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Paneer Indian Cheese


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Paneer Indian Cheese Recipe, How To Make Paneer Indian Cheese Recipe

Paneer is a homemade Indian cheese that is used in making different desserts, appetizers and main course dishes. Paneer is very versatile, soft and blends well with creamy sauces. It is usually served as an appetizer or accompaniment to a main course

Paneer Butter Masala is actually a traditional Punjabi recipe with delicious paneer cooked in silky tomato gravy and butter, and possibly one of the most promoting dishes in Indian Restaurants and the majority of Indian restaurants worldwide.


This dish consists of soft paneer pieces soaked in the rich, creamy and smooth gravy. It pairs properly with Indian flatbreads like Naan, roti, paratha as well as rice Its a yummy d... Read More..

About Recipe

How to make Paneer Indian Cheese

(44 ratings)
121 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Paneer Indian Cheese
Author : Vahchef
Main Ingredient : Milk
Servings : 4 persons
Published date : October 23, 2018

Ingredients used in Paneer Indian Cheese
• Vinegar or lemon juice - 30 ml.
• Pepper - 1 pinch.
• Mualin cloth - 1 piece.
• Milk - 1000 ml.
• Mint - 1 pinch.
• Cumin - 1 pinch.
  • Pour the milk into the pan.
  • Bring the milk to a gentle simmer.
  • Start to slowly stir in the lemon juice or vinegar, about a tablespoonful at a time. The milk will begin to curdle. This is curds and whey.
  • Drain off the whey, keeping the curds.
  • Dump the curds out onto the cloth (it will be messy), wrap them up, and squeeze the cloth to get the whey out.
  • Fold the curds up in the cloth, then balance the big pot full of cold water on top

Cut after resting it for a hour and is ready to cook.

Cooking with images


Paneer Butter Masala is actually a traditional Punjabi recipe with delicious paneer cooked in silky tomato gravy and butter, and possibly one of the most promoting dishes in Indian Restaurants and the majority of Indian restaurants worldwide.


This dish consists of soft paneer pieces soaked in the rich, creamy and smooth gravy. It pairs properly with Indian flatbreads like Naan, roti, paratha as well as rice Its a yummy dish so undoubtedly heavy to the calories which makes it appropriate exclusively for special events, celebrations, gathering and not really for daily use.


Paneer butter masala gravy is produced using tomato puree, onion paste, cashew paste, and a couple of essential Indian spices. Though it may look like a little complex, but once you've all of the paste prepared, then paneer butter masala is often prepared within a few minutes.  I usually make tomato puree in advance, therefore I often find this process simple.


Paneer Butter Masala goes by various names; Butter Paneer, Paneer Makhanwala, Paneer Makhani and a might be a few more.



Paneer is the most common fresh cheese used in Indian cuisine. It is also called “Chena” in Eastern India. Paneer is vegetarian’s heaven as it is enriched with proteins. It is the most versatile ingredient. Dishes with paneer can be made in various ways, fry or gravy, snacks or a filling. Sweets are incomplete without it. Paneer can be fit anywhere in a dish and make it delicious.

Paneer is an acid-set fresh curd cheese produced from cow’s whole milk or half cream milk which is popular in northern India, Pakistan, Nepal and Bangladesh wherever milk is actually a regular element of those cultures.

Paneer is a form of unripened cheese popular in the Indian subcontinent. It is called in lots of Indian tasty recipes and make them even tastier.  The ability of paneer to be deeply fried is one feature that has led to its greater acceptance and a favourite in making snacks, Pakora or fried paneer


How you can make paneer:

Paneer is a lot easier than other cheese to make at home. It takes only a few hours for all procedure and just two ingredients- To make yummy paneer boil milk and an acid (lemon juice or vinegar) is added, add producing into lumps and greenish whey are separated. Paneer is simply pressed into a cube after which sliced up or chopped or grated.


Milk for Paneer:

Various kinds of milk have been used for the manufacturing of paneer. The quality of paneer depends upon the quality of milk by which it is produced.

Buffalo milk was most traditionally used for making paneer as fat content in it is about 5%. But nowadays whole milk is usually used as it is readily available.

Low fat paneer of acceptable quality can be made from cow milk standardized into a fat content of 3%. Grass fed natural milk will provide you with the best flavour paneer.



Paneer dishes:

Paneer is often combined with almost every vegetable like peas, spinach, tomato, potato capsicum, etc. Some popular paneer dishes: Matar Paneer, Palak Paneer, Shahi Paneer, Achaari paneer, aloo bread paneer pakoda, beetroot and paneer salad, Rasogulla

In nowadays, a lot of the international restaurant in India also provide paneer as one of the flavour in wraps, pizza topping or even in sandwiches.


Benefits of paneer:

Paneer is actually a rich way to obtain protein offered at a relatively less expensive and varieties an essential source of animal protein for vegans. In addition to that, its high protein content and digestibility, the biological valuation of protein in paneer is within the range of 80 to 85.  Add-on, paneer is a valuable origin of fat, vitamins and minerals like calcium and phosphorus. It provides a reasonably long shelf life under refrigeration.


Comments & Reviews


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Recent comments

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zohra unnisa Posted on Fri Jul 30 2010

u talk more chef but u r really very nice inspiring us... THANK U..

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LadyLatias Posted on Sat Aug 14 2010

One method I have seen of making paneer is just shifting it from the pan into a wire sieve and letting all the liquid drain out, before just dumping the curds of cheese into a pan and frying it. What do you make of this method?

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samugrose Posted on Mon Sep 27 2010

this was amazing... i just decided to try it out, and it really works! it was delicious! i used the juices from a salsa i had, as well as some chili powder and black pepper, with a dash of parsley. just made a ~1 tablespoon serving of it, and it was

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Ali Alaavi Posted on Tue Sep 28 2010

thanks chef you are awesome as always but i have a question what about salt. can we add salt to it too?so our cheese is a bit salty? would you recommend that?

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Archey Deshpande Posted on Sun Oct 03 2010

Can we use normal milk or have to use full cream milk

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MissMariJuanaa Posted on Sun Oct 24 2010

thanks for this recipe!! by the way.. what can you do with the leftover whey?

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Rejoy Isaac Posted on Mon Nov 22 2010

chef..ure the best!

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deeejey1 Posted on Tue Nov 30 2010

i luv the way chef explains. he not only gives the ingredients but also he tells the reason why we are doing. Iahve observed in his many videos that he also duggest the alternatives where he feels that viewer will ahve challange in this video he gav

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jared Posted on Mon Dec 06 2010

I always learn something from this chef. Hes good. The idea of putting cumin seeds black pepper and mint is awesome.The Bukhara people in New Delhi wont be too happy :).......Thanx for sharing

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Graça Melo Posted on Thu Dec 30 2010

Que tempero é esse?

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9aspengold5 Posted on Wed Jan 12 2011

Can you freeze paneer?

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nyls86 Posted on Fri Jan 21 2011

thank you for you recipe chef!u r really great.cud u tell me the propotion of milk and lime/ in for 1 litre milk how much vinegar/lime do i use?

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