Whether you’re craving quick weeknight dinners or planning a festive feast, paneer’s creamy versatility makes it a star ingredient. From comforting curries to innovative appetizers, these 20 recipes transform simple cheese into extraordinary dishes that’ll delight family and friends. Let’s dive into delicious possibilities that work for any occasion!
Paneer Butter Masala
Venturing into my kitchen on this chilly December afternoon, I’m craving something rich and comforting—something that fills the house with the warm, aromatic spices I grew up loving. Paneer Butter Masala has been my go-to for cozy gatherings, and today, I’m sharing my foolproof version that never fails to impress. It’s a dish that reminds me of lazy Sundays with family, where the scent of simmering tomatoes and cream wafted through the air, promising a delicious meal ahead.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons unsalted butter (I always use unsalted to control the saltiness better)
– 1 tablespoon vegetable oil (my trusty neutral oil for sautéing)
– 1 large onion, finely chopped (I prefer yellow onions for their sweetness)
– 3 cloves garlic, minced (freshly minced garlic makes all the difference)
– 1-inch piece ginger, grated (I keep ginger in the freezer for easy grating)
– 4 medium tomatoes, pureed (ripe, juicy tomatoes are key—I blend them fresh)
– 1 teaspoon red chili powder (adjust based on your heat preference)
– 1 teaspoon garam masala (my favorite spice blend for depth)
– 1 teaspoon turmeric powder (it adds that golden hue I love)
– 1 teaspoon salt (I use kosher salt for even seasoning)
– 1 cup heavy cream (full-fat cream gives it that luxurious texture)
– 14 ounces paneer, cubed (I buy paneer from my local Indian store for authenticity)
– 1 tablespoon kasuri methi (dried fenugreek leaves, crushed between my palms to release flavor)
– 2 tablespoons fresh cilantro, chopped (for garnish—it brightens up the dish)
Instructions
1. Heat 2 tablespoons unsalted butter and 1 tablespoon vegetable oil in a large skillet over medium heat until the butter melts completely, about 1 minute.
2. Add 1 large finely chopped onion to the skillet and sauté, stirring frequently, until it turns translucent and soft, about 5-7 minutes.
3. Stir in 3 cloves minced garlic and 1-inch grated ginger, cooking for 1 minute until fragrant to avoid burning the garlic.
4. Pour in 4 medium pureed tomatoes and cook, stirring occasionally, until the mixture thickens and the oil separates from the sides, about 10 minutes.
5. Add 1 teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon turmeric powder, and 1 teaspoon salt, mixing well to coat the tomato base evenly.
6. Reduce the heat to low and slowly pour in 1 cup heavy cream, stirring continuously to prevent curdling for a smooth sauce.
7. Gently fold in 14 ounces cubed paneer, simmering for 5 minutes until the paneer is heated through and absorbs the flavors.
8. Sprinkle 1 tablespoon crushed kasuri methi over the dish, stirring to incorporate, and cook for an additional 2 minutes.
9. Remove from heat and garnish with 2 tablespoons chopped fresh cilantro before serving.
Keep in mind that letting the paneer soak in the sauce for a few minutes off the heat enhances its creaminess. This dish boasts a velvety texture with a perfect balance of tangy tomatoes and rich spices—I love serving it over fluffy basmati rice or with warm naan for dipping, making every bite a comforting delight.
Paneer Tikka Masala
You know those cozy winter evenings when you crave something rich, creamy, and packed with flavor? That’s exactly why I turn to this Paneer Tikka Masala—it’s like a warm hug in a bowl, with tender paneer cubes swimming in a luscious, spiced tomato gravy. I first fell in love with it at a little family-run restaurant years ago, and after countless attempts, I’ve finally nailed a version that’s both authentic and totally doable in my own kitchen, perfect for a festive gathering or a quiet night in.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 cups paneer, cubed (I like to use firm, fresh paneer from my local Indian market for the best texture)
– 1 cup plain yogurt (full-fat is my go-to for extra creaminess)
– 2 tbsp ginger-garlic paste (homemade if I have time, but store-bought works in a pinch)
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp garam masala
– 2 tbsp vegetable oil
– 1 large onion, finely chopped (yellow onions are my preference for their sweetness)
– 2 cups tomato puree (I often use canned for convenience, but fresh blended tomatoes are fantastic too)
– 1/2 cup heavy cream (this adds that irresistible silky finish)
– Salt, as needed
– Fresh cilantro, chopped (for garnish—I always keep a bunch on hand)
Instructions
1. In a medium bowl, combine the paneer cubes, yogurt, ginger-garlic paste, turmeric powder, red chili powder, and 1/2 tsp salt. Mix gently until the paneer is evenly coated, then let it marinate at room temperature for 15 minutes. Tip: Letting it sit helps the flavors penetrate the paneer better.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (around 350°F). Add the marinated paneer in a single layer and cook for 3-4 minutes per side, until golden brown and slightly charred. Remove the paneer from the skillet and set aside on a plate.
3. In the same skillet, add the remaining 1 tbsp vegetable oil. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent. Tip: Cook the onions slowly to develop a sweet base for the gravy.
4. Stir in the tomato puree and cook for 8-10 minutes over medium heat, until the mixture thickens and the oil starts to separate from the sides. Add the garam masala and cook for 1 more minute to toast the spices.
5. Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to combine. Tip: Adding cream off the heat prevents curdling for a smoother sauce.
6. Return the cooked paneer to the skillet, gently folding it into the gravy. Simmer for 5 minutes over low heat to let the paneer absorb the flavors. Season with salt to taste.
7. Garnish with fresh cilantro before serving.
So creamy and aromatic, this dish boasts a velvety texture with just the right kick from the spices. Serve it over fluffy basmati rice or with warm naan bread to soak up every last bit of that delicious gravy—it’s a crowd-pleaser that always leaves everyone asking for seconds.
