20 Delicious Easy Paneer Recipes for Beginners

Ever find yourself staring into the fridge, wondering what to make with that block of paneer you bought on a whim? You’re not alone! Paneer, with its mild flavor and versatile texture, is a dream ingredient for quick, satisfying meals. Whether you’re craving something creamy, spicy, or downright comforting, we’ve got you covered with 20 easy paneer recipes that’ll turn beginners into pros. Let’s get cooking!

Paneer Tikka

Just imagine biting into a piece of Paneer Tikka, where the smoky, charred edges give way to a soft, creamy center, all enveloped in a vibrant marinade. This dish, a vegetarian delight, is a perfect introduction to the world of Indian grilling, offering a symphony of flavors that are both bold and nuanced.

Ingredients

• 1 pound paneer, cut into 1-inch cubes
• 1 cup plain whole-milk yogurt
• 2 tablespoons clarified butter (ghee), melted
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground turmeric
• 1 tablespoon garam masala
• 1 teaspoon Kashmiri red chili powder
• 1 tablespoon lemon juice
• 1 teaspoon fine sea salt
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces

Instructions

1. In a large mixing bowl, combine the yogurt, clarified butter, ginger-garlic paste, ground turmeric, garam masala, Kashmiri red chili powder, lemon juice, and fine sea salt. Whisk until the marinade is smooth and homogenous.
2. Add the paneer cubes, red bell pepper, yellow bell pepper, and red onion to the marinade. Gently fold to ensure each piece is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat (375°F to 400°F). Thread the marinated paneer and vegetables onto skewers, alternating pieces for a colorful presentation.
4. Place the skewers on the grill. Cook for 3-4 minutes per side, or until the paneer develops a golden-brown crust and the vegetables are slightly charred but still crisp-tender.
5. Remove the skewers from the grill and let them rest for 2 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful bites.

Here, the Paneer Tikka boasts a delightful contrast between the smoky exterior and the tender, juicy interior, with the vegetables adding a sweet crunch. Serve it atop a bed of fragrant basmati rice or with a side of cooling mint chutney to balance the spices.

Paneer Bhurji

Just like scrambling eggs but with a delightful Indian twist, Paneer Bhurji is a quick, flavorful dish that transforms crumbled paneer into a spicy, aromatic masterpiece. Perfect for breakfast or a light dinner, it’s a dish that promises both comfort and excitement in every bite.

Ingredients

• 2 tablespoons clarified butter (ghee)
• 1 teaspoon cumin seeds
• 1 large yellow onion, finely diced
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 large tomato, finely diced
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 14 ounces paneer, crumbled
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat the clarified butter in a large skillet over medium heat (350°F) until it shimmers.
2. Add the cumin seeds and sauté for 30 seconds, or until they start to crackle, releasing their aroma.
3. Stir in the finely diced onion and green chilies, cooking for 5 minutes until the onions turn translucent.
4. Mix in the ginger-garlic paste and cook for another 2 minutes, ensuring the raw smell disappears.
5. Add the diced tomato, turmeric powder, red chili powder, garam masala, and salt. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and the mixture thickens.
6. Gently fold in the crumbled paneer, mixing well to coat it evenly with the spice mixture. Cook for 3 minutes, allowing the paneer to absorb the flavors.
7. Garnish with fresh cilantro before serving.

Unbelievably soft and bursting with flavors, Paneer Bhurji offers a creamy texture with a spicy kick. Serve it warm with buttered toast or alongside fluffy naan for a satisfying meal that’s both simple and spectacular.

Paneer Jalfrezi

Zesty and vibrant, Paneer Jalfrezi is a delightful vegetarian dish that combines soft paneer cubes with a medley of bell peppers and onions in a tangy, spicy sauce. Perfect for those who appreciate a balance of flavors and textures, this dish is a testament to the simplicity and richness of Indian cuisine.

