From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also panir. A fresh, unripened Indian cheese made by draining curdled cow's milk to make the soft cheese chenna, then pressing and drying it until it is the texture of firm tofu. Cubes of paneer are used in many Indian dishes, one of the most famous and ubiquitous on Indian restaurant menus being palak paneer (also known as saag paneer), a creamy melange of cubed paneer and spinach, heavily spiced and sometimes enriched with the addition of cream and caramelized onions. Paneer can also be used in sweets, such as rasgula, which are balls of paneer mixed with semolina, almonds, pistachios, sugar and spices, boiled in a sweet syrup.
