Paneer 101: Benefits, How To Use, Buy, Store | Paneer: A Complete Guide

What is Paneer

Paneer is a type of cheese that’s super popular in Indian cooking. It’s a soft, fresh cheese that doesn’t melt when you cook it, which makes it perfect for dishes like curries, stir-fries, or even grilling. It’s kind of like tofu in the sense that it takes on the flavor of whatever you cook it with. By itself, it’s mild and creamy, so it pairs well with just about anything.

For me, paneer is comfort food. Growing up, my mom would make methi paneer (paneer cooked in fenugreek gravy) on special occasions, and it was always my favorite. Now, as a mom myself, I love making paneer dishes for my kids. They’re huge fans of paneer tikka, where the cheese is marinated in spices and grilled until it’s smoky and delicious. And the best part? It’s packed with protein, so I don’t feel guilty letting them have second helpings!

Making paneer at home is surprisingly easy too. All you need is milk and something acidic like lemon juice or vinegar to curdle it. I tried it once when I ran out of the store-bought kind, and honestly, it tasted even better! Paneer is such a versatile ingredient—it can go from savory to sweet in a snap. If you haven’t tried it yet, you’re seriously missing out.

Other Names of Paneer

Here are some other names for paneer, each reflecting its cultural background or usage:

1. Chenna: In some parts of India, especially in the eastern regions, paneer is often called chenna. This name comes from the fact that chenna refers to the soft, crumbled curds that are used in various sweets and dishes.
2. Cottage Cheese: While not exactly the same, cottage cheese is sometimes compared to paneer because it also comes from curdled milk. However, cottage cheese has a much wetter texture and is often eaten raw or used in salads.
3. Panir: This is just a different spelling of paneer that you might come across, especially in some regional languages. It’s basically the same thing but shows how words can change slightly depending on where you are.
4. Indian Cheese: People sometimes refer to paneer as Indian cheese, highlighting its origin. This name helps to introduce it to those who might not be familiar with Indian cuisine.
5. Ricotta: Again, not the same, but some people might confuse paneer with ricotta, especially because both are fresh cheeses. Ricotta is creamier and often used in Italian dishes, but it shares that fresh, soft quality with paneer.

These names show how paneer fits into different culinary traditions while still being a beloved staple in Indian cooking.

Benefits of Paneer

Here are some benefits of paneer that make it a great addition to your diet:

1. High in Protein: Paneer is packed with protein, which is super important for building and repairing muscles. For vegetarians, it’s an excellent source to get enough protein without eating meat.
2. Good for Bones: Paneer contains calcium, which is vital for strong bones and teeth. Eating paneer can help support your bone health, especially important as you grow.
3. Supports Digestion: Paneer is rich in probiotics, which are good bacteria that help your gut stay healthy. This can improve digestion and keep your stomach feeling good.
4. Low in Carbs: If you’re watching your carbohydrate intake, paneer is a great choice. It has low carbs, making it suitable for low-carb diets.
5. Versatile in Cooking: One of the best things about paneer is how versatile it is. You can use it in so many dishes, from savory curries to sweet desserts. This means you can enjoy it in different ways without getting bored.
6. Helps with Weight Management: Because paneer is filling and nutritious, it can help you feel satisfied for longer. This might make it easier to manage your weight by reducing cravings.
7. Rich in Vitamins: Paneer also provides essential vitamins like B vitamins, which play a role in energy production and keeping your nervous system healthy.

Adding paneer to your meals can be a delicious way to enjoy these health benefits while exploring different flavors and dishes.

For more info, click here.