Ingredients

• 1 cup paneer, cubed
• 2 tbsp clarified butter
• 1 large onion, thinly sliced
• 1 green bell pepper, julienned
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 cup tomato puree
• 1/2 tsp sugar
• Salt, to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until melted.
2. Add cumin seeds to the skillet, toast for 30 seconds until fragrant.
3. Stir in sliced onions, sauté for 5 minutes until translucent.
4. Add minced garlic and grated ginger, cook for another 2 minutes until aromatic.
5. Mix in julienned bell peppers, cook for 4 minutes until slightly softened.
6. Sprinkle turmeric powder, coriander powder, garam masala, and red chili powder over the vegetables, stir well to coat.
7. Pour in tomato puree, add sugar and salt, simmer the mixture for 5 minutes until the sauce thickens.
8. Gently fold in paneer cubes, ensuring they are evenly coated with the sauce, cook for 3 minutes.
9. Garnish with chopped cilantro before serving.

Creamy paneer paired with the crispness of bell peppers creates a harmonious texture, while the spices lend a warm, inviting flavor. Serve this dish with steamed basmati rice or warm naan bread for a complete meal.

Paneer Do Pyaza

Let’s dive into the rich flavors of Paneer Do Pyaza, a beloved Indian dish that doubles down on onions for its signature sweetness and texture. This recipe is perfect for those looking to explore the depths of vegetarian cuisine with a methodical approach.

Ingredients

• 2 cups paneer, cubed
• 3 large onions, thinly sliced
• 2 tbsp clarified butter (ghee)
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1/2 cup fresh cream
• Salt, to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat clarified butter in a large pan over medium heat (350°F) until it shimmers.
2. Add thinly sliced onions and sauté until golden brown, about 10 minutes, stirring occasionally to prevent burning.
3. Stir in ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
4. Mix in tomato puree, turmeric powder, coriander powder, and salt. Cook for 5 minutes until the oil separates from the masala.
5. Gently fold in paneer cubes and garam masala, ensuring each piece is coated with the masala. Cook for another 5 minutes.
6. Pour in fresh cream and simmer on low heat for 3 minutes, allowing the flavors to meld together.
7. Garnish with fresh cilantro before serving.

Yield a dish where the paneer is luxuriously soft, enveloped in a creamy, onion-rich sauce that’s both sweet and aromatic. Serve it with warm naan or steamed basmati rice for a complete meal.

Paneer Tikka Masala

Delving into the heart of Indian cuisine, Paneer Tikka Masala stands out as a vibrant, flavor-packed dish that’s surprisingly simple to master at home. This guide will walk you through each step, ensuring your culinary creation is as authentic as it is delicious.

Ingredients

• 1.5 cups paneer, cubed
• 1 cup plain yogurt
• 2 tbsp clarified butter
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 tbsp smoked paprika
• 1/2 cup cilantro, finely chopped
• Salt to taste

Instructions

1. In a large bowl, combine paneer cubes, yogurt, half of the garam masala, turmeric, and ginger-garlic paste. Marinate for 30 minutes at room temperature.
2. Preheat your grill to medium-high heat (375°F) and thread the marinated paneer onto skewers.
3. Grill the paneer skewers for 4 minutes on each side, or until you see char marks, then set aside.
4. In a pan over medium heat, melt clarified butter and add the remaining garam masala, stirring for 30 seconds until fragrant.
5. Add tomato puree and smoked paprika to the pan, cooking for 5 minutes until the mixture thickens slightly.
6. Stir in the heavy cream and grilled paneer, simmering for another 5 minutes to blend the flavors.
7. Garnish with chopped cilantro before serving.

Flavorful and rich, this Paneer Tikka Masala boasts a creamy texture with a smoky undertone. Serve it over basmati rice or with warm naan bread for a complete meal that’s sure to impress.

Paneer Pasanda

Delving into the rich tapestry of Indian cuisine, Paneer Pasanda stands out as a luxurious dish that marries the softness of paneer with a creamy, spiced gravy. Perfect for those looking to impress, this recipe guides you through each step with precision.

