1044:
305:
1134:
78:
1104:
1074:
1059:
1089:
1119:
1155:
138:
25:
402:) and creeper like putika with coagulating enzymes, "as well as Dadhanvat, a cheese-like substance made with and without pores". According to Catherine Donnelly, these plant substances may have contained rennet-like enzymes and notes that the "Vedas may include some of the earliest known references to rennet-coagulated cheeses".
1867:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
1258:
as they are more commercially available in many
American markets. Queso blanco can be a closer match, as it is acid-set while queso fresco frequently uses rennet at a lower temperature. Both are generally salted, unlike paneer. It is also similar to unsalted
872:
and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.
1866:
522:
in the 17th century. Thus, according to this theory, Indian acid-set cheeses such as paneer and chhena were first prepared in Bengal, under
Portuguese influence. A type of smoked cheese called
368:(1890) believes that the Rigveda only mentions "a skin of sour milk, not cheese in the proper sense". Vedic literature refers to a substance that is interpreted by some authors, such as
1845:
1360:
People during the Kusana and Saka
Satavahana periods (AD75–300) used to consume a solid mass, whose description seems to the earliest reference to the present day paneer
876:
In North Indian cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in
830:
891:
and other East Indian cuisines, the chhena are beaten or kneaded by hand into a dough-like consistency, heavily salted and hardened to produce paneer (called
46:
1652:. Vol. II. Indian National Science Academy / Centra de Historia de Alem-Mar, Universidade Nova de Lisboa / Aryan Books International. p. 668.
1133:
1043:
33:
1874:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
1837:
1058:
495:, BN Mathur wrote that the earliest evidence of a heat-acid coagulated milk product in India can be traced to 75–300 CE, in the
507:.(2011) interpret this product as the present-day paneer. According to them, paneer is indigenous to the north-western part of
1879:
1817:
935:
1893:
1986:
1441:
1103:
1923:
1792:
1765:
1712:
1686:
1657:
1568:
1534:
1504:
1477:
1202:
486:
1184:
1088:
465:
rule. Paneer, according to this theory, was developed and moulded to suit local tastes under these rulers, and the
1073:
410:
milk for making sweets using plants and roots. According to the text, buffalo milk was coagulated using roots of
1234:
and may be salted. Although many
Indians translate "paneer" into "cottage cheese", cottage cheese is made using
1180:
836:
390:(2016), mentions that Vedic literature refers to cheese production made with the aid of barks of palash tree (
1218:, a fresh mild whey cheese produced in Cyprus, is very similar in taste and texture to fresh Indian paneer.
826:
1981:
1833:
1966:
1584:
365:
1118:
450:, a similar sweet food prepared from milk solids after separating boiled milk using a sour substance.
1971:
1956:
1026:
Paneer pasanda (shallow-fried stuffed paneer sandwiches in a smooth, creamy onion-tomato based gravy)
489:
states that paneer was introduced into India by Afghan and
Iranian invaders. Based on texts such as
1961:
1951:
1165:
993:
with spicy chilies, onions and green peppers, usually served dry and garnished with spring onions)
1946:
1941:
1594:
1550:
1222:
is produced using a similar method and is close in consistency to paneer, but is usually salted.
1176:
1169:
1079:
357:
160:
141:
38:
231:
1976:
990:
880:. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.
373:
1702:
1554:
1494:
726:
1755:
1524:
1227:
739:
416:
1782:
1467:
778:
752:
251:
8:
1560:
1372:
1124:
984:
829:
for adults, except for potassium, which is estimated based on expert recommendation from
458:
398:
314:
185:
109:
1588:
1346:
1321:
765:
706:
619:
500:
383:
1919:
1885:
1875:
1813:
1788:
1761:
1708:
1682:
1653:
1564:
1530:
1526:
Milk - Beyond the Dairy: Proceedings of the Oxford
Symposium on Food and Cookery 1999
1500:
1473:
1437:
1351:
1219:
791:
515:
236:
946:). Paneer dishes can be sweet, like shahi paneer, or spicy/hot, like chilli paneer.
