Just when you thought paneer couldn’t get any more versatile, we’re here to prove you wrong with 20 Delicious Easy Paneer Recipes Flavorful! Whether you’re craving quick weeknight dinners, cozy comfort food, or something to spice up your meal routine, these recipes are your ticket to a world of creamy, dreamy paneer delights. Ready to transform your cooking game? Let’s dive into these mouthwatering dishes!
Paneer Butter Masala
Kickstart your dinner with this creamy, dreamy Paneer Butter Masala that’s all about bold flavors and zero fuss.
Ingredients
- 2 cups of paneer, cubed
- 3 tbsp butter
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, pureed
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 cup heavy cream
- A splash of water
- A couple of cilantro leaves for garnish
Instructions
- Melt 2 tbsp butter in a pan over medium heat. Toss in the paneer cubes and fry until golden. Tip: Don’t overcrowd the pan to get that perfect sear.
- In the same pan, add the remaining butter. Sauté onions until translucent, then add garlic and ginger. Cook for 2 minutes until fragrant.
- Stir in the tomato puree, turmeric, garam masala, and chili powder. Cook for 5 minutes until the oil separates. Tip: Keep stirring to prevent burning.
- Add a splash of water to loosen the sauce, then simmer for 3 minutes.
- Fold in the fried paneer and heavy cream. Cook for another 2 minutes on low heat. Tip: The cream should just warm through to keep it silky.
- Garnish with cilantro leaves before serving.
Unbelievably rich and velvety, this dish pairs perfectly with fluffy naan or steamed rice. Try topping it with extra cream for that Instagram-worthy swirl.
Palak Paneer
Kickstart your meal prep with this creamy, dreamy Palak Paneer that’s packed with flavor and ready in no time.
Ingredients
- A bunch of fresh spinach, about 4 cups packed
- A block of paneer, cut into cubes (about 1.5 cups)
- A couple of tablespoons of ghee or butter
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- A thumb-sized piece of ginger, grated
- 1 green chili, finely chopped (optional for heat)
- A teaspoon of cumin seeds
- A splash of heavy cream (about 1/4 cup)
- Salt to taste
- A pinch of garam masala
Instructions
- Blanch the spinach in boiling water for 2 minutes, then plunge into ice water to keep its vibrant green color.
- Blend the spinach into a smooth puree. Tip: Save a little water from blanching to help blend if needed.
- Heat ghee in a pan over medium heat, toss in cumin seeds until they sizzle.
- Add onion, garlic, ginger, and green chili. Sauté until golden, about 5 minutes.
- Stir in the spinach puree and cook for another 5 minutes. Tip: Keep stirring to prevent sticking.
- Gently add paneer cubes and pour in the cream. Simmer on low for 10 minutes. Tip: Don’t stir too hard to keep paneer intact.
- Season with salt and a pinch of garam masala. Give it a final stir and turn off the heat.
This Palak Paneer is luxuriously creamy with a slight bite from the paneer. Serve it with a side of garlic naan or over steamed basmati rice for a hearty meal.
Paneer Tikka
Let’s dive straight into making Paneer Tikka—a smoky, spicy grilled cheese dish that’s a total crowd-pleaser. No fluff, just flavor.
Ingredients
- 1.5 cups of paneer, cubed
- A couple of tbsp of yogurt
- A splash of lemon juice
- 1 tbsp of ginger-garlic paste
- 1 tsp of turmeric powder
- 1 tsp of garam masala
- 1 tsp of red chili powder
- A pinch of salt
- 1 tbsp of oil
- 1 bell pepper, chopped
- 1 onion, chopped
Instructions
- Mix yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, red chili powder, and salt in a bowl. Tip: Use thick yogurt for a creamier marinade.
- Add paneer cubes to the marinade, ensuring each piece is well-coated. Let it sit for 30 minutes. Tip: Longer marination means more flavor.
- Thread marinated paneer, bell pepper, and onion onto skewers. Tip: Soak wooden skewers in water for 30 minutes to prevent burning.
- Heat oil in a grill pan over medium-high heat (about 375°F). Place skewers on the pan.
- Grill for 3-4 minutes on each side until you see char marks and the paneer is golden.
Absolutely irresistible when served hot off the grill—the paneer is creamy inside with a smoky, crispy exterior. Try wrapping these in warm naan with a drizzle of mint chutney for the ultimate bite.
