Paneer Recipe: Easy Ways to Cook Indian Cottage Cheese at Home

When you think of paneer, a fresh, non-melting Indian cottage cheese made by curdling milk with lemon juice or vinegar. Also known as Indian cheese, it's the star of countless home-cooked meals across India, from creamy butter masala to spicy tikka. Unlike Western cheeses, paneer doesn’t melt when cooked. That’s why it holds its shape in curries, grills, and stir-fries — making it perfect for vegetarians who want rich, chewy protein without meat.

Paneer isn’t just a cheese — it’s a cooking canvas. You can fry it until golden, marinate it for tandoor-style grilling, or simmer it in tomato-based sauces until it soaks up every flavor. It pairs naturally with spices like cumin, garam masala, and fenugreek, and works beautifully with coconut milk, cream, or yogurt-based gravies. If you’ve ever wondered why Paneer Butter Masala, a rich, creamy North Indian dish made with paneer, tomatoes, butter, and aromatic spices tops India’s vegetarian order charts, it’s because it’s simple, satisfying, and endlessly customizable. And if you’ve tried store-bought paneer and found it dry or rubbery, you’re not alone. Most commercial versions lack the freshness you get when you make it yourself.

Making paneer at home takes less than 30 minutes and needs just three ingredients: milk, lemon juice, and salt. No fancy equipment. No waiting. You heat the milk, add the acid, strain the curds, press them lightly, and you’ve got soft, pliable cheese ready to use. Store-bought paneer often has additives to extend shelf life — homemade doesn’t. That’s why it tastes better and cooks better. And once you know how to make it, you’ll start using it in everything: from breakfast parathas to snack kebabs.

What you’ll find in this collection aren’t just recipes — they’re fixes, tricks, and real-life solutions. Want to know why your paneer turns hard in curry? We’ve got you. Curious how paneer compares to halloumi? We break it down. Need to make a vegan version? We cover alternatives. You’ll learn how to get that perfect sear, how to keep it moist in sauces, and which Indian dishes actually need paneer — and which ones don’t. No fluff. No theory. Just what works in your kitchen.