Paneer was prepared by application of hurdle technology (HT) and its shelf stability studied by modified atmospheric packaging (MAP). The hurdles adopted comprised of water activity (aw), pH, preservative and MAP. The aw was reduced by using NaCl (1-3%), citric acid (CA, 0.01-0.1%) and potassium sorbate (0.1%). NaCl and CA at 3 and 0.1% reduced aw from 0.994 to 0.970 and pH from 5.6 to 5.1, respectively. Sensory scores of all samples decreased (p ≤ 0.05) from control during storage at different temperatures, but these scores at the end of 20 days were still under acceptable limit of 6 and above (liked moderately). MAP was carried out by using a mixture of CO2 to N2 in the ratio of 50:50. The HT adopted paneer with MAP had extended the shelf-life from 1 to 12 days at room temperature (30 ± 1°C) and 6 to 20 days at refrigeration (7 ± 1°C) temperatures.