Paneer Bhurji
Bustling holiday kitchens always make me crave something comforting yet quick, and that’s exactly why I turn to Paneer Bhurji—it’s my go-to when I want a protein-packed, flavorful scramble that feels festive without the fuss. I love how the spices fill the house with warmth, especially on a chilly December afternoon like today.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons vegetable oil (I always keep a neutral oil on hand for Indian cooking—it lets the spices shine without overpowering them)
– 1 medium yellow onion, finely chopped (I chop mine extra fine so it melts into the dish, giving a sweet base)
– 1 large green bell pepper, diced (I grab a crisp one from the fridge—it adds a nice crunch against the soft paneer)
– 2 medium tomatoes, finely chopped (ripe, juicy tomatoes are key here for that tangy sauce)
– 1 tablespoon ginger-garlic paste (I make a big batch and freeze it in ice cube trays for convenience)
– 1 teaspoon cumin seeds (toasting these first is my secret for an aromatic kick)
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust based on your heat preference—I use a medium one for balance)
– 1 teaspoon garam masala
– 14 ounces paneer, crumbled (I buy block paneer and crumble it by hand for a rustic texture)
– Salt to taste (I start with ½ teaspoon and adjust later)
– Fresh cilantro leaves, chopped (for garnish—I snip them right from my windowsill herb garden)
Instructions
1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add 1 teaspoon cumin seeds and toast for 30 seconds until they sizzle and become fragrant—this releases their essential oils for deeper flavor.
3. Add 1 finely chopped medium yellow onion and sauté for 4-5 minutes, stirring occasionally, until it turns translucent and lightly golden.
4. Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute until the raw smell disappears, being careful not to burn it.
5. Add 1 diced large green bell pepper and cook for 3 minutes until it softens slightly but still has a bit of crunch.
6. Mix in 2 finely chopped medium tomatoes and cook for 5 minutes, mashing them with a spoon until they break down into a thick sauce.
7. Sprinkle in 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and ½ teaspoon salt, stirring well to coat the vegetables evenly.
8. Add 14 ounces crumbled paneer and gently fold it into the mixture, cooking for 2-3 minutes until heated through.
9. Stir in 1 teaspoon garam masala and cook for 1 final minute to blend the spices—this step adds a warm, finishing aroma.
10. Remove from heat and garnish with fresh chopped cilantro leaves.
That creamy paneer mingles beautifully with the spicy, tangy sauce, creating a dish that’s both hearty and vibrant. Try scooping it into warm tortillas for a fun fusion twist, or serve it alongside toasted bread for a simple, satisfying meal.
Kadai Paneer
Just when I thought my spice cabinet couldn’t get any more crowded, I discovered the vibrant, aromatic world of Kadai Paneer—a North Indian classic that’s become my go-to for cozy weeknight dinners. It’s the perfect balance of creamy paneer and a robust, tomato-based gravy, all infused with whole spices that make your kitchen smell incredible. I love how it comes together in one pan, making cleanup a breeze after a long day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb paneer, cubed (I always use full-fat for that rich, creamy texture—it holds up better in the gravy)
– 2 tbsp ghee (or unsalted butter if you’re out, but ghee adds an authentic nutty flavor)
– 1 large onion, finely chopped (yellow onions work best for sweetness)
– 3 medium tomatoes, puréed (I use Roma tomatoes—they’re less watery and give a thicker gravy)
– 1 tbsp ginger-garlic paste (homemade is my preference, but store-bought works in a pinch)
– 1 green bell pepper, cut into 1-inch squares (adds a nice crunch and color)
– 2 tsp Kashmiri red chili powder (it’s milder and gives a vibrant red hue without too much heat)
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– 1 tsp garam masala
– 1 tsp dried fenugreek leaves (crushed between your palms to release their aroma)
– 1/2 cup heavy cream (room temperature—it blends smoothly without curdling)
– Salt to taste (I start with 1 tsp and adjust later)
– Fresh cilantro, chopped (for garnish—don’t skip this, it brightens the whole dish)
Instructions
1. Heat 2 tbsp ghee in a large kadai or deep skillet over medium heat until it shimmers, about 2 minutes.
2. Add the finely chopped onion and sauté for 5–7 minutes, stirring occasionally, until golden brown and fragrant.
3. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until the raw smell disappears—this step is key to building flavor.
4. Add the puréed tomatoes and cook for 8–10 minutes, stirring frequently, until the mixture thickens and the oil starts to separate from the sides.
5. Mix in 2 tsp Kashmiri red chili powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, and salt, cooking for 2 minutes to toast the spices.
6. Add the cubed paneer and green bell pepper, gently stirring to coat them in the gravy, and cook for 3–4 minutes until the paneer is lightly browned.
7. Pour in 1/2 cup heavy cream and 1 tsp garam masala, reducing the heat to low, and simmer for 4–5 minutes until the gravy is creamy and well-incorporated.
8. Crush 1 tsp dried fenugreek leaves between your palms and sprinkle them over the dish, cooking for 1 final minute.
9. Garnish with fresh chopped cilantro and remove from heat.
So creamy and aromatic, this Kadai Paneer has a velvety gravy that clings to every bite of paneer, with the bell peppers adding a subtle crunch. Serve it over steamed basmati rice or with warm naan for a comforting meal that’s sure to impress—it’s become a staple in my dinner rotation for its rich, layered flavors.
Paneer Jalfrezi
Venturing into my kitchen on this chilly December afternoon, I was craving something vibrant and comforting—a dish that could brighten up the holiday hustle. That’s when I decided to whip up my go-to Paneer Jalfrezi, a colorful stir-fry that’s become a weeknight hero in our house, especially when I’m short on time but want a meal that feels special. It’s the perfect blend of tender paneer and crisp veggies in a tangy, lightly spiced sauce that always hits the spot.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon vegetable oil (I always use this for its neutral flavor, but avocado oil works too)
– 1 medium onion, thinly sliced (I prefer yellow onions for their sweetness)
– 1 bell pepper, thinly sliced (go for red or green—I love the color pop from red)
– 1 cup paneer, cubed (about 8 ounces; I buy it pre-cubed to save time)
– 2 cloves garlic, minced (fresh is best here for that aromatic punch)
– 1 teaspoon ginger, grated (I keep a knob in the freezer for easy grating)
– 1 teaspoon cumin seeds (toasting these first makes all the difference)
– 1 teaspoon turmeric powder (it adds a lovely golden hue)
– 1 teaspoon red chili powder (adjust based on your heat preference)
– 1 teaspoon garam masala (my secret for depth of flavor)
– 1 cup tomato puree (I use canned for convenience, but fresh blended tomatoes are great too)
– Salt, to taste (I start with ½ teaspoon and adjust later)
– 2 tablespoons fresh cilantro, chopped (for garnish—it adds a fresh finish)
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 1 teaspoon cumin seeds and toast them for 30 seconds until fragrant, stirring constantly to prevent burning—this releases their earthy aroma.
3. Add 1 medium onion, thinly sliced, and sauté for 4-5 minutes until softened and lightly golden, stirring occasionally.
4. Stir in 2 cloves garlic, minced, and 1 teaspoon ginger, grated, and cook for 1 minute until fragrant, being careful not to let them brown.
