Paneer

पनीर / panīr

Flavor and role: An Indian fresh cheese of milk curdled with acid and pressed; it does not melt and holds its shape. Mild in flavor, it absorbs seasoning well.
Typical dishes and uses: Palak paneer, paneer butter masala (vegetarian butter chicken), paneer tikka
Substitutes: Replace 1:1 with firm tofu (pressed) or halloumi. You can make it by boiling 1 L milk + 2-3 tbsp lemon juice, straining and pressing (about 150 g).
Storage: Keep in water and refrigerate 3-5 days; freeze 3 months.
Main countries: India · Pakistan
Used in this book: Malai Kofta (Paneer and Potato Dumplings in Creamy Tomato Gravy)Palak Paneer (Spinach with Indian Cheese)Paneer Tikka Amritsari Chole with Paneer-Stuffed Bhature Kontomire Saag Paneer (Ghanaian × Indian)Shahi Malai Kofta in Saffron-Cashew Gravy Malai Kofta Spaghetti in Makhani Tomato Cream (Indian × Italian)Malai Kofta Sliders with Makhani Mayo and Pickled Onions Seared Paneer Palak with Garlic Tadka Palak Paneer Green Shakshuka Palak Paneer Cheese Melt Toast Charcoal-Smoked Paneer Tikka with Mint Chutney Paneer Tikka Tacos with Mango Salsa (Indian × Mexican)Paneer Tikka Loaded Fries with Mint Chutney Mayo Saag Feta Phyllo Samosas Saag Aloo Stamppot with Tadka and Paneer Sukuma Saag Paneer with Ugali

Updated 2026-10-10