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Paneer (Hindi: पनीर /pəniːr/, from Persian پنير sometimes spelled Panir or Paner), is the most common Indian form of cheese. It is an unaged, acid-set, non-melting farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added, much like hoop cheese. Another significant difference between mozzarella and paneer is the fact that mozzarella melts like many other cheeses whereas paneer does not melt while cooking. Image File history File links No higher resolution available. ...
Image File history File links No higher resolution available. ...
Persian (Local names: Ùارسی Fârsi or پارسی Pârsi)* is an Indo-European language spoken in Iran, Afghanistan and Tajikistan as well as by minorities in Uzbekistan, Turkmenistan, India, Pakistan, Azerbaijan, Georgia, Southern Russia, neighboring countries, and elsewhere. ...
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
Farmer Cheese Farmer cheese (also farmers cheese or farmers cheese) is a simple cheese often used for fillings in blintzes and other foods. ...
This article or section does not cite any references or sources. ...
Queso blanco is a creamy, soft, and mild unaged white cheese that originated in Mexico. ...
Edible salt is mostly sodium chloride (NaCl). ...
Hoop Cheese is a firm, dry cottage cheese, similar to farmer’s cheese in that most of the liquid has been pressed out. ...
Most paneer is simply pressed into a cube and then sliced or chopped, although Bengali paneer is beaten or kneaded like mozzarella. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern and Southeast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet; it is therefore completely vegetarian. Paneer is a primary source of protein for Buddhists (typically those of Southeast Asian origin) who adhere to vegetarian as opposed to vegan diets. Paneer is known in North India and Pakistan by the same name; however, in Orissa and Bengal it is known by the name Chhana and in South India, by names derived from Paneer and Channa (not to be confused with Chana, the Indian name for the chick pea). The Eastern variety (Chhana, pronounced /tʃʰana/) crumbles more easily than the North and South Indian variants of paneer. Bengal (Bengali: বঙà§à¦— Bôngo, বাংলা Bangla, বঙà§à¦—দেশ Bôngodesh or বাংলাদেশ Bangladesh), is a historical and geographical region in the northeast of South Asia. ...
Map of South Asia (see note) This article deals with the geophysical region in Asia. ...
A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ...
Location of Southeast Asia Southeast Asia is a subregion of Asia. ...
Rennet is a natural complex of enzymes produced in any mammalian stomach to digest the mothers milk. ...
A representation of the 3D structure of myoglobin, showing coloured alpha helices. ...
A silhouette of Buddha at Ayutthaya, Thailand. ...
A variety of vegetarian food ingredients Vegetarianism is the practice of not consuming the flesh of any animal (including sea animals) with or without also eschewing other animal derivatives, such as dairy products or eggs[1]. Some vegetarians also choose to refrain from wearing clothing that has involved the death...
The logo of the worlds first Vegan Society, registered in 1944. ...
Dark green region marks the approximate extent of northern India while the regions marked as light green lies within the sphere of north Indian influence. ...
, Orissa (Oriya: ଓଡ଼ିଶା), is a state situated on the east coast of India. ...
Bengal (Bengali: বঙà§à¦— Bôngo, বাংলা Bangla, বঙà§à¦—দেশ Bôngodesh or বাংলাদেশ Bangladesh), is a historical and geographical region in the northeast of South Asia. ...
South India is a linguistic-cultural region of India that comprises the four states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu and the two Union Territories of Lakshadweep and Puducherry, whose inhabitants are collectively referred to as South Indians. ...
Binomial name Cicer arietinum L. The chickpea, garbanzo bean or bengal gram (Cicer arietinum) is an edible pulse of the Leguminosae or Fabaceae family, subfamily India. ...
Not to be confused with the chana bean. ...
Firm tofu has a similar texture and consistency so it can be used in place of paneer as a non-dairy substitute. Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ...
Preparation
Scalloped potatoes with paneer Paneer is a healthy, protein-rich food. To prepare paneer, food acid (usually simple lemon juice or vinegar) is added to hot milk to separate the curds from the whey. The curds are then drained in a muslin cloth or cheesecloth and excess water is pressed out. Next, the obtained paneer is dipped in chilled water for 2-3 hours to give it a good texture and appearance. Image File history File links No higher resolution available. ...
Image File history File links No higher resolution available. ...
Acidity redirects here. ...
Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ...
Percentages are relative to US recommendations for adults. ...
Muslin is a type of finely-woven cotton fabric, introduced to Europe from the Middle East in the 17th century. ...
