Paneer cheese is a fresh, creamy, normally unsalted cheese. It’s widely used in north India, and in nearby countries like Afghanistan, Nepal, Bangladesh, and Pakistan. Traditionally, it was made with buffalo milk in these countries.

Today, though, a blend of both buffalo and cow’s milk is widely used by paneer manufacturers. While paneer can also be made wholly from cow’s milk, it will have a slightly different texture and lower fat content.

Instead of rennet, paneer is made by curdling hot milk using lime/lemon juice, vinegar, yogurt, or citric acid. The result is a soft, fluffy cheese that is firm and can be cut into blocks but doesn’t crumble easily. The texture is usually similar to that of firm tofu, and paneer has the ability to retain its shape for a long time, even when it’s cooked over high heat.

How Is Paneer Cheese Eaten? How Does It Taste?

The most common way that paneer is eaten is in cubes. The paneer is cubed and fried, which is how it’s served in dishes like saag paneer. However, paneer cheese can be eaten in plenty of other ways. It can be crumbled over dishes, eaten fresh, or even flavored with mint and cumin to add another dimension of flavor.

The taste of paneer is mild and milky. The taste can be compared to other types of fresh cheeses, such as the Italian ricotta, or the cottage cheese that is common in American supermarkets. Because it’s usually unsalted, some people consider it to be bland when eaten alone.

The best paneer is homemade – but you can also buy store-bought, ready-to-eat cheese from Indian stores and ethnic supermarkets. This cheese should be immersed in hot water before eating, as this will make it softer and less rubbery.

Is Paneer Cheese Good For You?

Yes! Like other types of soft, fresh cheese, paneer is very healthy. It has a great combination of essential fats and protein, and other nutrients like calcium and vitamin D. This is why it’s an important part of traditional vegetarian Indian diets. It can help supply many micronutrients and macronutrients that may be missing a typical vegetarian diet. Its been shown that paneer, along with other similar soft cheeses, can help strengthen the teeth and bones, regulate blood sugar levels, encourage better heart health, and improve digestion- to name just a few benefits. 

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Paneer (341 grams)
Paneer (1.87 kg)

RECIPE: PANEER DO PYAAZA (Courtesy of Chef Sanjyot Kheer from YFL)

Prep time: 15 mins  |  Cooking time: 25 mins  |  Serves: 4-6
For shallow frying the paneer
  • Paneer 750 gm
  • Oil for shallow frying
  • Water
  • Salt to taste
  • Cut the paneer in 4cm × 4 cm slab or you could also choose to cut it into cubes as per your preference.
  • Shallow fry the paneer until golden brown or crisp layer formed on both the sides.
  • Transfer it to a salted Luke warm water and immerse it for 10 minutes.
For making the do Pyaaza
  • Ghee 2 tbsp + oil 1 tsp
Whole spices:
  • Cumin seeds 1 tsp
  • Bay leaves 2 nos.
  • Cinnamon stick 1 inch
  • Hari elaichi (green cardamom) 2 nos.
  • Laung (Cloves) 3-4 nos.
  • Black Peppercorns 3-4 nos.
  • Badi elaichi 1 no.
  • Hing ½ tsp
  • Onions 5-6 medium size (sliced)
  • Ginger garlic paste 3 tbsp
  • Turmeric powder 1 tsp
  • Tomatoes 4 medium size (chopped)
  • Salt to taste
  • Curd ½ cup
  • Powdered spices:
  • Red chilli powder 1 tbsp
  • Coriander powder 1 tbsp
  • Fennel powder 1 tsp
  • Cumin powder 1 tsp
  • Hot Water as required
  • Fried paneer
  • Garam masala 1 tsp
  • Kasuri methi 1 tsp
  • Onion chilli tempering:
  • Ghee 1 tbsp
  • Jeera 1 tsp
  • Coriander seed 1 tsp (crushed)
  • Green chillies 2-3 nos. (slit)
  • Dry Kashmiri red chillies 1-2 nos.
  • Garam masala 1 tsp
  • Onion petals ½ cup
  • Fresh coriander leaves 1 tbsp (chopped)
  • Set a wok on medium heat, add ghee and the whole spices and sauté it for a minute, add hing, sliced onions and cook until the onions are almost golden brown.
  • Next, add ginger garlic paste and sauté until the onions are completely golden brown, further add turmeric and cook for few minutes.
  • Now add the tomatoes and salt to taste, cook it really well until they are mushy and thee ghee separates from the masala.
  • Take a separate bowl, add curd and powdered spices and mix well, lower the flame and add this to the wok, stir it continuously for 2-3 minutes, cook on medium low heat until the curd is cooked and the ghee separates from masala.
  • Adjust the consistency of the gravy by adding hot water, stir and cook further for 3-4 minutes and bring to a boil.
  • Add the paneer in the wok, mix gently and further add, garam masala and kasuri methi, cook for 1-2 minutes.
  • Set a separate tadka pan on medium high heat, add ghee, jeera crushed coriander, dry Kashmiri chilli, onion petals and slit green chillies, sauté them for a minute and add the tempering immediately over the paneer gravy, stir gently for a minute and further cover and cook on low medium heat for 1-2 minutes. 
  • Finally finish it with some freshly chopped coriander leaves, your paneer do pyaaza is ready to be server, serve it hot with laccha paratha, roti or any Indian bread of your choice.

