Paneer (pronounced [pəniːr]) or Indian pot cheese could be a recent acid-set cheese common within the Indian landmass (India, Pakistan, Bangladesh) made up of cow or buffalo milk.[1] it's a non-aged, non-melting soft cheese created by curdling milk with a fruit- or vegetable-derived acid, like juice. Its acid-set type (cheese curd) before pressing is termed chhena. Paneer is that the most typical style of cheese utilized in ancient cuisines from the Indian landmass. it's generally wrapped in dough and fried or served with either spinach (palak paneer) or peas (mattar paneer). Paneer is employed in main dishes still as desserts and snacks.

The well-known rasgulla options plain chhana crushed by hand and formed into balls that area unit stewed in sweetening. The Sana / chhana / chhena utilized in such cases is factory-made by a rather totally different procedure from paneer; it's drained however not ironed, so some wet is maintained, that makes for a soft, malleable consistency. It may, however, be ironed slightly into tiny cubes and curried to create a dalna in Maithili, Oriya and Bengali cuisines.