Paneer is an integral part of the rich Indian food culture. It is an essential source of high-quality protein, fat, minerals and vitamins. It contains 53-55% moisture, I 23-26% Fat, 17-18% Protein, 2-2.5% carbohydrates and 1.5-2% minerals. Good quality paneer is characterized by a marble white colour, sweet, mildly acid taste, nutty flavour, spongy body and closely knit, smooth texture.Paneer is used in a variety of forms in culinary dishes as an integral ingredient for ethnic Indian cuisine like Malar Paneer, Palak Paneer, Salads and many more. The ability of paneer to be deep fried without losing its shape is one feature that has enabled its multiple usage as an ingredient for making pakoras and fried paneer chunks.
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