Dairy Product, Cheese | High Protein Vegetarian

Panir

Bos taurus Allergens: Dairy
Panir

Sourcing & Taxonomy

  • Family Bovidae
  • Primary Cuisine South Asian (specifically Indian)
  • Seasonality Year-Round
  • Source Cow's Milk (or Buffalo Milk)

The Forktionary Angle

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Definition

A fresh, non-melting cheese made from full-fat milk, widely used in Indian and South Asian cuisine for its firm texture.

Sensory Profile

TasteMild, Creamy, Milky, Slightly Tangy
TextureFirm, Crumbly, Spongy, Non-melting
AromaMilky, Fresh
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g (1 oz)
Calories320 kcal
Total Fat25 g
Saturated Fat15 g
Trans Fat0.5 g
Cholesterol70 mg
Protein18 g
Total Carbohydrate3 g
Dietary Fiber0 g
Total Sugars3 g
Calcium200 mg
Iron0.2 mg
Potassium100 mg

Chef’s Secret

To make panir extra soft and spongy, soak it in hot water for 15-20 minutes before adding to curries.

Substitutions

Best Match

Extra-Firm Tofu

1:1

Excellent dairy-free and vegan alternative, mimics texture well, needs pressing.

Ricotta Salata

1:1

A firmer, drier ricotta that can be cubed, but has a saltier flavor.

Halloumi Cheese

1:1

Non-melting and holds its shape, but is saltier and has a rubbery texture when grilled.

Feta Cheese (pressed)

1:1

Crumbly texture, but much saltier and tangier; press to reduce moisture.

Buying Guide

Look for fresh, white, firm blocks. Check for an expiration date and store refrigerated.

Flavor Pairings

Spinach peas tomatoes spices (cumin coriander) curries rice naan.