Paneer: Difference between revisions

Paneer
	Paneer
Alternative names	Ponir, Indian cottage cheese
Type	Cheese
Region or state	South Asia
Main ingredients	Cow or buffalo milk

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Latest revision as of 14:36, 25 March 2026

Paneer (hns) is a fresh acid-set cheese, common in South Asian cuisine, made from cow milk or buffalo milk.^[1] It is a non-aged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice or citric acid. Paneer was predominantly used in north Indian dishes and is commonly used throughout India due to its versatility as an ingredient in diverse dishes.

Its origins are not known, with doubtful references in the Vedas of ancient India; other theories include a Persian origin and a Portuguese introduction of the use of acid to form cheeses in the 17th century.

Etymology[edit | edit source]

The word paneer entered English from the Hindi-Urdu term panīr, which comes from Persian panir (پنیر) 'cheese', which comes from Old Iranian.^[2]^[3] Armenian panir (պանիր), Azerbaijani pəndir, Bengali ponir (পনির), Turkish peynir and Turkmen peýnir, Kurdish penîr all derive from Persian panir, and refer to cheese of any type.^[4]

History[edit | edit source]

A gravy-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. — *Shahi paneer*, a dish from the Indian subcontinent with paneer as a primary ingredient

The origin of paneer is debated. Ancient Indian, Afghan, Iranian and Portuguese origins have been proposed for paneer.^[5]^[6]

Legends about Krishna make several references to milk, butter, ghee and dahi (yogurt), but do not mention sour milk cheese.^[7] According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda 6.48.18.^[8] However, Otto Schrader (1890) believes that the Rigveda only mentions "a skin of sour milk, not cheese in the proper sense".^[9] Vedic literature refers to a substance that is interpreted by some authors, such as K. T. Achaya, Om Prakash and Sanjeev Kapoor, as a possible form of paneer, but without definitive evidence.^[5]

Catherine Donnelly, author of The Oxford Companion to Cheese (2016), mentions that Vedic literature refers to cheese production made with the aid of barks of palash tree (Butea monosperma), fruits like jujube (Ziziphus mauritiana) and creeper like putika with coagulating enzymes, "as well as Dadhanvat, a cheese-like substance made with and without pores". According to Catherine Donnelly, these plant substances may have contained rennet-like enzymes and notes that the "Vedas may include some of the earliest known references to rennet-coagulated cheeses".^[10] Lokopakara text dated to the 10th century gives two recipes for coagulated cheeses made from buffalo milk for making sweets using plants and roots. According to the text, buffalo milk was coagulated using roots of amaranth plant or leaves of marsh barbel (Hygrophila auriculata); the soft cheese produced in this manner was called Haluvuga. In the second recipe, buffalo milk was coagulated with Indian mallow (Abutilon indicum) or country mallow (Sida cordifolia) and was made into balls for sweets.^[11] Manasollasa, a Sanskrit-language text by the 12th-century king Someshvara III, describes Kshiraprakara, a similar sweet food prepared from milk solids after separating boiled milk using buttermilk.^[12]^[13]

Another theory is that like the word itself, paneer originated in Persianate lands and spread to the Indian subcontinent under Muslim rule.^[14] Paneer, according to this theory, was developed and moulded to suit local tastes under these rulers, and the Delhi Sultanate and Mughal Empire are when paneer as currently known developed. Another theory states that paneer is Afghan in origin and spread to India from the lands that make up Afghanistan.^[14] National Dairy Research Institute states that paneer was introduced into India by Afghan and Iranian invaders.^[15] Based on texts such as Charaka Samhita, BN Mathur wrote that the earliest evidence of a heat-acid coagulated milk product in India can be traced to 75–300 CE, in the Kushan-Satavahana era.^[16] Sunil Kumar et al.(2011) interpret this product as the present-day paneer. According to them, paneer is indigenous to the north-western part of South Asia and was introduced in India by Afghan and Iranian travellers.^[1]

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.^[7]^[17]^[18] A type of smoked cheese called Bandel cheese was introduced by the Portuguese in Bengal, which is distinct from paneer.^[19]

Nutrition and preparation[edit | edit source]

Template:Nutritionalvalue

Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or dahi (yogurt),^[20] to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.^{[citation needed]}

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. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.^{[citation needed]}

In Bengali, Odia and other East Indian cuisines, the chhena are beaten or kneaded by hand into a dough-like consistency, heavily salted and hardened to produce paneer (called ponir), which is typically eaten in slices at teatime with biscuits or various types of bread, deep-fried in a light batter or used in cooking.^{[citation needed]}

In the area surrounding the city of Surat in Gujarat, surti paneer is made by draining the curds of buffalo milk and ripening them in whey.^[21]

Culinary use[edit | edit source]

Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. Paneer dishes can be sweet, like shahi paneer, or spicy/hot, like chilli paneer.

Paneer recipes include:

Matar paneer (paneer with peas)^[22]
Shahi paneer (paneer cooked in a Mughlai curry)^[23]
Paneer tikka (a vegetarian version of chicken tikka, paneer placed on skewers and roasted)^[24]
Paneer tikka masala^[24]
Chilli paneer (an Indo-Chinese preparation with spicy chilies, garnished with spring onions)^[22]
Kadai paneer (paneer with bell peppers and spices)^[25]^[26]
Paneer pakora (paneer fritters)^[22]
Palak paneer (paneer with spinach)^[27]
Khoya paneer (a curry with khoya soft cheese as well as paneer, eaten with bread)^[28]
Paneer makhani (Paneer with butter, tomatoes and cashews)^[22]

Mattar paneer, a vegetarian dish
Paneer tikka, grilled on a skewer
Palak paneer, a spinach-based curry dish
Paneer tikka masala
A pizza with paneer and vegetable toppings

References[edit | edit source]

