Paneer, a fresh, unaged cheese, is a quintessential ingredient in Indian cuisine,particularly in the north of the country. This fresh cheese has always been cherished at my house for its ability to absorb spices and flavours, plus it doesn’t melt when heated, making it ideal for curries, snacks and even sweet dishes. It’s also a staple in Indian vegetarian cookery, not least because it’s a rich source of protein and calcium. According to some, paneer dates back several centuries. Some historical records suggest that paneer was introduced to India during the Mughal period, around the 16th century, possibly influenced by the Persian and Afghan rulers. There is also evidence that a form of paneer existed in ancient India – it’s mentioned in the Vedic texts, where it is referred to as peynir, derived from the Persian word for cheese.Paneer’s popularity grew during the Mughal era, when it was used in the royal kitchens to prepare all sorts of elaborate dishes, but, over time, it became an integral part of the nation’s cuisine. It’s often still made at home by curdling milk with a souring agent such as lemon juice and/or vinegar.