Varieties of Paneer

Here are some popular varieties of paneer that you might come across, each with its own unique twist:

1. Plain Paneer: This is the most common type of paneer, made from fresh milk. It has a soft texture and a mild taste, making it perfect for a variety of dishes, from curries to salads.
2. Masala Paneer: Masala paneer is spiced up with various seasonings and herbs. It’s often marinated in a mix of spices like cumin, coriander, and turmeric, giving it a flavorful kick. This variety is great for grilling or adding to skewers.
3. Paneer Tikka: This is a popular snack where paneer cubes are marinated in yogurt and spices, then grilled or baked until they’re slightly charred. Paneer tikka is often served with mint chutney and is super tasty as an appetizer.
4. Khoa Paneer: Khoa paneer is made by cooking down milk to a thicker consistency, then adding it to paneer. This variety is richer and creamier, making it perfect for desserts or special dishes.
5. Smoked Paneer: This type of paneer is infused with a smoky flavor, often achieved by using a technique called “dhungar.” It adds a unique taste that’s great in dishes like paneer tikka or when used in wraps.
6. Fried Paneer: As the name suggests, this variety involves frying paneer until it gets golden brown. Fried paneer is crispy on the outside and soft on the inside, making it a delicious addition to salads or curries.
7. Paneer Bhurji: This is a scrambled paneer dish, where crumbled paneer is cooked with onions, tomatoes, and spices. It’s a quick and easy meal, often served with bread or chapati.

Exploring these different varieties of paneer can add some exciting flavors to your meals, whether you’re looking for something simple or a bit more adventurous.

What Does Paneer Taste Like

Paneer has a very mild and milky taste, kind of like fresh mozzarella but without the salt. It’s soft, creamy, and has a slightly chewy texture, which makes it so satisfying to eat. Honestly, it doesn’t have a super strong flavor on its own, but that’s what makes it so amazing—it soaks up all the spices and flavors you cook it with. It’s like a blank canvas for whatever dish you’re making.

The first time I introduced paneer to my kids, they thought it was tofu! But once they took a bite, they were hooked because of how creamy and delicious it was. Whether it’s cooked in a spicy curry, grilled with herbs and spices, or even fried until it’s golden and crispy, paneer always tastes comforting to me.

I also love it in desserts, like rasgulla or rasmalai, where it’s soaked in sweet syrup or creamy milk. In those, it’s soft and sweet, almost like a sponge for all that sugary goodness. Paneer is one of those ingredients that’s simple but so versatile. Once you try it, you’ll see why it’s such a staple in Indian cooking!

How Paneer is Made

Making paneer at home is easier than you might think, and it’s a fun process! Here’s a detailed look at how paneer is made, step by step:

1. Gather Your Ingredients

• You’ll need milk (preferably whole milk for creaminess) and an acid like lemon juice or vinegar. The acid is what helps to curdle the milk and separate the curds from the whey.

2. Heat the Milk

• Pour the milk into a large pot and heat it on the stove over medium heat. Stir it occasionally to prevent it from sticking to the bottom and burning. You want to bring the milk to a gentle boil, but don’t let it boil over!

3. Add the Acid

• Once the milk starts to boil, turn off the heat. Now it’s time to add the acid! Squeeze some lemon juice or pour in vinegar while stirring gently. You’ll notice the milk starting to curdle almost immediately. The curds (solid parts) will separate from the whey (liquid).

4. Let It Sit

• After adding the acid, let the mixture sit for about 5 to 10 minutes. This helps the curds fully form. You’ll see clumps of curds floating in the whey, which is a sign that your paneer is coming together!

5. Strain the Curds

• Line a colander with a clean cheesecloth or a thin kitchen towel. Carefully pour the curdled mixture into the colander to drain off the whey. Be cautious, as the mixture will be hot!

6. Rinse the Curds

• Rinse the curds under cold water to remove any residual acid taste and cool them down. This also helps to separate any remaining whey from the curds. Gently press the curds with your hands to squeeze out excess water, but be careful not to break them too much.

7. Press the Paneer

• To shape the paneer, gather the edges of the cheesecloth and twist it to form a pouch. Place a heavy object, like a pot filled with water, on top to press the curds down. This will help firm it up and remove any remaining whey. Leave it like this for about 30 minutes to an hour, depending on how firm you want your paneer to be.

8. Unwrap and Store

• After pressing, unwrap the cheesecloth to reveal your paneer! Cut it into cubes or slices based on how you plan to use it. You can store it in an airtight container in the fridge, or use it right away in your favorite recipes.