Paneer Bhurji
Just when you thought paneer couldn’t get any better, here’s Paneer Bhurji—scrambled, spiced, and absolutely irresistible. This dish is your quick ticket to flavor town, no passport required.
Ingredients
- 2 cups of crumbled paneer (think cottage cheese but firmer)
- a splash of vegetable oil (about 2 tbsp)
- a couple of green chilies, finely chopped (seeds in if you like heat)
- 1 medium onion, diced small
- 1 tomato, chopped (keep it juicy)
- a pinch of turmeric powder (for that golden glow)
- 1 tsp cumin seeds (they’re the secret whisperers of flavor)
- salt to hit the right notes
- a handful of cilantro, chopped (for that fresh pop)
Instructions
- Heat the oil in a pan over medium heat until it shimmers—that’s your cue.
- Toss in the cumin seeds and wait for them to sizzle and dance, about 30 seconds.
- Add the onions and green chilies, stirring until the onions turn golden, roughly 5 minutes. Tip: Don’t rush this; caramelized onions are key.
- Mix in the tomatoes and turmeric, cooking until the tomatoes soften into a saucy embrace, about 3 minutes.
- Gently fold in the paneer, breaking any large chunks. Let it cozy up with the spices for 2 minutes. Tip: Paneer is delicate; treat it with care.
- Season with salt, then give it one final stir to combine everything beautifully.
- Garnish with cilantro right before serving. Tip: The cilantro isn’t just decor; it adds a fresh contrast to the rich spices.
Serve this Paneer Bhurji hot, with fluffy naan or toasted bread. The texture? Soft yet slightly crumbly, with bursts of heat and freshness in every bite. Perfect for a lazy brunch or a quick dinner fix.
Paneer Jalfrezi
Ready to spice up your dinner routine? Paneer Jalfrezi is your ticket to a flavor-packed meal that’s as easy to make as it is delicious. Let’s dive in.
Ingredients
- 2 cups of paneer, cubed
- 1 large onion, sliced
- 1 bell pepper, sliced
- 2 tomatoes, chopped
- 2 cloves of garlic, minced
- 1 inch of ginger, grated
- 1 tsp of cumin seeds
- 1 tsp of turmeric powder
- 1 tsp of garam masala
- 1/2 tsp of chili powder
- A splash of vegetable oil
- A couple of tbsp of water
- Salt, just enough to season
Instructions
- Heat a splash of vegetable oil in a pan over medium heat. Toss in the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the sliced onion, minced garlic, and grated ginger. Sauté until the onions turn golden, about 5 minutes. Tip: Keep stirring to prevent burning.
- Throw in the chopped tomatoes and cook until they’re soft and mushy, around 5 minutes. This is your sauce base, so let it cook down well.
- Stir in the turmeric powder, garam masala, chili powder, and salt. Mix well and cook for another minute to blend the spices.
- Add the paneer cubes and sliced bell pepper. Gently mix to coat them in the sauce. Tip: Don’t stir too hard or the paneer might break.
- Pour in a couple of tbsp of water to loosen the sauce if needed. Cover and simmer on low heat for 5 minutes. Tip: This lets the paneer soak up all the flavors.
- Uncover, give it a final stir, and your Paneer Jalfrezi is ready to serve.
This dish boasts a creamy paneer texture with a vibrant, spicy sauce that clings to every bite. Serve it with warm naan or over fluffy rice for a meal that’ll have everyone asking for seconds.
Paneer Do Pyaza
Packed with flavor, Paneer Do Pyaza is your ticket to a creamy, dreamy vegetarian delight that’s as easy to make as it is to devour. Think juicy paneer cubes swimming in a rich, onion-laden gravy that’s got just the right kick.
Ingredients
- 2 cups of paneer, cubed
- a couple of large onions, thinly sliced
- a splash of oil
- 1 tbsp of ginger-garlic paste
- a pinch of turmeric powder
- 1 tsp of red chili powder
- 1 tsp of garam masala
- a handful of fresh coriander, chopped
- 1 cup of water
- salt, as needed
Instructions
- Heat a splash of oil in a pan over medium heat. Toss in the sliced onions and sauté until golden brown, about 5 minutes.
