Conventional dairy products constitute a vital role in the human diet in India. Paneer, an indigenous soft cheese, is a versatile nutrient-dense food used as a pedestal substance in various culinary preparations. It contains a good amount of high-quality animal protein, fat and minerals. However, relatively short shelf life of paneer, up to 5-6 days, creates a significant obstacle for commercial manufacturers. Conventional techniques like drying, freezing or chilling are not considered proficient in extending paneer’s keeping quality. This review summarizes different techniques used for the shelf life extension of paneer. The main focus was apprehended on research that contributes to increasing nutritional content and keeping the quality of paneer. Based on the perceptions of various researchers available in the shape of literature, it was concluded that edible coating incorporated with active compounds could be a pioneer preservation technique for Paneer. Moreover, some novel food techniques (Non-thermal techniques, hurdle technology, smart packaging) have also shown considerable potential to enhance keeping quality of paneer without jeopardizing flavour and texture. However, these technologies are at their nascent stage and require extensive research.

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