9. Enjoy Your Homemade Paneer!

• Now that you’ve made your own paneer, you can use it in all sorts of dishes. It’s delicious in curries, salads, sandwiches, or even grilled as a snack!

Making paneer at home is not only rewarding but also allows you to control the freshness and flavor. Plus, there’s something special about enjoying something you made yourself! Give it a try, and you might find that homemade paneer tastes even better than store-bought!

How To Use Paneer

Here are some great ways to use paneer in your cooking, making the most of its deliciousness:

1. Curries: One of the most popular ways to use paneer is in curries. You can cook it in rich sauces made from tomatoes, cream, or yogurt, adding spices like cumin, coriander, and garam masala for flavor. Paneer butter masala is a classic dish that many people love!
2. Grilling: Paneer is perfect for grilling. You can cut it into cubes, marinate it with spices and yogurt, and then thread it onto skewers with vegetables like bell peppers and onions. Grill them until they’re nice and charred for a tasty dish called paneer tikka.
3. Stir-fries: Adding paneer to stir-fries is a quick and easy way to boost your meal. Just toss it in with your favorite veggies and sauces for a healthy, colorful dish that’s packed with protein.
4. Salads: You can cube or crumble paneer and toss it into salads for extra texture and flavor. It works well with fresh greens, nuts, and a tangy dressing, making for a refreshing and filling meal.
5. Sandwiches and Wraps: Slice paneer thinly and use it as a filling for sandwiches or wraps. You can pair it with veggies, sauces, and spices to create a satisfying lunch option.
6. Snacks: Fried or grilled paneer can be served as a tasty snack. Just cut it into cubes, season it, and fry or grill until golden brown. Serve it with chutneys or dips for extra flavor.
7. Sweets: Paneer can even be used in desserts! In dishes like rasgulla or sandesh, it’s crumbled and combined with sugar and other ingredients to create sweet treats.

By using paneer in these different ways, you can enjoy its creamy texture and mild flavor in a variety of delicious meals.

Substitute for Paneer

If you’re looking for a substitute for paneer, don’t worry—there are a few great options depending on what you’re making! Paneer’s unique quality is that it doesn’t melt when you cook it, so the substitute needs to have a similar texture and firmness. Here are some ideas:

1. Tofu (Firm or Extra Firm):
   This is probably the closest substitute. It has a similar soft-but-firm texture, and it also absorbs flavors well. Use it in curries, stir-fries, or even grilled recipes. I’ve swapped paneer for tofu in dishes like palak paneer, and it turned out surprisingly good!
2. Halloumi:
   Halloumi is a semi-hard cheese that doesn’t melt, just like paneer. It’s saltier than paneer, so you might want to soak it in water for a bit to tone down the saltiness before using it in Indian recipes.
3. Ricotta (Drained and Pressed):
   If you have ricotta cheese, you can press it to remove excess water and shape it into a block. It won’t be as firm as paneer, but it works in a pinch for dishes like curries or salads.
4. Queso Blanco:
   This mild, crumbly cheese from Latin America is a good stand-in for paneer. It holds its shape when cooked and has a similar neutral flavor.
5. Homemade Paneer:
   If you’re feeling adventurous, make your own paneer! All you need is milk and lemon juice or vinegar to curdle it. It’s fresh, delicious, and surprisingly easy to make—I tried it once when I couldn’t find paneer at the store, and now I make it often because the kids love it.

Each substitute has its quirks, but they’ll do the job in most recipes. Just pick one based on what you’re cooking!

