10 Paneer Recipes For Those Who Can’t Get Enough Of It

With its delicate milky flavour, paneer has made its way to almost every other Indian dish and is one of the most sought-after ingredients in Indian households. Apart from dal, paneer is considered to be a major source of protein and calcium for vegetarians. Be it Punjab’s famous paneer tikka or Bengal’s sweet dishes made out of fresh chhana, you just can’t get enough of this. With its usage in curries, salads, sweets, on grills and so on every dish made out of it is unique in taste and equally delicious to eat. 

Homemade paneer is very easy to make and is usually softer than the ones you get to buy in the market. You have to remember that soft cottage cheese stays fresh for a longer period of time than hard ones. Though soft paneer can be used in salads, hard cottage cheese is specifically used in curries and to prepare snacks. So, get ready for a spicy, scrumptious and exciting journey because that age-old saying about food and eating is going to come true as soon as you step into your kitchen with these 10 paneer recipes given below!

10 Super-Easy Paneer Recipes For You To Cook

1. Paneer Lababdar

This famous North Indian dish is best enjoyed with jeera rice and dal tadka or naan. With a rich and creamy gravy, paneer lababdar can make your knees go weak any day and anytime.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

• 2 cups of tomatoes
• ½ cup of water
• 15 cashews (or almonds without skin)
• 2-inch cinnamon (dalchini)
• 4 cloves (laung)
• 4 cardamoms (elaichi)
• 3 dried chillies
• 1 bay leaf (tej patta)
• 2 tablespoons of oil
• 1 cup of finely chopped onions
• 1 tablespoon of ginger-garlic paste
• 1½ tablespoons of coriander powder
• ½ teaspoon of garam masala
• ½ teaspoon of Kashmiri red chilli powder
• ¾ tablespoon of sugar
• Salt (as per taste)
• 2 green chillies, slit
• ½ teaspoon of dried fenugreek leaves (kasuri methi)
• 200 grams of paneer (diced in cubes)
• 3 tablespoons of heavy cream
• 2 tablespoons of coriander leaves (dhaniya)
• 3 tablespoons of grated paneer 
• 1 cup water (or as needed for the gravy)

Method:

1. Firstly, add the tomatoes, dried chillies, cashews, dalchini, laung and elaichi to a pot and add water. Boil it until the tomatoes turn soft and pulpy.
2. Cool this and add the entire thing to a mixture and puree it until smooth. If you need more water, add it and blend again since the mixture has to be very smooth. 
3. Heat oil in a pan and add 2 tablespoons of oil. Add the tej patta and sauté for a minute.  
4. Next, add the chopped onions and fry them until uniformly golden in colour. 
5. Next, add 1 tablespoon of ginger-garlic paste and again cook till the raw smell goes away. This will take not more than 2 minutes. After this, pour the tomato and the spice puree into the pan.
6. Add the spices and cook the entire mixture covered for another 2-3 minutes until the gravy thickens. Pour water and sugar and cover it again and cook until you can see the oil separating on top of the thick gravy.
7. Taste the gravy and check if you require more salt. Add kasuri methi at this point in time. Along with this, add the grated paneer, paneer cubes and a slit green chilli. 
8. Keep the pan covered for 5-6 minutes allowing the paneer to soak in the delicious gravy. Transfer to a serving bowl and garnish with some dhaniya leaves. Your paneer lababdar is ready!

2. Kadai Paneer

Cooked with bell peppers in a spicy masala, this is a go-to recipe for North Indians and is enjoyed with butter naan, paratha or roti. 

