Paneer is a fresh cheese central to Indian and South Asian cooking, made by curdling hot milk with lemon juice or vinegar, then pressing the curds into a firm block. It contains no rennet, which makes it suitable for vegetarian diets, a significant reason for its prevalence in Indian cuisine.

Flavor Profile

Paneer is exceptionally mild and milky with a clean, fresh flavor and almost no salt or tang. The texture is firm, dense, and slightly springy, and it holds its shape completely under heat. Its neutrality is the point: it absorbs the spices and sauces it is cooked with rather than contributing flavor of its own.

How to Use

Cube and pan-fry until golden, then add to curries such as palak paneer, matar paneer, and paneer tikka masala. Marinate and grill it on skewers, or crumble it into fillings. It never melts, so it holds its cubed shape through long simmering.

Pairing Suggestions

Pair with an off-dry Riesling, a Gewürztraminer, or a lager, all of which handle spice well. Serve with naan, basmati rice, chutneys, and fresh cilantro.

Storage

Keep refrigerated and tightly wrapped. As a fresh cheese, use within five to seven days. Paneer freezes reasonably well, unlike most fresh cheeses.