↑ ^1.0 ^1.1 Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011). "Paneer—An Indian soft cheese variant: a review". Journal of Food Science and Technology. 51 (5). Springer: 821–831. doi:10.1007/s13197-011-0567-x. PMC 4008736. PMID 24803688. People during the Kusana and Saka Satavahana periods (AD75–300) used to consume a solid mass, whose description seems to the earliest reference to the present day paneer
↑ "Entry: paneer". The American Heritage Dictionary. HarperCollins Publishers. Retrieved 19 August 2024.
↑ Nundolal Dey (1985). "Rasātala or the Under-world". The Indian Historical Quarterly. 2 (1–2). Ramanand Vidya Bhawan: 236–237. Panir is a Persian word, though derived from the common Sanskrit words Pai (Payas = milk) and Nir (nīra = water) meaning milk without water.
↑ Davidson, Alan (2006). Jaine, Tom (ed.). The Oxford Companion to Food (2nd ed.). Oxford: Oxford University Press. ISBN 978-0191018251. panir and peynir, the Persian and Turkish words for 'cheese' (...)
↑ ^5.0 ^5.1 Kapoor, Sanjeev (2010). Paneer. Popular Prakashan. p. 3. ISBN 9788179913307.
↑ Roufs, Timothy G.; Smyth Roufs, Kathleen (2014). Sweet Treats Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 168. ISBN 9781610692212.
↑ ^7.0 ^7.1 Walker, Harlan, ed. (2000). Milk - Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999. Oxford Symposium. pp. 53–57. ISBN 9781903018064.
↑ Keith, Arthur Berriedale (1995). Vedic Index of Names and Subjects. Motilal Banarsidass. p. 209. ISBN 9788120813328.
↑ Schrader, Otto (1890). Prehistoric Antiquities of the Aryan Peoples. C. Griffin. p. 319.
↑ The Oxford Companion to Cheese, 2016. p. 373.
↑ Ramachandran, Ammini. "Lokopakara – Part III Recipes". Peppertrail. Retrieved 22 September 2012.
↑ Ena Desai (2006). "Gastronomy of Bengal". In Lotika Varadarajan (ed.). Indo-Portuguese Encounters: Journeys in Science, Technology, and Culture. Vol. II. Indian National Science Academy / Centra de Historia de Alem-Mar, Universidade Nova de Lisboa / Aryan Books International. p. 668. ISBN 9788173053023.
↑ Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp. 7–8. ISBN 978-1-55652-954-2. In another recipe he gives directions for a syrup-soaked fritter many modern Indians would recognize. To make it, the cook is told to curdle warm milk by adding buttermilk, then strain it to remove the liquid. (Nowadays this fresh cheese would be called chhana.) The resulting curds are then mixed with a little rice flour, formed into balls, and fried in ghee. Finally, they are soaked in syrup.
↑ ^14.0 ^14.1 The Technology of Traditional Milk Products in Developing Countries, Food and Agriculture Organization of the United Nations, 1990, p. 169, ISBN 9789251028995
↑ Robinson, R. K.; Tamime, A. Y. (1996). Feta & Related Cheeses. CRC Press. p. 231. ISBN 9780747600770.
↑ Rao, K.V.S.S. (1992). "Paneer technology — A review". Indian Journal of Dairy Science. 45. Indian Dairy Science Association: 281.
↑ Chapman, Pat (2009). India: Food and Cooking: The Ultimate Book on Indian Cuisine. New Holland. p. 33. ISBN 9781845376192.
↑ Wiley, Andrea S. (2014). Cultures of Milk. Harvard University Press. p. 2. ISBN 9780674369702.
↑ Tamang, Jyoti Prakash (2 March 2020). Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Nature. p. 676. ISBN 978-981-15-1486-9.
↑ Adiraja Dasa. The Hare Krishna book of Vegetarian Cooking. Bhaktivedanta Book Trust, 1989, ISBN 0-902677-07-1
↑ Menon, Smitha (5 October 2015). "8 cheeses you didn't know exist in India". Condé Nast Traveler. Retrieved 25 March 2026.
↑ ^22.0 ^22.1 ^22.2 ^22.3 "Paneer". BBC Good Food. Retrieved 25 March 2026.
↑ Kapoor, Sanjeev (1 November 2017). "Shahi Paneer". Sanjeev Kapoor.
↑ ^24.0 ^24.1 Kapoor, Sanjeev (2010). Paneer. Popular Prakashan. p. 3. ISBN 978-8179913307.
↑ "Express recipes: How to make Kadhai Paneer in six easy steps". The Indian Express en. 27 March 2015. Retrieved 6 June 2023.
↑ "Shahi Paneer, Kadai Paneer And More: 5 Classic Paneer Curry Recipes That You Must Try". NDTV Food. Retrieved 6 June 2023.
↑ "Palak Paneer Recipe". NDTV Food. Retrieved 25 March 2026.
↑ "Khoya Paneer Recipe". NDTV Food. Retrieved 25 March 2025.

[Kumar11-1] 1.0 ^1.1 Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011). "Paneer—An Indian soft cheese variant: a review". Journal of Food Science and Technology. 51 (5). Springer: 821–831. doi:10.1007/s13197-011-0567-x. PMC 4008736. PMID 24803688. People during the Kusana and Saka Satavahana periods (AD75–300) used to consume a solid mass, whose description seems to the earliest reference to the present day paneer

[2] "Entry: paneer". The American Heritage Dictionary. HarperCollins Publishers. Retrieved 19 August 2024.

[3] Nundolal Dey (1985). "Rasātala or the Under-world". The Indian Historical Quarterly. 2 (1–2). Ramanand Vidya Bhawan: 236–237. Panir is a Persian word, though derived from the common Sanskrit words Pai (Payas = milk) and Nir (nīra = water) meaning milk without water.

[4] Davidson, Alan (2006). Jaine, Tom (ed.). The Oxford Companion to Food (2nd ed.). Oxford: Oxford University Press. ISBN 978-0191018251. panir and peynir, the Persian and Turkish words for 'cheese' (...)

[Sanjeev_2010-5] 5.0 ^5.1 Kapoor, Sanjeev (2010). Paneer. Popular Prakashan. p. 3. ISBN 9788179913307.

[6] Roufs, Timothy G.; Smyth Roufs, Kathleen (2014). Sweet Treats Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 168. ISBN 9781610692212.

[Harlan_2000-7] 7.0 ^7.1 Walker, Harlan, ed. (2000). Milk - Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999. Oxford Symposium. pp. 53–57. ISBN 9781903018064.

