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Fresh Paneer Unbranded
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Fresh Paneer Unbranded
₹380.00 ₹350.00
Current Market Price : ₹0.00

fresh milk to make paneer, the cheese retains its natural richness and creaminess, enhancing the taste and texture of the dishes. Whether you prefer spicy curries, tangy gravies, or appetizing snacks, fresh milk paneer can elevate the flavor of your favorite Indian recipes

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  • Here are some special dishes made with fresh milk paneer:
      • Paneer Tikka: Paneer tikka is a popular appetizer where paneer cubes are marinated in a spiced yogurt mixture and grilled or baked until charred on the edges. It is often served with mint chutney and onion rings.
      • Palak Paneer: A classic North Indian dish where fresh paneer cubes are simmered in a creamy spinach gravy flavored with aromatic spices like cumin, coriander, and garam masala.
      • Paneer Butter Masala: In this rich and creamy dish, paneer is cooked in a tomato-based gravy with butter, cream, and a blend of Indian spices. It is a favorite choice for vegetarian meals.
      • Kadai Paneer: Kadai paneer features paneer and bell peppers cooked in a spicy and tangy tomato gravy seasoned with kadai masala, a blend of roasted spices.
      • Paneer Bhurji: Paneer bhurji is a scrambled paneer dish cooked with onions, tomatoes, green chilies, and spices. It can be enjoyed with roti or paratha for a quick and flavorful meal.
      • Paneer Pakora: Paneer pakoras are deep-fried fritters made by dipping paneer slices in a chickpea flour batter seasoned with spices. They are crispy on the outside and soft on the inside, perfect for snacking.
      • Shahi Paneer: A royal and creamy dish where paneer is cooked in a rich and silky gravy made with cashews, cream, and aromatic spices like saffron and cardamom.
      • Paneer Kofta: Paneer koftas are soft and flavorful paneer dumplings served in a creamy tomato-based gravy. They are a decadent option for special occasions.

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Paneer, a popular Indian cheese, has been a staple in Indian cuisine for centuries. The exact origin of paneer is not definitively documented, but it is believed to have originated in the Indian subcontinent, particularly in the northern regions of India.