Paneer - is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India and in Bangladesh.
Paneer is the most common type of cheese used in traditional Indian and Pakistani cuisines. The use of paneer is more common in India, Nepal, Bangladesh and Pakistan. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer).
The well-known rasgulla features plain chhana beaten by hand and shaped into balls which are boiled in syrup. The sana / chhana / chhena used in such cases is manufactured by a slightly different procedure from paneer; it is drained but not pressed, so that some moisture is retained, which makes for a soft, malleable consistency. It may, however, be pressed slightly into small cubes and curried to form a dalna in Maithili, Oriya and Bengali cuisines.
Paneer dishes
Some paneer dishes include:
Sandesh
Chhena murgi
Mattar paneer (paneer with peas)
Shahi paneer (paneer cooked in a rich, Mughlai curry)
Paneer tikka (a vegetarian version of chicken tikka, paneer placed on skewers and roasted)
Paneer tikka masala
Kadai paneer
Chili paneer (with spicy chilies, onions and green peppers, usually served dry and garnished with spring onions)
Paneer pakora (paneer fritters)
Palak paneer
Rasmalai
Rasgulla
Paneer capsicum (paneer and bell peppers in raisin crème sauce)
Khoya paneer
Paneer bhurji
Paneer momo (dumpling)
(the name is not protected)
Yes
Partial
160 - 338 kcal per 100 gr.
18.5 - 23 gr. per 100 gr.
20.8 - 27 gr. per 100 gr.
208 mg. ( + 136% )*
*(the difference from the average value)
5,4 - Individual visits per month (average)
125 - All individual visits
18 03 2017 - Date of publication of this article