Ingredients

• 1 lb paneer, cut into 1/2-inch thick squares
• 1/4 cup clarified butter (ghee)
• 1 cup finely chopped onions
• 2 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/4 cup chopped cilantro
• Salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add finely chopped onions, sautéing until golden brown, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in ginger-garlic paste, cooking for 1 minute until fragrant, a key step to building flavor.
4. Mix in tomato puree, turmeric powder, coriander powder, and red chili powder, cooking for 5 minutes until the oil separates from the masala.
5. Gently add paneer squares, coating them evenly with the masala, then pour in heavy cream, stirring carefully to avoid breaking the paneer.
6. Sprinkle garam masala and salt, simmering on low heat for 10 minutes to allow flavors to meld.
7. Garnish with chopped cilantro before serving.

Kneading through the layers of Paneer Pasanda reveals a dish where the paneer’s melt-in-your-mouth texture meets the gravy’s velvety richness. Serve it atop a bed of saffron-infused basmati rice or with warm, buttery naan for an unforgettable meal.

Paneer Lababdar

Kickstart your culinary journey with Paneer Lababdar, a rich and creamy Indian dish that’s perfect for those who adore a harmonious blend of spices and textures. This recipe is designed to guide beginners through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 cups paneer, cubed
• 2 tbsp clarified butter (ghee)
• 1 cup finely chopped onions
• 1 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp sugar
• Salt, to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat clarified butter in a large pan over medium heat (350°F) until it melts completely.
2. Add finely chopped onions and sauté until they turn translucent, about 5 minutes.
3. Stir in ginger-garlic paste and cook for another 2 minutes, ensuring it doesn’t burn.
4. Mix in tomato puree, turmeric powder, red chili powder, and sugar. Cook the mixture until the oil separates from the sides, approximately 10 minutes.
5. Gently add cubed paneer and stir carefully to coat each piece with the sauce without breaking them.
6. Pour in heavy cream and sprinkle garam masala, stirring well to combine. Simmer on low heat for 5 minutes.
7. Season with salt according to preference and garnish with fresh cilantro before serving.

Ultimate in comfort, Paneer Lababdar boasts a velvety texture with a perfect balance of spicy and sweet flavors. Serve it with naan or basmati rice for a complete meal that’s sure to impress.

Paneer Matar

Kitchen enthusiasts looking for a comforting yet sophisticated vegetarian dish will find Paneer Matar to be a perfect choice. This classic Indian recipe combines soft paneer cubes and sweet peas in a richly spiced tomato-based gravy, offering a delightful balance of textures and flavors.

Ingredients

• 2 tablespoons clarified butter (ghee)
• 1 cup finely chopped yellow onion
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1 cup tomato puree
• 1 cup frozen peas, thawed
• 200 grams paneer, cut into 1-inch cubes
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/4 cup chopped cilantro for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until shimmering.
2. Add finely chopped yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle ground turmeric, ground cumin, garam masala, and red chili powder over the onions, stirring to coat evenly and toast the spices for 30 seconds.
5. Pour in tomato puree, simmering the mixture for 10 minutes until the oil begins to separate from the sides, indicating a well-cooked base.
6. Gently fold in thawed peas and paneer cubes, ensuring they’re evenly coated with the sauce without breaking the paneer.
7. Reduce heat to low, stir in heavy cream and kosher salt, and let the dish simmer for another 5 minutes to meld the flavors.
8. Garnish with chopped cilantro before serving.

Zesty and creamy, Paneer Matar boasts a velvety texture with the paneer absorbing the aromatic spices, while the peas add a slight crunch. Serve it over steamed basmati rice or with warm naan bread for a complete meal that’s as visually appealing as it is delicious.

Paneer Chilli

Mastering the art of Paneer Chilli begins with understanding its vibrant flavors and textures, a dish that perfectly balances spicy, sweet, and tangy notes. This guide will walk you through each step to create this Indo-Chinese fusion favorite at home.

