Paneer has a lot of calcium and helps in building strong teeth and bones

Paneer (cottage cheese) is a fresh cheese common in South Asian cuisine. It has a lot of protein and is commonly used in curries.

Paneer is quite easy to make at home. Bring two litres of fresh whole milk to boil. Add two tablespoons of vinegar or lemon juice and stir well. Keep aside. After the milk has curdled, wrap it in a clean muslin cloth drain the whey water and hang it to allow excess water to drain. Form a ball and place it under a heavy saucepan for approximately 20 minutes. You will get 200 gm of paneer.

Paneer is easy to digest. It’s light on the stomach. It also helps to prevent stomach disorders in people as they grow older. What many of you might not be aware of is the fact that paneer has a lot of calcium. This helps in building strong teeth and bones. Paneer prevents osteoporosis, which affects the bones of old people. Paneer is hence a must for women who have attained menopause and for men who are above the age of 65.

Paneer, taken in moderation, helps in reducing weight. So, people who are on a strict diet can include paneer as part of their diet. Paneer also prevents the development of insulin resistance syndromeand helps to counter the problem of insulin dependent diabetes.

Paneer also has the power to protect your body against cancer! Here is a simple paneer-based recipe:

Paneer Firdousi


Paneer: 500 gm

Chopped ginger: 10 gm

Chopped coriander: 15 gm

Chopped green chilli: 20 gm

Khoya: 100 gm

Garam masala: 5 gm

Tomato: 250 gm

Cashew nuts: 50 gm

Red chilli powder: 10 gm

Honey: 10 ml

Kasuri methi: 20 gm

Cream: 25 ml

Butter: 25 gm

Ghee: 25 ml

Salt: To taste


Cut the paneer into thin slices and immerse it in hot water for 10 to 15 minutes.

Sauté the ginger, green chilli and coriander in butter and keep it aside.

Take out the slices and roll it with the stuffing of khoya, sautéed chopped green chilli, ginger, coriander and salt. Wrap tightly with foil and keep it again in hot water for 10 minutes, drain and keep it in the refrigerator.

Boil the tomatoes and the cashew nuts by adding enough water. After boiling for 15 minutes, make it into a paste and strain it.

Take another pan, add butter, followed by ghee, add the ginger garlic paste and cook till it is brown. Now, add the cashew and tomato paste and cook further till the oil comes on the top. Add chilli powder, kasuri methi and garam masala powder.

Season the gravy with salt, finish with cream and remaining butter.

Remove the foil, slice the paneer, and arrange it in a serving dish. Pour the hot gravy on top of the paneer slices and serve hot, garnished with cream and a tender stem of coriander.

Executive Chef, The Gateway Hotel