ਪਨੀਰ

Paneer (ਪਨੀਰ) is the Punjabi word for a fresh, soft cheese made by curdling hot cow or buffalo milk with an acid such as lemon juice, then draining and pressing the curds. It does not melt, is not aged, and is cut into cubes for curries, snacks and grills in Punjabi homes.

What does paneer mean in Punjabi?

Paneer means this fresh cheese itself, not cheese in general. The word came into Punjabi and other South Asian languages from Persian panir, which simply means cheese. In a Punjabi kitchen the word is used for the white block bought from a dairy or sweet shop, or made at home, and for dishes built around it, such as matar paneer with peas, palak paneer with spinach, and paneer tikka grilled on skewers.

Making paneer is quick and needs no rennet. An acid such as lemon juice, vinegar or dahi is stirred into hot milk so the curds separate from the whey. The curds are drained in muslin, pressed under a weight, and rested in chilled water. Pressing for only a short time gives a softer, crumblier cheese, while a longer press gives the firm block that cuts cleanly into cubes.

Why does paneer not melt?

Paneer does not melt because it is set with acid and heat rather than aged. It softens in a hot gravy and browns well in a pan or on a grill, but it keeps its shape instead of turning runny. That is why cooks can fry it, skewer it, or simmer it in a sauce and still serve it in recognisable pieces.

How is paneer used in everyday Punjabi cooking?

Paneer is the centre of many vegetarian meals because it is filling and takes on the flavour of the spices around it. Families serve it in gravies with roti or rice, crumble soft paneer into a quick bhurji with onions and tomatoes, and coat cubes for pakoras. Its exact history is debated, with Persian, Afghan and Portuguese routes all proposed, so this page makes no single origin claim.

Is paneer the same as cottage cheese?

It is often called Indian cottage cheese in English, but it is not the loose, spoonable cottage cheese sold in tubs. Paneer is drained and pressed into a block that can be sliced and cubed. The two start from curdled milk, yet their texture and cooking behaviour are quite different.