[8] Keith, Arthur Berriedale (1995). Vedic Index of Names and Subjects. Motilal Banarsidass. p. 209. ISBN 9788120813328.

[9] Schrader, Otto (1890). Prehistoric Antiquities of the Aryan Peoples. C. Griffin. p. 319.

[10] The Oxford Companion to Cheese, 2016. p. 373.

[11] Ramachandran, Ammini. "Lokopakara – Part III Recipes". Peppertrail. Retrieved 22 September 2012.

[12] Ena Desai (2006). "Gastronomy of Bengal". In Lotika Varadarajan (ed.). Indo-Portuguese Encounters: Journeys in Science, Technology, and Culture. Vol. II. Indian National Science Academy / Centra de Historia de Alem-Mar, Universidade Nova de Lisboa / Aryan Books International. p. 668. ISBN 9788173053023.

[Michael2011-13] Michael Krondl (2011). Sweet Invention: A History of Dessert. Chicago Review Press. pp. 7–8. ISBN 978-1-55652-954-2. In another recipe he gives directions for a syrup-soaked fritter many modern Indians would recognize. To make it, the cook is told to curdle warm milk by adding buttermilk, then strain it to remove the liquid. (Nowadays this fresh cheese would be called chhana.) The resulting curds are then mixed with a little rice flour, formed into balls, and fried in ghee. Finally, they are soaked in syrup.

[origin-14] 14.0 ^14.1 The Technology of Traditional Milk Products in Developing Countries, Food and Agriculture Organization of the United Nations, 1990, p. 169, ISBN 9789251028995

[15] Robinson, R. K.; Tamime, A. Y. (1996). Feta & Related Cheeses. CRC Press. p. 231. ISBN 9780747600770.

[16] Rao, K.V.S.S. (1992). "Paneer technology — A review". Indian Journal of Dairy Science. 45. Indian Dairy Science Association: 281.

[17] Chapman, Pat (2009). India: Food and Cooking: The Ultimate Book on Indian Cuisine. New Holland. p. 33. ISBN 9781845376192.

[18] Wiley, Andrea S. (2014). Cultures of Milk. Harvard University Press. p. 2. ISBN 9780674369702.

[19] Tamang, Jyoti Prakash (2 March 2020). Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Nature. p. 676. ISBN 978-981-15-1486-9.

[20] Adiraja Dasa. The Hare Krishna book of Vegetarian Cooking. Bhaktivedanta Book Trust, 1989, ISBN 0-902677-07-1

[21] Menon, Smitha (5 October 2015). "8 cheeses you didn't know exist in India". Condé Nast Traveler. Retrieved 25 March 2026.

[Good_Food-22] 22.0 ^22.1 ^22.2 ^22.3 "Paneer". BBC Good Food. Retrieved 25 March 2026.

[Kapoor_2017-23] Kapoor, Sanjeev (1 November 2017). "Shahi Paneer". Sanjeev Kapoor.

[Kapoor_2010-24] 24.0 ^24.1 Kapoor, Sanjeev (2010). Paneer. Popular Prakashan. p. 3. ISBN 978-8179913307.

[25] "Express recipes: How to make Kadhai Paneer in six easy steps". The Indian Express en. 27 March 2015. Retrieved 6 June 2023.

[26] "Shahi Paneer, Kadai Paneer And More: 5 Classic Paneer Curry Recipes That You Must Try". NDTV Food. Retrieved 6 June 2023.

[27] "Palak Paneer Recipe". NDTV Food. Retrieved 25 March 2026.

[28] "Khoya Paneer Recipe". NDTV Food. Retrieved 25 March 2025.

