How to use fresh paneer (with a simple recipe)

2026-06-02

Fresh paneer is one of the easiest cheeses to cook with — it does not melt, it holds its shape, and it takes on whatever flavours you give it. Here is how to get the best from a fresh block.

What is paneer?

Paneer is a fresh, unaged cheese set from milk with a little food acid. There is no rennet and no ageing, which is why it stays soft and mild. Ours is made in small batches from fresh milk, with nothing added but the acidity needed to set it.

How do you cook with fresh paneer?

Cube it and add it near the end of a curry so it stays tender, or pan-fry the cubes for a golden edge before stirring them in. Because it holds its shape, paneer is also excellent grilled on skewers, crumbled into parathas, or tossed through a salad.

A simple paneer recipe to start with

Cut a 200g block of fresh paneer into 2cm cubes.
Warm a little ghee in a pan and lightly brown the cubes on each side, then set aside.
In the same pan, soften chopped onion, ginger and garlic; add tomato, a pinch of turmeric, chilli and garam masala.
Stir in a splash of water or yoghurt to make a sauce, then return the paneer and warm through for two minutes.
Finish with fresh coriander and serve with rice or roti.

How long does fresh paneer keep?

Keep it refrigerated and use it within three to four days. Storing the block in a little water keeps it soft, and a ten-minute soak in warm water before cooking makes it even more tender. Paneer also freezes well — wrap it tightly and thaw in the fridge before use.

Common questions

Do you need to soak paneer before cooking?

It helps. Soaking the block in warm water for about ten minutes before cooking softens it and keeps it tender once it hits the pan.

Can you eat paneer raw?

Yes — fresh paneer can be eaten as is, cubed into salads or with fruit. Keep it refrigerated and use within three to four days.