Paneer is a Persian word for "cheese", discovered by the Nomads , who carried it with them in camel skin bags. It is a high protein food generally substituted for meat in Indian , Mughlai and Arab recipes.

Paneer is made at home in many Indian households. It is fairly simple to make it at home..Traditionally Milk is boiled and either fresh Lemon juice or a spoonful of Citric Acid is added to the milk while it is still hot. When the milk gets fully curdled, the liquid is drained out by pouring it on to a clean fine muslin cloth.

When all the liquid has been drained it is laid flat and some weight has to be kept on it for some time. It becomes solid if kept for an hour or two.This can be used in various interesting recipes.Paneer cannot be kept for long, it has to be consumed within  two or three days, and  kept refrigerated..

Paneer is considered to be a good source of Calcium, which in later years helps prevent osteoporosis. Cheese provides 25% of the calcium in the food supply. Paneer in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome.
 It is also a good source of Protein , reducing Cancer risk.
 According to the school of Ayurveda,  Paneer is health food and it can prevent stomach disorders . It is supposed to help in lower, back and joint pain, also reduces risks of Heart attack...

There are many interesting recipes made with paneer like Panner palak, Aloo Paneer, Paneer masala...  am sharing an easy and tasty recipe here..

Kadai Paneer with Capsicums

Paneer about 100 gms, cut into cubes
Capsicums 2 medium sized cut into pieces
Onions 2 sliced
Tomato 1, Liquidised in a mixer
Curds or yogurt 1/2 cup
Green chillies 1-2
Curry leaves a few
Chopped coriander leaves
Ginger and garlic paste 2 tabke spoon
Gharam masala powder 1 table spoon
Coriander powder 1 table spoon
Chilly powder i tea spoon
Haldi or Turmeric powder a pinch
Oil
Salt and sugar to taste

Heat a little oil in a Kadai (Wok)and stir fry half the quantity of sliced Onions and the Capsicums add Salt and Turmeric powder and mix well and when the capsicum is still crisp transfer it to another dish . Add the Paneer cubes into the pan and stir fry for a minute taking care while turning and stirring the paneer so it doesn't break. Once Paneer is slightly browned transfer it into a dish and keep aside

Add more oil into the kadai and add the rest of the onions and the Green Chillies .When the onions turn golden brown add the Ginger Garlic paste and fry for a minute. Add the Curry leaves, Gharam masala, Coriander powder, Turmeric powder  and The Red Chilly powder. Mix well and add the Tomato puree and the well mixed Curds . Let the mixture simmer. Add a little water if needed and adjust the taste by adding salt , a pinch of sugar and more chilly powder if needed.

When the gravy is thick and well blended add the fried Onion/Capsicum and the paneer that have been kept aside .Mix well into the masala.Finally sprinkle some Coriander leaves just before taking the dish it off the stove.
This is a great side dish that can be served with any Rotis, Naans and Indian Rice dishes like Peas Pulao, Jeera Rice or even Plain Steamed Rice