Paneer - 1 euro per 100g
पनीर, Индийско сирене
No added salt
Suitable for Vegetarians
Paneer is home-made, unsalted, white cheese. It has a fresh farmer’s cheese like quality and a dense, crumbly texture that works wonderfully with the spices of India but equally well with flaky sea salt, freshly ground black pepper and a drizzle of quality olive oil. It is full of virtues; it is a great source of protein, packed with vitamins and minerals and so tasty that even hardened carnivores find it hard to pass up a well-made paneer dish.
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 ofmilk in their cuisine. It is sometimes wrapped in dough and deep-fried orserved 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 ismanufactured by a slightly different procedure from paneer; it is drained butnot 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 paneer dishes include:
- Mattar paneer (paneer with peas)
- Saag paneer
- 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)
- Palak paneer
- Paneer capsicum (paneer and bell peppers in raisin crème sauce)
- Khoya paneer
- Paneer bhurji