Ingredients

• 1 cup paneer, cubed
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1/2 cup bell peppers, diced
• 1/2 cup onions, diced
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp red chilli sauce
• 1 tsp sugar
• 1/2 cup water
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 2 tbsp green onions, chopped

Instructions

1. Heat clarified butter in a pan over medium heat (350°F) until it shimmers.
2. Add minced garlic and ginger, sauté for 30 seconds until fragrant.
3. Introduce diced onions and bell peppers, stir-fry for 2 minutes until slightly tender.
4. Add paneer cubes, gently toss to coat with the aromatics, cooking for 2 minutes.
5. Pour in soy sauce, vinegar, red chilli sauce, and sugar, stirring to combine evenly.
6. Add water, bring the mixture to a simmer, then reduce heat to low (250°F).
7. Stir in the cornstarch slurry, cooking for 1 minute until the sauce thickens.
8. Garnish with chopped green onions, remove from heat.

Crisp bell peppers and soft paneer cubes coated in a glossy, spicy sauce make this dish a textural delight. Serve it over steamed jasmine rice or with garlic naan for a comforting meal that’s bursting with flavor.

Paneer Kathi Roll

Just imagine biting into a warm, flavorful Paneer Kathi Roll, where soft, marinated paneer meets crisp vegetables, all wrapped in a tender flatbread. This dish is a perfect blend of textures and flavors, ideal for a quick lunch or a satisfying snack.

Ingredients

• 1 cup paneer, cubed
• 2 tbsp clarified butter
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 1/2 cup plain yogurt
• 1/2 cup red onion, thinly sliced
• 1/2 cup bell peppers, thinly sliced
• 2 whole wheat tortillas
• 1 tbsp lemon juice
• 1/4 cup cilantro, chopped

Instructions

1. In a bowl, combine paneer cubes, yogurt, garam masala, turmeric powder, and ginger-garlic paste. Marinate for 30 minutes in the refrigerator.
2. Heat clarified butter in a pan over medium heat (350°F). Add marinated paneer and cook until golden brown, about 4 minutes per side.
3. Add sliced onions and bell peppers to the pan. Sauté for 2 minutes until slightly softened but still crisp.
4. Warm tortillas on a dry skillet over medium heat for 30 seconds on each side.
5. Divide the paneer and vegetable mixture evenly between the tortillas. Drizzle with lemon juice and sprinkle with chopped cilantro.
6. Roll the tortillas tightly, tucking in the sides as you go. Serve immediately.

The Paneer Kathi Roll offers a delightful contrast between the creamy paneer and the crunch of fresh vegetables, all enhanced by the aromatic spices. For an extra touch, serve with a side of mint chutney or a squeeze of lime to elevate the flavors.

Paneer Sandwich

For those looking to add a vegetarian twist to their sandwich repertoire, the Paneer Sandwich offers a delightful combination of textures and flavors, perfect for any meal of the day. Follow these steps to create a sandwich that’s both satisfying and easy to make.

Ingredients

– 1 cup paneer, cubed
– 2 tbsp clarified butter
– 1/2 tsp turmeric powder
– 1 tsp garam masala
– 1/4 cup fresh cilantro, finely chopped
– 4 slices whole wheat bread
– 1/4 cup mint chutney
– 1/2 cup cucumber, thinly sliced

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp of clarified butter.
2. Once the butter is melted, add the paneer cubes and sauté until they are golden brown on all sides, about 3-4 minutes.
3. Sprinkle the turmeric powder and garam masala over the paneer, stirring gently to coat evenly. Cook for an additional minute to allow the spices to bloom.
4. Remove the paneer from the skillet and set aside on a plate lined with paper towels to absorb any excess butter.
5. Toast the whole wheat bread slices lightly on both sides in the same skillet, using the remaining clarified butter, until they are golden and crisp.
6. Spread a generous layer of mint chutney on two slices of the toasted bread.
7. Arrange the sautéed paneer cubes evenly over the chutney-covered slices.
8. Top with thinly sliced cucumber and a sprinkle of fresh cilantro.
9. Cover with the remaining bread slices and press gently to secure the sandwich.
10. Cut the sandwiches diagonally and serve immediately for the best texture and flavor.