1621:
1341:
1333:
473:
are when paneer as currently known developed. Another theory states that paneer is
426:
392:
353:
334:
276:
267:
260:
221:
173:
77:
406:
text dated to the 10th century gives two recipes for coagulated cheeses made from
1729:
1676:
1647:
1399:
1284:
1018:
938:. It is sometimes wrapped in dough and deep-fried or served with either spinach (
884:
491:
466:
432:
330:
189:
181:
1869:
1463:
1296:
1215:
443:
377:
1681:, Food and Agriculture Organization of the United Nations, 1990, p. 169,
1337:
1935:
1272:
1231:
1223:
1094:
978:
943:
677:
523:
496:
470:
407:
326:
926:
is made by draining the curds and ripening them in whey for 12 to 36 hours.
1889:
1355:
1251:
1247:
1243:
1109:
1012:
974:
964:
939:
888:
804:
561:
526:
was introduced by the
Portuguese in Bengal, which is distinct from paneer.
369:
322:
309:
178:
1832:
1810:
Ethnic
Fermented Foods and Beverages of India: Science History and Culture
1751:
1290:
1064:
908:
869:
853:
849:
545:
482:
438:
349:
193:
1649:
Indo-Portuguese
Encounters: Journeys in Science, Technology, and Culture
424:. In the second recipe, buffalo milk was coagulated with Indian mallow (
1646:
Ena Desai (2006). "Gastronomy of Bengal". In Lotika Varadarajan (ed.).
1412:
Panir is a Persian word, though derived from the common Sanskrit words
508:
454:
213:
1239:
673:
1154:
1678:
The Technology of Traditional Milk Products in Developing Countries
1260:
1049:
1003:
411:
200:
milk with a fruit- or vegetable-derived acid, such as lemon juice.
197:
1496:
Sweet Treats Around the World: An Encyclopedia of Food and Culture
1448:
panir and peynir, the Persian and Turkish words for 'cheese' (...)
518:
may have introduced the technique of "breaking" milk with acid to
453:
Another theory is that like the word itself, paneer originated in
1278:
968:
919:
900:
896:
653:
474:
380:, as a possible form of paneer, but without definitive evidence.
361:
341:
24:
1235:
1033:
999:
865:
519:
462:
299:
137:
99:
511:
and was introduced in India by Afghan and Iranian travellers.
1255:
1032:
Paneer Do Pyaza (named so because twice the normal amount of
934:
Paneer is the most common type of cheese used in traditional
915:
904:
877:
575:
478:
1757:
India: Food and Cooking: The Ultimate Book on Indian Cuisine
1320:
Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011).
861:
857:
845:
345:
304:
1860:
1838:"Daily Value on the Nutrition and Supplement Facts Labels"
1254:
are often recommended as substitutes in the Americas and
595:
420:); the soft cheese produced in this manner was called
239:
1139:
A pizza with paneer and vegetable toppings from India
285:
279:
224:
188:
made from full-fat buffalo milk or cow milk. It is a
1319:
442:, a Sanskrit-language text by the 12th-century king
1871:Dietary Reference Intakes for Sodium and Potassium
1493:Roufs, Timothy G.; Smyth Roufs, Kathleen (2014).
1436:(2nd ed.). Oxford: Oxford University Press.
1275: – Indian traditional ripened cheese product
716:
663:
254:
1933:
1492:
1322:"Paneer—An Indian soft cheese variant: a review"
1067:is a popular baked paneer cheese-cake from India
360:, a kind of cheese is "perhaps referred to" in
1826:
1700:
1458:
1456:
540:Nutritional value per 100 g (3.5 oz)
245:
1518:
1516:
270:
1590:Prehistoric Antiquities of the Aryan Peoples
1397:
529:
1916:The Hare Krishna book of Vegetarian Cooking
1453:
1293: – Filipino soft carabao's milk cheese
1230:are similar except that they are made from
1183:. Unsourced material may be challenged and
1834:United States Food and Drug Administration
1513:
1420:(nīra = water) meaning milk without water.
235:) 'cheese', which comes from Old Iranian.
76:
1671:
1669:
1645:
1432:Davidson, Alan (2006). Jaine, Tom (ed.).
1345:
1315:
1313:
1203:Learn how and when to remove this message
895:), which is typically eaten in slices at
344:make several references to milk, butter,
1740:. Indian Dairy Science Association: 281.
1619:
1583:
1431:
303:
49:of all important aspects of the article.
1787:. Harvard University Press. p. 2.
1750:
1701:Robinson, R. K.; Tamime, A. Y. (1996).
1410:(1–2). Ramanand Vidya Bhawan: 236–237.
981:, paneer placed on skewers and roasted)
337:origins have been proposed for paneer.
1934:
1808:Tamang, Jyoti Prakash (2 March 2020).