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients:

For Kadai Masala:

• 2 tablespoons of coriander seeds
• 2 dried red chillies
• 4 green cardamom (elaichi)
• 1 teaspoon of fennel seeds (saunf)
• 3 cloves (laung)

For Kadai Paneer:

• 1 tablespoon of butter 
• 1 tablespoon of oil 
• 1 medium onion, finely chopped
• 1 green chilli, sliced
• 2 teaspoons of ginger-garlic paste
• 3-4 medium tomatoes, finely diced
• ¼ teaspoon of garam masala
• ¾ teaspoon Kashmiri red chilli powder
• 1 inch ginger, julienned
• ½ cup of water 
• 2 tablespoons of heavy cream
• ¾ teaspoon of salt 
• 1 teaspoon of sugar
• 1 large green bell pepper (capsicum) cut into 1-inch pieces
• 225 grams of paneer cubed (if using store-bought paneer, make sure to soak it in warm water for 20-25 minutes before using)
• 1 teaspoon of kasuri methi, crushed
• Dhaniya for garnish

Method:

1. Take a small kadai, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until it’s fragrant. You can add more red chillies for a spicier masala.
2. Remove the kadai from the heat and transfer the roasted spices to a spice grinder.
3. Let it cool down a bit and then grind to a fine powder. Set aside. You can also make this kadai masala in advance and store it.
4. In another large kadai, melt butter with oil on low-medium heat.
5. Add the chopped onions and sauté for 3 minutes until softened. Then add the sliced green chilli and ginger garlic paste and sauté for another 1 to 2 minutes.
6. Add the chopped tomatoes. Mix and cook for around 5 minutes until the tomatoes are extremely soft.
7. Then add 3 to 4 teaspoons of the kadai masala that you prepared earlier. If you’re more of a spice girl, add the whole mix. Also, add the garam masala & Kashmiri red chilli powder.
8. Add half of the ginger julienne. Stir the spices and cook for about 30 seconds. Then add ½ cup water and stir.
9. Add cream, salt and sugar and mix it. Cook for 1-2 minutes.
10. Add in the paneer and capsicum and mix. Cover the pan or kadai with a lid and cook for 5 to 6 minutes on medium heat until the capsicums are slightly softened. Do not overcook them.
11. Add the crushed kasuri methi to the pan. 
12. Garnish with remaining ginger julienne and dhaniya. Serve your scrumptious kadai paneer with butter naan or paratha.

3. Aloo Matar Paneer

With only 5 minutes of prep time, this instant one-pot, aloo matar paneer is one of the household favourites and gets done in less than 20 minutes!

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Servings: 3

Ingredients:

• 2 teaspoons of oil – 10 ml
• ½ teaspoon of jeera
• 1 bay leaf (tej patta)
• ½ inch dalchini
• ¾ cup of onion and tomato paste
• 1 ¼ cup of water 
• 180-200 grams of paneer cut into cubes
• 1 medium potato cut into 1-inch cubes
• ⅓ cup green peas (matar)
• ¼ teaspoon of garam masala
• ½ teaspoon of Kashmiri red chilli powder 
• ½ teaspoon of salt 
• 1.5 tablespoons of yoghurt (dahi)
• 1 teaspoon of Kasuri methi
• A pinch of sugar
• Dhaniya (to garnish)

Method:

1. Add oil to a pan or instant pot, add the jeera and the tej patta and let the spices sizzle and become fragrant.
2. Add ¾ cup onion-tomato paste to it. Then add 1 cup water followed by the cubed paneer, potato and matar.
3. Add garam masala, Kashmiri red chilli powder and salt.
4. Close the pot or pan with a lid. Cook this on high heat for about 5-6 minutes. Then lower the heat to medium and cook for another 7-8 minutes. 
5. Stir and add the remaining ¼ cup of water. If you want a thinner gravy, you’re free to add more water.
6. Add in the whisked dahi and stir continuously until the dahi is nicely combined. Make sure the dahi is at room temperature before you add it or else it might split badly and not get mixed properly. 
7. Add in the crushed Kasuri methi, and a pinch of sugar and stir.
8. Garnish with dhaniya leaves and serve this aloo matar paneer with roti or warm rice.

4. Tawa Paneer

Make this semi-dry paneer dish with onions, tomatoes and spices and keep your affair with paneer going strong.

