Paneer in Poland: the Polish name, where to buy it and what to use instead

Paneer in Poland is sold under its own name, as "ser paneer" or "ser indyjski paneer" (Indian cheese); there is no separate Polish word for it. It is a fresh, firm, unsalted cheese that does not melt, which is why you can fry it in cubes for paneer tikka or simmer it in palak paneer. Polish twaróg looks similar but is softer and more crumbly, so for most recipes you need real paneer from an Indian shop, or you can make it at home.

Paneer in Polish: the words to look for

If you ask for "paneer" in a Polish supermarket, the staff may not know the word, so look in an Indian shop.

Why twaróg is not paneer

Twaróg is the Polish curd cheese used in pierogi ruskie and sernik. Both cheeses start the same way, from curdled milk, but twaróg is made with a souring culture and is only lightly pressed. It is soft, moist and slightly sour, and it falls apart in a hot pan. Paneer is curdled with lemon juice or vinegar and pressed hard, so it slices cleanly, holds its shape in a curry and browns when you fry it.

Twaróg works for a few dishes where paneer is crumbled anyway, such as a quick paneer bhurji or a filling for paratha. Drain it well in a cloth first. For cubes in a sauce, it does not work.

Where to buy paneer in Poland

Little India sells paneer by Gwaala in several sizes: 250 g, 500 g fresh paneer and an 800 g block for families and parties. You will find paneer next to other fresh cheeses in the white cheese category.

You can buy paneer in Little India shops in Warsaw, Kraków, Wrocław and Gdańsk, or order it online with the rest of your groceries. Our guide to the Indian shop in Poland has the addresses and opening hours.

Keep paneer in the fridge and use it by the date on the pack. Once opened, wrap it well or keep it in a box of cold water, and use it within a few days.

What to use instead of paneer

• Halloumi. The closest texture for frying and grilling. It is much saltier, so soak the cubes in water for 30 minutes and use less salt in the dish.
• Firm tofu. The common vegan swap. Press it for 20 minutes, cube it and fry it before it goes into the sauce.
• Twaróg. Only for crumbled dishes, as above.

How to make paneer at home

For about 250 to 300 g of paneer.

Ingredients

• 2 litres of full-fat fresh milk (mleko pełne 3,2 %). Fresh pasteurised milk works better than UHT milk ("mleko UHT"), which often gives a softer, grainy curd.
• 4 to 5 tablespoons of lemon juice or 3 tablespoons of white vinegar (ocet spirytusowy) mixed with 3 tablespoons of water
• a large piece of muslin or clean cotton cloth (gaza)

Method

1. Bring the milk to the boil in a heavy pot, stirring so it does not catch.
2. Turn off the heat. Add the lemon juice a spoonful at a time and stir gently.
3. When the milk splits into white curds and a clear, greenish whey, stop adding acid.
4. Line a sieve with the cloth and pour in the curds. Rinse them with cold water to remove the lemon taste.
5. Twist the cloth to squeeze out the whey, shape the curd into a flat square and put a heavy pot on top.
6. Leave it under the weight for 1 to 2 hours, then cut it into cubes.

Keep the whey: it is good for kneading chapati dough or as part of the liquid in a curry.

Tips for cooking with paneer

• Fry the cubes in a little ghee or oil until golden, then put them into the sauce at the end, so they stay soft.
• If store-bought paneer feels firm, soak the cubes in hot salted water for 10 minutes before you add them to the curry.
• A ready spice mix such as Suhana paneer butter masala makes a weekday paneer dish simple.