5. Add 1 bell pepper, thinly sliced, and cook for 3-4 minutes until slightly tender but still crisp, stirring frequently.
6. Sprinkle in 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon garam masala, and cook for 30 seconds to toast the spices, which enhances their flavor.
7. Pour in 1 cup tomato puree and stir to combine, then let it simmer for 5 minutes until the sauce thickens slightly and darkens in color.
8. Gently fold in 1 cup paneer, cubed, and reduce the heat to medium. Cook for 4-5 minutes until the paneer is heated through and coated in the sauce, stirring occasionally to prevent sticking.
9. Season with salt to taste, starting with ½ teaspoon and adjusting as needed, then remove from heat.
10. Garnish with 2 tablespoons fresh cilantro, chopped, just before serving.
Kick back and enjoy this Paneer Jalfrezi with its tender, creamy paneer and crisp veggies swimming in a tangy, spiced sauce—it’s a texture lover’s dream. I love serving it over fluffy basmati rice or with warm naan to soak up every last bit; for a twist, try it stuffed into wraps for a quick lunch the next day.
Paneer Do Pyaza
Finally, after a long day of holiday shopping, I needed something comforting yet exciting—enter Paneer Do Pyaza, a North Indian classic that’s become my go-to for cozy gatherings. This dish, with its double dose of onions and creamy paneer, always feels like a warm hug in a bowl, and it’s surprisingly simple to whip up even on busy evenings like today.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons ghee (I love the rich aroma it adds, but you can use vegetable oil if preferred)
– 1 large onion, thinly sliced (about 2 cups—I always grab an extra for that signature ‘do pyaza’ double onion goodness)
– 1 tablespoon ginger-garlic paste (homemade is best, but store-bought works in a pinch)
– 2 medium tomatoes, finely chopped (about 1 cup—ripe ones make the gravy silkier)
– 1 teaspoon cumin seeds (toasting them lightly first brings out their nutty flavor)
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust based on your heat tolerance; I go for a mild kick)
– 1 teaspoon garam masala
– 1 cup paneer cubes (I prefer fresh paneer, cut into 1-inch pieces—it holds its shape better)
– ½ cup water
– Salt, as needed (I start with ½ teaspoon and adjust later)
– Fresh cilantro leaves, for garnish (a handful chopped fine adds a bright finish)
Instructions
1. Heat 2 tablespoons ghee in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add 1 teaspoon cumin seeds and toast for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Add 1 large onion, thinly sliced, and sauté for 8-10 minutes until golden brown and caramelized, stirring occasionally.
4. Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute until the raw smell disappears.
5. Add 2 medium tomatoes, finely chopped, and cook for 5-7 minutes until they break down into a thick paste.
6. Mix in 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and ½ teaspoon salt, cooking for 1 minute to blend the spices.
7. Pour in ½ cup water, bring to a simmer, and let it cook for 3 minutes until the gravy thickens slightly.
8. Gently fold in 1 cup paneer cubes, ensuring they’re coated evenly with the gravy, and cook for 4-5 minutes until heated through.
9. Sprinkle 1 teaspoon garam masala over the top, stir once, and remove from heat.
10. Garnish with fresh cilantro leaves before serving.
Kick back and savor this dish—the paneer stays delightfully soft against the caramelized onions, while the spices meld into a rich, aromatic gravy that’s not too heavy. I love serving it over steamed basmati rice or with warm naan for dipping, and it’s even better the next day as the flavors deepen overnight.
Paneer Pasanda
Venturing into my kitchen on this chilly December afternoon, I was craving something rich and comforting—something that felt like a warm hug. That’s when I remembered my favorite Paneer Pasanda recipe, a creamy, mildly spiced Indian dish that’s surprisingly simple to make at home. I love how it transforms humble paneer into a luxurious meal, perfect for a cozy holiday eve like today.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pound paneer, cut into 1/2-inch thick slices (I always use fresh paneer from my local Indian store for the best texture)
– 1 cup plain yogurt, whisked until smooth (full-fat yogurt gives it that luscious creaminess I adore)
– 1 large onion, finely chopped (I prefer yellow onions for their sweetness)
– 2 tomatoes, pureed (ripe tomatoes make all the difference—I often use canned if fresh ones aren’t juicy enough)
– 3 cloves garlic, minced (freshly minced garlic adds a punch I can’t resist)
– 1-inch piece ginger, grated (I keep ginger in the freezer for easy grating)
– 2 tablespoons ghee (clarified butter is my secret to that authentic, rich flavor)
– 1 teaspoon cumin seeds (toasting them lightly first brings out their aroma)
– 1 teaspoon turmeric powder (it gives that beautiful golden hue)
– 1 teaspoon garam masala (my homemade blend is a game-changer)
– 1/2 teaspoon red chili powder (adjust based on your heat preference—I go mild for family dinners)
– Salt to taste (I use sea salt for a clean finish)
– 1/4 cup heavy cream (a splash at the end makes it irresistibly silky)
– Fresh cilantro, chopped (for garnish—it adds a fresh pop I always include)
Instructions
1. In a large bowl, marinate the paneer slices with 1/2 cup yogurt, 1/2 teaspoon turmeric, and 1/2 teaspoon salt for 10 minutes—this helps them stay tender during cooking.
2. Heat 1 tablespoon ghee in a non-stick pan over medium heat until it shimmers, about 2 minutes.
3. Add the marinated paneer slices and cook for 2-3 minutes per side until lightly golden, then remove and set aside on a plate.
4. In the same pan, add the remaining 1 tablespoon ghee and heat over medium heat for 1 minute.
5. Add cumin seeds and cook for 30 seconds until they sizzle and become fragrant—this toasting step enhances the flavor base.
6. Add chopped onions and sauté for 5-7 minutes, stirring occasionally, until they turn soft and translucent.
7. Stir in minced garlic and grated ginger, cooking for 1 minute until the raw smell disappears.
8. Add tomato puree and cook for 5 minutes, stirring frequently, until the mixture thickens and the oil starts to separate from the sides.
9. Mix in turmeric powder, garam masala, red chili powder, and salt, cooking for 1 minute to blend the spices evenly.
10. Reduce heat to low and add the remaining 1/2 cup yogurt, stirring continuously for 2 minutes to prevent curdling—this tip ensures a smooth gravy.
11. Pour in 1 cup water and bring the gravy to a gentle simmer over medium heat, cooking for 5 minutes until it slightly thickens.
