Paneer cheese is gaining popularity across Britain, with sales increasing by 72 percent year on year at the online supermarket Ocado, reflecting a growing appreciation for the versatile Indian staple. Traditionally used in Indian cooking, paneer is a fresh, non-melting cheese made from whole cow’s or buffalo’s milk.

Riya Patel, a third-generation Indian immigrant and author of a book dedicated to paneer, highlights the cheese’s cultural significance and culinary flexibility. In her book, she offers guidance on making paneer from scratch and presents 80 recipes incorporating the cheese, ranging from classic curries to innovative dishes like hummus and roasted vegetable tarts. Patel emphasizes that paneer has been an enduring part of her family’s heritage, passed down through generations and central to preserving their cultural identity.

Paneer is produced by scalding milk, adding an acid such as lemon juice or vinegar to curdle it, then pressing the curds to remove whey. Unlike many cheeses, it does not melt when heated. Its texture and taste have been described as intermediate between tofu and halloumi, but less salty. This neutral flavor makes paneer a versatile ingredient, suitable for frying, marinating, or incorporating into a wide range of dishes.

Patel notes that paneer is often enjoyed in curries, but its use extends to pizzas, sandwiches, salads, and soups. She shares several contemporary recipes, including a puff pastry tart topped with roasted aubergine, cauliflower, and paneer, a traybake featuring paneer, butter beans, and cherry tomatoes, and grilled paneer skewers marinated and cooked until charred.

While paneer is widely available in supermarkets such as Tesco, Sainsbury’s, and Ocado—where Patel’s brand All the Aunties is stocked—many people continue to make it at home. Patel describes the homemade process as straightforward but notes that it typically produces a softer cheese due to the difficulty of pressing out all the whey. As a result, homemade paneer requires careful cooking, often frying to seal the sides and prevent crumbling.

The rising demand for paneer reflects its growing acceptance beyond traditional South Asian households, positioning it as a flexible protein alternative in diverse culinary contexts across Britain.