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@@ Line 1: / Line 1: @@
-{{short description|type of fresh cheese commonly used in Indian subcontinental cuisine}}
+{{Short description|Type of fresh cheese in South Asian cuisine}}
+{{Use Indian English|date=March 2026}}
+{{Use dmy dates|date=July 2023}}
 {{Infobox food
-| name             = Paneer (Indian cottage cheese)
+| name            = Paneer
-| image            = Panir Paneer Indian cheese fresh.jpg
+| image           = Panir Paneer Indian cheese fresh.jpg
-| caption          = Paneer
+| caption         = Paneer
-| alternate_name   = Poneer, Fonir
+| alternate_name  = Ponir, Indian cottage cheese
-| country          = [[Indian Subcontinent]]
+| region          = [[South Asia]]
-| creator          =
+| type            = [[Cheese]]
-| type             = [[Cheese]]
+| main_ingredient = Cow or buffalo milk
-| served           =
-| main_ingredient  = Strained curdled milk
-| calories         =
-| other            = Rich source of milk protein
 }}
+'''Paneer''' ({{IPA|hns|/pəˈniːr/ |pron}}) is a [[fresh cheese|fresh]] [[acid-set cheese]], common in [[South Asian cuisine]], made from cow milk or buffalo milk.<ref name=Kumar11/> It is a [[Cheese ripening|non-aged]], non-melting [[soft cheese]] made by [[curdling]] milk with an acid, such as lemon juice or [[citric acid]]. Paneer was predominantly used in [[north Indian cuisine|north Indian dishes]] and is commonly used throughout India due to its versatility as an ingredient in diverse dishes.
-'''Paneer''' ({{IPA-hns|pəniːr|pron}}), '''ponir''' ({{IPA-bn|po̯ni̯r|pron}}) or '''Indian cottage cheese''' is a [[fresh cheese|fresh]] [[acid-set cheese]] common in the [[Indian subcontinent]] ([[Bangladesh]], [[Bhutan]], [[India]], [[Maldives]], [[Nepal]], [[Pakistan]] and [[Sri Lanka]]) made from  cow or buffalo milk.<ref name=Kumar11/> It is a [[Cheese ripening|non-aged]], non-melting [[soft cheese]] made by [[curdling]] milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form ([[cheese curd]]) before pressing is called [[chhena]].
+Its origins are not known, with doubtful references in the [[Vedas]] of ancient India; other theories include a Persian origin and a Portuguese introduction of the use of acid to form cheeses in the 17th century.
 ==Etymology==
+The word ''paneer'' entered English from the [[Hindi-Urdu]] term ''panīr'', which comes from [[Persian language|Persian]] {{Transliteration|fa|panir}} ({{Wikt-lang|fa|پنیر}}) 'cheese', which comes from Old Iranian.<ref>{{cite web |publisher=HarperCollins Publishers |access-date=19 August 2024 |title=Entry: paneer |url=https://www.ahdictionary.com/word/search.html?q=paneer |website=The American Heritage Dictionary}}</ref><ref>{{cite journal |author=Nundolal Dey  |title=Rasātala or the Under-world |journal=The Indian Historical Quarterly |volume=2 |issue=1–2 |year=1985 |publisher=Ramanand Vidya Bhawan |pages=236–237 |url=https://books.google.com/books?id=oTMKAQAAIAAJ |quote=Panir is a Persian word, though derived from the common Sanskrit words ''Pai'' (Payas = milk) and ''Nir'' (nīra = water) meaning milk without water.}}</ref> [[Armenian language|Armenian]] {{Transliteration|hy|panir}} ({{lang|hy|պանիր}}), [[Azerbaijani language|Azerbaijani]] {{lang|az|pəndir}}, [[Bengali language|Bengali]] ''ponir'' (পনির), [[Turkish language|Turkish]] {{lang|tr|peynir}} and [[Turkmen language|Turkmen]] {{Transliteration|tk|peýnir}}, Kurdish penîr all derive from Persian {{Transliteration|fa|panir}}, and refer to cheese of any type.<ref>{{cite book |last=Davidson |first=Alan |editor-last=Jaine |editor-first=Tom |title=The Oxford Companion to Food |date=2006 |publisher=Oxford University Press |location=Oxford |isbn=978-0191018251 |edition=2nd |quote=panir and peynir, the Persian and Turkish words for 'cheese' (...)}}</ref>
-The word ''paneer'' entered English from [[Persian language|Persian]] {{transl|fa|panir}} ({{Wikt-lang|fa|پنیر}}) 'cheese', which comes from Old Iranian.<ref>{{cite web|first1=Houghton Mifflin Harcourt Publishing|last1=Company|access-date=2019-09-30|title=The American Heritage Dictionary entry: paneer|url=https://www.ahdictionary.com/word/search.html?q=paneer|website=www.ahdictionary.com}}</ref><ref>{{cite journal |url=https://books.google.com/books?id=oTMKAQAAIAAJ |title= Rastala or the Under-world| journal= The Indian Historical Quarterly| volume= 2| number= 1–2 |publisher=Ramanand Vidya Bhawan |year=1985 |page=236 }}</ref> [[Armenian language|Armenian]] {{transl|hy|panir}} ({{lang|hy|պանիր}}), [[Azerbaijani language|Azerbaijani]] {{lang|az|pəndir}}, [[Turkish language|Turkish]] {{lang|tr|peynir}} and [[Turkmen language|Turkmen]] {{transl|tk|peýnir}}, all derived from Persian {{transl|fa|panir}}, also refer to cheese of any type.<ref>{{cite book| last1= Davidson|first1=Alan|editor-last1=Jaine|editor-first1=Tom|title=The Oxford Companion to Food|date=2006|publisher=OUP Oxford| location= Oxford| isbn= 978-0191018251|edition=2|quote=panir and peynir, the Persian and Turkish words for 'cheese' (...)}}</ref>
+==History==
+{{Further information|Chhena}}
+[[File:Sp rajjo.jpg|thumb|alt=A gravy-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.|''[[Shahi paneer]]'', a dish from the [[Indian subcontinent]] with paneer as a primary ingredient]]
-==History==
+The origin of paneer is debated. [[Vedic period|Ancient Indian]], [[Afghan people|Afghan]], [[Iranian peoples|Iranian]] and [[Portuguese India|Portuguese]] origins have been proposed for paneer.<ref name="Sanjeev_2010"/><ref>{{cite book |first1=Timothy G. |last1=Roufs |first2=Kathleen |last2=Smyth Roufs |title=Sweet Treats Around the World: An Encyclopedia of Food and Culture |year=2014 |publisher=ABC-CLIO |isbn=9781610692212 |page=168 |url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA168}}</ref>
