Paneer is a fresh, soft, and non-melting cheese commonly used in Indian cuisine. It’s made by curdling milk with an acid (like lemon juice or vinegar), separating the curds from the whey, and then pressing the curds into a block. Paneer has a mild flavor and firm texture, making it perfect for cooking as it doesn’t melt when heated, unlike many other cheeses. Common Ways to Use Paneer: Paneer Butter Masala – A creamy, tomato-based curry with cubes of paneer. Palak Paneer – Paneer cooked in a smooth, spiced spinach gravy. Paneer Tikka – Marinated cubes of paneer grilled or baked until crispy. Mattar Paneer – Paneer cooked with peas in a spiced gravy. Shahi Paneer – A rich and creamy gravy with cashews, cream, and spices. Paneer Paratha – A stuffed flatbread with crumbled paneer mixed with spices. Paneer is also used in snacks, salads, and even desserts like rasgulla and sandesh. It’s a versatile ingredient in vegetarian cooking and an excellent source of protein.