12. Gently add the cooked paneer slices back into the gravy, simmering for 3-4 minutes to let them absorb the flavors.
13. Stir in heavy cream and cook for 1 minute until well incorporated, then turn off the heat.
14. Garnish with chopped cilantro before serving.
Creating this dish fills my kitchen with the most inviting aromas. Creamy and velvety, the paneer melts in your mouth with a subtle spice kick that’s not overpowering. I love serving it over steamed basmati rice or with warm naan for a complete, comforting meal that always brings smiles to the table.
Paneer Lababdar
Zesty, creamy, and packed with flavor—Paneer Lababdar is the ultimate comfort food that never fails to impress my dinner guests. I first fell in love with this dish during a cozy winter potluck, and now it’s my go-to for special occasions. Trust me, once you try this rich, restaurant-style curry, you’ll be making it on repeat!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons ghee (I always use homemade ghee for that authentic aroma)
– 1 large onion, finely chopped (yellow onions work best here)
– 2 teaspoons ginger-garlic paste (freshly made if possible—it makes a difference!)
– 2 large tomatoes, pureed (I prefer Roma tomatoes for their sweetness)
– 1/4 cup heavy cream (full-fat is key for that luscious texture)
– 1 teaspoon garam masala (my secret is to toast it lightly before using)
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust based on your heat preference)
– 1 teaspoon kasuri methi (dried fenugreek leaves, crushed between your palms)
– 14 ounces paneer, cubed (I like to use fresh paneer from my local Indian store)
– Salt to taste (I start with 1 teaspoon and adjust later)
– 1/4 cup water
– Fresh cilantro for garnish (a handful, chopped—don’t skip this!)
Instructions
1. Heat 2 tablespoons of ghee in a large pan over medium heat until it melts completely, about 1 minute.
2. Add 1 finely chopped onion and sauté for 5–7 minutes until golden brown, stirring frequently to prevent burning.
3. Stir in 2 teaspoons of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
4. Pour in 2 pureed tomatoes and cook for 8–10 minutes until the oil separates from the mixture, stirring occasionally.
5. Add 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and salt to taste, mixing well for 30 seconds.
6. Pour in 1/4 cup water and simmer the gravy for 3 minutes until it thickens slightly.
7. Gently fold in 14 ounces of cubed paneer and cook for 2 minutes, being careful not to break the cubes.
8. Reduce heat to low and stir in 1/4 cup heavy cream and 1 teaspoon crushed kasuri methi, cooking for 2 more minutes until well combined.
9. Garnish with fresh chopped cilantro and serve immediately. Tip: Let the curry rest for 5 minutes off the heat to allow the flavors to meld—it’s worth the wait!
Enjoy the velvety, creamy texture that coats each paneer cube perfectly, with a hint of warmth from the spices. I love serving it over fluffy basmati rice or with warm garlic naan for a truly indulgent meal. It’s a dish that always brings smiles to the table!
Paneer Makhani
Over the years, I’ve tried countless paneer dishes at Indian restaurants, but nothing quite compares to the creamy, comforting magic of homemade Paneer Makhani. It’s become my go-to for cozy winter evenings, and I love how the rich tomato gravy envelops the soft cheese cubes—it’s pure comfort food that feels both indulgent and surprisingly simple to make. Trust me, once you try this version, you’ll understand why it’s a staple in my kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons of ghee (I always use this for its nutty flavor, but unsalted butter works too)
– 1 large yellow onion, finely chopped (I prefer sweet onions for a milder base)
– 3 cloves of garlic, minced (fresh is key here—it makes all the difference)
– 1 tablespoon of grated ginger (I keep a knob in my freezer for easy grating)
– 1 teaspoon of cumin seeds (toasting them first brings out their aroma)
– 1/2 teaspoon of turmeric powder (it adds a lovely golden hue)
– 1 teaspoon of garam masala (my favorite brand is from a local spice shop)
– 1/2 teaspoon of Kashmiri red chili powder (it gives color without too much heat)
– 1/4 cup of tomato paste (I use the canned kind for consistency)
– 1 cup of heavy cream (full-fat is non-negotiable for that silky texture)
– 1 pound of paneer, cut into 1-inch cubes (I buy it fresh from my Indian grocer)
– 1/2 cup of water (to adjust the gravy thickness)
– Salt, to taste (I start with 1/2 teaspoon and adjust later)
– Fresh cilantro, chopped (for garnish—it brightens up the dish)
Instructions
1. Heat 2 tablespoons of ghee in a large skillet over medium heat until melted and shimmering, about 1 minute.
2. Add 1 teaspoon of cumin seeds to the hot ghee and toast them for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Add 1 large finely chopped yellow onion to the skillet and sauté for 5–7 minutes, stirring occasionally, until soft and translucent.
4. Stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger, cooking for 1 minute until aromatic.
5. Sprinkle in 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and 1/2 teaspoon of Kashmiri red chili powder, mixing well to coat the onions for 30 seconds.
6. Add 1/4 cup of tomato paste to the skillet and cook for 2 minutes, stirring frequently, until it darkens slightly and blends with the spices.
7. Pour in 1 cup of heavy cream and 1/2 cup of water, stirring to combine, then bring the mixture to a gentle simmer over medium-low heat.
8. Gently add 1 pound of paneer cubes to the gravy, ensuring they are submerged, and simmer for 5 minutes, stirring occasionally to prevent sticking.
9. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed, then cook for an additional 2 minutes to meld the flavors.
10. Remove the skillet from heat and garnish with fresh chopped cilantro before serving.
Ultimately, this Paneer Makhani boasts a velvety, luscious gravy that clings perfectly to the tender paneer, with a balanced warmth from the spices that isn’t overpowering. I love serving it over fluffy basmati rice or with warm naan for dipping—it’s a dish that always impresses guests and feels like a hug in a bowl.
Paneer Kolhapuri
This time of year, when the weather turns brisk and I crave something bold and warming, my mind always drifts to the vibrant flavors of Indian cuisine—specifically, the fiery, aromatic delight that is Paneer Kolhapuri. I first fell in love with this dish at a tiny family-run restaurant years ago, and after many (many!) attempts, I’ve finally nailed a home version that brings all that restaurant magic to my kitchen. Trust me, the complex spice blend is worth every second of toasting.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 cups (about 12 oz) paneer, cubed (I always use the firm, fresh kind from my local Indian market—it holds its shape beautifully)
– 2 tbsp vegetable oil (my go-to for high-heat frying)
– 1 large yellow onion, finely chopped
– 3 medium tomatoes, pureed (I like to use ripe Roma tomatoes for a sweeter base)
– 1 tbsp ginger-garlic paste (homemade if I have time, but the jarred stuff works in a pinch)
– 1 tsp Kashmiri red chili powder (it gives great color without overwhelming heat)
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– 1/2 tsp garam masala
– 1/4 cup heavy cream (a splash right at the end makes it luxuriously rich)
– Salt, to taste (I start with 1 tsp and adjust later)
– Fresh cilantro, chopped, for garnish (a must for that fresh finish)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or kadhai over medium-high heat until it shimmers, about 2 minutes.
