step in developing flavour in paneer dishes.

With Aromatics and Spices

Adding aromatics like garlic and ginger, along with spices, enhances the flavour of paneer dishes.

With Diced Tomatoes

Adding diced tomatoes and letting them simmer with the other ingredients allows them to soften and the flavours to meld.

With Cream

Adding cream to the sauce gives it a lush texture and makes it decadent and rich.

With an Immersion Blender

An immersion blender (or regular blender) can be used to carefully puree the sauce until smooth.

With Butter and Paneer Cubes

Adding butter and paneer cubes to the gently simmering sauce and heating through completes the dish.

With Cilantro

Cilantro is an optional garnish for paneer dishes.

With Homemade Paneer

Homemade paneer is the way to go if you're feeling adventurous! It's not that hard to make and tastes much yummier than store-bought paneer.

With Vegetable Oil

Vegetable oil is a neutral base used for marinating paneer and cooking.

With Lemon or Lime Juice

Lemon or lime juice adds a bright, acidic touch to the marinade for the paneer.

With Garlic

Garlic adds a sharp, aromatic flavour that is essential to paneer dishes.

With Ginger

Ginger brings a warm, spicy kick to paneer dishes.

With Garam Masala

Garam masala provides warmth and complexity to the dish.

With Turmeric

Turmeric offers a beautiful colour and a hint of earthiness to paneer dishes.

With Cayenne or Kashmiri Red Chilli Powder

Cayenne or Kashmiri red chilli powder adds a spicy kick to paneer dishes.

With Coarse Salt

Coarse salt balances and enhances all the flavours in paneer dishes.

With Onion

On

What are the health benefits?

Paneer is a fresh, soft, unripened cheese made from cow or buffalo milk. It is a good source of protein, vitamins, and minerals, and is often consumed by vegetarians and those on a diet. Here are some of the health benefits of paneer:

Rich Source of Protein

Paneer is loaded with protein, which is essential for the proper functioning of the body. It contains all nine types of amino acids and is a healthier alternative to cheese, making it suitable for regular consumption.

Weight Loss

Paneer is an excellent food for those trying to lose weight. It is high in protein and low in carbohydrates, making it a filling option that prevents unhealthy snacking. However, it should be consumed in moderation due to its high-calorie content.

Healthy Muscles

The high-quality protein in paneer helps build and maintain healthy muscles, making it a popular choice among bodybuilders and athletes.

Controls Diabetes

Paneer contains an amino acid called tryptophan, which aids in insulin production and prevents a sudden rise in blood sugar levels, making it beneficial for diabetics.

Good for Bones and Teeth

The zinc in paneer boosts immunity and reduces the risk of common illnesses like the cold, fever, and infections. The protein provides energy and helps keep the body strong during illness. Additionally, paneer is a good source of calcium, which is essential for bone and teeth health.

Stimulates Brain Health

Paneer is rich in vitamin B12, which is crucial for brain health and the regulation of the nervous system. It can help prevent issues like disorientation and is particularly beneficial for vegetarians, who may have a deficiency of this vitamin.

Reduces Stress

The tryptophan in paneer stimulates the neurotransmitter serotonin, which helps reduce stress and improves mood.

Other Benefits

Paneer is also a good source of vitamin A and D, and it is gluten-free, making it suitable for those with gluten intolerance. It has a low lactose content, so it is suitable for those with lactose intolerance.

Frequently asked questions