Description
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Paneer is known for its firm, slightly crumbly, and non-melting texture, unlike many other cheeses. This allows it to hold its shape well when cooked in curries, soups, and stir-fries.Â
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It has a mild, milky, and slightly sour taste, which can be described as bland if eaten on its own. However, it readily absorbs the flavors of the spices and sauces it’s cooked with.Â
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Paneer is typically made from cow’s or buffalo milk and coagulated with an acidic ingredient to separate the milk solids. The curds are then drained and pressed to form a solid block. It is not aged or fermented.Â
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Paneer is a staple in Indian cuisine, appearing in dishes like Palak Paneer (spinach and cheese), Paneer Butter Masala, and many more. It’s also enjoyed as a snack, often grilled or fried.Â
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Paneer is a good source of protein and calcium.Â
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While traditionally unsalted, some commercial paneer varieties may include a small amount of salt. Some home cooks also add seasonings like chili flakes or black pepper to enhance its flavor.Â
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