Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. It is sometimes wrapped in dough and deep-fried or served with either roti (Indian bread). Paneer dishes can be sweet, like shahi paneer, or spicy/hot, like chilli paneer.

Apr 28, 2025 · What is paneer? Learn about this mild fresh cheese from India that is versatile to use in cooking. An expert shares how to use paneer in sauces, grilled, sauteed, or enjoyed with fruits. Find out what makes this cheese so popular and get tips for using it in your kitchen.

Sep 8, 2022 · Paneer is a fresh cheese used in a wide variety of Indian recipes, made by heating and then curdling milk using acid. It's very mild and milky in flavor, white in color, and its texture is soft, spongy, and squeaky.

Jul 15, 2025 · From smoky kebabs to succulent sweets, these recipes celebrate the versatility of paneer in all its forms.

Aug 31, 2023 · These delicious paneer recipes are the best way to enjoy the unique Indian cheese. From masala to tikka to biryani, you'll gain a new appreciation for paneer with these dishes.

Feb 22, 2021 · Paneer is a fresh cheese that is a common ingredient used in northern Indian (as well as other nearby countries’) cooking. Perhaps most well known is Palak Paneer, the iconic green spinach curry served with golden pan-fried paneer!

Apr 11, 2025 · In this article, we’ll take you through 20 delicious and easy-to-make paneer recipes perfect for beginners. From classic curries like Paneer Butter Masala to tasty snacks like Paneer Bhurji and mouthwatering sandwiches like Paneer Sandwich, we’ve got you covered.

Paneer is an Indian cheese made from curdled milk and some sort of fruit or vegetable acid like lemon juice. Explore what paneer is and how to make it!

Mar 26, 2024 · It’s easier than you think to learn how to make paneer at home to complement from-scratch Indian recipes. This detailed step-by-step guide will teach you how to make this Indian essential.

Nov 20, 2023 · Paneer is a soft cheese made by the acid coagulation of hot milk followed by draining of whey. It is widely consumed in South Asia and has various historical iterations, such as the white cheese in Central and South America and paneer-e-shour in Iran.