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 3

Ingredients:

For The Paneer Marinade:

• 225 grams of paneer cut into small cubes
• 3 tablespoons of plain dahi
• 1 teaspoon of Kashmiri red chilli powder
• 1 teaspoon of Kasuri methi
• ¼ teaspoon of salt

For The Curry:

• 2 tablespoons of oil 
• 1 tablespoon of butter 
• 1 medium onion, chopped
• 1-inch ginger, chopped
• 1-2 green chillies, chopped
• 2 medium tomatoes, pureed 
• 2 tablespoons of tomato puree store-bought
• 1 teaspoon of dhaniya powder
• ½ teaspoon of garam masala
• ½ teaspoon of Kashmiri red chilli powder 
• ½ teaspoon of dried mango powder (amchur)
• ½ teaspoon of salt 
• ½ cup of water
• 1 teaspoon of Kasuri methi
• 1 tablespoon of heavy cream
• 2-3 stalks green onions chopped
• A pinch of elaichi powder

Method:

1. To a bowl add dahi and mix until smooth using a whisk. Next, add 1 teaspoon of Kashmiri red chilli powder, 1 teaspoon of Kasuri methi and salt. Mix everything together.
2. Add the paneer cubes to this marinade and mix. Cover and refrigerate this for about 20 minutes before starting to cook.
3. Heat 1 tablespoon of oil on a flat tawa on medium heat. Once the oil is hot, add the marinated paneer cubes to a single layer. Cook for around 5 minutes until lightly browned. Make sure you don’t brown the paneer or else it will turn super-hard and chewy. Remove on a plate.
4. To the same tawa, now add the remaining 1 tablespoon of oil and then 1 tablespoon of butter.
5. Once the butter melts, add the onions and cook for around 5 to 6 minutes until it starts becoming golden in colour.
6. Then add the ginger and green chilli and cook for 2 minutes. At this point in time, add the pureed tomato and mix. Cook for around 5-6 minutes until the tomatoes are cooked and soft completely.
7. Once the tomatoes are done, add all the remaining spices and salt. Stir and cook for 30 seconds.
8. Then add ½ cup water, and mix it with the masala. Push the water towards the centre using a spatula if it flows towards the sides (since you’re cooking on a flat tawa).
9. Add the pan-fried paneer and green onions. Cook for 1 to 2 minutes. Again, make sure to not overcook the paneer.
10. Garnish with crushed Kasuri methi, and more green onions and serve hot!

5. Chilli Paneer

Chilli paneer is one of the most popular and loved recipes from Indian Chinese cuisine. You can make it in a gravy style or dry, either way, it’s lip-smacking good!

Preparation Time: 20 minutes

Cook Time: 10 mins

Serves: 3

Ingredients:

For Batter:

• 2 tablespoons of cornstarch 
• 3 tablespoons of all-purpose flour
• ½ teaspoon of ginger paste
• ½ teaspoon of garlic paste
• ¼ teaspoon of crushed black pepper or black pepper powder
• ¼ teaspoon of Kashmiri red chilli powder
• Salt as required
• ¼ cup water or add as required

For Frying Paneer:

• 3 tablespoons of oil
• 200 to 250 grams paneer– cut into cubes

For Chilli Paneer Gravy Or Sauce

• 2 small spring onions or ⅓ cup of chopped spring onions
• 2-3 green chillies – slit or sliced
• 2 teaspoons of finely chopped ginger
• 2 teaspoons of finely chopped garlic
• 1 small to medium capsicum or ½ cup of sliced green bell pepper
• 2 teaspoons of soy sauce
• 1 teaspoon of red chilli sauce
• ¼ teaspoon of black pepper powder
• ½ teaspoon of Kashmiri red chilli powder
• ½-1 teaspoon of sugar or add as required
• Salt as required
• ½-⅔ cup of water or add as required
• 1 tablespoon of cornstarch 
• 2-3 tablespoons of water for dissolving cornstarch
• ¼-½ teaspoon rice vinegar or white vinegar – optional
• 2-3 spring onion greens to be added later

Method: 

Making Batter:

1. In a bowl take 2 tablespoons of cornstarch and add 3 tablespoons of maida (all-purpose flour).
2. Next add 2 teaspoons of finely chopped ginger, garlic, ¼ teaspoon of crushed black pepper or black pepper powder and ¼ teaspoon of Kashmiri red chilli powder. Also, season with salt as required.
3. Add ¼ cup water or add as required and mix very well to get a smooth batter without any lumps.
4. Now add paneer cubes to the batter.
5. With a spoon gently coat the paneer cubes with the batter.