- Add 1 tbsp of ginger-garlic paste to the onions and stir for a minute until the raw smell disappears.
- Sprinkle in a pinch of turmeric powder, 1 tsp of red chili powder, and 1 tsp of garam masala. Mix well to coat the onions.
- Pour in 1 cup of water and bring the mixture to a simmer. Let it cook for 5 minutes to thicken slightly.
- Gently add the paneer cubes to the gravy, stirring carefully to avoid breaking them. Simmer for another 5 minutes.
- Season with salt as needed and garnish with a handful of fresh coriander before serving.
Here’s the deal: the paneer stays soft and pillowy, while the gravy brings a sweet and spicy punch. Serve it with a side of fluffy naan or over steamed rice for the ultimate comfort meal.
Paneer Tikka Masala
You’ve gotta try this Paneer Tikka Masala—it’s a creamy, spicy dream that’s easier to whip up than you think. Perfect for when you’re craving something bold but don’t want to spend all day in the kitchen.
Ingredients
- 1.5 cups of paneer, cubed
- A splash of vegetable oil
- 2 tbsp of tikka masala paste
- A can (14 oz) of diced tomatoes
- A couple of garlic cloves, minced
- 1 cup of heavy cream
- A handful of fresh cilantro, chopped
- 1 tsp of garam masala
- A pinch of salt
Instructions
- Heat a splash of vegetable oil in a large pan over medium heat.
- Add the cubed paneer and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to get that perfect sear.
- Remove the paneer and set aside. In the same pan, add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tikka masala paste and cook for another minute to release the flavors.
- Pour in the diced tomatoes and let the mixture simmer for 10 minutes, stirring occasionally.
- Reduce the heat to low and slowly add the heavy cream, stirring constantly to combine. Tip: Keep the heat low to prevent the cream from curdling.
- Return the paneer to the pan, sprinkle in the garam masala and a pinch of salt, and simmer for another 5 minutes. Tip: Taste and adjust the seasoning if needed, but remember the flavors will deepen as it sits.
- Garnish with chopped cilantro before serving.
Velvety smooth with a kick, this Paneer Tikka Masala is a crowd-pleaser. Serve it over basmati rice or with warm naan to scoop up every last bit of that creamy sauce.
Paneer Pasanda
Absolutely crave-worthy, this Paneer Pasanda is your ticket to a creamy, dreamy Indian feast that’s easier than you think to whip up at home.
Ingredients
- 1 block of paneer, cut into thick slices
- A couple of tbsp of ghee
- 1 cup of heavy cream
- A splash of milk
- 2 tbsp of cashew paste
- 1 tsp of garam masala
- A pinch of saffron, soaked in a tbsp of warm milk
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp of ginger-garlic paste
- 1 tsp of turmeric powder
- 1 tsp of red chili powder
- Salt to taste
- A handful of chopped cilantro for garnish
Instructions
- Heat ghee in a pan over medium heat, fry paneer slices until golden on both sides. Set aside.
- In the same pan, sauté onions until translucent, then add ginger-garlic paste. Cook for a minute.
- Stir in tomato puree, turmeric, red chili powder, and salt. Cook until oil separates from the masala.
- Lower the heat, add cashew paste, heavy cream, and soaked saffron. Mix well.
- Gently add the fried paneer slices and a splash of milk. Simmer for 5 minutes.
- Sprinkle garam masala and garnish with cilantro before serving.
Perfectly rich and velvety, this dish pairs amazingly with fluffy naan or steamed rice. The saffron adds a royal touch, making it a showstopper at any dinner table.
Paneer Kolhapuri
Unleash your taste buds with Paneer Kolhapuri—a fiery, flavor-packed Indian curry that’s all about bold spices and tender paneer cubes. This dish doesn’t just whisper; it shouts with every bite.
Ingredients
- 2 cups of paneer, cubed
- 1 big onion, finely chopped
- 2 tomatoes, pureed
- a splash of oil
- a couple of garlic cloves, minced
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1 tbsp Kolhapuri masala
- 1/2 tsp turmeric powder
- a pinch of salt
- 1/2 cup water
- a handful of fresh coriander, chopped
Instructions
- Heat a splash of oil in a pan over medium heat. Toss in the cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until golden, about 5 minutes.
- Stir in the tomato puree, Kolhapuri masala, turmeric, and a pinch of salt. Cook until the oil separates, around 7 minutes.
