Nourish Body
Balance Dosha

Ayurvedic Recipes Grounded in Classical Wisdom

Paneer (Payasa-khanda (derived from Ksheera))

Paneer is a fresh, non-aged, non-melting cheese prepared by curdling heated milk with a food-grade acid such as lemon juice or vinegar. In the Ayurvedic kitchen, it is categorized under the gorasa (dairy) varga. It is valued for its dense, nourishing qualities, providing a concentrated source of protein and fat that supports tissue building (brimhana) and strength (bala).

Category: dairy

Classical attributes

Preparation notes

Paneer is best consumed fresh. To improve its digestibility, it should be lightly sautéed or cooked in warm, spiced gravies. Consuming it cold or raw is generally discouraged as it increases the digestive load.

Health benefits

Culinary uses

Indications

Pathya (supportive)

Apathya (avoid)

Classical sources