Paneer Recipe: Easy Ways to Cook Fresh Paneer at Home

When you think of paneer, a fresh, unaged Indian cheese made by curdling milk with lemon juice or vinegar. Also known as Indian cottage cheese, it’s the star of dozens of home-cooked meals across India—from creamy paneer butter masala to spicy grilled paneer tikka. Unlike Western cheeses, paneer doesn’t melt, which makes it perfect for frying, grilling, or simmering in rich gravies without falling apart. It’s cheap to make, takes less than 30 minutes, and lasts a few days in the fridge if stored right.

Many people buy paneer from the store, but homemade paneer tastes better and costs less. All you need is whole milk, an acid like lemon juice or vinegar, and a cloth to strain it. Once you try it, you’ll never go back to store-bought. And once you have fresh paneer, the options explode: toss it into a curry with tomatoes and cream, skewer it with peppers for the grill, or crumble it into a spicy stir-fry with peas and onions. It’s a blank canvas that soaks up spices like a dream. If you’ve ever wondered why your paneer turns rubbery or falls apart in the pan, it’s usually because of how it was pressed or cooked—not the recipe itself.

Storage matters too. paneer, a fresh dairy product with high moisture content. Also known as Indian cottage cheese, it spoils faster than most cheeses—usually within 4 to 5 days. If you’re not using it right away, keep it submerged in cold water in the fridge and change the water daily. Never leave it out overnight. And if you’ve ever eaten paneer that’s been sitting for a week, you know why that’s a bad idea—it doesn’t just taste off, it can make you sick. That’s why so many posts here focus on how to tell if paneer has gone bad, and what to do instead.

You’ll also find tips here on pairing paneer with the right spices. It’s not just about adding garam masala and cream. A pinch of asafoetida (hing) deepens the flavor. Toasting cumin seeds before adding tomatoes? That’s the secret. A splash of coconut milk keeps the sauce silky without curdling. These aren’t fancy tricks—they’re the little things that make Indian home cooking work. And if you’re watching your weight, you’ll appreciate the healthier versions: paneer bhurji with less oil, or paneer in a tomato-onion gravy instead of heavy cream.

Whether you’re a beginner who’s never made paneer from scratch or someone who’s cooked it a hundred times but still gets it wrong, this collection has something for you. You’ll find the simplest paneer curry anyone can make, the best way to crisp it up without oil, and even how to use leftover paneer in snacks. No fluff. No confusion. Just real, tested methods that work in a regular kitchen with regular ingredients.