Cheesecloth is a loosewoven cotton cloth, such as is used in pressing cheese curds. ...
From this point, the preparation of paneer diverges based on its use. In Mughlai cuisine, the paneer-cloth is put under a heavy weight, such as a stone slab, for 2-3 hours, and is then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese. Oriya cuisine and Bengali cuisine demand paneer-dough produced by beating or kneading the paneer by hand into a dough-like consistency. ...
Oriya cuisine relates to the cuisine of the eastern Indian state of Orissa. ...
Bengal (Bengali: বঙà§à¦— Bôngo, বাংলা Bangla, বঙà§à¦—দেশ Bôngodesh or বাংলাদেশ Bangladesh), is a historical and geographical region in the northeast of South Asia. ...
Surati Paneer The Surati Paneer, made in the region around Surat in Gujarat, is a variant of paneer made by draining the curd and ripening them in whey for 12 to 36 hours. The tone or style of this article or section may not be appropriate for Wikipedia. ...
, Gujarat (Gujarati: , IPA: ) is a state in the Republic of India. ...
Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey). ...
Percentages are relative to US recommendations for adults. ...
Mughlai cuisine
Peas and paneer in tomato sauce Paneer is the only type of cheese traditionally used in Indian cuisine. The ruling aristocracy in the second millennium AD was of Turkic, (Central Asian), and Persian origin, and it was they who introduced paneer to India. As a result, in large parts of north India, Paneer is an aspirational food, and defines sumptuousness in vegetarian feasts. It is very popular when wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (matar paneer).
Image File history File links No higher resolution available. ...
Image File history File links No higher resolution available. ...
This article is about the various peoples speaking one of the Turkic languages. ...
Map of Central Asia showing three sets of possible boundaries for the region Central Asia located as a region of the world Central Asia is a vast landlocked region of Asia. ...
For other uses of this term see: Persia (disambiguation) The Persian Empire is the name used to refer to a number of historic dynasties that have ruled the country of Persia (Iran). ...
Dark green region marks the approximate extent of northern India while the regions marked as light green lies within the sphere of north Indian influence. ...
It has been suggested that this article or section be merged with Saag (dish). ...
Mattar Paneer is an Indian dish consisting of paneer (cheese) and peas in a sweet and spicy red sauce. ...
Eastern Indian cuisine In Bangladesh and eastern India, two kinds of cheese are commonly found: ponir (a hard paneer) and chhana (a soft paneer).
Ponir is a salty semi-hard cheese made in villages across Bangladesh, and Orissa and West Bengal in India. Its sharp flavor and high salt content contrasts with the softer, milder chhana. Ponir is typically eaten in slices at teatime with biscuits or bread, or deep-fried in a light batter.
While Mughlai cuisine uses paneer in spicy curry dishes, the use of chhana in Oriya cuisine or Bengali cuisine is mostly restricted to sweetmeats, for which this region is justly renowned. Most Oriya and Bengali sweets feature chhana beaten by hand into dough-like consistency and then used in crafting the sweetmeat. The chhana used in such cases is manufactured by a slightly different procedure from Mughlai paneer; it is drained but not pressed, so that some moisture is retained, which makes for a soft, malleable consistency. Oriya cuisine relates to the cuisine of the eastern Indian state of Orissa. ...
Bengal (Bengali: বঙà§à¦— Bôngo, বাংলা Bangla, বঙà§à¦—দেশ Bôngodesh or বাংলাদেশ Bangladesh), is a historical and geographical region in the northeast of South Asia. ...
The term confectionery refers to food items rich in sugar. ...
Chhana may, however, be pressed slightly into small cubes and curried to form a Dalna in Oriya and Bengali cuisines.
The Rasgulla is the classical sweetmeat made by this method. It features plain chhana beaten by hand into the right consistency, then shaped into balls which are dunked into sugar syrup. Rasgulla (Bangla: রসগোলà§à¦²à¦¾ Rôshogolla [ˈrɔʃoËŒgolËa]; Hindi: Rasgulla; Oriya: Rasagolla) is a dessert from Orissa and Bengal consisting of balls of unripened cheese or cottage cheese (chenna) soaked in a sugary syrup. ...
A selection of confectioneries The term confectionery refers to food items that are (at least perceptibly) rich in sugar. ...
See also A tub of cottage cheese Cottage cheese comes from chickens and is a cheese curd product with a mild flavor. ...
Polish twaróg Quark is a type of fresh cheese of Central European origin. ...
Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ...
External links - Delicious Paneer Recipes at Click2Cook
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