The word paneer entered English from the Hindi-Urdu term panīr, which comes from Persianpanir (پنیر) 'cheese', which comes from Old Iranian.[2][3]Armenianpanir (պանիր), Azerbaijanipəndir, Turkishpeynir and Turkmenpeýnir, all derived from Persian panir, also refer to cheese of any type.[4]
According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda 6.48.18.[7] However, Otto Schrader (1890) believes that the Rigveda only mentions "a skin of sour milk, not cheese in the proper sense".[8] According to K. T. Achaya (2012) Vedic texts mentions milk solids which were precipitated with acidic juice and then pressed to make "Dadhanvat" which was similar to paneer.[9] Some authors like Harlan Walker (2000) mentions that acidulation of milk was a taboo in the ancient Indo-Aryan culture, pointing out that the legends about Krishna make several references to milk, butter, ghee and dahi (yogurt), but do not mention sour milk cheese.[10] Vedic literature refers to a substance that is interpreted by some authors, such as K. T. Achaya, Om Prakash and Sanjeev Kapoor, as a form of paneer.[5] According to historian Om Prakash, Vedic literature mentions dairy product known as "Dadhanvat" which was "probably cheese with two varieties, one with pores and the other without pores"[11]Catherine Donnelly author of 'The Oxford Companion to Cheese' (2016) mentions the Vedic literature refer to cheese production made with the aid of barks of palash tree (Butea monosperma), fruits like jujube (Ziziphus mauritiana) and creeper like putika with coagulating enzymes, "as well as Dadhanvat, a cheeselike substance made with and without pores". According to Catherine Donnelly these plant substances may have contain rennet-like enzymes and notes that the "Vedas may include some of the earliest known references to rennet-coagulated cheeses".[12]"Lokopakara" text dated to 10th century gives two recipes for coagulated cheeses made from buffalo milk for making sweets using plants and roots. According to the text, buffalo milk was coagulated using roots of amaranth plant or leaves of marsh barbel (hygrophila auriculata), soft cheese produced in this manner was called Haluvuga. In second recipe, buffalo milk was coagulated with Indian mallow (abutilon indicum) or country mallow (sida cordifolia) and was made into balls for sweets.[13]
Another theory is that like the word itself, paneer originated in Persianate lands and spread to the Indian subcontinent under Muslim rule.[14] Paneer, according to this theory, was developed and molded to suit local tastes under these rulers, and the Delhi Sultanate and Mughal Empire is when paneer as currently known developed. Another theory states that paneer is Afghan in origin and spread to India from the lands that make up Afghanistan.[14]National Dairy Research Institute states that paneer was introduced into India by Afghan and Iranian invaders.[15] Based on texts such as Charaka Samhita, BN Mathur wrote that the earliest evidence of a heat-acid coagulated milk product in India can be traced to 75-300 CE, in the Kushan-Satavahana era.[16] Sunil Kumar et al.(2011) interpret this product as the present-day paneer. According to them, paneer is indigenous to the north-western part of South Asia, and was introduced in India by Afghan and Iranian travellers.[1]Manasollasa, a Sanskrit-language text by the 12th century king Someshvara III, describes Kshiraprakara, a similar sweet food prepared from milk solids after separating boiled milk using a sour substance.[17]
Another theory is that the Portuguese may have introduced the technique of "breaking" milk with acid to Bengal in the 17th century. Thus, according to this theory, Indian acid-set cheeses such as paneer and chhena were first prepared in Bengal, under Portuguese influence.[10][18][19]
Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or dahi (yogurt),[20] to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.
In North Indian cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.
In Bengali, Odia and other east Indian cuisines, the chhena are beaten or kneaded by hand into a dough-like consistency, heavily salted and hardened to produce paneer (called ponir), which is typically eaten in slices at teatime with biscuits or various types of bread, deep-fried in a light batter or used in cooking.
In the area surrounding the city of Surat in Gujarat, surti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.
Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). Paneer can be sweet, like the shahi paneer, or spicy, like the chilli paneer.
Chilli paneer (an Indo-Chinese preparation with spicy chilies, onions and green peppers, usually served dry and garnished with spring onions)
Kadai Paneer To make delicious kadai paneer dish, you will need some ingredients including a capsicum, onion, tomato, ginger, ginger-garlic, green chilli, oil, powder and whole spices etc.[21]
Anari, a fresh mild whey cheese produced in Cyprus, is very similar in taste and texture to fresh Indian paneer. Circassian cheese is produced using a similar method and is close in consistency to paneer, but is usually salted. Farmer cheese (pressed curds) and firm versions of quark are similar except that they are made from cultured milk and may be salted. Although many Indians translate "paneer" into "cottage cheese", cottage cheese is made using rennet extracted from the stomach of ruminants. Queso blanco or queso fresco are often recommended as substitutes in the Americas and Spain as they are more commercially available in many American markets. Queso blanco can be a closer match, as it is acid-set while queso fresco frequently uses rennet at a lower temperature. Both are generally salted, unlike paneer. It is also similar to unsalted halloumi.
See also
Kalari cheese – Traditional cheese in IndiaPages displaying wikidata descriptions as a fallback
^ abKumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011). "Paneer—An Indian soft cheese variant: a review". Journal of Food Science and Technology. Springer. 51 (5): 821–831. doi:10.1007/s13197-011-0567-x. PMC4008736. PMID24803688. People during the Kusana and Saka Satavahana periods (AD75–300) used to consume a solid mass, whose description seems to the earliest reference to the present day paneer
^Nundolal Dey (1985). "Rasātala or the Under-world". The Indian Historical Quarterly. Ramanand Vidya Bhawan. 2 (1–2): 236-237. Panir is a Persian word, though derived from the common Sanskrit words Pai (Payas = milk) and Nir (nīra = water) meaning milk without water.
^Davidson, Alan (2006). Jaine, Tom (ed.). The Oxford Companion to Food (2 ed.). Oxford: OUP Oxford. ISBN978-0191018251. panir and peynir, the Persian and Turkish words for 'cheese' (...)
