Zesty, vibrant, and utterly irresistible—Indian paneer dishes are a treasure trove of flavors waiting to spice up your kitchen adventures! Whether you’re craving something creamy, spicy, or downright comforting, our roundup of 21 delicious paneer recipes has got you covered. Perfect for home cooks looking to add a dash of Indian flair to their meals, these recipes promise to delight your taste buds and inspire your next culinary creation. Dive in!
Paneer Butter Masala
Kindly imagine the warmth of a kitchen filled with the aromatic embrace of spices, where each stir brings you closer to a dish that feels like a hug. Paneer Butter Masala, with its creamy texture and rich flavors, is a testament to the love and patience poured into its creation.
Ingredients
- 2 cups paneer, cubed (I find homemade paneer adds a tender touch)
- 3 tbsp butter (unsalted, for that perfect control over saltiness)
- 1 cup heavy cream (the richness it adds is irreplaceable)
- 2 tbsp tomato paste (for a deep, concentrated flavor)
- 1 tsp garam masala (a sprinkle of this transforms the dish)
- 1/2 tsp turmeric (just enough for color and health)
- 1 tbsp ginger-garlic paste (freshly made, if possible)
- 1/2 cup water (to adjust consistency as needed)
Instructions
- Melt the butter in a pan over medium heat, watching for the moment it turns a light golden color.
- Add the ginger-garlic paste, stirring for about 30 seconds until the raw smell disappears, a sign it’s perfectly cooked.
- Mix in the tomato paste, turmeric, and garam masala, cooking for another 2 minutes until the oil starts to separate from the mixture.
- Gently pour in the heavy cream, stirring continuously to blend it into a smooth, velvety sauce.
- Add the paneer cubes, coating them evenly with the sauce, then simmer on low heat for 5 minutes to let the flavors marry.
- Adjust with water if the sauce is too thick, aiming for a consistency that coats the back of a spoon.
- Remove from heat and let it sit for 2 minutes before serving, allowing the paneer to absorb the sauce’s essence.
Velvety and rich, this Paneer Butter Masala is a dance of textures and flavors, best enjoyed with a side of fluffy naan or over a bed of steamed basmati rice. The paneer, soft yet firm, soaks up the creamy sauce, making each bite a delightful experience.
Palak Paneer
Moments like these, when the kitchen fills with the earthy aroma of simmering spices, remind me why Palak Paneer holds a special place in my heart. It’s a dish that whispers comfort, blending the creamy texture of paneer with the vibrant green of spinach, a true testament to the beauty of simple ingredients coming together.
Ingredients
- 2 cups fresh spinach, tightly packed (I always opt for organic spinach for its vibrant color and flavor)
- 1 cup paneer, cubed (room temperature paneer absorbs flavors better)
- 1 tbsp ghee (clarified butter adds a rich depth, but you can substitute with olive oil)
- 1 tsp cumin seeds (toasting them slightly before use unlocks their aroma)
- 1 medium onion, finely chopped (yellow onions work best for their sweetness)
- 2 garlic cloves, minced (freshly minced garlic makes all the difference)
- 1 tsp garam masala (a pinch more can elevate the dish if you love warmth)
- 1/2 cup heavy cream (for that indulgent creaminess, though coconut milk is a great vegan alternative)
- Salt to taste (I start with 1/2 tsp and adjust as needed)
Instructions
- Heat ghee in a large pan over medium heat until it melts and shimmers slightly.
- Add cumin seeds, letting them sizzle for about 30 seconds until fragrant, a sign they’re perfectly toasted.
- Stir in the chopped onions, cooking them for 5 minutes until they turn translucent, stirring occasionally to prevent burning.
- Add minced garlic, sautéing for another minute until its aroma fills the kitchen, a quick step that builds the flavor base.
- Blend the fresh spinach with 1/4 cup water until smooth, then pour this vibrant green puree into the pan, stirring well to combine with the onions and garlic.
- Let the spinach mixture simmer on low heat for 10 minutes, allowing the flavors to meld beautifully.
