Paneer wani nau'in cuku ne da ake rarrabawa a Kudancin Asiya, musamman a Indiya, Pakistan da Bangladesh. Ana shirya shi ta hanyar murɗa madara mai zafi tare da ruwan 'ya'yan lemun tsami, vinegar ko duk wani acid na abinci. Kalmar “paneer” ita kanta asalin Farisa ce. Duk da haka, wurin haifuwar cuku kanta ya kasance cikin tambaya. Ana samun Paneer a cikin tarihin Vedic, Afghanistan-Iran da tarihin Bengali. Littattafan Vedic suna nufin samfurin da wasu mawallafa, kamar Sanjeev Kapoor, suke fassara a matsayin nau'i na paneer. Duk da haka, wasu marubuta sun yi iƙirarin cewa acidification na madara haramun ne a cikin al'adun Indo-Aryan na da. Akwai nassoshi game da almara game da Krishna (manoman kiwo suka haɓaka), waɗanda suka ambaci madara, man shanu, ghee, yogurt, amma babu bayani game da cuku. Bisa ga matani na Charaka Samhita, farkon ambaton samfurin kiwo mai hade da acid a Indiya ya koma 75-300 AD. Sunil Kumar ya fassara samfurin da aka siffanta da tsarin zamani. Bisa ga wannan fassarar, paneer ya fito ne daga yankin arewa maso yammacin kudancin Asiya, kuma matafiya na Afghanistan da Iran sun kawo cuku zuwa Indiya. Dr. Ghodekar na Cibiyar Nazarin Kiwo ta Ƙasa ta Indiya ce ke da ra'ayi iri ɗaya. Zaɓuɓɓukan don shirya paneer sun bambanta sosai: daga mai zurfi zuwa cushe da kayan lambu. Asalin Abincin Indiyawan Ganyayyaki Tare da Paneer: 1. (Paneer a Alayyahu Curry Sauce)
2. (paneer a cikin curry sauce tare da koren wake)
3. (Ana soya Panir a cikin kayan yaji a cikin tandoor, ana yin hidima a cikin miya tare da barkono bell, albasa da tumatir).
4. (paneer a cream sauce tare da tumatir da kayan yaji)
5. (zurfi-soyayyen paneer tare da daban-daban sinadaran kamar albasa, eggplant, alayyafo, farin kabeji, tumatir) da yawa sauran jita-jita ... Paneer ya ƙunshi fairly babban adadin mai da furotin, kazalika da ma'adanai irin su calcium da phosphorus. Bugu da ƙari, paneer ya ƙunshi bitamin A da D.