Frying Paneer:

1. Heat 3 tablespoons of oil in a frying pan. Once hot, add in the marinated paneer. 
2. Flip a couple of times and fry till the paneer cubes are crisp and golden. Also do not overdo the frying as then the paneer cubes can become hard.
3. Remove the fried paneer cubes and place them on kitchen paper towels for the extra oil to be absorbed.

Making Chilli Paneer Gravy Or Sauce:

1. In the same pan, there will be some oil left. So no need to add any extra oil. Add 2 teaspoons of finely chopped ginger, garlic and 2 to 3 green chillies (slit or sliced).
2. Stir fry on medium to high flame for some seconds and add ⅓ cup of chopped spring onions.
3. Stir fry spring onions for 1 to 2 minutes on medium to high flame and add ½ cup of sliced capsicum.
4. Stir fry on medium to high flame for 3 to 4 minutes. The capsicum only needs to be slightly cooked.
5. Lower the flame and then add ½ teaspoon Kashmiri red chilli powder. Then add 2 teaspoons of soy sauce and 1 teaspoon of red chilli sauce.
6. Stir and mix the sauces and red chilli powder with the remaining stir-fried ingredients. Add ½-⅔ cup water and mix well.
7. Let the mixture come to a simmer on medium to medium-high flame.
8. Meanwhile, take 1 tablespoon of cornstarch in a small bowl. Add 2-3 tablespoons of water for dissolving the cornstarch. Mix very well to get a smooth paste.
9. Lower the flame and then add this cornstarch paste to the gravy. As soon as you add cornflour paste to the gravy, mix the paste very well so that no lumps are formed.
10. Add ½-1 teaspoon sugar and salt as per taste. Do keep a check on salt as soy sauce and red chilli sauce already have salt in them.
11. Mix very well and simmer till the sauce has slightly thickened and the corn starch has cooked. You can check the taste and you should not feel any raw taste coming from the cornstarch in the sauce.
12. Add the fried paneer cubes and mix them very well with the gravy.
13. Switch off the flame and then add ¼-½ teaspoon rice vinegar or white vinegar. You can skip vinegar if you want.
14. Then add about 2 to 3 tablespoons of chopped spring onion greens. Mix very well. Check the taste of gravy and if you want, you can add more soy sauce, chilli sauce, salt, black pepper or sugar.
15. Serve restaurant-style chilli paneer garnished with some spring onions.

6. Shahi Paneer

A rich, creamy and delicious paneer recipe, often paired with naan or rice. This recipe will surely be the star of the evening if prepared. 

Preparation Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients: 

For Onion Tomato Puree:

• 1 tablespoon of  butter
• 2 pods of cardamom (elaichi)
• 1-inch cinnamon (dalchini)
• 1 pod black cardamom (badi elaichi)
• 3 cloves (laung)
• 1 onion sliced
• 3 cloves of garlic
• 1-inch ginger, chopped
• 2 tomatoes, chopped
• 1 cup of water
• 1 teaspoon of salt

For Curry:

• 1 tablespoon of butter
• ½ tablespoon of shahi jeera
• 1 bay leaf (tej patta)
• ¼ teaspoon of turmeric (haldi)
• 1 teaspoon of Kashmiri red chilli powder
• ¼ cup of cream (malai)
• 15 cubes paneer/cottage cheese
• Few threads of saffron (kesar)
• ½ teaspoon of Kasuri methi (crushed)
• ¼ teaspoon of garam masala 

Method:  

