Paneer is a fresh, non-melting Indian cheese that you can cube, slice, or crumble. It absorbs flavors and holds its shape when heated. Use it in curries, stir-fries, salads, or as a substitute for tofu or halloumi

Apparently twice before, Trader Joe’s used to sell a paneer cheese, first way back in the 90’s and again around 2000. But they say it just didn’t catch on back then so they dropped it.

Now with a few very popular items like PALAAK PANEER and PANEER TIKKA MASALA – which they sell a lot of – people are more familiar with paneer. So once again, TJ’s just came out with this, Indian Style Paneer Cheese. This is made for Trader Joe’s by a cheese producer in Wisconsin.

What makes paneer cheese useful to cook with is that it doesn’t melt. Paneer stays pretty solid when cooked. So good for adding to dishes as well as for grilling. Trader Joe’s says marinate it in your favorite spices before grilling. Or simply add it for extra cheese into one of entrées like PALAAK PANEER. I love Palaak Paneer but I think theyve gotten chincier with how much paneer is in it (Which I think it used to have more, and maybe they cut back for cost reasons?)

“Made for us in Wisconsin, this pasteurized cow’s milk cheese is produced by curdling the milk with acetic and lactic acids, resulting in a firm and crumbly fresh cheese with a subtle tang.”

https://www.traderjoes.com/home/products/pdp/paneer-indian-style-cheese-083749

This cheese is just milk and acid to coagulate it. It has zero salt and no flavor really. Think of it as a blank canvas like tofu.

Here’s my honest review of this new PANEER cheese. I was expecting this to be like the paneer in their entrees (made in India) like Palaak Paneer or Tikka Masala Paneer. This seemed firmer (before I learned the hot water soaking trick) and needing to let it cook at least 10 minutes or more.

(hot water trick!) *What I have learned since I started is that some people recommend putting paneer in very hot water for about 5 minutes before using it.

I tried to “crumble” it as they describe it as being “firm and crumbly”. I couldn’t really crumble the cheese with my fingers (tip: this worked better after the hot water trick*).

I cut the paneer into cubes and sauteed/grilled it in butter, sprinkling on some Indian masala spices and curry powder. Not bad that way grilled up. Grill it low and slow.

I tried the hot water soak, the second time I cooked with it and it did seem to help with the texture being too firm. Worth trying this hot bath trick before you use it. Also I learned to cook it for longer periods. If putting in a stew or curry let it cook at least 10 minutes to soften and absorb flavors. If grilling this, try low and slow till nice and golden brown. Flavoring: you need to add a ton of things to give it flavor. Garlic is wonderful and lemon juice at the end will perk it up nicely. Don’t forget a pinch of salt! It has zero.

RECIPE: PAN FRIED SPICED PANEER

https://healthynibblesandbits.com/spiced-pan-fried-paneer

Trader Joe’s “PANEER, Indian Style Cheese”

PRO: Good for grilling; will stay firm. People say Trader Joe’s price is far better than Whole Foods’ paneer.

CON: A bit too firm? But the trick with hot water seems to fix that.

$4.99 (10 oz)

Preparation Basics

• Soften: Soak paneer in very hot water for 5-10 minutes to make softer and more pliable.
• Cut it: Slice into slabs or into bite-sized cubes.
• Season: Toss with oil, salt, and spices like turmeric, chili powder, or garam masala or curry powder before cooking. Fresh garlic works great

Popular Cooking Methods

• Pan-fry: Heat a little oil or ghee in a skillet over medium heat. Cook the cubes for 3 to 4 minutes per side until golden brown.
• Simmer in Sauce: Add raw or fried paneer cubes into hot curry sauces (like palak paneer or tikka masala) and let simmer for 10-15 minutes.
• Grill or Skewer: Marinate chunks in yogurt and spices, then grill or pan-sear for a smoky flavor.

Ingredients: Milk, Acetic Acid, Lactic Acid.