The Unequalled Reign of Paneer in Indian Cuisine

The Unequalled Reign of Paneer, When the prospect of characterizing Indian vegetarian food to the world comes, nobody can deny the role of paneer — the quintessential fresh cheese of India. For a munificent slice of contemporary history, paneer has not only been the most frequent presence in the vegetarian segment of a restaurant menu but an eminent one as well. 

From being considered a boring food to being one of the finest (vegetarian) presenters of Indian essences on the global table to becoming a fascination throughout, the transformation of the fortunes of paneer is unquestionably a fine pastoral innovation. 

Unequalled Reign of Paneer, at times as distinguished as ‘Indian cottage cheese, is a mild, white cheese, extensively used in India, Pakistan, Afghanistan, Nepal, and Bangladesh, and generally served cut into cubes and fried. It is a non-aged, non-melting supple cheese with a firm consistency, slightly like cottage cheese, and is a popular element in pakoras, kebabs, and curries.

Used and fancied throughout the Indian subcontinent, Unequalled Reign of Paneer has befallen to become a readily-recognized and much-cherished ingredient around the world, credit to the budding popularity of Indian cuisine. Its placid flavor makes it wonderful for absorbing the rich sauces and complex spicing emblematic of Indian food, and it has a propensity to play a similar role to that of tofu in Southeast Asian cuisine.

Paneer was customarily prepared with buffalo milk, although is now generally prepared from a blend of both cow’s and buffalo’s milk. It does not utilize animal rennet to curdle the milk, rather opting for fruit or vegetable-originated acids like lemon juice. 

Just think about the assortment of dishes paneer has popularized or even promoted to gourmet status starting with the eminent paneer tikka, paneer khurchan that has a legacy of amazing the Nawabs and their courtiers alike, paneer makhani, and the winter must-have, palak paneer. 

A wonderful choice for a vegetarian curry, popular paneer dishes embrace methi paneer, paneer cooked with spinach and spices, and Mattar paneer, or paneer with peas in a garam masala spiced tomato sauce. If you’re ordering from an Indian restaurant, many of the succulent vegetarian foods are categorized as side dishes, but the portion sizes are generally pretty munificent, so be sure to try out this part of the menu for some hidden paneer gems.

 There is something intriguing about paneer and the innovation that has happened around it in the past few years that has lifted the once pastoral community staple to roughly a level of superfood. It is not merely a clean source of goodness but also an ingredient that can be further treated to ensemble a certain diner’s food penchants.

The Unequalled Reign of Paneer

Paneer’s inherent excellence is definitely not veiled. An affluent source of fat with delicate flavors — almost portrayed as bland at times — this varietal of fresh cheese is an outstanding ingredient to showcase the diverse nuances of Indian masalas, even the most delicate like posto. It is this eminence that makes it an ultimate candidate for all forms of culinary theatrics, comprising fusion. 

Categorically Paneer nowadays is a non-negotiable choice for every Indian restaurant that sets up shop abroad. Dishes like Paneer Tikka Masala, Chilli Paneer, Karahi Paneer, Paneer Khurchan will definitely attract you to visit our restaurant more often!

And, of course, the fact that paneer makes for a scrumptious and ‘clean source’ of protein as well as fat will draw you more to taste the finest of Indian paneer dishes, only at Desi Hype!