Where to Buy Paneer

If you’re looking to buy paneer, there are several places where you can find it. Here’s a list to help you out:

1. Indian Grocery Stores: This is probably the best place to find fresh paneer. Indian grocery stores usually have a wide selection, and you might find both fresh and frozen options. The staff can also help you with any questions you have about using paneer in recipes.
2. Supermarkets: Many larger supermarkets now carry paneer in their international or dairy sections. It’s often found in the cheese aisle, usually near other specialty cheeses. Look for brands that specifically mention paneer on the label.
3. Health Food Stores: Some health food stores sell paneer, especially if they focus on vegetarian or organic products. It might be a bit pricier here, but you can find quality paneer made from organic milk.
4. Online Grocery Delivery: If you prefer shopping from home, many online grocery services offer paneer for delivery. You can check websites or apps like Amazon Fresh, Instacart, or specialty Indian grocery delivery services that cater to your area.
5. Local Farmers’ Markets: If you have farmers’ markets nearby, you might find local producers selling fresh paneer. This can be a great way to support local businesses and try artisanal varieties.
6. Homemade: If you’re feeling adventurous, you can also make paneer at home! All you need is milk and an acid like lemon juice or vinegar. There are plenty of simple recipes online to guide you through the process.

No matter where you choose to buy it, paneer can be a delicious addition to your meals, and finding it is easier than you might think.

How To Store Paneer

Here’s a more detailed look at how to store paneer, including some extra tips and tricks:

1. Refrigeration

• Wrap it Up: After you open the package of paneer, wrap it tightly in plastic wrap or aluminum foil. This helps to prevent air from getting in, which can dry it out. If you have leftover paneer from a dish, make sure to wrap it well too.
• Use an Airtight Container: Instead of just wrapping it, you can also store paneer in an airtight container. This is especially helpful if you want to keep it moist. Place a piece of kitchen paper towel at the bottom of the container to absorb excess moisture, which can help extend its freshness.
• Keep it Cool: Make sure your fridge is set to a temperature below 40°F (4°C) to keep the paneer from spoiling quickly. Try to store it in the main part of the fridge rather than the door, which can be warmer.

2. Water Bath

• Moisture is Key: If you choose to store paneer in water, use a clean bowl and fill it with enough cold water to cover the paneer completely. This method keeps the paneer soft and prevents it from drying out, which is especially useful if you plan to use it in a few days.
• Change the Water: Remember to change the water every couple of days to keep it fresh. This prevents bacteria growth and keeps the paneer tasting good. If you notice any off smells, it’s best to discard the water and replace it with fresh water.

3. Freezing

• Preparation: Before freezing, cut the paneer into cubes or slices based on how you plan to use it later. This way, you can take out only what you need without having to thaw the whole block.
• Packaging: Use freezer-safe bags or containers. If using bags, remove as much air as possible to prevent freezer burn. You can even label the bag with the date you froze it so you can keep track of how long it’s been stored.
• Quality Check: While paneer can be frozen for 3 to 6 months, the texture may change slightly upon thawing. It might become a bit crumbly, which is still okay for most dishes, especially in curries or stir-fries.

4. Thawing

• Fridge Method: The best way to thaw frozen paneer is to place it in the refrigerator overnight. This allows it to defrost gradually and helps maintain its texture.
• Quick Thaw: If you’re short on time, you can place the frozen paneer in a bowl of cold water. Make sure the water is cold and change it if it becomes warm. Avoid using hot water, as this can cause uneven thawing and might cook the paneer slightly.
• Cooking from Frozen: If you forget to thaw it, you can also cook paneer directly from frozen. Just increase the cooking time slightly when adding it to your dish.

5. Using Leftovers

• Cool Before Storing: If you have leftover cooked paneer dishes, let them cool down to room temperature before placing them in the fridge. This helps to avoid condensation, which can lead to sogginess.
• Airtight Storage: Store leftovers in airtight containers to keep them fresh. Make sure they are sealed tightly to prevent odors from other foods in the fridge from affecting the flavor.
• Reheating Tips: When you’re ready to eat leftovers, reheat gently. You can use the microwave, but be careful not to overheat, as it can make the paneer tough. Adding a splash of water or oil when reheating can help maintain moisture.

By following these detailed storage tips, you can ensure that your paneer stays fresh and delicious, ready for your next culinary adventure! Proper storage makes all the difference in taste and texture, so you can enjoy paneer in various dishes without worrying about it going bad.

Frequently Asked Questions (FAQs) About Paneer