Paneer – Your Everyday Indian Cheese Made Simple

If you’ve ever wondered how to make the most of paneer, you’re in the right place. Paneer is a fresh, soft cheese that never melts, making it perfect for frying, grilling, or adding to curries. It’s high in protein, low in carbs, and works in everything from breakfast wraps to rich butter sauces. Let’s break down what paneer is, how to pick the best ones, and a couple of easy dishes you can start tonight.

What Makes Paneer So Popular?

Paneer is made by curdling milk with an acid like lemon juice or vinegar, then pressing the curds into a block. Because it’s not aged, it keeps a mild flavor that soaks up spices like a sponge. That’s why you’ll find it in north‑Indian dishes like palak paneer and in street‑food snacks like paneer tikka. It’s also a favorite among vegetarians who need a solid protein source without meat.

One reason paneer feels pricey in some places (Australia, for example) is the import cost and limited local dairy supply. A quick tip: look for locally‑made paneer at farmer’s markets or make your own at home. Homemade paneer costs pennies, and you control the texture – soft for curries or firmer for grilling.

Easy Paneer Recipes and Cooking Tricks

Start with a simple stir‑fry: cut paneer into cubes, toss with a little oil, salt, and chili powder, and fry until golden. The outside gets a crisp crust while the inside stays soft. Add this to a pan of mixed veggies and you have a quick, balanced meal.

If you prefer a sauce, try a quick butter paneer. Melt butter, add garlic, ginger, and a pinch of garam masala, then stir in tomato puree. Drop the fried paneer cubes in, let them simmer for five minutes, and finish with a splash of cream. The result is rich, comforting, and ready in under 20 minutes.

For a healthier twist, press the paneer extra‑firm, drizzle with olive oil, and grill on a tabletop grill. Serve with a squeeze of lemon and a side of fresh cucumber salad. The grill marks add a smoky flavor without extra fat.

Another handy tip is to soak paneer in warm water for 10 minutes before cooking. This prevents it from drying out and makes it easier to absorb sauces. If you’re baking, coat the cubes in a thin layer of chickpea flour; the coating helps keep moisture in while giving a subtle crunch.

Want to stretch your pantry? Freeze paneer cubes on a tray, then transfer to a bag. Frozen paneer works great in stews because it retains its shape and soaks up the broth.

Finally, remember paneer pairs well with sweet flavors too. A quick paneer‑pudding uses milk, sugar, cardamom, and a handful of paneer crumbles, cooked until thick. It’s a comforting dessert that feels familiar yet different.

Whether you’re buying or making it, the key to great paneer is freshness and the right cooking method. Keep these tips in mind, and you’ll have a versatile protein ready for any meal. Happy cooking!