English Name for Paneer: What It's Really Called and Why It Matters

When you see paneer, a fresh, unaged cheese made by curdling milk with lemon juice or vinegar, commonly used in Indian cooking. Also known as Indian cottage cheese, it's the backbone of dishes like paneer butter masala and palak paneer. Unlike Western cheeses, paneer doesn’t melt. It holds its shape when fried, grilled, or simmered in sauce—which is why it’s the go-to protein for millions of vegetarians in India and beyond.

There’s no perfect English word for paneer, but most people call it Indian cheese, a broad term that includes paneer and other regional fresh cheeses like chhena or chhana. Calling it just "cottage cheese" is misleading—cottage cheese has a grainy texture and is often salted or cultured, while paneer is smooth, firm, and mild. You won’t find paneer in a typical American grocery aisle, but if you do, it’s usually labeled "paneer" anyway—because no English name sticks. That’s why food writers, chefs, and Indian families just say "paneer." It’s easier, clearer, and keeps the identity intact.

Paneer isn’t just a cheese—it’s a cultural anchor. It’s what you eat with roti for breakfast, toss into biryani for lunch, or grill as tikka for dinner. It’s high in protein, low in fat, and works with every spice from cumin to garam masala. If you’ve ever tried to substitute it with tofu or mozzarella, you know it doesn’t quite work. Tofu lacks the chew, mozzarella melts into a mess. Only paneer gives you that satisfying bite without falling apart.

What makes paneer special isn’t just how it tastes—it’s how it’s made. No rennet. No aging. Just milk, heat, and acid. That’s why it’s trusted in vegetarian households across India, even by those avoiding animal enzymes. It’s also why you’ll find it in high-protein snacks, kids’ meals, and diet plans. When you see paneer in a recipe, you’re not just getting cheese—you’re getting a tradition, a protein source, and a texture that no other ingredient can copy.

Below, you’ll find real posts that dig into paneer’s role in Indian food—from how it’s used in curries to why it’s often confused with other dairy products. You’ll learn what to look for at the store, how to make it at home, and why it’s one of the most versatile ingredients in vegetarian cooking. No fluff. Just facts you can use.