-The origin of paneer is debated. [[Vedic period|Ancient Indian]], [[Afghan people|Afghan]]-[[Iranian people|Iranian]] and [[Portuguese India|Portuguese]]-[[Bengal]]i origins have been proposed for paneer.<ref name="Sanjeev_2010"/><ref>{{cite book |first1= Timothy G.| last1= Roufs| first2= Kathleen| last2= Smyth Roufs |title= Sweet Treats around the World: An Encyclopedia of Food and Culture |year=2014 |publisher=ABC-CLIO |isbn=9781610692212 |page= 168 |url=https://books.google.com/books?id=M_eCBAAAQBAJ&pg=PA168 }}</ref>
-Vedic literature refers to a substance that is interpreted by some authors, such as [[Sanjeev Kapoor]], as a form of paneer.<ref name="Sanjeev_2010">{{cite book |url= https://books.google.com/books?id=heG2bdW_NrMC&pg=PA3 |title=Paneer |first=Sanjeev |last=Kapoor |author-link=Sanjeev Kapoor |publisher= Popular Prakashan |year=2010 |isbn= 9788179913307 |page= 3 }}</ref> According to [[Arthur Berriedale Keith]], a kind of cheese is "perhaps referred to" in [[Rigveda]] 6.48.18.<ref>{{cite book |url=https://books.google.com/books?id=t6TVLlPvuMAC&pg=PA209 |title=Vedic Index of Names and Subjects |author-link= Arthur Berriedale Keith| first= Arthur Berriedale |last= Keith |publisher=[[Motilal Banarsidass]] |year=1995 |isbn=9788120813328 |page= 209}}</ref> However, [[Otto Schrader (philologist)|Otto Schrader]] believes that the Rigveda only mentions "a skin of sour milk, not cheese in the proper sense".<ref>{{cite book |url=https://archive.org/details/in.ernet.dli.2015.107733 |title=Prehistoric Antiquities of the Aryan Peoples |author-link= Otto Schrader (philologist)| first= Otto |last= Schrader |publisher=C. Griffin |year=1890 |page=[https://archive.org/details/in.ernet.dli.2015.107733/page/n339 319] }}</ref> [[K. T. Achaya]] mentions that acidulation of milk was a taboo in the ancient [[Indo-Aryan peoples|Indo-Aryan]] culture, pointing out that the legends about [[Krishna]] make several references to milk, butter, [[ghee]] and [[dahi (curd)|dahi]] (yogurt), but do not mention [[sour milk cheese]].<ref name="Harlan_2000">{{cite book |url= https://books.google.com/books?id=tuor2vcVtiQC&pg=PA57 |title=Milk - Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999 |editor-first= Harlan |editor-last= Walker |publisher=Oxford Symposium |year=2000 |isbn=9781903018064 |pages=53–57 }}</ref>
+Legends about [[Krishna]] make several references to milk, butter, [[ghee]] and [[dahi (curd)|dahi]] (yogurt), but do not mention [[sour milk cheese]].<ref name="Harlan_2000">{{cite book |url=https://books.google.com/books?id=tuor2vcVtiQC&pg=PA57 |title=Milk - Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999 |editor-first=Harlan |editor-last=Walker |publisher=Oxford Symposium |year=2000 |isbn=9781903018064 |pages=53–57}}</ref> According to [[Arthur Berriedale Keith]], a kind of cheese is "perhaps referred to" in [[Rigveda]] 6.48.18.<ref>{{cite book |url=https://books.google.com/books?id=t6TVLlPvuMAC&pg=PA209 |title=Vedic Index of Names and Subjects |author-link=Arthur Berriedale Keith |first=Arthur Berriedale |last=Keith |publisher=[[Motilal Banarsidass]] |year=1995 |isbn=9788120813328 |page=209}}</ref> However, [[Otto Schrader (philologist)|Otto Schrader]] (1890) believes that the Rigveda only mentions "a skin of sour milk, not cheese in the proper sense".<ref>{{cite book |url=https://archive.org/details/in.ernet.dli.2015.107733 |title=Prehistoric Antiquities of the Aryan Peoples |author-link=Otto Schrader (philologist) |first=Otto |last=Schrader |publisher=C. Griffin |year=1890 |page=[https://archive.org/details/in.ernet.dli.2015.107733/page/n339 319]}}</ref> Vedic literature refers to a substance that is interpreted by some authors, such as [[K. T. Achaya]], [[Om Prakash (historian)|Om Prakash]] and [[Sanjeev Kapoor]], as a possible form of paneer, but without definitive evidence.<ref name="Sanjeev_2010">{{cite book |url=https://books.google.com/books?id=heG2bdW_NrMC&pg=PA3 |title=Paneer |first=Sanjeev |last=Kapoor |author-link=Sanjeev Kapoor |publisher=Popular Prakashan |year=2010 |isbn=9788179913307 |page=3}}</ref>
-For the making of what is today called [[Chhena|chhana]], [[Manasollasa]], the 12th century [[Sanskrit]] text recommends the addition of a sour substance (even sour curds from a previous operation) to boiled milk, after which the [[precipitate]] was separated, the cheese then mixed with rice flour and shaped into various balls, and then [[Deep frying|deep-fried]] to make sweets.{{cn|date=March 2021}}
+[[Catherine Donnelly]], author of ''The Oxford Companion to Cheese'' (2016), mentions that Vedic literature refers to cheese production made with the aid of barks of palash tree (''[[Butea monosperma]]''), fruits like jujube (''[[Ziziphus mauritiana]]'') and creeper like putika with coagulating enzymes, "as well as Dadhanvat, a cheese-like substance made with and without pores". According to Catherine Donnelly, these plant substances may have contained [[rennet]]-like enzymes and notes that the "Vedas may include some of the earliest known references to rennet-coagulated cheeses".<ref>''The Oxford Companion to Cheese'', 2016. p. 373.</ref> ''Lokopakara'' text dated to the 10th century gives two recipes for coagulated cheeses made from [[water buffalo|buffalo]] milk for making sweets using plants and roots. According to the text, buffalo milk was coagulated using roots of [[amaranth]] plant or leaves of marsh barbel (''[[Hygrophila auriculata]]''); the soft cheese produced in this manner was called ''Haluvuga''. In the second recipe, buffalo milk was coagulated with Indian mallow (''[[Abutilon indicum]]'') or country mallow (''[[Sida cordifolia]]'') and was made into balls for sweets.