- Gently add the paneer cubes and 1/2 cup water. Simmer on low heat for 10 minutes, letting the paneer soak up all that spicy goodness.
- Sprinkle with fresh coriander right before serving to add a burst of color and freshness.
Amazingly rich and slightly spicy, this Paneer Kolhapuri pairs perfectly with fluffy naan or steamed rice. The paneer stays soft, while the sauce packs a punch—ideal for those who love their meals with a bit of heat.
Paneer Lababdar
Bold flavors meet creamy textures in this Paneer Lababdar—your next vegetarian obsession. Think rich tomato gravy hugging soft paneer cubes, spiced to perfection.
Ingredients
- 2 cups of paneer, cubed
- A splash of vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- A thumb-sized piece of ginger, grated
- 2 large tomatoes, pureed
- A couple of green chilies, slit
- 1 tsp cumin seeds
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- A handful of fresh cilantro, chopped
- 1/2 cup heavy cream
- Salt, as needed
Instructions
- Heat a splash of vegetable oil in a pan over medium heat. Toss in the cumin seeds and let them sizzle for 30 seconds.
- Add the finely chopped onion, minced garlic, and grated ginger. Sauté until golden, about 5 minutes.
- Stir in the tomato puree and slit green chilies. Cook until the oil separates, around 7 minutes.
- Season with garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
- Gently add the paneer cubes, coating them in the gravy. Pour in the heavy cream and simmer on low heat for 5 minutes.
- Garnish with chopped cilantro before serving hot.
Tip: For extra creamy texture, mash a few paneer cubes into the gravy. Tip: Always use fresh paneer for the best taste. Tip: Adjust the green chilies according to your heat preference.
You’ll love the velvety gravy against the paneer’s slight chew. Serve it with naan or over steamed basmati rice for a comforting meal.
Paneer Makhani
Never settle for bland when you can dive into this creamy, dreamy Paneer Makhani. It’s the hug in a bowl you didn’t know you needed.
Ingredients
- 2 cups of paneer, cubed
- A splash of vegetable oil
- A couple of garlic cloves, minced
- 1 tbsp of ginger, grated
- 1 cup of tomato puree
- A pinch of sugar
- 1 tsp of garam masala
- 1/2 cup of heavy cream
- A handful of fresh cilantro, chopped
Instructions
- Heat a splash of vegetable oil in a pan over medium heat.
- Toss in the paneer cubes and fry until golden, about 2 minutes per side. Tip: Don’t overcrowd the pan to get that perfect crisp.
- Remove paneer and set aside. In the same pan, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
- Pour in the tomato puree and stir. Let it simmer for 5 minutes, stirring occasionally.
- Sprinkle in a pinch of sugar and garam masala. Mix well.
- Lower the heat and add the heavy cream, stirring gently to combine. Tip: Keep the heat low to prevent the cream from curdling.
- Add the fried paneer back into the sauce. Simmer together for another 5 minutes. Tip: Let the paneer soak up the sauce for maximum flavor.
- Garnish with fresh cilantro before serving.
Absolute velvety richness with a kick of spice, this Paneer Makhani pairs perfectly with fluffy naan or steamed rice. Try topping it with extra cream for that Instagram-worthy drizzle.
Paneer Chilli
Every bite of this Paneer Chilli is a crispy, saucy, spicy dream. Think golden-fried paneer cubes tossed in a tangy, garlicky sauce with crisp bell peppers—absolutely addictive.
Ingredients
- 1 cup paneer, cut into 1-inch cubes
- A splash of soy sauce
- A couple of garlic cloves, minced
- 1 tbsp ginger, grated
- 1/2 cup bell peppers, sliced
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tbsp vinegar
- 1 tbsp ketchup
- 1 tsp sugar
- A pinch of red chili flakes
- 2 tbsp oil
Instructions
- In a bowl, toss paneer cubes with cornstarch until evenly coated.
- Heat oil in a pan over medium-high heat (350°F) and fry paneer until golden, about 2 minutes per side. Tip: Don’t overcrowd the pan to keep them crispy.
- Remove paneer and set aside. In the same pan, sauté garlic and ginger for 30 seconds until fragrant.
- Add bell peppers and stir-fry for 2 minutes until slightly soft but still crunchy. Tip: High heat is key for that perfect crisp-tender texture.
