Paneer Recipe: Simple Ways to Use Indian Cheese in Curries, Stir-Fries, and More

When you think of paneer, a fresh, non-melting Indian cheese made by curdling milk with lemon juice or vinegar. Also known as Indian cottage cheese, it’s the star of countless home-cooked meals across India—from spicy curries to sweet desserts. Unlike Western cheeses, paneer doesn’t melt when cooked. That’s why it holds its shape in a sizzling kadhai or grilled on skewers. It’s mild, soft, and soaks up spices like a sponge, making it perfect for beginners and pros alike.

What makes paneer so popular isn’t just how it tastes—it’s how flexible it is. You can fry it, bake it, grill it, or even blend it into smoothies. In North India, it’s the base of paneer butter masala, a rich, creamy curry with tomatoes, cashews, and aromatic spices. In the South, it shows up in stir-fries with bell peppers and curry leaves. And if you’re out of paneer? halloumi, a brined cheese that holds up under heat is your best bet. It’s not the same, but it’s close enough to save your dinner.

Making paneer at home takes less than 20 minutes and costs less than store-bought. All you need is whole milk and something acidic—lemon juice, vinegar, or even yogurt. Heat the milk, add the acid, watch it curdle, then strain it in a cloth and press it lightly. Done. No fancy tools, no waiting. You get fresh, clean cheese with zero additives. And once you try it, you’ll never go back to the brick-shaped stuff in the dairy aisle.

People often ask why paneer is healthier than regular cheese. The answer? Less fat, no aging, no mold, and no sodium overload. It’s high in protein, easy to digest, and works great for vegetarians who need a solid protein source. Pair it with spinach for palak paneer, toss it with onions and tomatoes for shahi paneer, or just snack on it grilled with chaat masala. It’s not just food—it’s a blank canvas for flavor.

What you’ll find in this collection isn’t just a list of recipes. It’s the real talk behind paneer: how to make it, how to replace it, why it doesn’t melt, and what goes wrong when your paneer turns rubbery. You’ll learn what spices bring out its best, which oils work best for frying it, and how to fix a dry paneer curry before it’s too late. Whether you’re cooking for the first time or just trying to nail that restaurant-style texture, the posts below give you exactly what you need—no fluff, no guesswork, just results.