1807:
1666:
1522:
1462:
1326:Journal of Food Science and Technology
1310:
911:in a light batter or used in cooking.
856:(yogurt), to hot milk to separate the
436:) and was made into balls for sweets.
159:
45:Please consider expanding the lead to
16:Type of fresh cheese in Indian cuisine
1780:
1549:
1226:(pressed curds) and firm versions of
936:cuisines from the Indian subcontinent
172:
1529:. Oxford Symposium. pp. 53–57.
1181:adding citations to reliable sources
1148:
914:In the area surrounding the city of
290:, also refer to cheese of any type.
91:Poneer, Fonir, Indian cottage cheese
18:
1727:
317:with paneer as a primary ingredient
13:
1918:. Bhaktivedanta Book Trust, 1989,
1848:from the original on 27 March 2024
1144:
844:Paneer is prepared by adding food
186:cuisine of the Indian subcontinent
14:
1998:
1556:Vedic Index of Names and Subjects
487:National Dairy Research Institute
414:plant or leaves of marsh barbel (
321:The origin of paneer is debated.
1812:. Springer Nature. p. 676.
1472:. Popular Prakashan. p. 3.
1377:The American Heritage Dictionary
1153:
1132:
1117:
1102:
1087:
1082:is a popular paneer sweet dish.
1072:
1057:
1042:
961:Mattar paneer (paneer with peas)
949:
929:
848:, such as lemon juice, vinegar,
136:
23:
1908:
1896:from the original on 9 May 2024
1801:
1774:
1744:
1734:Indian Journal of Dairy Science
1721:
1694:
1639:
1622:"Lokopakara – Part III Recipes"
1613:
1601:
1404:The Indian Historical Quarterly
958:Paneer pulao (paneer with rice)
37:may be too short to adequately
1730:"Paneer technology — A review"
1608:The Oxford Companion to Cheese
1577:
1543:
1486:
1425:
1391:
1365:
1238:extracted from the stomach of
1097:, a vegetarian dish from India
388:The Oxford Companion to Cheese
119:Full-fat milk (mostly buffalo)
47:provide an accessible overview
1:
1400:"Rasātala or the Under-world"
1303:
954:Some paneer recipes include:
550:1,251 kJ (299 kcal)
352:(yogurt), but do not mention
1523:Walker, Harlan, ed. (2000).
1434:The Oxford Companion to Food
1112:, a spinach-based curry dish
825:Percentages estimated using
481:from the lands that make up
203:
7:
1760:. New Holland. p. 33.
1266:
864:. The curds are drained in
514:Another theory is that the
286:
284:, all derived from Persian
280:
240:
225:
127:Rich source of milk protein
10:
2003:
1987:Vegetarian dishes of India
1707:. CRC Press. p. 231.
1704:Feta & Related Cheeses
1379:. HarperCollins Publishers
1052:is a popular paneer sweet
297:
293:
1781:Wiley, Andrea S. (2014).
1499:. ABC-CLIO. p. 168.
1338:10.1007/s13197-011-0567-x
1281: – East Asian cheese
1036:are used in this recipe).
977:(a vegetarian version of
967:(paneer cooked in a rich
824:
816:
803:
790:
777:
764:
751:
738:
725:
704:
700:
696:
672:
651:
647:
643:
636:
632:
616:
612:
608:
592:
588:
584:
574:
558:
554:
544:
539:
530:Nutrition and preparation
246:
230:
212:entered English from the
131:
123:
115:
105:
95:
87:
75:
1551:Keith, Arthur Berriedale
1332:(5). Springer: 821–831.
991:Indo-Chinese preparation
477:in origin and spread to
457:lands and spread to the
827:US recommendations
396:), fruits like jujube (
358:Arthur Berriedale Keith
1728:Rao, K.V.S.S. (1992).
1620:Ramachandran, Ammini.
1593:. C. Griffin. p.
1299: – Type of cheese
1287: – Tibetan cheese
831:the National Academies
318:
271:
255:
1398:Nundolal Dey (1985).