2. Add the cubed paneer and pan-fry until golden brown on all sides, about 4-5 minutes total, then remove and set aside on a plate lined with paper towels to drain excess oil.
3. In the same skillet, add the remaining 1 tbsp oil and sauté the chopped onion over medium heat until soft and translucent, about 5-6 minutes, stirring occasionally to prevent burning.
4. Stir in the ginger-garlic paste and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add the tomato puree and cook, stirring frequently, until the oil starts to separate from the mixture, about 8-10 minutes—this is key for a rich, concentrated base.
6. Sprinkle in the Kashmiri red chili powder, coriander powder, turmeric powder, and salt, then cook for another 2 minutes to toast the spices.
7. Reduce heat to low and gently stir in the fried paneer cubes, coating them evenly with the spice mixture.
8. Pour in the heavy cream and garam masala, simmering for 3-4 minutes until the sauce thickens slightly and coats the paneer.
9. Remove from heat and garnish generously with fresh cilantro.
Kick back and savor this masterpiece—the paneer stays wonderfully tender against the thick, velvety sauce that packs a slow-building heat from those toasted spices. I love serving it over steamed basmati rice or with warm, fluffy naan to soak up every last bit of that incredible gravy.
Paneer Chilli
Picture this: it’s a chilly evening, and I’m craving something that’s both comforting and exciting—enter Paneer Chilli, my go-to fusion dish that combines the creamy goodness of paneer with a spicy, tangy kick. I first stumbled upon this recipe during a potluck with friends, and now it’s a staple in my kitchen for quick weeknight dinners or impromptu gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 block (14 oz) of paneer, cubed—I always use fresh paneer from my local Indian store for that soft texture.
- 2 tbsp vegetable oil, my trusty neutral oil for frying without overpowering flavors.
- 1 large onion, finely chopped—I like yellow onions for their sweetness.
- 1 bell pepper (any color), sliced; I often grab a red one for a pop of color.
- 3 cloves garlic, minced, because fresh garlic adds that aromatic punch.
- 1 inch ginger, grated; I keep a knob in my freezer for easy grating.
- 2 green chillies, slit—adjust based on your heat tolerance, but I love the extra kick.
- 2 tbsp soy sauce, a pantry staple that brings that umami depth.
- 1 tbsp tomato ketchup, my secret for a hint of sweetness and tang.
- 1 tsp cornstarch mixed with 2 tbsp water, a slurry I whisk up to thicken the sauce perfectly.
- Salt to taste, though I’m careful not to overdo it since soy sauce is salty.
- Fresh cilantro for garnish, chopped right before serving to keep it vibrant.
Instructions
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the cubed paneer and fry for 3-4 minutes, turning occasionally, until golden brown on all sides—this step locks in the creaminess. Tip: Don’t overcrowd the pan to ensure even browning.
- Remove the paneer with a slotted spoon and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, add the chopped onion and sauté for 4-5 minutes until translucent and soft.
- Add the minced garlic, grated ginger, and slit green chillies, cooking for 1 minute until fragrant—be careful not to burn the garlic. Tip: Keep the heat medium to avoid bitterness.
- Stir in the sliced bell pepper and cook for 3-4 minutes until slightly tender but still crisp.
- Pour in 2 tbsp soy sauce and 1 tbsp tomato ketchup, mixing well to coat the vegetables evenly.
- Return the fried paneer to the skillet, tossing gently to combine with the sauce.
- Give the cornstarch slurry a quick stir and add it to the skillet, cooking for 2-3 minutes until the sauce thickens and coats everything nicely. Tip: Add the slurry slowly while stirring to prevent lumps.
- Season with salt to taste, then remove from heat and garnish with fresh cilantro.
And there you have it—this Paneer Chilli boasts a delightful contrast of crispy paneer edges against a glossy, savory sauce that’s packed with flavor. Serve it hot over steamed rice or with naan for a complete meal, and don’t be surprised if it disappears fast from the table!
Paneer Tikka
Nothing says holiday comfort like a dish that’s both vibrant and cozy, and my go-to for festive gatherings—or just a cozy weeknight—is this irresistible Paneer Tikka. I first fell for it at a friend’s Diwali party years ago, and after tweaking the marinade to my taste (a bit more tang, please!), it’s become a staple I whip up whenever I crave something smoky and satisfying without too much fuss.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb paneer, cut into 1-inch cubes (I always use full-fat for that creamy bite)
– 1 cup plain whole-milk yogurt (Greek yogurt works too for extra thickness)
– 2 tbsp lemon juice, freshly squeezed—bottled just doesn’t give the same zing!
– 2 tbsp ginger-garlic paste (I make a big batch and freeze it for convenience)
– 1 tbsp Kashmiri red chili powder (it’s mild and adds beautiful color without too much heat)
– 1 tsp garam masala, my favorite warm spice blend
– 1 tsp ground cumin
– 1 tsp salt (I use fine sea salt for even distribution)
– 2 tbsp vegetable oil, plus extra for brushing
– 1 large bell pepper, cut into 1-inch pieces (I love using red for sweetness)
– 1 large red onion, cut into 1-inch pieces
Instructions
1. In a large bowl, combine 1 cup yogurt, 2 tbsp lemon juice, 2 tbsp ginger-garlic paste, 1 tbsp Kashmiri red chili powder, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp salt, and 2 tbsp vegetable oil. Whisk until smooth—this is your marinade base.
2. Add 1 lb paneer cubes, 1 large bell pepper pieces, and 1 large red onion pieces to the bowl. Gently toss with your hands or a spoon until everything is evenly coated. Tip: Let it marinate in the refrigerator for at least 30 minutes; overnight is even better for deeper flavor!
3. Preheat your oven to 425°F and line a baking sheet with aluminum foil for easy cleanup. Lightly brush the foil with vegetable oil to prevent sticking.
4. Thread the marinated paneer, bell pepper, and onion onto skewers, alternating pieces. Leave a small gap between items for even cooking. Tip: If using wooden skewers, soak them in water for 30 minutes first to avoid burning.