<ref>{{cite web |last1=Ramachandran |first1=Ammini |title=Lokopakara – Part III Recipes |url=https://peppertrail.com/recipes-from-lokopakara/ |website=Peppertrail |access-date=22 September 2012}}</ref> ''[[Manasollasa]]'', a Sanskrit-language text by the 12th-century king [[Someshvara III]], describes ''Kshiraprakara'', a similar sweet food prepared from milk solids after separating boiled milk using buttermilk.<ref>{{cite book |author=Ena Desai |chapter=Gastronomy of Bengal |editor=Lotika Varadarajan |title=Indo-Portuguese Encounters: Journeys in Science, Technology, and Culture |volume=II |year=2006 |publisher=Indian National Science Academy / Centra de Historia de Alem-Mar, Universidade Nova de Lisboa / Aryan Books International |url=https://books.google.com/books?id=5LfaAAAAMAAJ |page=668|isbn=9788173053023 }}</ref><ref name="Michael2011">{{Cite book |last=Michael Krondl |url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA38 |title=Sweet Invention: A History of Dessert |publisher=Chicago Review Press |year=2011 |isbn=978-1-55652-954-2 |pages=7–8|quote= "In another recipe he gives directions for a syrup-soaked fritter many modern Indians would recognize. To make it, the cook is told to curdle warm milk by adding buttermilk, then strain it to remove the liquid. (Nowadays this fresh cheese would be called chhana.) The resulting curds are then mixed with a little rice flour, formed into balls, and fried in ghee. Finally, they are soaked in syrup."}}</ref>
-Another theory is that like the word itself, Paneer originated in [[Persianate]] lands and spread to the  [[Indian subcontinent]] under [[Muslim]] rule.<ref name="origin">{{citation|url=https://books.google.com/books?id=JTTxAAAAMAAJ|title=The Technology of Traditional Milk Products in Developing Countries|publisher=Food and Agriculture Organization of the United Nations|year=1990|page=169|isbn=9789251028995}}</ref> Paneer, according to this theory, was developed and molded to suit local tastes under these rulers, and the [[Delhi Sultanate]] and [[Mughal Empire]] is when paneer as currently known developed. Another theory states that paneer is [[Afghan]] in origin and spread to [[India]] from the lands that make up [[Afghanistan]].<ref name="origin"/> [[National Dairy Research Institute]] states that paneer was introduced into India by Afghan and Iranian invaders.<ref>{{cite book |url= https://books.google.com/books?id=1zs4NzrRWhQC&pg=PA231 |title=Feta & Related Cheeses |first1= R. K. |last1= Robinson| first2= A. Y.| last2= Tamime |publisher=CRC Press |year=1996 |isbn=9780747600770 |page=231 }}</ref> Based on texts such as ''[[Charaka Samhita]]'', BN Mathur wrote that the earliest evidence of a heat-acid coagulated milk product in India can be traced to 75-300 CE, in the [[Kushan Empire|Kushan]]-[[Satavahana dynasty|Satavahana]] era.<ref>{{cite journal |url=https://books.google.com/books?id=5lpMAAAAYAAJ |first= K.V.S.S. | last= Rao| title= Paneer technology — A review| journal=Indian Journal of Dairy Science| volume= 45 |publisher= Indian Dairy Science Association |year=1992 |page=281 }}</ref> Sunil Kumar ''et al''. interpret this product as the present-day paneer. According to them, paneer is indigenous to north-western part of [[South Asia]], and was introduced in India by Afghan and Iranian travellers.<ref name=Kumar11>{{cite journal | last1= Kumar | first1 = Sunil | last2 = Rai | first2 = D.C. | last3 = Niranjan | first3 = K. | last4 = Bhat | first4 = Zuhaib | title=  Paneer—An Indian soft cheese variant: a review|journal = Journal of Food Science and Technology | volume = 51 | issue = 5 | pages = 821–831 | publisher = Springer | date = 2011 | doi = 10.1007/s13197-011-0567-x | quote = "People during the Kusana and Saka Satavahana periods (AD75–300) used to consume a solid mass, whose description seems to the earliest reference to the present day paneer" | pmid=24803688 | pmc=4008736}}</ref>
+Another theory is that like the word itself, paneer originated in [[Persianate]] lands and spread to the [[Indian subcontinent]] under [[Muslim]] rule.<ref name="origin">{{citation |url=https://books.google.com/books?id=JTTxAAAAMAAJ |title=The Technology of Traditional Milk Products in Developing Countries |publisher=Food and Agriculture Organization of the United Nations |year=1990 |page=169 |isbn=9789251028995}}</ref> Paneer, according to this theory, was developed and moulded to suit local tastes under these rulers, and the [[Delhi Sultanate]] and [[Mughal Empire]] are when paneer as currently known developed. Another theory states that paneer is [[Afghans|Afghan]] in origin and spread to [[India]] from the lands that make up [[Afghanistan]].<ref name="origin"/> [[National Dairy Research Institute]] states that paneer was introduced into India by Afghan and Iranian invaders.<ref>{{cite book |url=https://books.google.com/books?id=1zs4NzrRWhQC&pg=PA231 |title=Feta & Related Cheeses |first1=R. K. |last1=Robinson |first2=A. Y. |last2=Tamime |publisher=CRC Press |year=1996 |isbn=9780747600770 |page=231}}</ref> Based on texts such as ''[[Charaka Samhita]]'', BN Mathur wrote that the earliest evidence of a heat-acid coagulated milk product in India can be traced to 75–300 CE, in the [[Kushan Empire|Kushan]]-[[Satavahana dynasty|Satavahana]] era.<ref>{{cite journal |url=https://books.google.com/books?id=5lpMAAAAYAAJ |first=K.V.S.S. |last=Rao |title=Paneer technology — A review |journal=Indian Journal of Dairy Science |volume=45 |publisher=Indian Dairy Science Association |year=1992 |page=281}}</ref> Sunil Kumar ''et al''.(2011) interpret this product as the present-day paneer. According to them, paneer is indigenous to the north-western part of [[South Asia]] and was introduced in India by Afghan and Iranian travellers.<ref name=Kumar11>{{cite journal |last1=Kumar |first1=Sunil |last2=Rai |first2=D.C. |last3=Niranjan |first3=K. |last4=Bhat |first4=Zuhaib |title=Paneer—An Indian soft cheese variant: a review |journal=Journal of Food Science and Technology |volume=51 |issue=5 |pages=821–831 |publisher=Springer |date=2011 |doi=10.1007/s13197-011-0567-x |quote="People during the Kusana and Saka Satavahana periods (AD75–300) used to consume a solid mass, whose description seems to the earliest reference to the present day paneer" |pmid=24803688 |pmc=4008736}}</ref>