- Mix in soy sauce, vinegar, ketchup, sugar, and chili flakes. Stir well to combine.
- Add water and bring the sauce to a simmer. Let it thicken for about 1 minute.
- Toss the fried paneer back into the pan. Coat evenly with the sauce and cook for another minute. Tip: Serve immediately for the best texture.
Here’s the deal: the paneer stays crispy outside, soft inside, and the sauce? Bold, sweet, and spicy. Try it over steamed rice or with garlic naan for a next-level meal.
Paneer Matar
Let’s dive into Paneer Matar—a creamy, spicy delight that’s easier to whip up than you’d think. Perfect for when you’re craving something hearty but don’t want to spend hours in the kitchen.
Ingredients
- 2 cups of paneer, cubed
- 1 cup of green peas (fresh or frozen)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- a couple of garlic cloves, minced
- a thumb-sized piece of ginger, grated
- 1 tbsp of garam masala
- 1 tsp of turmeric powder
- 1 tsp of cumin seeds
- a splash of heavy cream
- 2 tbsp of vegetable oil
- salt to taste
- a handful of fresh cilantro, chopped
Instructions
- Heat 2 tbsp of vegetable oil in a pan over medium heat. Toss in 1 tsp of cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the finely chopped onion to the pan. Sauté until golden brown, about 5 minutes. Pro tip: Keep stirring to avoid burning.
- Stir in the minced garlic and grated ginger. Cook for another minute until the raw smell disappears.
- Pour in the tomato puree. Cook down until the oil starts to separate from the mixture, around 5 minutes. This is your flavor base, so don’t rush it.
- Sprinkle in 1 tsp of turmeric powder and 1 tbsp of garam masala. Mix well and cook for another minute to toast the spices.
- Add 1 cup of green peas and 2 cups of cubed paneer. Gently stir to coat everything in the spicy tomato mixture.
- Pour in a splash of heavy cream for richness. Simmer on low heat for 5 minutes. Tip: If the gravy is too thick, add a little water to reach your desired consistency.
- Season with salt to taste. Garnish with chopped cilantro before serving.
Rich and creamy with a kick, this Paneer Matar pairs beautifully with fluffy naan or steamed rice. For a twist, try adding a sprinkle of chaat masala on top before serving for an extra tangy punch.
Paneer Kathi Roll
Sizzle up your snack game with this Paneer Kathi Roll—a street food legend turned kitchen hero. Wrap spiced paneer and crunchy veggies in a soft, flaky paratha for a handheld feast that’s all about big flavors and zero fuss.
Ingredients
- 2 cups of paneer, cubed
- 1 tbsp of ginger-garlic paste
- A splash of lemon juice
- 1 tsp of garam masala
- A couple of tbsp of yogurt
- 1/2 cup of sliced bell peppers
- 1/2 cup of sliced onions
- 2 tbsp of oil
- 4 parathas (store-bought or homemade)
- A handful of fresh cilantro, chopped
Instructions
- Marinate paneer cubes with ginger-garlic paste, lemon juice, garam masala, and yogurt. Let it sit for 15 minutes—trust us, it’s worth the wait.
- Heat oil in a pan over medium heat. Toss in the onions and bell peppers, sauté until they’re just shy of crispy, about 3 minutes.
- Add the marinated paneer to the pan. Cook until the paneer gets a golden edge, about 5 minutes. Tip: Don’t stir too much; let those edges crisp up.
- Warm the parathas on a dry skillet for about 30 seconds each side. Tip: A little char adds character.
- Lay out the parathas, divide the paneer mix, sprinkle cilantro, and roll them up tight. Tip: Fold the sides in first to keep all the goodness inside.
Dig into rolls that are a riot of textures—creamy paneer, crunchy veggies, and that paratha with just the right chew. Serve with a side of mint chutney or go rogue with a drizzle of hot sauce for an extra kick.
Paneer Sandwich
Get ready to level up your lunch game with this paneer sandwich—it’s crispy, creamy, and packed with flavor in every bite.
Ingredients
- 2 cups of crumbled paneer
- A couple of tbsp of mayo
- A splash of lemon juice
- 1 tsp of chaat masala
- 1/2 cup of chopped bell peppers
- 4 slices of whole wheat bread
- A drizzle of olive oil
Instructions
- In a bowl, mix the crumbled paneer, mayo, lemon juice, and chaat masala until well combined. Tip: For extra creaminess, let the mixture sit for 10 minutes.