5. Place the skewers on the prepared baking sheet and brush lightly with more vegetable oil. Bake in the preheated oven for 12–15 minutes, flipping halfway through, until the paneer is golden and the veggies are slightly charred at the edges. Tip: For extra smokiness, broil on high for the last 2–3 minutes, watching closely to prevent burning.
6. Remove from the oven and let cool for 2–3 minutes before serving. You’ll know it’s ready when the paneer has a firm exterior but stays soft inside.
Yes, this Paneer Tikka turns out with a perfect charred crust and tender, juicy interior—the yogurt marinade keeps it incredibly moist. I love serving it straight off the skewers with a squeeze of lemon or tucked into warm naan with a dollop of mint chutney for a quick wrap.
Paneer Kathi Roll
Mmm, the scent of warm spices and sizzling paneer always takes me back to that little food truck in New York where I first fell in love with this handheld feast—today, I’m sharing my cozy home version of the Paneer Kathi Roll, perfect for a festive lunch or a quick, satisfying dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large flour tortillas (I grab the burrito-sized ones for easier rolling)
– 1 lb paneer, cubed (look for the firm kind in the cheese aisle—it holds up better)
– 1 large red onion, thinly sliced (I love the sharp bite it adds)
– 1 large bell pepper, thinly sliced (any color works, but red is my favorite for sweetness)
– 2 tbsp vegetable oil (a neutral oil like canola is perfect here)
– 1 tsp cumin seeds (toasting these first makes all the difference)
– 1 tsp turmeric powder
– 1 tsp garam masala
– 1 tsp red chili powder (adjust based on your heat preference)
– 1/2 cup plain yogurt (full-fat gives a creamier texture)
– Salt to taste (I use about 1 tsp, but start with less)
– Fresh cilantro leaves, for garnish (a handful chopped fine)
– 1 tbsp lemon juice (freshly squeezed brightens everything up)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (around 350°F).
2. Add 1 tsp cumin seeds to the hot oil and cook for 30 seconds until they sizzle and become fragrant—this toasting step deepens the flavor.
3. Add 1 large thinly sliced red onion and 1 large thinly sliced bell pepper to the skillet.
4. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they soften and develop light brown edges.
5. Push the vegetables to one side of the skillet and add the remaining 1 tbsp vegetable oil to the empty space.
6. Place 1 lb cubed paneer in the oil and cook for 3-4 minutes, turning occasionally, until golden brown on all sides—this prevents it from crumbling.
7. Mix the paneer with the vegetables in the skillet.
8. Sprinkle 1 tsp turmeric powder, 1 tsp garam masala, 1 tsp red chili powder, and salt over the mixture.
9. Stir everything together and cook for 2 minutes to let the spices bloom and coat evenly.
10. Reduce the heat to low and stir in 1/2 cup plain yogurt until well combined—adding it off the heat prevents curdling.
11. Cook the mixture for another 2 minutes until heated through, then remove from heat and stir in 1 tbsp lemon juice and fresh cilantro leaves.
12. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
13. Divide the paneer filling evenly among the tortillas, placing it in the center of each.
14. Roll each tortilla tightly around the filling, tucking in the sides as you go to secure it—like a burrito.
15. Serve immediately while warm.
Unbelievably satisfying, these rolls offer a delightful contrast: the soft, chewy tortilla wraps around a spiced, creamy filling with pops of crisp vegetables. I love slicing them in half diagonally to show off the vibrant colors, or wrapping them in parchment paper for a mess-free grab-and-go treat that’s packed with flavor.
Paneer Biryani
Growing up in a multicultural neighborhood, I was introduced to Indian cuisine early, and this Paneer Biryani recipe has become my go-to comfort dish for cozy gatherings. It’s a fragrant, one-pot wonder that layers spiced paneer with fluffy basmati rice—perfect for impressing guests or treating yourself on a lazy Sunday. I love how the aromas fill my kitchen, reminding me of those vibrant potluck dinners from my childhood.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1.5 cups basmati rice (I always rinse it until the water runs clear to remove excess starch)
– 14 oz paneer, cubed (I prefer firm paneer that holds its shape when cooked)
– 2 tbsp ghee (or unsalted butter for a richer flavor)
– 1 large onion, thinly sliced (yellow onions work best for caramelizing)
– 3 cloves garlic, minced (freshly minced gives the best aroma)
– 1-inch ginger, grated (I keep a knob in my freezer for easy grating)
– 1 tsp cumin seeds (toasting them lightly enhances their nuttiness)
– 1 tsp turmeric powder (it adds a warm golden hue)
– 1 tsp garam masala (my secret is to add it at the end for maximum fragrance)
– 1 cup plain yogurt (full-fat yogurt makes the marinade creamier)
– 2 cups water (use filtered water if your tap water is hard)
– Salt to taste (I start with 1 tsp and adjust later)
– Fresh cilantro, chopped (for garnish—I always have a bunch in my fridge)
Instructions
1. Rinse 1.5 cups basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes to ensure fluffy grains.
2. In a bowl, combine 14 oz cubed paneer, 1 cup plain yogurt, 1 tsp turmeric powder, and ½ tsp salt, mixing gently to coat evenly, and let it marinate for 15 minutes.
3. Heat 2 tbsp ghee in a large, heavy-bottomed pot over medium heat until melted and shimmering, about 2 minutes.
4. Add 1 tsp cumin seeds to the pot and toast them for 30 seconds until they sizzle and become fragrant.
5. Add 1 large thinly sliced onion to the pot and sauté for 8–10 minutes, stirring occasionally, until golden brown and caramelized.
6. Stir in 3 cloves minced garlic and 1-inch grated ginger, cooking for 1 minute until the raw smell disappears.
7. Add the marinated paneer mixture to the pot and cook for 5 minutes, stirring gently to avoid breaking the paneer, until lightly browned.
8. Drain the soaked rice and layer it evenly over the paneer mixture in the pot.
9. Pour 2 cups water over the rice, add ½ tsp salt, and bring to a boil over high heat, which should take about 3–4 minutes.
10. Reduce the heat to low, cover the pot tightly with a lid, and simmer for 20 minutes without lifting the lid to trap steam.
11. After 20 minutes, turn off the heat and let the biryani rest, covered, for 10 minutes to allow the flavors to meld.
12. Gently fluff the rice with a fork, sprinkle 1 tsp garam masala over the top, and garnish with fresh chopped cilantro.
The biryani emerges with distinct, tender grains of rice that haven’t turned mushy, while the paneer stays soft and absorbs the spices beautifully. I love serving it with a side of cool raita or a simple cucumber salad to balance the warmth—it’s a dish that feels both festive and comforting, perfect for sharing over stories and laughter.
