Finding Authentic Paneer in the US
Contrary to a common misconception, there is no single American name for paneer. The term itself, borrowed from Persian and used in many parts of South Asia, is now the standard in American food culture as well, much like other international foods that retain their original names. The increasing popularity of Indian cuisine has led to paneer becoming a common item, moving from specialty Indian markets to large, mainstream grocery store chains like Costco and Whole Foods.
Where to look for paneer
If you're searching for paneer, here are a few places to check:
- Indian and South Asian Grocery Stores: These stores offer the widest variety, often including different brands and textures (like malai paneer), and are usually the most reliable source.
- Large Supermarkets: Stores with a dedicated international foods section are likely to carry paneer, which may be located near other specialty cheeses or vegetarian products.
- Warehouse Clubs: Outlets like Costco have been known to carry bulk-sized paneer, particularly in areas with large South Asian populations.
- Online Grocers: Numerous online platforms and specialty food stores ship paneer directly to your door.
Paneer vs. American Cheeses
It is important not to confuse paneer with other American fresh cheeses, as the results in cooking can be disastrous. While it is sometimes compared to cottage cheese, the two are fundamentally different products, as detailed in the table below. Paneer's firm, non-melting quality is its signature characteristic, making it ideal for high-heat cooking.
| Aspect | Paneer | Cottage Cheese |
|---|---|---|
| Texture | Firm, solid, and non-melting. Holds its shape beautifully when cooked, fried, or grilled. | Soft, creamy, and lumpy. Will melt or curdle into liquid when heated. |
| Preparation | Milk is curdled with an acid (like lemon juice), and the curds are then pressed to remove whey and form a solid block. | Milk is curdled with acid and sometimes rennet; the curds are then rinsed but not pressed, leaving them loose and creamy. |
| Flavor Profile | Mild, milky, and very neutral, allowing it to absorb other flavors and spices effectively. | Mild with a slight tanginess, which comes from the addition of a creamy dressing to the curds. |
| Culinary Uses | Sliced into cubes for curries (e.g., palak paneer), grilled for kebabs, or fried as a snack. | Often served as a cold dish with fruit or eaten with salads and toast. |
Other possible substitutes
If you absolutely cannot find paneer, some other fresh cheeses can serve as a substitute, but they will not provide the exact same result.
- Queso Blanco: This Mexican cheese is similar to paneer in that it is also acid-set and does not melt when cooked. However, its flavor and texture may vary.
- Firm Tofu: For a vegan alternative, extra-firm tofu can be used. It absorbs flavors well and maintains its shape, similar to paneer, though its texture is different.
- Homemade Paneer: The most authentic substitute is to make your own paneer at home, a surprisingly simple process involving just milk and a curdling agent like lemon juice or vinegar.
A Growing American Staple
The perception of paneer in the USA has evolved significantly. What was once considered an obscure, ethnic food is now a mainstream, protein-rich ingredient used in a wide variety of cuisines. This growing acceptance means the food's original name, paneer, is now the most reliable term to use when shopping, and it has found a permanent home in American grocery stores. The next time you're in the dairy aisle, bypass the cottage cheese and look for a block of firm, white paneer, ready to star in your next meal.
Conclusion
In conclusion, if you ask what is paneer called in the USA, the answer is simply paneer. The days of needing to find a local translation like 'Indian cottage cheese' are mostly over, thanks to the ingredient's increased availability and popularity. By understanding the key differences between paneer and other fresh cheeses, you can successfully navigate your grocery store and confidently prepare delicious, authentic Indian dishes. The firm, non-melting quality of paneer is what makes it unique, distinguishing it from tangier, creamier alternatives. It's a testament to the influence of global cuisine on American food culture that paneer is now a recognized name in its own right.