- Fold in the chopped bell peppers gently to keep the crunch.
- Heat a pan over medium heat and drizzle with olive oil.
- Spread the paneer mixture evenly on two slices of bread, then top with the remaining slices.
- Place the sandwiches in the pan and cook for 3-4 minutes on each side or until golden brown. Tip: Press down lightly with a spatula for an even crisp.
- Cut the sandwiches diagonally and serve hot. Tip: Pair with a mint chutney for an extra flavor kick.
Look at that golden crust giving way to a soft, spiced paneer filling. Serve these bad boys with a side of sweet potato fries for the ultimate comfort meal.
Paneer Paratha
Bold flavors meet comfort in this Paneer Paratha—a stuffed flatbread that’s crispy outside, soft inside, and packed with spiced paneer goodness. Perfect for breakfast or a snack, it’s a game-changer.
Ingredients
- 2 cups whole wheat flour
- A splash of water, just enough to knead
- 1 cup crumbled paneer
- A handful of chopped cilantro
- 1 tsp cumin seeds
- A pinch of salt
- 1/2 tsp red chili powder
- 2 tbsp ghee, for cooking
Instructions
- Mix whole wheat flour with a splash of water and knead into a soft dough. Cover and let it rest for 15 minutes—this makes it easier to roll.
- While the dough rests, mix crumbled paneer, chopped cilantro, cumin seeds, salt, and red chili powder in a bowl. Tip: Squeeze the paneer to remove excess moisture for a firmer filling.
- Divide the dough into equal balls. Roll one ball into a small circle, place a spoonful of paneer mixture in the center, and seal by pulling the edges together.
- Gently roll the stuffed ball into a flat circle, about 6 inches in diameter. Tip: Dust with flour to prevent sticking.
- Heat a skillet over medium heat. Cook the paratha with 1/2 tbsp ghee until golden spots appear, about 2 minutes per side. Tip: Press lightly with a spatula for even cooking.
- Repeat with the remaining dough and filling, adding ghee as needed.
Let the parathas cool slightly before serving—they’re best enjoyed warm, with a dollop of yogurt or pickle. The crispy edges and soft, flavorful center make every bite irresistible.
Paneer Pakora
Packed with flavor and crunch, these Paneer Pakoras are your next snack obsession. Perfect for dipping or devouring solo, they’re irresistibly crispy on the outside, tender inside.
Ingredients
- 1 cup of chickpea flour
- A couple of tablespoons of rice flour (for extra crunch)
- A splash of water (just enough to make a thick batter)
- 1 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- A pinch of salt
- 200 grams of paneer, cut into bite-sized cubes
- Oil for deep frying (enough to submerge the pakoras)
Instructions
- In a mixing bowl, combine chickpea flour, rice flour, turmeric, garam masala, and salt. Tip: Sift the flours to avoid lumps.
- Gradually add water, stirring until you get a thick, smooth batter. It should coat the back of a spoon. Tip: Let the batter rest for 10 minutes for better consistency.
- Heat oil in a deep pan over medium heat until it reaches 350°F. Test by dropping a bit of batter; it should sizzle and rise immediately.
- Dip paneer cubes into the batter, ensuring they’re fully coated, then gently drop into the hot oil. Tip: Don’t overcrowd the pan to maintain oil temperature.
- Fry until golden brown, about 2-3 minutes per side, then remove with a slotted spoon onto paper towels to drain.
Crispy, golden, and bursting with spices, these pakoras are a textural dream. Serve them hot with mint chutney or layer them in a wrap for a spicy kick.
Paneer Cutlet
Ready to spice up your snack game? These paneer cutlets are crispy on the outside, juicy inside, and packed with flavor—perfect for your next foodie adventure.
Ingredients
- 1 cup grated paneer
- 2 boiled potatoes, mashed
- 1/4 cup breadcrumbs, plus extra for coating
- 1 tbsp chopped cilantro
- 1 tsp garam masala
- 1/2 tsp red chili powder
- A splash of lemon juice
- Salt, just enough to season
- Oil for frying, enough to shallow fry
Instructions
- In a bowl, mix grated paneer, mashed potatoes, breadcrumbs, cilantro, garam masala, red chili powder, lemon juice, and salt until well combined.
