Paneer is a fresh, non-melting cheese that’s popular in Indian cuisine. It’s made from milk that has been curdled with lemon juice or vinegar, and then pressed into a block. Paneer has a mild, slightly sweet flavour and a soft, crumbly texture. It is often used in curries, tikka masalas, and other Indian dishes.
Where does paneer come from?
The exact origins of paneer are unknown, but it is believed to have originated in India. There are several theories about how paneer was first made, but the most likely explanation is that it was accidentally created by curdling milk with lemon juice or vinegar. Paneer quickly became popular in India, and it is now enjoyed all over the world.
Where to buy paneer
Paneer is available in most grocery stores, either in the dairy section or in the international aisle. It is also available at many Indian grocery stores. Paneer can be found in blocks or cubes. if you can’t find paneer where you live, you can try making your own (it’s easier than you think!). Here’s my favourite Homemade Paneer Recipe and Masala Paneer Recipe.
Tips for making paneer curry
Use high-quality paneer for the best flavour and texture Don’t overcook the paneer, or it will become dry and crumbly Add your spices gradually, tasting as you go, to get the perfect flavour balance Soak shop bought paneer in hot water for 15 minutes before using. Drain and pat dry before frying or add straight into your dish
Popular paneer curry dishes
There are many popular paneer curry dishes, but some of the most well-known include paneer makhani (butter paneer), matar paneer, paneer bhurji, palak paneer, shahi paneer and paneer tikka masala.
Be inspired by these 10 Paneer Curry Recipes You’ll Love
Pin this post for later! 10 Paneer Curry Recipes You’ll Love
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This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner. Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here’s an easy to follow video recipe and video. Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone. The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show. Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions. This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices. The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through. Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven. The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang. The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.
