How to Eat Paneer, the Indian Cheese That’s a Blank Canvas for Sauces, Grilling, and More

When considering the great cheeses of the world, countries such as France, Italy, and Switzerland might be the first that come to mind. Not to be overlooked, however, is India, the home of one of the most unique cheeses around: paneer. If you're wondering what paneer is and what’s special about it, read on to find out about this fresh, mild cheese that is used all across South Asian cuisine, and particularly in Indian cooking. Our guide is chef Clare Malifitano of Murray's Cheese, a renowned artisanal cheese and specialty foods retailer and wholesaler.

What Is Paneer? 

Paneer is a fresh cheese (meaning it’s not aged as most cheeses are) that is rich in calcium and protein. But what makes paneer stand out is that, instead of rennet, cheesemakers mix milk with acid such as vinegar or lemon juice to make paneer, says Malfitano. She explains that "As the milk is heated and curds are formed, they are traditionally rinsed, drained, and formed into a flat disk." Paneer does not melt when heated, but can be shredded.

Milk

Typically, paneer is made with full-fat cow’s milk, but in India, it can sometimes be made with a combination of cow and buffalo’s milk, or even buffalo milk alone. Buffalo milk is preferred due to its higher fat content, which yields an even better texture and flavor.

Texture

Paneer is firm but still has a soft, slightly spongy texture, similar to queso blanco—a popular fresh cheese in Mexico and Latin America.

Taste

Many traditional paneers are unsalted, so they take flavor well, says Malfitano. But there are salted iterations. She highlights the salted paneer from Sach, a producer in Northern California owned by a first-generation Indian wife and husband team. "It is flavorful enough to enjoy on its own, or great alongside sauce." Maliftano notes one of the most misunderstood things about paneer is that it cannot be enjoyed on its own—while it makes a great ingredient, it can also be eaten on its own.

7 Ways to Eat Paneer

Paneer is so versatile. Its clean, milky flavor and tender, yet sturdy texture allow it to absorb sauces extremely well, hold its shape when sautéed or grilled, and pair well with strong flavors and spices. In that way, it’s a bit of a blank canvas, adaptable and delicious no matter what.

Stew: Perhaps the most world-renowned application of paneer is saag paneer, where cubes of paneer are gently simmered with greens, or palak paneer, which is a spinach-based version. 

Marinated: Paneer soaks up seasonings and marinades well. Don’t be afraid to go bold with garam masala, cumin, turmeric, garlic, ginger, paprika, or any combination of these flavors. Give a marinade at least 1 hour to penetrate the paneer, but overnight is best. 

Seared: Heat a nonstick skillet over medium to medium-high heat, and sear pieces of paneer (no thicker than 1 inch) until golden brown, around 2-3 minutes per side. Sprinkle with salt to finish, and tuck these crisp pieces of cheese into soft flatbreads or in a wrap.

On bread: "Recently, I've been loving paneer cubed and gently warmed, mixed into tomato bruschetta for a play on a caprese salad, which you can eat as is or on a cracker or a toasted or grilled piece of sourdough bread," says Malfitano. 

Omelet: Paneer cut into small cubes and mixed with fresh tomato is also ideal in an omelet for a high-protein breakfast, she suggests. 

Salad: "We have been serving a panzanella-style salad on our Spring menu, made with deep-fried paneer," says Maliftano. She likes the contrast of texture from the fried exterior of the cheese versus the interior, and says in conjunction with the crispy bread and vegetables, it is so refreshing and perfect for an easy make-ahead meal to enjoy outside in the warmer weather. 

With fruit: Malfitano suggests pairing paneer with seasonal fruit. As soon as watermelon season is in full swing, she'll enjoy it with paneer and fresh torn basil. She also intends to try it served alongside grilled peaches.

Tips for Cooking With Paneer

1. Timing matters: “If cooking a stew with paneer, I recommend adding it in for the last few minutes you are cooking the dish, allowing the paneer to heat through but not overcook,” says Malfitano.

2. Keep heat at a moderate level: Another way to avoid overcooking paneer, especially when frying, is to keep your heat at a manageable level. “If frying, doing so at medium heat is best.”

3. Treat paneer like the protein that it is: Malfitano suggests, especially when grilling, to treat paneer like you would any piece of meat. “Start with the grill preheated and oiled so there's no chance of the cheese sticking to the grill.”

Cheeses That Are Similar to Paneer

For anyone who knows halloumi or provolone, paneer is another approachable cheese that won't melt away when grilling or frying, says Malfitano. Substituting paneer for either or using either cheese in place of paneer will not yield identical results, but is a workable alternative.