Offering a crispy exterior with a soft, flavorful filling, this Paneer Sandwich is a testament to the beauty of simple ingredients coming together. For an extra touch, serve with a side of spicy mango pickle or a cooling yogurt dip to complement the sandwich’s rich flavors.

Paneer Paratha

Venturing into the world of Indian cuisine, Paneer Paratha stands out as a delightful, stuffed flatbread that combines the softness of homemade dough with the rich, creamy texture of paneer. This recipe will guide you through creating this comforting dish, perfect for any meal of the day.

Ingredients

• 2 cups whole wheat flour, plus extra for dusting
• 1 cup crumbled paneer (Indian cottage cheese)
• 1/4 cup finely chopped cilantro
• 1/2 tsp cumin seeds
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tbsp clarified butter (ghee), plus extra for brushing
• 3/4 cup water, at room temperature
• Salt, to taste

Instructions

1. In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water, kneading until a soft, pliable dough forms. Cover with a damp cloth and let it rest for 30 minutes.
2. While the dough rests, mix the crumbled paneer, cilantro, cumin seeds, red chili powder, turmeric powder, and 1 tbsp of clarified butter in a bowl. Ensure the mixture is well combined.
3. Divide the dough into 6 equal portions. Roll each portion into a small circle, about 4 inches in diameter.
4. Place a portion of the paneer mixture in the center of the circle. Gather the edges of the dough to enclose the filling, then flatten gently with your palms.
5. On a lightly floured surface, roll the stuffed dough into a paratha, about 6 inches in diameter, ensuring the filling doesn’t spill out.
6. Heat a tawa or skillet over medium heat. Cook the paratha for 2 minutes on each side, applying a thin layer of clarified butter, until golden brown spots appear.
7. Repeat the process with the remaining dough and filling.

Best enjoyed hot, Paneer Paratha offers a satisfying crunch with every bite, revealing a spicy, creamy center. Serve it with a side of cool yogurt or your favorite pickle for a balanced meal.

Paneer Pakora

Sometimes, all you crave is something crispy, spicy, and utterly satisfying without spending hours in the kitchen. Paneer pakora, with its golden crust and soft, creamy interior, is the perfect quick fix for those moments, combining simplicity with bold flavors.

Ingredients

• 1 cup gram flour (besan)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp baking soda
• 1/2 cup water, or as needed
• 200g paneer, cut into 1/2-inch thick slices
• 1 cup sunflower oil, for deep frying
• 1/2 tsp chaat masala, for sprinkling

Instructions

1. In a large mixing bowl, combine gram flour, turmeric powder, red chili powder, carom seeds, and baking soda. Whisk to blend the dry ingredients evenly.
2. Gradually add water to the dry ingredients, stirring continuously to form a smooth, thick batter. The consistency should coat the back of a spoon.
3. Heat sunflower oil in a deep frying pan over medium heat until it reaches 350°F, verified by a candy thermometer for accuracy.
4. Dip each paneer slice into the batter, ensuring it’s fully coated, then gently slide it into the hot oil. Fry in batches to avoid overcrowding.
5. Fry the pakoras for 2-3 minutes on each side or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil, allowing excess oil to drain on paper towels.
6. Sprinkle chaat masala over the hot pakoras for an extra burst of flavor.

After frying, these paneer pakoras boast a delightful contrast between the crispy exterior and the soft, melt-in-your-mouth paneer inside. Serve them hot with a side of tangy tamarind chutney or a cooling mint yogurt dip for a balanced flavor profile that’s hard to resist.

