Paneer
ponir · Indian cottage cheese · fromage indien
Paneer: what every chef needs to know
Paneer, a fresh unaged Indian cheese prepared by curdling whole cow's milk with an acid (lemon juice, vinegar or whey), draining the curd and pressing it into a compact block. Unlike Western cheeses, paneer contains no rennet and does not melt when heated: the protein bonds formed by acid curdling are heat-stable, allowing paneer to be fried, grilled and curried without melting and losing its shape. This makes paneer unique as a cheese that survives browning and deep-frying while retaining its form. Paneer has a mild, fresh and slightly milky flavour with no additives. In Indian cuisine, paneer is the primary vegetarian protein: Palak Paneer (with spinach sauce), Paneer Tikka (marinated and tandoor-grilled) and Matar Paneer (with green peas) are national classics. The high protein density (21 g per 100 g) and neutral flavour profile also make paneer applicable in fusion cuisine as a substitute for tofu or halloumi. Store fresh paneer for a maximum of 5–7 days at 2–8°C (36–46°F) in cold water; change the water daily.
Paneer: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 168137) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 168137).
Paneer: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
cubes fried bread in a creamy spinaziesaus seasoned with garam masala, coriander and fresh ginger; the most beroemde vegetarische Indian dish.
marinated bread-cubes on spiesen grilled in a tandoor-oven to golden brown with char-vlekken; served with mint-chutney and onion rings.
bread in a mild, creamy tomato sauce with fresh peas, served with naan of basmatirijst; classic Punjabees comfort food.
Paneer: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
cut bread diced of 2 cm; pat dry for fry. bread spat sterk when the to vochtig is. fry in ghee to golden brown to all zijden; the crust provides a nutty aroma.
marinate bread 4-6 hours in tikka-marinade (yoghurt, tandoorikruiden, garam masala, lemon juice); grill on maximum hitte for the karakteristieke char-patroon.
add bread-cubes in the laatste 8-10 minutes to to sauces (Palak, Makhani, Tikka Masala); langer boil provides a rubberachtige texture. Paneerbakken for stoven provides a steviger bite.
Paneer: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Paneer: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round; paneer is not a seasonal product.
Paneer: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Paneer: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the pronounced acidity and fresh citrus notes of dry Riesling cut through the vetrijkheid of bread in curry; the minerality contrasts the herbs of Indian dishes.
- Mosel QbA (Duitsland)
- Eden Valley Riesling (Australië)
aromatic Gewürztraminer with roze lychee and rozenwater; the herbs-samenwerking with Indian spices is a bewezen combination for Palak bread and Tikka-dishes.
- Alsace AOC
- Alsace Grand Cru AOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Paneer
Why doesn't paneer melt when heated?
Paneer is coagulated with an acid (lemon juice, vinegar) rather than enzymatic rennet. Acid coagulation creates protein bonds that remain stable when heated rather than denaturing into a liquid phase. This is the fundamental reason for its heat stability.
How do I make paneer myself?
Heat 2 litres of whole milk to near boiling (90°C / 194°F), add the juice of 2 lemons and stir gently. The milk will curdle immediately. Pour through a cheesecloth, rinse the curds with cold water, squeeze well and press under a weight for 2 hours. Then cut into cubes.
Can paneer be substituted with halloumi?
In grilling and frying applications, halloumi is a comparable alternative; both do not melt and brown well. The difference: halloumi has a much higher salt content and a more rubbery texture. Paneer is more neutral and absorbs marinade flavours better.
At what temperature should you store Paneer?
Store Paneer at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Paneer professionally?
The primary professional technique for Paneer is Frying in ghee of butter at 190°C for 3-4 min per zijde. Always verify core temperature with a calibrated probe thermometer.
Does Paneer contain allergens?
Paneer contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