638:Vitamins and minerals
430:) or country mallow (
417:Hygrophila auriculata
307:
298:Further information:
1177:improve this section
1023:Paneer butter masala
903:or various types of
1982:South Asian cuisine
1561:Motilal Banarsidass
1416:(Payas = milk) and
1125:Paneer tikka masala
985:Paneer tikka masala
536:
459:Indian subcontinent
399:Ziziphus mauritiana
315:Indian subcontinent
220:, which comes from
161:[/pəˈniːr/]
110:Indian subcontinent
72:
1967:Vegetarian cuisine
989:Chilli paneer (an
534:
384:Catherine Donnelly
364:6.48.18. However,
319:
313:, a dish from the
68:
1881:978-0-309-48834-1
1819:978-981-15-1486-9
1220:Circassian cheese
1213:
1212:
1205:
842:
841:
837:nutritiondata.com
820:
819:
503:era. Sunil Kumar
174:[po̯ni̯r]
164:), also known as
150:
149:
142:Media: Paneer
124:Other information
88:Alternative names
64:
63:
1994:
1972:Acid-set cheeses
1957:Nepalese cuisine
1926:
1912:
1906:
1905:
1903:
1901:
1864:
1858:
1857:
1855:
1853:
1830:
1824:
1823:
1805:
1799:
1798:
1784:Cultures of Milk
1778:
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1208:
1201:
1197:
1194:
1188:
1157:
1149:
1136:
1121:
1106:
1091:
1076:
1061:
1046:
720:
674:Vitamin A equiv.
667:
634:
633:
537:
533:
427:Abutilon indicum
393:Butea monosperma
354:sour milk cheese
289:
283:
274:
258:
249:
248:
243:
234:
228:
176:
171:
163:
158:
140:
116:Main ingredients
80:
73:
71:
67:
59:
56:
50:
27:
19:
2002:
2001:
1997:
1996:
1995:
1993:
1992:
1991:
1962:Punjabi cuisine
1952:Iranian cuisine
1932:
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1913:
1909:
1899:
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1618:
1614:
1610:, 2016. p. 373.
1606:
1602:
1582:
1578:
1571:
1563:. p. 209.
1548:
1544:
1537:
1521:
1514:
1507:
1491:
1487:
1480:
1464:Kapoor, Sanjeev
1461:
1454:
1444:
1430:
1426:
1396:
1392:
1382:
1380:
1373:"Entry: paneer"
1371:
1370:
1366:
1318:
1311:
1306:
1285:Shosha (cheese)
1269:
1209:
1198:
1192:
1189:
1174:
1158:
1147:
1145:Similar cheeses
1140:
1137:
1128:
1122:
1113:
1107:
1098:
1092:
1083:
1077:
1068:
1062:
1053:
1047:
1029:Paneer lababdar
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733:
721:
692:
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639:
628:
623:
604:
599:
570:
565:
532:
492:Charaka Samhita
467:Delhi Sultanate
433:Sida cordifolia
356:. According to
302:
296:
206:
182:acid-set cheese
169:
156:
146:
106:Place of origin
83:
69:
60:
54:
51:
44:
32:This article's
28:
17:
12:
11:
5:
2000:
1990:
1989:
1984:
1979:
1974:
1969:
1964:
1959:
1954:
1949:
1947:Indian cuisine
1944:
1942:Indian cheeses
1928:
1927:
1914:Adiraja Dasa.
1907:
1880:
1859:
1825:
1818:
1800:
1793:
1773:
1766:
1743:
1720:
1713:
1693:
1687:
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1638:
1612:
1600:
1585:Schrader, Otto
1576:
1569:
1542:
1535:
1512:
1505:
1485:
1478:
1452:
1443:978-0191018251
1442:
1424:
1390:
1364:
1308:
1307:
1305:
1302:
1301:
1300:
1297:Cottage cheese
1294:
1288:
1282:
1276:
1268:
1265:
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1159:
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559:
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541:
531:
528:
444:Someshvara III
378:Sanjeev Kapoor
340:Legends about
323:Ancient Indian
295:
292:
205:
202:
192:, non-melting
148:
147:
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62:
61:
41:the key points
31:
29:
22:
15:
9:
6:
4:
3:
2:
1999:
1988:
1985:
1983:
1980:
1978:
1977:Hindu cuisine
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1767:9781845376192
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1604:
1596:
1592:
1591:
1586:
1580:
1572:
1570:9788120813328
1566:
1562:
1558:
1557:
1552:
1546:
1538:
1536:9781903018064
1532:
1528:
1527:
1519:
1517:
