Paneer

Guide Note

Paneer is the most common of the Indian-style cheeses. It is similar to queso blanco and mozzarella cheese. Its texture is extremely similar to firm tofu.

Fast Facts

1. Doesn't melt while cooking
2. Has no added salt
3. Used extensively in Indian cuisine
4. Completely vegetarian

Paneer is made by adding an acid such as lemon juice or vinegar to hot milk to separate the curds and whey. The curds are wrapped in cheesecloth, and the excess whey is squeezed out. In order to give paneer its shape, it is usually then molded into a block, upon which a heavy weight is placed for several hours in order to press it into shape and remove more whey. Since it uses no animal rennet (a substance usually obtained from the stomach of a mammal to separate milk into curds and whey), it is completely vegetarian.

1. Palak paneer: Spinach and cheese
2. Saag paneer: Spinach or mustard leaves and cheese
3. Mater paneer: Peas and cheese
4. Paneer butter masala or paneer makhani: Paneer in a butter and tomato sauce
5. Kadai paneer: Cheese in a tomato sauce
6. Rasgulla: Paneer balls in a sweet sauce (dessert)
7. Ras Malai: Paneer in a sweet creamy sauce (dessert)