Paneer
A fresh Indian cheese made by curdling hot milk with lemon juice or vinegar, then pressing the curds. It is unaged, unsalted, and does not melt.
| Category | Cheese |
|---|---|
| Maker / Origin | India |
| Storage | Keep wrapped or in water in the fridge, sealed. Change the water daily if storing it submerged. |
| Shelf life | About 3 to 5 days for fresh paneer; packaged blocks keep up to a week unopened. It freezes well for up to 3 months. |
| Best uses | Palak paneer, paneer tikka, curries, scrambles (bhurji), and stuffed breads. |
| Substitutes | Halloumi, extra-firm tofu, or queso fresco for crumbling uses. |
| Pairings | Spinach, tomatoes, peas, garam masala, and mint chutney. |
| Last checked | October 18, 2026 |
About it
Paneer is the protein backbone of North Indian vegetarian cooking. Because it is acid-set rather than rennet-set, it holds its shape in curries and on skewers, absorbing the flavors around it. Homemade paneer is softer; pressed blocks slice cleanly.
Storing it
Freezing makes paneer slightly firmer and more crumbly, which many cooks prefer for tikka. Thaw it in the fridge before use.
Using it
Brown paneer cubes in ghee before adding them to a sauce so they hold together and take on flavor. Add them near the end of cooking; long simmering toughens them.
Swaps & pairings
Halloumi is the closest frying cheese, though saltier. Extra-firm tofu mimics the role in curries. Queso fresco works where paneer is crumbled, not cubed.
More from this maker: India