Paneer

Paneer is a traditional South Asian cheese made from pasteurised cow's milk. With a mild flavour and non-melting texture, it is a truly versatile cheese. Paneer is a perfect addition to curries.

Lightly fry and combine with wilted down spinach and toasted spices to create a delicious Saag Paneer.

Paneer is a fresh, non-melting cheese common in Indian, Pakistani, Bangladeshi, and Nepali cooking.

Features:

• Made from milk, traditionally cow or buffalo milk, by curdling it with a food acid like lemon juice or vinegar.

• No rennet, so it’s vegetarian-friendly.

• Texture firm, crumbly, but it holds its shape when cooked.

•  Mild and milky flavour, so it absorbs the spices and sauces you cook it in.

• Culinary uses in curries (like palak paneer), grilled in skewers (paneer tikka), stuffed in breads (paneer paratha), or even in sweets (rasgulla).

It’s the cheese equivalent of a blank canvas, soft-spoken on its own, but transforms when you surround it with the right flavours.