Paneer
Also called Indian cottage cheese
A fresh Indian cheese made by curdling hot milk with acid and pressing the curds. It does not melt, so it browns and holds its shape in curries and on skewers.
Flavor profile
Aroma: milky, fresh, mild
Good to know
Origin: India
Forms: block, cubes, crumbled
Storage: Keep refrigerated, submerged in water, and use within a few days of opening.
How to use paneer
Why It Does Not Melt
Acid sets the milk proteins into a tight curd with no rennet. Heat does not unravel it, so cubes stay put in a hot pan or sauce.
Brown, Then Simmer
Sear the cubes in a little oil until golden, then add them to the sauce at the end. Soaking seared cubes in warm water keeps them soft.
What goes with paneer
- Spinach. Spinach's earthy greens and paneer's mild milk flavor make palak paneer, a classic.
- Peas. Sweet peas and paneer are paired in the Indian curry matar paneer.
- Tomato. Tomato's acid cuts paneer's mild richness in butter masala.
- Cream. Cream makes paneer's gravy silky and balances its spice.
- Butter. Butter's richness fits paneer's mild milky taste in masala gravies.
- Turmeric. Turmeric's earthy warmth suits mild paneer, which takes on its color.
- Cumin. Toasted cumin adds a warm, nutty note that paneer, a mild cheese, lacks.
- Coriander Seed. Coriander seed's citrusy warmth lifts paneer's mild milk flavor.
- Ginger. Ginger's bite freshens paneer's mild, creamy flavor in curries.
- Garlic. Garlic gives paneer's mild flavor a savory backbone.
Mistakes to avoid
- Simmering it in a sauce for a long time, which turns it dense and squeaky.
- Expecting it to melt like mozzarella.
Ideas for tonight
- Palak paneer with rice
- Grilled paneer and pepper skewers
- Paneer butter masala with warm flatbread
Paneer: questions
What does paneer taste like?
A fresh Indian cheese made by curdling hot milk with acid and pressing the curds. It does not melt, so it browns and holds its shape in curries and on skewers., with an aroma that is milky, fresh, mild.
What goes well with paneer?
Paneer pairs best with spinach, peas, tomato, cream, butter. Spinach's earthy greens and paneer's mild milk flavor make palak paneer, a classic.
How do you use paneer in cooking?
Why It Does Not Melt: acid sets the milk proteins into a tight curd with no rennet. Heat does not unravel it, so cubes stay put in a hot pan or sauce.
How should you store paneer?
Keep refrigerated, submerged in water, and use within a few days of opening.
What is the most common mistake with paneer?
Simmering it in a sauce for a long time, which turns it dense and squeaky.
