Oct, 18 2025, 0 Comments
English name for paneer cheese - what to call it?
Discover the proper English name for paneer cheese, its differences from cottage cheese and queso fresco, and how to use each in recipes.
Read MoreCottage Cheese in Indian Cooking: How Paneer Powers Flavorful Dishes
When you think of cottage cheese, a fresh, unaged cheese made by curdling milk with acid, commonly used in Indian cuisine as paneer. Also known as paneer, it doesn’t melt like other cheeses—it holds its shape, absorbs spices, and turns into the star of dozens of Indian dishes. In India, it’s not just a protein source; it’s a canvas for bold flavors. Whether it’s fried in spices, simmered in creamy tomato gravy, or stuffed into samosas, paneer brings texture, richness, and a satisfying chew that keeps people coming back.
Paneer isn’t just for curries. It’s the backbone of high-protein snacks like paneer tikka, grilled cubes marinated in yogurt and Indian spices, often served as street food or appetizers. You’ll find it in breakfasts, salads, and even on pizza—yes, pizza. At Pizza Paradise India, we’ve seen how cottage cheese blends seamlessly with Italian-style crusts, topped with tandoori spices, bell peppers, and mint chutney. It’s the perfect bridge between Indian home cooking and global fusion. Unlike Western cottage cheese, which can be watery or grainy, Indian paneer is pressed firm, making it ideal for grilling, frying, or baking without falling apart.
What makes paneer so popular? It’s affordable, easy to make at home, and fits every kind of diet—vegetarian, high-protein, even gluten-free if you skip the breading. Many people assume Indian vegetarian food is all dal and rice, but paneer changes that. It’s in paneer butter masala, a rich, creamy dish that rivals any meat-based curry in depth and satisfaction, and in spicy street snacks like paneer pakoras. Even when you’re avoiding meat, paneer doesn’t make you feel like you’re missing out—it makes you feel like you’ve won.
You’ll find cottage cheese in recipes that demand texture, not just flavor. It’s the crunch in a chaat, the soft center in a stuffed paratha, the filling in a pizza that tastes like North India crossed with Naples. The posts below show you exactly how to use it—whether you’re making a simple paneer fry, a protein-packed snack, or a fusion pizza that turns heads. No fancy tools, no hard-to-find ingredients. Just good, honest food that works in any kitchen.