Paneer Sandwich
You know those days when you crave something hearty yet simple, something that feels like a warm hug but doesn’t require hours in the kitchen? That’s exactly where this Paneer Sandwich comes in—it’s my go-to for a quick, satisfying lunch that never disappoints.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 slices of sourdough bread (I love the tangy flavor it adds, but any sturdy bread works)
– 1 cup of crumbled paneer (I always use fresh paneer from my local Indian market for the best texture)
– 1/2 cup of finely chopped red bell pepper (for a sweet crunch)
– 1/4 cup of finely chopped red onion (it adds a nice bite without being overpowering)
– 2 tbsp of mayonnaise (I prefer full-fat for creaminess)
– 1 tbsp of olive oil (extra virgin is my go-to for a light, fruity note)
– 1 tsp of chaat masala (this spice blend is a game-changer—don’t skip it!)
– Salt to taste (I use sea salt for a cleaner flavor)
– Butter for toasting (unsalted butter gives me control over the saltiness)
Instructions
1. In a medium bowl, combine the crumbled paneer, chopped red bell pepper, red onion, mayonnaise, olive oil, chaat masala, and salt. Mix gently until everything is evenly coated—this is your filling. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld together.
2. Heat a non-stick skillet or griddle over medium heat (about 350°F). While it warms, spread a thin layer of butter on one side of each slice of sourdough bread.
3. Place 4 slices of bread, buttered-side down, on the skillet. Divide the paneer filling evenly among them, spreading it to cover the bread without spilling over the edges.
4. Top each with the remaining 4 slices of bread, buttered-side up. Press down lightly with a spatula.
5. Cook for 3–4 minutes, or until the bottom is golden brown and crispy. Tip: Check by lifting a corner—if it’s not browning evenly, adjust the heat slightly.
6. Carefully flip each sandwich using the spatula. Cook for another 3–4 minutes until the second side is equally golden and crispy. Tip: If the filling seems loose, cook for an extra minute to help it set.
7. Remove the sandwiches from the skillet and let them cool for 1–2 minutes on a cutting board before slicing diagonally.
That first bite delivers a wonderful contrast: the crispy, buttery sourdough gives way to a creamy, spiced paneer filling with pops of sweetness from the bell pepper. Try serving it with a side of mint chutney for an extra zing, or pack it for a picnic—it holds up beautifully and always gets compliments!
Paneer Paratha
Tired of the same old breakfast routine? I was too, until I discovered the magic of Paneer Paratha during a cozy winter visit to a friend’s home. This stuffed Indian flatbread, with its warm, spiced paneer filling, has become my go-to comfort food for lazy weekend brunches—it’s surprisingly simple to make and always impresses a crowd.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups all-purpose flour (I like to sift mine for a lighter dough)
– ¾ cup water, plus extra as needed (room temperature works best)
– 1 cup crumbled paneer (I buy it fresh from my local Indian market)
– ½ teaspoon red chili powder (adjust if you’re sensitive to heat)
– ½ teaspoon garam masala (my secret for that authentic aroma)
– ¼ teaspoon salt (I use fine sea salt for even distribution)
– 2 tablespoons ghee (clarified butter—it adds a rich, nutty flavor)
– ½ cup plain yogurt for serving (I prefer full-fat for creaminess)
Instructions
1. In a large mixing bowl, combine 2 cups all-purpose flour and ¼ teaspoon salt.
2. Gradually add ¾ cup water while kneading with your hands until a soft, smooth dough forms, about 5 minutes—add more water 1 tablespoon at a time if it feels dry.
3. Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes to relax the gluten, which makes rolling easier.
4. In a separate bowl, mix 1 cup crumbled paneer, ½ teaspoon red chili powder, ½ teaspoon garam masala, and the remaining ¼ teaspoon salt until well combined.
5. Divide the dough into 4 equal portions and roll each into a smooth ball with your palms.
6. On a lightly floured surface, flatten one dough ball into a 4-inch circle using a rolling pin.
7. Place 2 tablespoons of the paneer mixture in the center of the circle.
8. Gather the edges of the dough over the filling and pinch them together to seal tightly, forming a stuffed ball.
9. Gently flatten the stuffed ball with your hands, then roll it out carefully into a 6-inch circle to avoid tearing—dust with flour if it sticks.
10. Heat a non-stick skillet or tawa over medium heat (around 350°F) for 2 minutes until hot.
11. Place one rolled paratha on the skillet and cook for 1 minute until small bubbles appear on the surface.
12. Flip the paratha using a spatula and cook the other side for 1 minute until lightly browned.
13. Spread ½ tablespoon ghee evenly over the top side of the paratha.
14. Flip again and cook for 30 seconds, then spread another ½ tablespoon ghee on this side.
15. Press gently with the spatula and cook for another 30 seconds per side until golden brown and crisp, repeating for all parathas.
16. Serve hot with ½ cup plain yogurt on the side. The paratha should be flaky on the outside with a soft, spiced paneer center—perfect for dipping into cool yogurt to balance the warmth. Try tearing off pieces and wrapping them around fresh cucumber slices for a refreshing twist!
Paneer Pakora
Kicking off the holiday season with a craving for something crispy, I found myself reaching for my favorite block of paneer—this Paneer Pakora recipe is my go-to when I want a comforting snack that feels both festive and familiar. It’s the perfect balance of creamy and crunchy, and I love how the spices mingle in each bite, reminding me of cozy winter evenings with a hot cup of chai.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup chickpea flour (I always sift mine to avoid lumps—it makes the batter so smooth)
– 1/2 cup water (room temperature works best for even mixing)
– 1 tsp cumin seeds (toasted lightly for extra aroma, my little secret)
– 1/2 tsp turmeric powder (for that golden hue I adore)
– 1/2 tsp red chili powder (adjust if you’re sensitive to heat, but I like a kick)
– Salt to taste (I use about 3/4 tsp, but start with less and tweak)
– 200g paneer, cut into 1-inch cubes (fresh paneer holds up better, trust me)
– Vegetable oil for frying (enough to submerge the pakoras, about 2 cups—I reuse mine once for economy)
Instructions
1. In a medium bowl, combine 1 cup chickpea flour, 1/2 cup water, 1 tsp cumin seeds, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste; whisk until you have a smooth, lump-free batter with a consistency similar to pancake batter—let it rest for 5 minutes to thicken slightly (tip: resting helps the flour absorb moisture for a crispier coating).
2. Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F, using a kitchen thermometer to check (tip: if you don’t have one, drop a small bit of batter—it should sizzle and rise to the surface immediately).
