Paneer
Paneer
Paneer (/pəˈnɪər/, from Persian پنیر, "cheese") is a type of fresh, non-melting cheese originating from the Indian subcontinent. It is a common ingredient in South Asian cuisine and is often used in dishes such as curries and paneer tikka.
Etymology
The word "paneer" comes from the Persian word پنیر, which literally means "cheese". It is believed to have been introduced to India by Persian and Afghan invaders in the 16th century.
Production
Paneer is traditionally made by curdling milk with a food acid, such as lemon juice, vinegar, or yogurt. The resulting curds are then drained in a muslin cloth, pressed under a heavy weight to remove excess water, and then cut into cubes. Unlike many other types of cheese, paneer does not require aging or culturing, and is therefore considered a "fresh" cheese.
Nutrition
Paneer is a good source of protein, especially for vegetarians. It also contains calcium, phosphorus, and vitamins A and D. However, as it is made from full-fat milk, it can also be high in calories and saturated fat.
Culinary Uses
Paneer is used in a variety of dishes in Indian, Pakistani, Bangladeshi, and Nepalese cuisines. It is often used in curries, such as mattar paneer (paneer with peas) and palak paneer (paneer with spinach). It can also be grilled, as in paneer tikka, or served with fruit or vegetables in a salad.
Related Terms
External links
- Medical encyclopedia article on Paneer
- Wikipedia's article - Paneer
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