- Gently fold in the paneer cubes and garam masala, ensuring each piece is lovingly coated with the spinach sauce.
- Pour in the heavy cream, stirring gently to incorporate, and let the dish simmer for another 5 minutes on low heat, just until everything is heated through.
- Season with salt, tasting as you go to find that perfect balance.
Kindly savor the creamy texture of the paneer against the velvety spinach, a harmony of flavors that’s both nourishing and indulgent. Serve it with a side of fluffy basmati rice or warm naan bread to soak up every last bit of the sauce, turning a simple meal into a feast for the senses.
Paneer Tikka Masala
Comforting and rich, Paneer Tikka Masala is a dish that wraps you in warmth, its creamy tomato sauce and spiced paneer cubes a testament to the beauty of slow cooking and layered flavors.
Ingredients
- 1.5 cups paneer, cubed (I love the slight chew of homemade paneer, but store-bought works beautifully too)
- 1 cup heavy cream (for that luxurious texture)
- 2 tbsp ghee (clarified butter adds a nutty depth)
- 1 large onion, finely diced (yellow onions are my go-to for their sweetness)
- 3 garlic cloves, minced (freshly minced garlic makes all the difference)
- 1 tbsp ginger, grated (a little extra ginger never hurts)
- 1.5 cups tomato puree (I prefer San Marzano tomatoes for their sweetness and acidity)
- 1 tbsp garam masala (the heart of the dish’s spice profile)
- 1 tsp turmeric (for color and earthiness)
- 1 tsp cumin (toasted and ground releases its full aroma)
- 1 tsp paprika (for a subtle smokiness)
- Salt to taste (I start with 1 tsp and adjust from there)
- Fresh cilantro, chopped (for a bright finish)
Instructions
- Heat 1 tbsp ghee in a large pan over medium heat until shimmering, about 2 minutes.
- Add the cubed paneer and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Tip: Don’t overcrowd the pan to ensure even browning.
- In the same pan, add the remaining ghee, then sauté onions until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
- Add tomato puree, garam masala, turmeric, cumin, and paprika. Cook until the oil separates from the masala, about 10 minutes. Tip: Stir occasionally to prevent sticking.
- Reduce heat to low, stir in heavy cream, and simmer for 5 minutes until the sauce thickens slightly.
- Return the paneer to the pan, stirring gently to coat in the sauce. Cook for another 2 minutes to warm through.
- Garnish with fresh cilantro before serving.
Fluffy basmati rice or warm naan bread are perfect companions to this dish, their textures and flavors complementing the creamy sauce and tender paneer. For a twist, try serving it over roasted sweet potatoes for a sweet and spicy contrast.
Kadai Paneer
On a quiet evening, when the light fades softly into the horizon, there’s something deeply comforting about stirring together the vibrant spices and creamy paneer of Kadai Paneer. It’s a dish that carries the warmth of countless kitchens, inviting you to slow down and savor each step.
Ingredients
- 2 cups paneer, cubed (I love the slight chew of homemade paneer, but store-bought works beautifully too)
- 1 large onion, finely chopped (yellow onions are my go-to for their sweetness)
- 2 large tomatoes, pureed (ripe, juicy tomatoes make all the difference)
- 1 tbsp ginger-garlic paste (freshly made elevates the flavor)
- 1 tbsp coriander powder (toasted lightly before grinding for a deeper aroma)
- 1 tsp turmeric powder (a little goes a long way in adding color and health benefits)
- 1 tsp red chili powder (adjust to your heat preference)
- 1 tbsp kasuri methi (dried fenugreek leaves, crushed between your palms to release their fragrance)
- 2 tbsp cooking oil (I use sunflower oil for its neutral taste)
- Salt to taste (start with 1 tsp and adjust as needed)
Instructions
- Heat 2 tbsp oil in a kadai or heavy-bottomed pan over medium heat until shimmering.
- Add 1 tbsp ginger-garlic paste and sauté for about 30 seconds, until the raw smell disappears.
- Stir in the finely chopped onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Mix in the tomato puree, 1 tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp red chili powder. Cook the mixture for 10 minutes on medium-low heat, until the oil starts to separate from the sides.