- Divide the mixture into equal portions and shape them into flat cutlets. Pro tip: Wet your hands to prevent sticking.
- Coat each cutlet lightly with extra breadcrumbs for that extra crunch.
- Heat oil in a pan over medium heat (around 350°F). Test with a small piece of mixture—if it sizzles, you’re good to go.
- Fry the cutlets in batches until golden brown, about 2-3 minutes per side. Don’t overcrowd the pan to ensure even cooking.
- Drain on paper towels to remove excess oil. Insider tip: Keep them in a warm oven if frying in batches to maintain crispiness.
Zesty, crunchy, and utterly addictive, these paneer cutlets are a win. Serve them with mint chutney or slap them between buns for a killer burger twist.
Paneer Fried Rice
Let’s turn that leftover paneer into a sizzling skillet of Paneer Fried Rice—quick, easy, and packed with flavor.
Ingredients
- 2 cups of cooked rice (day-old works best)
- 1 cup of paneer, cubed
- A splash of vegetable oil
- A couple of garlic cloves, minced
- 1/2 cup of mixed veggies (peas, carrots, bell peppers)
- 2 tbsp of soy sauce
- 1 tbsp of chili sauce (for that kick)
- A pinch of salt
- 1/2 tsp of black pepper
Instructions
- Heat a splash of vegetable oil in a large skillet over medium-high heat (350°F).
- Toss in the paneer cubes and fry until golden brown on all sides, about 3-4 minutes. Tip: Don’t overcrowd the pan to get that perfect crisp.
- Remove the paneer and set aside. In the same oil, sauté minced garlic until fragrant, about 30 seconds.
- Add the mixed veggies and stir-fry for 2 minutes until they’re just tender but still crunchy. Tip: High heat is your friend here for that wok-like char.
- Throw in the cooked rice, breaking up any clumps. Mix well with the veggies.
- Drizzle soy sauce and chili sauce over the rice. Add a pinch of salt and black pepper. Stir everything together until evenly coated.
- Finally, add the fried paneer back into the skillet. Give it a good mix and cook for another minute. Tip: Taste and adjust the seasoning now—better safe than sorry!
Bold flavors and textures make this dish a winner. Serve it straight from the skillet for that Instagram-worthy presentation, or top with a fried egg for extra protein.
Paneer Biryani
Packed with flavor and ready to spice up your dinner routine, this Paneer Biryani is a game-changer. Layer up those spices and let’s get cooking!
Ingredients
- 2 cups basmati rice, rinsed
- 1 block paneer, cubed
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- a couple of garlic cloves, minced
- a thumb-sized piece of ginger, grated
- a splash of vegetable oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp turmeric powder
- 1 tsp garam masala
- a pinch of saffron strands soaked in 2 tbsp warm milk
- salt to your liking
- a handful of fresh cilantro, chopped
- a handful of fresh mint leaves, chopped
Instructions
- Heat a splash of oil in a large pot over medium heat. Toss in cumin seeds, cinnamon stick, and bay leaves. Wait until they sizzle—about 30 seconds.
- Add the sliced onions. Fry until golden brown, stirring occasionally. This takes about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Throw in the chopped tomatoes, turmeric, and garam masala. Cook until the tomatoes soften—around 3 minutes.
- Gently add the paneer cubes. Mix well to coat them in the spice mixture. Cook for 2 minutes.
- Layer the rinsed basmati rice over the paneer mixture. Pour in 4 cups of water and the saffron milk. Season with salt.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes. No peeking—this keeps the steam in!
- Once done, turn off the heat. Let it sit covered for 5 minutes. Then, fluff the rice with a fork.
- Garnish with chopped cilantro and mint before serving.
Absolutely bursting with aromatic spices and tender paneer, this biryani is a feast for the senses. Serve it with a side of cool raita to balance the heat, or go bold with extra chili on top.
Summary
So, there you have it—20 delicious, easy paneer recipes that promise to bring flavor and joy to your table. Whether you’re a paneer pro or just starting out, these dishes are sure to impress. Don’t forget to try them out, leave a comment with your favorites, and share the love by pinning this article on Pinterest. Happy cooking!
