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: Palak Paneer (Spinach with Indian Cheese)Seared Paneer Palak with Garlic Tadka Palak Paneer Green Shakshuka Palak Paneer Cheese Melt Toast Saag Feta Phyllo Samosas Saag Aloo Stamppot with Tadka and Paneer

Updated 2026-10-10