-Another theory is that the [[Portuguese people|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.<ref name="Harlan_2000"/><ref>{{cite book |url=https://books.google.com/books?id=orHWFRMKf4EC&pg=PA33 |title=India: Food and Cooking: The Ultimate Book on Indian Cuisine |first=Pat |last=Chapman |author-link=Pat Chapman |publisher=New Holland |year=2009 |isbn=9781845376192 |page=33 }}</ref><ref>{{cite book |url=https://books.google.com/books?id=efOjAwAAQBAJ&pg=PA2 |title=Cultures of Milk |first= Andrea S. |last= Wiley |publisher=Harvard University Press |year=2014 |isbn=9780674369702 |page=2 }}</ref> The first cottage cheese is of Indo-Portuguese origins and is known as [[Bandel Cheese]].
+Another theory is that the [[Portuguese people|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.<ref name="Harlan_2000"/><ref>{{cite book |url=https://books.google.com/books?id=orHWFRMKf4EC&pg=PA33 |title=India: Food and Cooking: The Ultimate Book on Indian Cuisine |first=Pat |last=Chapman |author-link=Pat Chapman (food writer) |publisher=New Holland |year=2009 |isbn=9781845376192 |page=33}}</ref><ref>{{cite book |url=https://books.google.com/books?id=efOjAwAAQBAJ&pg=PA2 |title=Cultures of Milk |first=Andrea S. |last=Wiley |publisher=Harvard University Press |year=2014 |isbn=9780674369702 |page=2}}</ref> A type of smoked cheese called [[Bandel cheese]] was introduced by the Portuguese in Bengal, which is distinct from paneer.<ref>{{cite book |last1=Tamang |first1=Jyoti Prakash |title=Ethnic Fermented Foods and Beverages of India: Science History and Culture |date=2 March 2020 |publisher=Springer Nature |isbn=978-981-15-1486-9 |page=676 |language=en}}</ref>
-==Preparation==
+== Nutrition and preparation ==
-{{Infobox nutritional value
+{{Nutritionalvalue
-| name = Paneer, from cow milk
+| name = paneer
-| serving_size = 100 g
+| kJ = 1251
-| kJ = 1108.76
+| protein = 15.9 g
-| protein = 18.3 g
+| fat = 15.5 g
-| fat = 20.8 g
+| carbs = 23.3 g
-| carbs = 1.2 g
+| sugars = 22.5 g
-| calcium_mg = 208
+| iron_mg = 0
-| right = 1
+| calcium_mg = 597
-| source = [https://doctor.ndtv.com/faq/what-is-the-nutritional-value-of-paneer-8353 What is the nutritional value of paneer? - Doctor NDTV]
+| magnesium_mg = 58
+| phosphorus_mg = 490
+| potassium_mg = 728
+| sodium_mg = 185
+| zinc_mg = 2.04
+| vitA_ug = 155
+| betacarotene_ug = 34
+| source_usda = 1
+| source = [http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2666/2 nutritiondata.com]
 }}
-Paneer is prepared by adding food [[acid]], such as lemon juice, vinegar, [[citric acid]] or [[dahi (curd)|dahi]] (yogurt),<ref>Adiraja Dasa. ''The Hare Krishna book of Vegetarian Cooking''. Bhaktivedanta Book Trust, 1989, {{ISBN|0-902677-07-1}}</ref> to hot milk to separate the [[curd]]s from the [[whey]]. The curds are drained in [[muslin]] or [[cheesecloth]] and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.
-In North Indian cuisines, the curds are wrapped in [[cheesecloth|cloth]], placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in [[curry|curries]]. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.
+Paneer is prepared by adding food [[acid]], such as lemon juice, vinegar, [[citric acid]] or [[dahi (curd)|dahi]] (yogurt),<ref>Adiraja Dasa. ''The Hare Krishna book of Vegetarian Cooking''. Bhaktivedanta Book Trust, 1989, {{ISBN|0-902677-07-1}}</ref> to hot milk to separate the [[curd]]s from the [[whey]]. The curds are drained in [[muslin]] or [[cheesecloth]] and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.{{cn|date=July 2025}}
-In [[Bengali cuisine|Bengali]], [[Odia cuisine|Odia]] and other east Indian cuisines, the chhena are beaten or kneaded by hand into a dough-like consistency, heavily salted and hardened to produce paneer (called ''ponir''), which is typically eaten in slices at [[teatime]] with [[biscuit]]s or various types of [[bread]], [[deep-frying|deep-fried]] in a light batter or used in cooking.
+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 [[curry|curries]]. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.{{cn|date=July 2025}}
-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.
+In [[Bengali cuisine|Bengali]], [[Odia cuisine|Odia]] and other East Indian cuisines, the chhena are beaten or kneaded by hand into a dough-like consistency, heavily salted and hardened to produce paneer (called ''ponir''), which is typically eaten in slices at [[teatime]] with [[biscuit]]s or various types of [[bread]], [[deep-frying|deep-fried]] in a light batter or used in cooking.{{cn|date=July 2025}}
-==Use in dishes==
+In the area surrounding the city of [[Surat]] in [[Gujarat]], [[surti paneer]] is made by draining the curds of buffalo milk and ripening them in whey.<ref>{{cite news |last=Menon |first=Smitha |title=8 cheeses you didn't know exist in India |work=[[Condé Nast Traveler]] |date=5 October 2015 |url=http://www.cntraveller.in/story/8-cheeses-you-didn-t-know-exist-india/ |accessdate=25 March 2026}}</ref>
-[[File:Matar-Paneer.JPG|thumb|''[[Mattar paneer]]'', a vegetarian dish from India]]
-[[File:Saag Paneer.jpg|thumbnail|[[Saag paneer]] or [[palak paneer]], a spinach-based curry dish]]
-[[File:An aesthetic Panner Butter Masala.jpg|thumb|Paneer butter masala]]
-[[File:Ishwar Paneer.JPG|thumb|Paneer tikka masala from India]]
-Paneer is the most common type of cheese used in traditional [[cuisines from the Indian subcontinent]]. It is sometimes wrapped in dough and deep-fried or served with either spinach ([[palak paneer]]) or peas ([[mattar paneer]]). Paneer is used in main dishes as well as desserts and snacks.
