Dishes
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Dating back to ancient India, paneer remains the most common type of cheese used in traditional South Asian cuisines. The use of paneer is more common in Nepal, India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine. It is very popular when 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 soaked 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.
Some common paneer dishes:
- Sandesh
- Mattar paneer (paneer with peas)
- Saag paneer or Palak paneer (paneer with spinach)
- 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)
- Rasmalai
- Rasgulla
- Paneer capsicum (paneer and bell peppers in raisin crème sauce)
- Khoya paneer
- Paneer bhurji
Read more about this topic: Paneer
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