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Paneer

Eggs & dairy · Fresh cheeses

Paneer

Firm, mild South Asian fresh cheese set with acid; holds its shape in curries, grills and fritters.

Also called: panir, cottage cheese (Indian), chhena

Around the world: पनीर (hi)

A kind of cheese

9 recipes with it

Photo: Sonja Pauen - Stanhopea, via Wikimedia Commons (CC-BY-2.0)

What it is

Paneer is made by curdling hot milk with lemon juice or vinegar, then draining and pressing the curds into a block. It is unsalted or lightly salted, white and dense, and does not melt, unlike mozzarella. Chhena is the same curd left unpressed and kneaded, used for Bengali sweets.

How it’s used

  • Palak paneer, paneer butter masala and matar paneer
  • Paneer tikka on skewers
  • Pakoras and stuffed parathas
  • Bhurji (scrambled paneer)
  • Chhena-based sweets such as rasgulla and sandesh

Characteristics

Taste
Very mild, fresh and milky.
Texture
Firm, dense and slightly springy; soft and crumbly when homemade.
When cooked
Browns well when pan-fried or grilled and keeps its shape in sauces. Soaking fried cubes in hot water keeps them soft.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for frying, Suitable for grilling

Storage

Refrigerated. Keep in water or tightly wrapped in the fridge and use within a few days; it freezes, though the texture becomes slightly crumbly.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Nutrition per 100 g

Energy
299 kcal
Protein
18.09 g
Carbohydrate
2.98 g
Fat
23.82 g
Fibre
0 g
Sugars
2.32 g

USDA FoodData Central: Cheese, fresh, queso fresco (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Halloumi — 1:1 in grills; much saltier, so reduce salt.
  • Tofu — Extra-firm tofu, pressed, for dairy-free versions; softer and blander.

Related ingredients

Recipes with paneer

More fresh cheeses