-The well-known [[rosogolla]] features plain ''chhana'' beaten by hand and shaped into balls which are boiled in [[syrup]]. The ''sana'' / ''chhana'' / ''chhena'' used in such cases is manufactured by a slightly different procedure from paneer; it is drained but not pressed, so that some moisture is retained, which makes for a soft, malleable consistency. It may, however, be pressed slightly into small cubes and curried to form a ''dalna'' in Maithili, Oriya and Bengali cuisines.
+== Culinary use ==
-===Paneer dishes===
+Paneer is the most common type of cheese used in traditional [[cuisines from the Indian subcontinent]]. Paneer dishes can be sweet, like [[shahi paneer]], or spicy/hot, like chilli paneer.
-Some paneer recipes include
-* Paneer pulao (paneer with rice)
+Paneer recipes include:
-*[[Mattar paneer]] (paneer with peas)
-*[[Shahi paneer]] (paneer cooked in a rich [[Mughlai]] curry)
-*[[Paneer tikka]] (a vegetarian version of [[chicken tikka]], paneer placed on skewers and roasted)
-*[[Paneer tikka masala]]
-* Chili paneer (an [[Indian Chinese cuisine|Indo-Chinese preparation]] with spicy chilies, onions and green peppers, usually served dry and garnished with spring onions)
-*[[Pakoda|Paneer pakora]] (paneer [[fritters]])
-*[[Palak paneer]]
-*[[Khoya paneer]]
-* Paneer [[momo (dumpling)|momo]]
-* [[Kadai paneer]]
-* [[Paneer Kalimirch]]
-* [[Paneer do pyaza]]
-[[File:Malai Paneer Pizza from India.jpg|thumb|right|A pizza with paneer and vegetable topping from India]]
-==Similar cheeses==
+* [[Matar paneer]] (paneer with peas)<ref name="Good Food">{{cite web |title=Paneer |url=https://www.bbcgoodfood.com/search?q=paneer |website=BBC Good Food |access-date=25 March 2026}}</ref>
-{{unreferenced section|date=November 2018}}
+* [[Shahi paneer]] (paneer cooked in a [[Mughlai]] curry)<ref name="Kapoor 2017">{{cite web |last=Kapoor |first=Sanjeev |author-link=Sanjeev Kapoor |title=Shahi Paneer |url=https://www.sanjeevkapoor.com/Recipe/Shahi-Paneer-Turban-Tadka-FoodFood.html |publisher=Sanjeev Kapoor |date=1 November 2017}}</ref>
-[[Anari (cheese)|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. [[Farmer cheese]] (pressed cottage cheese) and firm versions of [[quark (dairy product)|quark]] are similar except that they are made from [[cultured milk]] and may be salted. Although many Indians translate "paneer" into "cottage cheese", cottage cheese may be made using [[rennet]] extracted from the stomach of [[ruminants]] and such varieties when pressed into farmer cheese are firmer than paneer. [[Queso blanco]] or [[queso fresco]] are often recommended as substitutes in the Americas and [[Spain]] as they are more commercially available in many American markets. Queso blanco can be a closer match, as it is acid-set while queso fresco frequently uses rennet at a lower temperature. Both are generally salted, unlike paneer. It is also similar to unsalted [[halloumi]].
+* [[Paneer tikka]] (a vegetarian version of [[chicken tikka]], paneer placed on skewers and roasted)<ref name="Kapoor 2010"/>
+* [[Paneer tikka masala]]<ref name="Kapoor 2010">{{cite book |last=Kapoor |first=Sanjeev |author-link=Sanjeev Kapoor |title=Paneer |year=2010 |publisher=Popular Prakashan |isbn=978-8179913307 |page=3}}</ref>
+* Chilli paneer (an [[Indian Chinese cuisine|Indo-Chinese preparation]] with spicy chilies, garnished with spring onions)<ref name="Good Food"/>
+* [[Kadai paneer]] (paneer with [[bell pepper]]s and spices)<ref>{{Cite web |date=2015-03-27 |title=Express recipes: How to make Kadhai Paneer in six easy steps |url=https://indianexpress.com/article/lifestyle/food-wine/express-recipes-how-to-make-kadhai-paneer-in-six-easy-steps/ |access-date=2023-06-06 |website=The Indian Express en}}</ref><ref>{{Cite web |title=Shahi Paneer, Kadai Paneer And More: 5 Classic Paneer Curry Recipes That You Must Try |url=https://food.ndtv.com/food-drinks/shahi-paneer-kadai-paneer-and-more-5-classic-paneer-curry-recipes-that-you-must-try-2602908 |access-date=2023-06-06 |website=NDTV Food }}</ref>
+* Paneer [[pakora]] (paneer [[fritters]])<ref name="Good Food"/>
+* [[Palak paneer]] (paneer with spinach)<ref>{{Cite web |title=Palak Paneer Recipe |url=https://food.ndtv.com/recipe-palak-paneer-98895 |access-date=25 March 2026 |website=[[NDTV]] Food}}</ref>
+* [[Khoya paneer]] (a curry with [[khoya]] soft cheese as well as paneer, eaten with bread)<ref>{{cite web |url=https://food.ndtv.com/recipe-khoya-paneer-951305 |title=Khoya Paneer Recipe |website=[[NDTV]] Food |accessdate=25 March 2025}}</ref>
+* [[Paneer makhani]] (Paneer with butter, tomatoes and cashews)<ref name="Good Food"/>
+<gallery class=center mode=nolines widths="160" heights="160">
+File:Matar-Paneer.JPG|[[Mattar paneer]], a vegetarian dish
+File:Paneer tikka.jpg|[[Paneer tikka]], grilled on a skewer
+File:Yummy Palak Paneer.jpg|[[Palak paneer]], a spinach-based curry dish
+File:Ishwar Paneer.JPG|[[Paneer tikka masala]]
+File:Malai Paneer Pizza from India.jpg|A pizza with paneer and vegetable toppings
+</gallery>
 ==See also==
-* [[Kalari cheese]]
-* [[Chhurpi]]
+* {{Annotated link|Kalari cheese}}
-* [[Shosha (cheese)]]
+* {{Annotated link|Khoa}}
-*[[Cottage cheese]]
+* {{Annotated link|Chhena}}
+* {{Annotated link|Surti paneer}}
 ==References==
-{{Reflist|2}}
+{{reflist}}
+[[Category:Indian cheeses]]
 [[Category:Indian cuisine]]
-[[Category:Indian cheeses]]
+[[Category:Iranian cuisine]]
+[[Category:Nepalese cuisine]]
 [[Category:Punjabi cuisine]]
-[[Category:Nepalese cuisine]]
 [[Category:Vegetarian cuisine]]
-[[Category:Bengali cuisine]]
+[[Category:Acid-set cheeses]]
-[[Category:Sri Lankan cuisine]]
+[[Category:Hindu cuisine]]
-[[Category:Iranian cuisine]]
+[[Category:South Asian cuisine]]
+[[Category:Vegetarian dishes of India]]