3. Dip each 1-inch paneer cube into the batter, ensuring it’s fully coated but not dripping excessively.
4. Carefully place the coated paneer cubes into the hot oil, frying in batches of 4-5 pieces to avoid overcrowding, which can lower the oil temperature and make them soggy.
5. Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the pakoras are golden brown and crispy on all sides (tip: don’t rush this—patience ensures even cooking and that satisfying crunch).
6. Remove the pakoras from the oil and drain on a paper towel-lined plate to absorb excess oil.
7. Repeat steps 3-6 with the remaining paneer cubes until all are fried.
Zesty and golden, these pakoras offer a delightful contrast with their crispy exterior giving way to soft, melt-in-your-mouth paneer inside. I love serving them immediately with a side of mint chutney or tamarind sauce for dipping, and they’re fantastic as a party appetizer or a simple weeknight treat that always disappears fast.
Paneer Cutlet
Pondering what to make for a cozy holiday gathering? I recently whipped up these crispy paneer cutlets for a festive potluck, and they disappeared faster than the eggnog! They’re my go-to when I want something satisfyingly crunchy yet simple enough to prepare while chatting with family in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup crumbled paneer, pressed dry with a towel (I like to use fresh paneer from my local Indian market for the best texture)
– 1 medium potato, boiled and mashed (Yukon Golds are my favorite—they mash up so creamy)
– 2 tbsp finely chopped onion (I always keep these chilled to avoid watery filling)
– 1 tbsp chopped cilantro (a handful from my little herb garden adds such a fresh kick)
– 1 tsp ginger-garlic paste (homemade if I have time, but store-bought works in a pinch)
– 1 tsp garam masala (my secret is to toast the spices lightly first for extra aroma)
– 1/2 tsp red chili powder (adjust based on your heat preference—I go medium)
– Salt to taste (I use sea salt for a cleaner flavor)
– 1/2 cup breadcrumbs (panko gives the crispiest coating, in my experience)
– 1 large egg, beaten (room temp eggs bind better, so I take mine out early)
– 1/4 cup all-purpose flour (just enough for a light dredge)
– Vegetable oil for frying (about 1/2 cup, or enough to shallow-fry—I use a neutral oil like canola)
Instructions
1. In a large bowl, combine 1 cup crumbled paneer, 1 mashed potato, 2 tbsp chopped onion, 1 tbsp cilantro, 1 tsp ginger-garlic paste, 1 tsp garam masala, 1/2 tsp red chili powder, and salt. Mix thoroughly until uniform. Tip: Squeeze excess moisture from the paneer with a towel to prevent soggy cutlets.
2. Divide the mixture into 8 equal portions and shape each into a flat, round patty about 1/2-inch thick.
3. Set up a breading station: place 1/4 cup all-purpose flour in one shallow dish, 1 beaten egg in another, and 1/2 cup breadcrumbs in a third.
4. Dredge each patty first in the flour, coating lightly and shaking off excess.
5. Dip the floured patty into the beaten egg, ensuring full coverage.
6. Coat the patty in breadcrumbs, pressing gently to adhere. Tip: Let the coated patties rest on a plate for 5 minutes so the breading sets and doesn’t fall off during frying.
7. Heat 1/2 cup vegetable oil in a skillet over medium heat until it reaches 350°F, using a thermometer for accuracy.
8. Carefully place 3-4 patties in the hot oil, frying for 3-4 minutes per side until golden brown and crisp. Tip: Avoid overcrowding the skillet to maintain the oil temperature and ensure even cooking.
9. Transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
10. Repeat steps 7-9 with the remaining patties.
Here’s why I love these cutlets: they’re delightfully crunchy on the outside with a soft, spiced interior that pairs perfectly with mint chutney or a dollop of yogurt. Try serving them as sliders with lettuce and tomato for a fun twist—they’re always a hit at my holiday table!
Paneer Korma
Last week, when my friend Priya dropped by with a container of her homemade paneer, I knew exactly what I wanted to make—a rich, comforting Paneer Korma. It’s the perfect cozy dish for a chilly evening, and honestly, it always reminds me of the wonderful meals we share.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1.5 cups paneer, cubed (I use Priya’s homemade version, but store-bought works great—just pat it dry)
- 2 tbsp ghee (my go-to for that authentic, nutty flavor)
- 1 large yellow onion, finely chopped (I always keep these on hand for quick meals)
- 3 garlic cloves, minced (fresh is best here for a punch of flavor)
- 1-inch piece ginger, grated (I keep a knob in the freezer for easy grating)
- 1 cup canned tomato puree (I prefer the unsalted kind to control seasoning)
- 1/2 cup heavy cream (full-fat for that luscious texture)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/4 tsp cayenne pepper (adjust if you like it milder)
- 1 tsp salt
- 1/2 cup water
- 2 tbsp chopped cilantro, for garnish (I love the fresh pop of color)
Instructions
- Heat 2 tbsp ghee in a large skillet over medium heat until it shimmers, about 1 minute.
- Add 1 finely chopped yellow onion and cook, stirring frequently, until golden brown, about 8-10 minutes. Tip: Don’t rush this step—browning the onions builds a deep flavor base.
- Stir in 3 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until fragrant.
- Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp garam masala, and 1/4 tsp cayenne pepper, toasting the spices for 30 seconds to release their aromas.
- Pour in 1 cup tomato puree and cook, stirring occasionally, until the mixture thickens and the oil separates, about 5-7 minutes. Tip: Look for small pools of oil around the edges—that’s your cue it’s ready.
- Reduce heat to low and slowly stir in 1/2 cup heavy cream until fully incorporated.
- Add 1.5 cups cubed paneer, 1 tsp salt, and 1/2 cup water, gently mixing to coat the paneer.
- Simmer uncovered for 10 minutes, stirring occasionally, until the sauce is creamy and the paneer is heated through. Tip: Avoid boiling to prevent the cream from curdling.
- Remove from heat and garnish with 2 tbsp chopped cilantro.
Out of the pan, this korma is a dream—creamy with tender paneer that soaks up the spiced tomato sauce. I love serving it over fluffy basmati rice or with warm naan to scoop up every last bit. It’s a dish that feels both indulgent and wonderfully comforting, perfect for sharing with friends on a cozy night in.
Summary
Zesty, versatile, and utterly delicious—these 20 creamy paneer recipes prove this cheese is a true kitchen star for any occasion. We hope you’re inspired to whip up a cozy dinner or festive feast! Don’t forget to leave a comment with your favorite, and if you loved this roundup, please share it on Pinterest to spread the creamy goodness. Happy cooking!