Paneer Biryani

Now, let’s embark on a culinary journey to create the aromatic and richly flavored Paneer Biryani, a dish that marries the softness of paneer with the fragrant spices of biryani, perfect for those who cherish Indian cuisine.

Ingredients

• 2 cups basmati rice, soaked for 30 minutes
• 1 cup paneer, cubed
• 1/4 cup clarified butter (ghee)
• 1 large onion, thinly sliced
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup plain yogurt, whisked
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 4 cups water
• 1 tsp saffron strands, soaked in 2 tbsp warm milk
• Salt to taste

Instructions

1. Heat clarified butter in a large pot over medium heat (350°F). Add sliced onions and sauté until golden brown, about 5 minutes.
2. Stir in ginger-garlic paste and cook for 1 minute until fragrant. Tip: Ensure the paste doesn’t burn to avoid bitterness.
3. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and oil separates, about 5 minutes.
4. Lower the heat and add whisked yogurt, stirring continuously to prevent curdling. Cook for 2 minutes.
5. Add paneer cubes and gently mix to coat them with the masala. Tip: Handle paneer gently to keep cubes intact.
6. Layer the soaked and drained basmati rice over the paneer mixture. Sprinkle garam masala, chopped cilantro, and mint leaves.
7. Pour water and saffron milk over the rice. Cover with a tight lid and cook on low heat (300°F) for 20 minutes. Tip: Resist the urge to stir to allow perfect layering.
8. Turn off the heat and let the biryani rest for 10 minutes before fluffing with a fork.

Mouthwatering and fragrant, this Paneer Biryani boasts tender paneer pieces nestled in perfectly cooked, aromatic rice. Serve it with a side of raita and a sprinkle of fresh herbs for an extra touch of freshness.

Paneer Cutlet

Delightfully crispy on the outside and tender on the inside, Paneer Cutlet is a vegetarian delight that combines the richness of paneer with a medley of spices, all encased in a golden breadcrumb coating. This recipe is perfect for those seeking a flavorful yet straightforward dish to add to their culinary repertoire.

Ingredients

• 1 cup paneer, crumbled
• 2 tbsp clarified butter
• 1/4 cup finely chopped onions
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 cup fresh cilantro, finely chopped
• 1 pasture-raised egg, lightly beaten
• 1/2 cup breadcrumbs
• 2 tbsp all-purpose flour
• 1/4 cup water
• Salt, to taste
• Oil, for frying

Instructions

1. In a pan over medium heat, melt the clarified butter and sauté the onions until translucent, about 3 minutes.
2. Add the ginger-garlic paste and sauté for another minute until fragrant.
3. Stir in the turmeric powder and garam masala, cooking for 30 seconds to release the spices’ aromas.
4. Mix in the crumbled paneer and cilantro, cooking for 2 minutes. Remove from heat and let cool.
5. Once cooled, shape the mixture into small, flat patties.
6. In a shallow bowl, whisk together the all-purpose flour and water to create a thin paste.
7. Dip each paneer patty into the flour paste, then coat evenly with breadcrumbs.
8. Heat oil in a frying pan to 350°F and fry the cutlets until golden brown on both sides, about 2-3 minutes per side.
9. Transfer to a paper towel-lined plate to drain excess oil.

Yieldingly crisp and aromatic, these Paneer Cutlets offer a satisfying crunch with every bite, revealing a soft, spiced interior. Serve them with a side of mint chutney or layer them in a burger for an innovative twist.

Paneer Kofta

Unveiling the secrets to creating the perfect Paneer Kofta, this guide will walk you through each step with precision, ensuring even beginners can achieve delicious results. Understanding the balance of spices and textures is key to mastering this dish.