1. Firstly, in a kadai, heat 1 tablespoon of butter and saute 2 pods of cardamom, 1-inch cinnamon,1 pod of black cardamom and 3 cloves. 
2. Then add 1 onion, 3 clove garlic and 1-inch ginger. Saute slightly until onion softens add 2 tomatoes and saute slightly. Pour in 1 cup of water and 1 teaspoon of salt and mix well.
3. Cover and boil for 20 minutes or until it softens completely. After it cools, transfer it to a blender. Blend to a smooth paste without adding any water.
4. Sieve the puree making sure the puree is smooth and silky and keep it aside.
5. In a large kadai, heat 1 tablespoon of butter and saute ½ teaspoon of shahi jeera and 1 bay leaf.
6. Keeping the flame on low, add ¼ teaspoon of turmeric and 1 teaspoon of chilli powder. Saute slightly until the spices turn aromatic.
7. Add in the prepared tomato-onion puree and mix well.
8. Further, add ¼ cup of cream and mix until everything is well combined and add the cubes of paneer, and a few threads of saffron and mix well.
9. Cover and simmer for 5 minutes or until flavours are absorbed well.
10. Now add ½ teaspoon Kasuri methi and ¼ teaspoon garam masala, mix well and enjoy! 

7. Paneer Pakora

This is by far the best recipe and dish to have this season. Onion bhajis will always take the first place, but you need to give paneer pakoras a try before dismissing them. It’s crispy, soft and beautiful.

Preparation Time: 5 minutes

Cook Time: 20 minutes

Serves: 3

Ingredients: 

• 125-150 grams of paneer
• 1 cup of besan (gram flour)
• 1 pinch of turmeric powder (haldi)
• 1-2 pinches of red chilli powder
• 1 pinch asafoetida (hing)
• 1-2 pinches of garam masala 
• ½ teaspoon carom seeds (ajwain)
• ⅔-¾ cup water or as required
• Salt as required
• Mustard oil for deep frying, as required
• ½-1 teaspoon of chaat masala for sprinkling

Method: 

1. Slice paneer into cubes or squares and keep aside.
2. Add gram flour into a mixing bowl or vessel and add turmeric powder, red chilli powder, garam masala powder, asafoetida, carom seeds and salt. Mix well.
3. Pour ⅔ to ¾ cup of water in parts and mix well. Make a thick flowing smooth batter without any lumps.
4. Heat mustard oil or your preferred oil for deep frying in a kadai or pan. Keep the heat to medium or medium-high heat.
5. When the oil becomes medium-hot, add the batter-coated paneer cubes carefully in the medium-hot oil.
6. When one side is lightly golden, gently turn over the pakora with a slotted spoon. Continue to fry the paneer pakora until golden and crisp.
7. Remove the paneer pakora with a slotted spoon. Place them on paper towels to remove excess oil.
8. Serve hot paneer pakora sprinkled with some chaat masala paired with coriander chutney or tomato ketchup.

8. Paneer Cutlet

This is the perfect snack for those lazy afternoons or your kids. It’s crispy, healthy and full of proteins. 

Preparation Time: 15 minutes

Cook Time: 15 minutes

Serves: 6 

Ingredients: 

For Cutlet

• 2 cups of paneer, crumbled
• 1 cup of potato, boiled and mashed
• 2 tablespoons of onion, finely chopped
• ½ carrot, grated
• 1 green chilli, finely chopped
• ½ teaspoon of ginger paste
• ½ teaspoon of Kashmiri red chilli powder 
• 2 tablespoons of coriander leaves, finely chopped
• ½ teaspoon of dry mango powder (amchur)
• ½ teaspoon of garam masala
• 2 tablespoons of cornflour
• ½ teaspoon of salt (or as required)

For Maida Paste

• ¼ cup of cornflour
• ¼ teaspoon of pepper powder
• 2 tablespoons of maida 
• ¼ teaspoon of salt
• ½ cup of water

Other Ingredients

• 1 cup of bread crumbs
• Oil for shallow frying

Method: 

1. Firstly, in a large mixing bowl combine all the ingredients listed for the cutlet.
2. Now, prepare maida paste by combining all the ingredients listed for the paste. Mix well to form a lump-free and flowing consistency batter.
3. Prepare small ball-sized patties greasing your hand with oil. Greasing oil prevents the dough from sticking.
4. Now dip in prepared maida paste and cover the batter on all sides.
5. Further coat with bread crumbs on all sides. 
6. Now shallow fry or deep fry or pan fry in hot oil. alternatively, bake in a preheated oven at 180 degrees Celsius for 12 minutes.
7. Fry on medium flame, flipping occasionally till it turns golden brown.
8. Finally, serve paneer cutlet with mint dip or tomato sauce.

