Paneer

FreshCow MilkIndia, Northern India and NepalNONE

The staple fresh cheese across South Asia, set by acidifying milk in much the way modern ricotta is, then carried three steps further: draining, pressing under weight for several hours, and bathing in cold water. Those steps are what separate it from ricotta — where ricotta stays loose and fluffy, paneer sets into a sliceable block. It is typically made without salt, which is why it tastes so plain on its own and why it absorbs the spicing of a dish so completely. Most importantly it does not melt: cubes hold their shape through simmering and frying, which makes it structural in dishes such as saag rather than merely an enrichment.

Aging Time

Eat fresh — up to 5 days

Recipes

Style: Fresh
Milk: Cow
Origin: India · Northern India and Nepal
Ripening: Fresh · eat within 5 days
Recipes: 1 in library

Tasting Board

Texture

Firm and smooth, with a spongy resistance rather than a creamy yield.

Flavor

Plain warm milk; usually made without salt, so it reads almost neutral.

Aroma

Essentially none.

History & Origins

Long established across northern India and Nepal as the principal cheese of a largely vegetarian culinary tradition, where it supplies protein in place of meat.

Cultural Significance

Central to North Indian cooking and one of the most widely made home cheeses in the world, since the method requires no rennet, no culture, and no ageing.

Pairing & Serving

🍷

What to Pair It With

Assertive spice: cumin, chilli, ginger, fenugreek. Spinach, peas, tomato-based gravies, and grilled on skewers.

🍽️

How to Serve It

Cube and fry or grill before adding to a dish, or add raw to a simmering sauce. Keep submerged in water and refrigerated; use within a few days.

Nutrition (per 100g)

Calories	kcal
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Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

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Recipes for Paneer

Traditional Paneer

Primary

Simple Indian fresh cheese that doesn't melt, perfect for cooking. Great beginner recipe.

Beginner45 min

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