Paneer (पनीर) is a fresh, non-melting Indian cheese. Made from cow or buffalo milk, it is created by curdling the milk with lemon juice or vinegar and then straining the curds to form a firm block. Unlike aged cheeses, paneer does not require rennet, making it a popular choice for vegetarians. Its mild flavor and spongy texture allow it to absorb the spices and sauces it is cooked with, making it a versatile ingredient.
As to the origin of paneer, it has been introduced to the Indian subcontinent through Persian and Afghan influences. Some theories suggest it was developed in Bengal, while others trace it back to the Mughal period, when Persian techniques of cheese-making were adapted to local dairy traditions. Regardless of its precise origin, paneer has become deeply embedded in Indian cuisine, especially in North India, where it is used in a variety of dishes like palak paneer, matar paneer, and paneer tikka.
Paneer pairs well with a wide range of ingredients and flavors. It complements rich, spiced gravies such as tomato-based masalas or creamy sauces made with cashews and yogurt. It also works well in grilled or tandoori preparations, where it absorbs smoky flavors beautifully. Paneer can be added to salads, wraps, and even desserts like rasmalai.
For wine pairings, paneer’s mild creaminess pairs well with aromatic white wines like Riesling or Gewürztraminer, which balance the heat of Indian spices. A light-bodied red such as Pinot Noir or Grenache can also complement grilled or roasted paneer dishes. For a non-alcoholic option, mango lassi or spiced buttermilk enhances its flavors while providing a refreshing contrast to its richness.