1508:
1506:9781610692212
1502:
1498:
1497:
1489:
1481:
1479:9788179913307
1475:
1471:
1470:
1465:
1459:
1457:
1449:
1445:
1439:
1435:
1428:
1421:
1419:
1415:
1409:
1405:
1401:
1394:
1378:
1374:
1368:
1361:
1357:
1353:
1348:
1343:
1339:
1335:
1331:
1327:
1323:
1316:
1314:
1309:
1298:
1295:
1292:
1289:
1286:
1283:
1280:
1277:
1274:
1273:Kalari cheese
1271:
1270:
1264:
1262:
1257:
1253:
1249:
1245:
1241:
1237:
1233:
1232:cultured milk
1229:
1225:
1224:Farmer cheese
1221:
1217:
1207:
1204:
1196:
1193:November 2018
1186:
1182:
1178:
1172:
1171:
1167:
1162:This section
1160:
1156:
1151:
1150:
1135:
1130:
1126:
1120:
1115:
1111:
1105:
1100:
1096:
1095:Mattar paneer
1090:
1085:
1081:
1075:
1070:
1066:
1060:
1055:
1051:
1045:
1040:
1039:
1035:
1031:
1028:
1025:
1022:
1020:
1016:
1014:
1011:
1008:
1005:
1001:
1000:Paneer pakora
998:
995:
992:
988:
986:
983:
980:
979:chicken tikka
976:
973:
970:
966:
963:
960:
957:
956:
955:
950:Paneer dishes
947:
945:
944:mattar paneer
941:
937:
930:Use in dishes
927:
925:
921:
917:
912:
910:
906:
902:
898:
894:
890:
886:
881:
879:
874:
871:
867:
863:
859:
855:
851:
847:
838:
832:
828:
823:
815:
808:
806:
802:
795:
793:
789:
782:
780:
776:
769:
767:
763:
756:
754:
750:
743:
741:
737:
730:
728:
724:
719:
714:
711:
709:
708:
703:
699:
695:
682:
679:
678:beta-Carotene
675:
671:
666:
661:
658:
656:
655:
650:
646:
642:
635:
631:
625:
622:
621:
615:
611:
607:
601:
598:
597:
591:
587:
583:
579:
577:
573:
567:
564:
563:
562:Carbohydrates
557:
553:
549:
547:
543:
538:
527:
525:
524:Bandel cheese
521:
517:
512:
510:
506:
502:
498:
494:
493:
488:
484:
480:
476:
472:
471:Mughal Empire
468:
464:
460:
456:
451:
449:
448:Kshiraprakara
445:
441:
440:
435:
434:
429:
428:
423:
419:
418:
413:
409:
405:
401:
400:
395:
394:
389:
385:
381:
379:
375:
371:
367:
366:Otto Schrader
363:
359:
355:
351:
347:
343:
338:
336:
332:
328:
324:
316:
312:
311:
306:
301:
291:
288:
282:
278:
273:
269:
265:
262:
257:
253:
242:
238:
233:
227:
223:
219:
215:
211:
201:
199:
195:
191:
187:
183:
180:
175:
167:
162:
154:
143:
139:
134:
133:
130:
126:
122:
118:
114:
111:
108:
104:
101:
98:
94:
90:
86:
79:
74:
66:
58:
48:
42:
40:
35:
30:
26:
21:
20:
1915:
1910:
1898:. Retrieved
1870:
1862:
1850:. Retrieved
1841:
1828:
1809:
1803:
1783:
1776:
1756:
1752:Chapman, Pat
1746:
1737:
1733:
1723:
1703:
1696:
1677:
1648:
1641:
1631:22 September
1629:. Retrieved
1625:
1615:
1607:
1603:
1589:
1579:
1555:
1545:
1525:
1495:
1488:
1468:
1447:
1433:
1427:
1417:
1413:
1411:
1407:
1403:
1393:
1381:. Retrieved
1376:
1367:
1359:
1329:
1325:
1252:queso fresco
1248:Queso blanco
1242:, and cow's
1214:
1199:
1190:
1175:Please help
1163:
1110:Palak paneer
1013:Khoya paneer
1009:Palak paneer
996:Kadai Paneer
975:Paneer tikka
965:Shahi paneer
953:
940:palak paneer
933:
924:surti paneer
923:
913:
892:
882:
875:
843:
717:
712:
705:
664:
659:
652:
618:
594:
560:
513:
504:
490:
452:
447:
446:, describes
437:
431:
425:
421:
415:
403:
397:
391:
387:
386:, author of
382:
370:K. T. Achaya
339:
320:
310:Shahi paneer
308:
263:
217:
209:
207:
165:
152:
151:
65:
55:January 2024
52:
36:
34:lead section
1626:Peppertrail
1291:Kesong puti
1065:Chhena poda
942:) or peas (
870:cheesecloth
850:citric acid
483:Afghanistan
439:Manasollasa
252:Azerbaijani
194:soft cheese
1936:Categories
1304:References
1127:from India
909:deep-fried
766:Phosphorus
516:Portuguese
509:South Asia
501:Satavahana
455:Persianate
404:Lokopakara
374:Om Prakash
335:Portuguese
214:Hindi-Urdu
184:common in
170:pronounced
157:pronounced
1383:19 August
1244:skim milk
1240:ruminants
1164:does not
860:from the
779:Potassium
753:Magnesium
208:The word
204:Etymology
39:summarize
1894:Archived
1890:30844154
1852:28 March
1846:Archived
1836:(2024).
