On this Wikipedia the language links are at the top of the page across from the article title. A paneer biryani recipe-based dish with many thick cheese cubes together with some vegetables and spices is shown. In the lower parts of the image, some coriander leaves have been added on top as a garnish.

The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer. According to Arthur Berriedale Keith, a kind of cheese is “perhaps referred to” in Rigveda 6. A widely accepted theory is that like the word itself, paneer originated in Persianate lands and spread to the Indian subcontinent under Muslim rule. Another theory is that the Portuguese may have introduced the technique of “breaking” milk with acid to Bengal in the 17th century. Thus, according to this theory, Indian acid-set cheeses such as paneer and chhena were first prepared in Bengal, under Portuguese influence.

Percentages are roughly approximated using US recommendations for adults. In North Indian cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in curries. In the area surrounding the city of Surat in Gujarat, surti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours. Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent.

This section does not cite any sources. Anari, a fresh mild whey cheese produced in Cyprus, is very similar in taste and texture to fresh Indian paneer. Circassian cheese is produced using a similar method and is close in consistency to paneer, but is usually salted. Paneer—An Indian soft cheese variant: a review”. Journal of Food Science and Technology. The American Heritage Dictionary entry: paneer”.

Sweet Treats around the World: An Encyclopedia of Food and Culture. Vedic Index of Names and Subjects. Prehistoric Antiquities of the Aryan Peoples. Milk – Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999. The Technology of Traditional Milk Products in Developing Countries, Food and Agriculture Organization of the United Nations, 1990, p. Indo-Portuguese Encounters: Journeys in Science, Technology, and Culture.

India: Food and Cooking: The Ultimate Book on Indian Cuisine. The Hare Krishna book of Vegetarian Cooking. The Spruce Eats: What Is Paneer Cheese? Paneer is a mild-tasting Indian cheese with a soft, spongy, and squeaky texture. It is added to dishes cut into cubes and does not melt when heated.

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Paneer is a fresh cheese used in a wide variety of Indian recipes, made by heating and then curdling milk using acid. It’s very mild and milky in flavor, white in color, and its texture is soft, spongy, and squeaky. Since paneer is made using heat and acid, instead of rennet, to curdle the milk, it changes the way the milk proteins are bound together. When paneer is heated, it doesn’t melt, but holds its shape, allowing it to be simmered, fried or grilled without liquefying.