RECIPE: PANEER LASOONI (Courtesy of Chef Sanjyot Kheer from YFL)

Prep time: 5 mins  |  Cooking time: 30 mins  |  Serves: 4-6
For making the tomato onion gravy

Oil 1 tbsp

• Jeera (cumin seeds) 1 tsp

• Elaichi (cardamom pods) 1-2 nos.

• Onions 3 medium size (sliced)

• Tomatoes 5 medium size (roughly chopped)

• Garlic 10-12 cloves

• Ginger 1 inch

• Cashew nuts 10-12 nos.

• Coriander powder 1 tbsp

• Turmeric powder 1 tsp

• Red chilli powder 1 tsp

• Whole Kashmiri red chillies 5-6 nos.

• Salt to taste

• Water 500 ml

 For the main dish:

• Oil 2 tbsp

• Jeera (cumin seeds) 1 tsp

• Ginger 1 inch (julienned)

• Green chillies 2-3 nos. (roughly chopped)

• Onions 1 medium size (chopped)

• Garlic ½ cup (chopped)

• Freshly prepared tomato onion gravy

• Curd ½ cup (whisked)

• Sugar 1 tsp

• Salt to taste

• Garam masala 1 tsp

• Kasuri methi 1 tsp

• Paneer 500 gm (cubes)

• Fresh cream 3 tbsp

• Butter 1 tbsp

• Coriander leaves 1 tbsp (chopped)

For tomato onion gravy: 
  •  Set a wok or a pan on medium heat, add oil, jeera, Elaichi, onions, tomatoes, garlic, ginger, cashew nuts, coriander powder, turmeric powder, red chilli powder, whole Kashmiri red chillies and salt to taste, mix well and further add water, further cover and cook for 15 minutes. Switch off the flame and allow the mixture to cool down.
  • Next, transfer the mixture a grinding jar and grind to a fine puree. Keep aside for later use.
For the main dish:
  • Set another wok or pan on medium heat, add oil and jeera, sauté it for half a minute, further add, ginger, green chillies, onions and garlic, mix well and cook for 4-5 minutes.
  • Further add tomato onion gravy to the pan, stir and mix well.
  • Further, low down the flame and add whisked curd, sugar and salt to taste, mix well and cook for 4-5 minutes, you can also continue to cook for more longer, until you feel the gravy is not cooked properly, but make sure you stir in intervals and after adding the curd, you can increase the flame to medium heat for faster process.
  • Next, add garam masala and kasuri methi, mix well and them add the paneer cubes, mix well gently without breaking the paneer.
  • Further add fresh cream and butter, you may switch off the flame at this time or else cooking of cream for longer may release its fat. Quantity of cream & butter totally depends how creamy you want your dish to be. 
  • Add some freshly chopped coriander leaves, and your lip-smacking paneer lasooni is ready to be served, you can serve it with paratha, naan, roti or any Indian bread of your choice, you can also prefer rice along with this.

