Paneer (), also known as ponir (), is a fresh cheese acid-set cheese common in cuisine of the Indian subcontinent made from full-fat buffalo milk or cow milk.[ It is a Cheese ripening, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
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Paneer was predominantly used in most North Indian dishes and is now commonly used throughout India due to its versatility as an ingredient in diverse dishes.
Etymology
The word paneer entered English from the Hindi-Urdu term panīr, which comes from Persian language () 'cheese', which comes from Old Iranian.
History
The origin of paneer is debated. Vedic period, Afghan people-Iranian peoples and Portuguese India origins have been proposed for paneer.
Legends about Krishna make several references to milk, butter, ghee and dahi (yogurt), but do not mention sour milk cheese.
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".[ The Oxford Companion to Cheese, 2016. p. 373.] Lokopakara text dated to the 10th century gives two recipes for coagulated cheeses made from water 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.
Another 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.
Nutrition and preparation
Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or dahi (yogurt),[Adiraja Dasa. The Hare Krishna book of Vegetarian Cooking. Bhaktivedanta Book Trust, 1989, ] to hot milk to separate the 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 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. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.
In Bengali cuisine, Odia cuisine 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 or various types of bread, deep-frying in a light batter or used in cooking.
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.
Use in dishes
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 dishes can be sweet, like shahi paneer, or spicy/hot, like chilli paneer.
Paneer dishes
Some paneer recipes include:
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Paneer pulao (paneer with rice)
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Mattar paneer (paneer with peas)
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Shahi paneer (paneer cooked in a rich Mughlai curry)
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Paneer tikka (a vegetarian version of chicken tikka, paneer placed on skewers and roasted)
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Paneer tikka masala
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Chilli paneer (an Indo-Chinese preparation with spicy chilies, onions and green peppers, usually served dry and garnished with spring onions)
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Kadai Paneer
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Pakoda (paneer fritters)
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Palak paneer
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Khoya paneer
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Paneer momo
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Paneer butter masala
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Paneer pasanda (shallow-fried stuffed paneer sandwiches in a smooth, creamy onion-tomato based gravy)
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Paneer lababdar
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Paneer Do Pyaza (named so because twice the normal amount of onions are used in this recipe).
File:Chamcham - Bainan - Howrah 2015-04-14 7905.JPG | Chomchom is a popular paneer sweet
File:ChennaPoda.jpg | Chhena poda is a popular baked paneer cheese-cake from India
File:Gur er Sandesh.jpg | Sandesh is a popular paneer sweet dish.
File:Matar-Paneer.JPG | Mattar paneer, a vegetarian dish from India
File:Yummy Palak Paneer.jpg | Palak paneer, a spinach-based curry dish
File:Ishwar Paneer.JPG | Paneer tikka masala from India
File:Malai Paneer Pizza from India.jpg | A pizza with paneer and vegetable toppings from India
Similar cheeses
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 curds) and firm versions of 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 is made using rennet extracted from the stomach of ruminants, and cow's Skimmed milk. 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.
See also