1754:(2009).
1587:(1890).
1553:(1995).
1466:(2010).
1356:24803688
1267:See also
1261:halloumi
1050:Chomchom
1004:fritters
1002:(paneer
901:biscuits
835:Source:
713:Quantity
707:Minerals
660:Quantity
654:Vitamins
422:Haluvuga
412:amaranth
266:(পনির),
237:Armenian
198:curdling
196:made by
190:non-aged
177:), is a
1900:21 June
1347:4008736
1279:Chhurpi
1185:removed
1170:sources
1080:Sandesh
1017:Paneer
969:Mughlai
920:Gujarat
897:teatime
885:Bengali
878:curries
812:2.04 mg
727:Calcium
620:Protein
408:buffalo
362:Rigveda
342:Krishna
331:Iranian
294:History
277:Turkmen
268:Turkish
261:Bengali
222:Persian
1922:
1888:
1878:
1816:
1791:
1764:
1711:
1685:
1656:
1567:
1533:
1503:
1476:
1469:Paneer
1440:
1354:
1344:
1236:rennet
1034:onions
971:curry)
866:muslin
799:185 mg
792:Sodium
786:728 mg
773:490 mg
734:597 mg
686:155 μg
627:15.9 g
603:15.5 g
580:22.5 g
576:Sugars
569:23.3 g
546:Energy
535:paneer
520:Bengal
497:Kushan
475:Afghan
463:Muslim
461:under
327:Afghan
300:Chhena
281:peýnir
272:peynir
256:pəndir
210:paneer
153:Paneer
135:
100:Cheese
82:Paneer
70:Paneer
1256:Spain
1228:quark
1216:Anari
916:Surat
905:bread
899:with
893:ponir
858:curds
760:58 mg
691:34 μg
505:et al
479:India
287:panir
264:ponir
247:պանիր
241:panir
226:panir
218:panīr
216:term
179:fresh
166:ponir
1920:ISBN
1902:2024
1886:PMID
1876:ISBN
1854:2024
1814:ISBN
1789:ISBN
1762:ISBN
1709:ISBN
1683:ISBN
1654:ISBN
1633:2012
1565:ISBN
1531:ISBN
1501:ISBN
1474:ISBN
1438:ISBN
1385:2024
1352:PMID
1168:any
1166:cite
1019:momo
889:Odia
862:whey
854:dahi
846:acid
805:Zinc
747:0 mg
740:Iron
469:and
376:and
350:dahi
348:and
346:ghee
333:and
275:and
232:پنیر
96:Type
1842:FDA
1595:319
1418:Nir
1414:Pai
1342:PMC
1334:doi
1250:or
1179:by
918:in
883:In
868:or
852:or
810:19%
784:24%
771:39%
758:14%
732:46%
718:%DV
684:17%
665:%DV
596:Fat
250:),
1938::
1892:.
1884:.
1844:.
1840:.
1738:45
1736:.
1732:.
1668:^
1624:.
1559:.
1515:^
1455:^
1446:.
1406:.
1402:.
1375:.
1358:.
1350:.
1340:.
1330:51
1328:.
1324:.
1312:^
1263:.
1246:.
922:,
907:,
887:,
797:8%
745:0%
689:0%
485:.
372:,
325:,
259:,
1904:.
1856:.
1822:.
1797:.
1770:.
1717:.
1662:.
1635:.
1597:.
1573:.
1539:.
1509:.
1482:.
1408:2
1387:.
1336::
1206:)
1200:(
1195:)
1191:(
1187:.
1173:.
1006:)
833:.
499:-
329:-
244:(
229:(
168:(
155:(
57:)
53:(
43:.
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