RECIPE: PANEER GULISTANI TIKKA (Courtesy of Chef Sanjyot Kheer from YFL)

Prep time: 20 mins  |  Cooking time: 12 mins  |  Serves: 4-6
For making the paneer tikka

• Paneer 500 gm

• Processed cheese 100-200 gm

• Capsicum 2-3 big size

• Tomatoes 3-4 big size

• Onions 1-2 big size

• Ghee 2 tbsp

• Besan 1/4th cup


• Hung curd ½ cup

• Roasted besan

• Cashew nut paste 2 tbsp

• Fresh cream 3 tbsp

• Mustard oil 1 tbsp

• Ginger garlic paste 1 tbsp

• Green chilli paste 2 tsp

• Turmeric powder 1 tsp

• White pepper powder 1 tsp

• Black pepper powder 1/4th tsp

• Jeera powder 1 tsp

• Chaat masala ½ tsp

• Coriander powder 1 tsp

• Garam masala ½ tsp

• Black salt 1 tsp

• Kasuri methi 1/4th tsp

• Rose water 2-3 drops (optional)

• Kewra water 2-3 drops (optional)

• Live charcoal + ghee (to smoke)


  • For this recipe, the shape & the size of the paneer is very important, try using a big size paneer block and further cut the paneer in cuboid shape, further slice the paneer to get a square shape slice keeping the thickness up to 0.5 cm.
  • Now, take the cheese block and slice the cheese as well keeping the same size, make sure to keep its thickness lesser or half the thickness of paneer.
  • Now, place the cheese slice between two paneer slice and sandwich it, keep aside or in the refrigerator, by the time you can make the marination and the special dahi wali chutney.
  • For marinade, we need roasted besan, for that set a small pan on medium heat, add ghee and the besan, keep stirring and cook the besan until its aromatic & the color changes slightly, do not burn, once the colour changes, transfer in a bowl & allow to cool down. Keep aside to be used in marination.
  • Now, add all the marinade ingredients, along with cooled roasted besan in a mixing bowl and mix well, place a live charcoal in the marination and pour some ghee, smoke the marination for 3-4 minutes to impart the smoky flavor. Make sure the marination is thick enough.
  • Now, cut the capsicum in square, keeping the size as big as paneer, cut the tomatoes in same size, using its flesh & you can use the pulp to make puree or use it any other suitable preparation, for onions, cut them in quarters and remove its petals. Once the vegetables are cut and the paneer sandwich is ready, gently coat the paneer with marination and skew it on a skewer along with the veggie’s, make sure to skew the veggies first and last so o keep the paneer secure between the veggies. Skew all the paneer in same way, make sure not to make the skewer heavy as the paneer may fall while cooking.
  • Once skewed, cook them on open flame to get the charred texture, apply melted butter all over the paneer for that distinct flavor and briefly cook them again on open flame.
  • You can also use a different way as well, by placing two pans of the same height on either side of the burner and place two or three skewers at a time while resting the ends on the pan, keep turning them and cook on open flame until charred from all sides. Make sure not to cook for a longer time as the cheese may drip down and the paneer needs no cooking. You can also keep the paneer size a little smaller as per your convenience, but make sure the size of the veggies, paneer & the cheese lice should be equal in square size.
  • Your paneer gulistani tikka is ready, serve hot by sprinkling some chaat masala along with the dahi wali hari chutney.

