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 easier than other cheese to make at home. It needs only a few hours for all process and only two ingredients- To make delicious paneer boil milk and an acid (lemon juice or vinegar) is added, add resulting into lumps and greenish whey are separated. Paneer is simply pressed into a cube and then sliced or chopped or grated.
Paneer can be combined with almost every veggie like peas, spinach, tomato, potato capsicum, etc. Some common paneer dishes: Matar Paneer, Palak Paneer, Shahi Paneer, Paneer Tikka, Paneer Pakora, Stuffed Paneer paratha, Rasogulla
In nowadays, most of the international restaurant in India also have paneer as one of the flavors in wraps, pizza topping or in sandwiches.