Paneer represents a South Asian variety of soft cheese obtained by acid and heat coagulation of milk, used as base material for the preparation of a large number of culinary dishes. Because of its high moisture content, shelf-life of paneer is 1 day at room temperature and about a week at refrigeration temperature. Hurdles like spices, humectants, smoking, microwave, packaging etc. can be used to enhance shelf-life of paneer. The present project was taken up to investigate the comparative effect of dried red chili pepper and raw garlic smoke on sensory, textural, microbial quality and shelf-life of paneer. One cm pieces of paneer were exposed to smoke generated by burning of dried red chili peppers and raw garlic in a smoke chamber. It was observed that paneer smoked up to 30 min had an acceptable overall quality. However, sensory color, body & texture, flavor and overall acceptability scores of treated samples were lower than those of control. Shelf-life of control paneer at room temperature was one day and 6 days at refrigeration temperature. While shelf-life of both smoked paneer sample was two days at room temperature, and 17 & 20 days at refrigeration temperature for red chili pepper and garlic smoke treated paneer, respectively. It was found that garlic smoke was better than red chili pepper smoke in preservation of paneer.