RECIPE: SOYA MATAR (Courtesy of Chef Sanjyot Kheer from YFL)

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Prep time: 15 mins  |  Cooking time: 35 mins  |  Serves: 6
  • Boil the soya chunks for 2-3 minutes, strain and rinse thoroughly with fresh cold water. Squeeze out the excess water and keep aside.
  • Heat oil in a wok add cumin seeds and ginger garlic paste, sauté for 1-2 minutes.
  • Add onions and cook until they are golden brown. Add turmeric powder and cook for a minute.
  • Add tomatoes and salt, cook until it becomes mushy and leaves oil.
  • Add the powdered spices and cook for 1-2 minutes, add some water if the masala gets too dry.
  • Cook further for 2-3 minutes.
  • Add slit green chillies, ginger, green peas, and boiled soya chunks, mix well and cook for 2-3 minutes.
  • Add hot water and salt, bring it to a boil, cover and cook for 8-10 mins
  • Add garam masala, kasuri methi and freshly chopped coriander leaves. Mix well
  • Serve hot with paratha roti or rice.



Soya Chunks are the perfect substitute for chicken for a vegetarian person with polyunsaturated fats, omega-3 fatty acids, and high protein. Soya Chunks also provide calcium and iron, without giving any extra sodium or sugar to your body. Soy is full of polyunsaturated fats, proteins, and omega 3 fatty acids. 100 grams of uncooked soya chunks have 345 calories with 52 grams of protein, 0.5 grams total fat, 33 grams carbohydrates and 13 grams dietary fibre. They are also rich in calcium and iron while providing no extra sugar or sodium to the body. They are also called Nutri nuggets.

Soya chunks are made using soy flour that has been ‘defatted’ or the oil is removed. They are the by-products left after extracting soybean oil and have a rough texture when left dry. The texture quickly changes to soft and spongy as soon as submerged in warm water or added to gravy. They are known as ‘vegetarian’s meat’ as their nutritional profile is comparable to several non-vegetarian foods. Soya chunks are also very versatile and can also be cooked to have a similar flavor as non-veg curries.

Soya chunks pack numerous benefits and enable faster muscle building and metabolism. They are great for the health of bone, hair, and skin health. According to a 2015 study published in the journal Molecules, it was found that soy chunks can efficiently lower the levels of bad cholesterol in the body and protect the heart from ailments. The study also discovered that soya chunks stop excess fat from accumulating around the organs, thus promoting weight-loss. The chunks are loaded with fibre, thus allowing the food to pass slowly from the system and keeping you full for longer.

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Nutrela Soya Chunks 
Nutrela Soya Mini Chunks
Nutrela Soya Granules



Cumin & Coriander both respectively have their own advantages and We, being South Asians love to combine them both in our food. You’ll find cumin coriander in a lot of Indian cooking, where it’s used as one of the spices in many curry dishes. Commonly, it is prepared by buying the whole seeds, toasting them slightly in a pan, and grinding in a mortar-pestle or electric grinder. Basically it’s been used for better taste and purposefully adding aromatics factor into food, moreover t’s been used for better health and beauty.

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Coriander Powder (200 gm)
Coriander Powder (200 gm) – Bulk Pricing



Cumin powder generally gets used to give quirky treatment to food. Cumin is a spice that comes from the Cuminum cyminum plant. Cumin is usually purchased in the form of whole dried seeds or as ground powder. Cumin is a staple spice in many cuisines, especially Mexican, Indian, African, and Asian. Specifically Indians use roasted cumin in such dishes like Raita, Chhole and much more. Cumin seed benefits from toasting before use to being out its aromatic, nutty flavor. Cumin is a staple ingredient in most curry powders and many spices blends. India consumes 63% of the world’s cumin.

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Cumin Powder (200 gm)
Cumin Powder (200 gm) – Bulk Pricing
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