9. Paneer Bhurji

This spicy scrambled paneer with onion, tomatoes and spices is a great alternative to egg bhurji. It tastes great with flatbread or on toast!

Preparation Time: 10 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:  

• 1 tablespoon of vegetable oil
• 1 tablespoon of ghee
• ½ teaspoon of cumin seeds (jeera)
• ¼ teaspoon of fennel seeds (saunf)
• ¼ teaspoon of asafoetida (hing)
• 1 medium red onion, chopped
• 1-2 green chillies, crushed using a mortar-pestle
• 1-inch ginger, crushed using a mortar-pestle
• 4-5 large garlic cloves, crushed using a mortar-pestle
• 2 medium tomatoes, deseeded and chopped
• 1 teaspoon of coriander powder
• ¾ teaspoon of pav bhaji masala
• ¼ teaspoon of turmeric powder (haldi)
• ¼ teaspoon of red chilli powder or to taste
• ¾ teaspoon of salt or to taste
• 2 cups of crumbled paneer
• 2 tablespoons of coriander, chopped
• Lemon juice

Method: 

1. Crumble the paneer and set it aside. Also crush the green chilli, ginger and garlic using a mortar and pestle and set them aside.
2. Heat oil and ghee in a pan on medium heat. Then add the cumin seeds and fennel seeds and let them sizzle for a few seconds.
3. Then add the hing and stir. Add the chopped onion, along with crushed green chillies, ginger and garlic and stir. Cook for 5 minutes until lightly browned. You can add a pinch of salt here so that the onions cook faster.
4. Add the chopped tomatoes and cook for 3 minutes until softened.
5. Then add coriander powder, pav bhaji masala, turmeric and red chilli powder. Add salt and mix and cook the spices for 30 seconds.
6. Then add the crumbled paneer and mix everything. Cook the paneer for 2 to 3 minutes. Do not overcook else it will become rubbery and chewy. Add in the cilantro.
7. Squeeze in some fresh lemon juice and serve paneer bhurji with paratha or on a toast! You can also sprinkle some garam masala or pav bhaji masala on top before serving.

10. Dahi Kabab

Dahi ke kebab is a popular vegetarian snack option to prepare on special occasions or festivals. Made with spiced yoghurt mixed with besan, paneer and a host of spices, these simply melt in your mouth. 

Preparation Time: 10 minutes

Cook Time: 1 hour

Serves: 8

Ingredients:  

• ½ cup of curd (dahi)
• ¾ cup of crumbled paneer
• ¼ cup besan 
• 1 tablespoon coriander leaves, finely chopped
• 1 tablespoon of green chillies, finely chopped
• 2 tablespoons of onions, finely chopped
• 1 teaspoon salt
• 1 teaspoon cumin seeds (powdered), roasted (jeera)
• Oil, for frying
• Breadcrumbs

Method: 

1. Mix all the ingredients except the ghee, and chill for an hour.
2. Shape the mixture into flat rounds (like tikkis) and coat with breadcrumbs
3. Pan-fry over medium heat till brown on both sides.
4. The kebabs are quite soft, so you have to handle them carefully.
5. Serve hot with green chutney.

Yes, chicken is great and veggies are beautiful. But paneer is this underrated ingredient that needs to be appreciated more! Not just for its taste but its very versatility. You can create a number of snacks and curries with paneer. So create these mouth-watering paneer recipes and comfort your desi soul because sometimes you just got to eat your feelings.