Ingredients

• 2 cups paneer, grated
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp clarified butter
• 1/4 cup water
• 1/2 cup vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the grated paneer, all-purpose flour, cornstarch, garam masala, turmeric powder, and red chili powder. Mix until the spices are evenly distributed throughout the paneer.
2. Add the clarified butter to the mixture, using your hands to knead it into a smooth dough. If the mixture feels too dry, gradually add water, one tablespoon at a time, until the dough comes together.
3. Divide the dough into 12 equal portions, rolling each into a smooth ball. Ensure there are no cracks to prevent the koftas from breaking during frying.
4. Heat the vegetable oil in a deep frying pan over medium heat (350°F). To test the oil’s readiness, drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready.
5. Carefully add the koftas to the hot oil in batches, avoiding overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
6. Remove the koftas with a slotted spoon and drain on paper towels to absorb excess oil.

Achieving a crispy exterior with a soft, flavorful interior, these Paneer Koftas are a testament to the magic of simple ingredients. Serve them nestled in a creamy gravy or as a standalone snack with a side of mint chutney for an extra burst of flavor.

Paneer Pizza

Pizza night gets a delicious twist with this Paneer Pizza, combining the creamy texture of paneer with the classic flavors of pizza. Perfect for beginners, this recipe guides you through each step to ensure a mouthwatering result.

Ingredients

• 1 pre-made pizza dough (12-inch)
• 1/2 cup tomato sauce, homemade or store-bought
• 1 1/2 cups shredded mozzarella cheese
• 1 cup paneer, cubed
• 1/4 cup red onion, thinly sliced
• 1/4 cup green bell pepper, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red chili flakes
• 1/4 cup fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness throughout.
3. Brush the dough lightly with olive oil to prevent sogginess from the tomato sauce.
4. Spread the tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Sprinkle half of the mozzarella cheese over the sauce, followed by the paneer cubes, red onion, and green bell pepper.
6. Top with the remaining mozzarella cheese, then sprinkle dried oregano and red chili flakes for added flavor.
7. Transfer the pizza onto the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Remove from the oven and let it cool for 2 minutes before garnishing with fresh basil leaves.
9. Slice and serve immediately for the best texture and flavor.

With its crispy crust, creamy paneer, and vibrant toppings, this Paneer Pizza is a feast for the senses. Try serving it with a side of garlic-infused olive oil for dipping to elevate the experience.

Paneer Stir Fry

Begin by exploring the vibrant flavors of Paneer Stir Fry, a dish that marries the soft, creamy texture of paneer with the crisp freshness of vegetables, all brought together with a blend of aromatic spices. This recipe is designed to guide you through each step, ensuring a delicious outcome every time.

Ingredients

• 1 cup paneer, cubed
• 2 tbsp clarified butter
• 1 cup bell peppers, thinly sliced
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• Salt, to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat clarified butter in a large skillet over medium heat (350°F) until it shimmers.
2. Add cumin seeds to the skillet, stirring for 30 seconds until they begin to crackle, releasing their aroma.
3. Introduce minced garlic and grated ginger to the skillet, sautéing for 1 minute until golden and fragrant.
4. Add bell peppers and broccoli florets, stirring occasionally for 5 minutes until vegetables are slightly tender but still crisp.
5. Gently fold in paneer cubes, ensuring they are evenly coated with the spices and butter.
6. Sprinkle turmeric powder, garam masala, red chili powder, and salt over the mixture, stirring well to combine.
7. Cook for an additional 3 minutes, allowing the paneer to absorb the flavors and the vegetables to reach the perfect tenderness.
8. Remove from heat and garnish with fresh cilantro before serving.

Now, savor the delightful contrast of textures in this Paneer Stir Fry, from the creamy paneer to the crunchy vegetables, all enveloped in a warm spice blend. For an extra touch, serve atop a bed of steamed basmati rice or with warm naan bread to soak up the rich flavors.

Summary

Now that you’ve explored these 20 delicious and easy paneer recipes, it’s clear that cooking with paneer can be both simple and exciting! Whether you’re a beginner or just looking for new ideas, there’s something here for everyone. We’d love to hear which recipes you try and love—drop a comment below with your favorites. Don’t forget to share this roundup on Pinterest to spread the paneer love!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.