- Gently add the paneer cubes and 1 tbsp kasuri methi, stirring carefully to coat the paneer without breaking it. Cook for another 5 minutes, allowing the flavors to meld.
- Season with salt to taste, starting with 1 tsp, and adjust as needed. Cook for an additional 2 minutes.
Might I suggest serving this Kadai Paneer with a side of fluffy naan or steamed basmati rice? The creamy texture of the paneer against the robust, spiced gravy is a delight, especially when garnished with fresh cilantro for a pop of color and freshness.
Paneer Bhurji
Amidst the quiet hum of the morning, there’s something deeply comforting about stirring together a pan of Paneer Bhurji, its spices warming the kitchen like a gentle embrace.
Ingredients
- 1 tablespoon extra virgin olive oil (my kitchen staple for its fruity notes)
- 1 medium onion, finely chopped (I love the sweetness they bring when caramelized just right)
- 1 green bell pepper, diced (for a slight crunch and vibrant color)
- 2 cloves garlic, minced (because what’s cooking without garlic?)
- 1 teaspoon cumin seeds (they’re the secret whisper of earthiness)
- 1/2 teaspoon turmeric powder (a sunny hue and subtle bitterness)
- 1 teaspoon garam masala (the heart of the dish, really)
- 200 grams paneer, crumbled (room temperature blends better, trust me)
- Salt to taste (I always start with a pinch and adjust)
- Fresh cilantro, chopped (for that final pop of freshness)
Instructions
- Heat the olive oil in a non-stick pan over medium heat until it shimmers slightly.
- Add the cumin seeds, letting them sizzle for about 30 seconds until fragrant—this unlocks their flavor.
- Stir in the onions and a pinch of salt, cooking until they turn translucent, about 5 minutes.
- Add the garlic and green bell pepper, sautéing for another 3 minutes until the peppers soften.
- Sprinkle in the turmeric and garam masala, stirring quickly to coat the vegetables without burning the spices.
- Gently fold in the crumbled paneer, mixing well to ensure it’s evenly seasoned and heated through, about 2 minutes.
- Adjust the salt, then garnish with fresh cilantro before serving.
Velvety soft paneer mingles with the bold spices, creating a dish that’s both hearty and light. Serve it wrapped in warm rotis or atop toasted sourdough for an unexpected twist.
Paneer Do Pyaza
Under the soft glow of the kitchen light, I find myself drawn to the comforting embrace of ‘Paneer Do Pyaza’, a dish that marries the simplicity of paneer with the boldness of double onions, creating a symphony of flavors that’s both rustic and refined.
Ingredients
- 2 cups paneer, cubed (I love the slight chewiness of homemade paneer here)
- 2 large onions, thinly sliced (the sweetness of Vidalia onions works wonders)
- 1 large onion, finely chopped (for that extra texture and depth)
- 2 tbsp ghee (clarified butter adds a rich, nutty flavor)
- 1 tbsp ginger-garlic paste (freshly made elevates the dish)
- 1 tsp turmeric powder (for that golden hue)
- 1 tsp red chili powder (adjust according to your heat preference)
- 1 tsp garam masala (the heart of the dish’s warmth)
- 1/2 cup fresh cream (a splash makes it luxuriously creamy)
- Salt to taste (I start with 1/2 tsp and adjust)
Instructions
- Heat ghee in a pan over medium heat (about 300°F) until it melts and shimmers slightly.
- Add the finely chopped onion, sautéing until translucent (about 3 minutes), stirring occasionally to prevent burning.
- Stir in the ginger-garlic paste, cooking for another minute until the raw smell disappears (a tip: this is when the kitchen starts smelling amazing).
- Sprinkle turmeric, red chili powder, and garam masala, mixing well to coat the onions (the colors should bloom beautifully).
- Add the sliced onions, cooking until they’re soft and slightly caramelized (about 5 minutes), stirring gently.
- Gently fold in the paneer cubes, ensuring they’re evenly coated with the masala (handle with care to keep them intact).
- Pour in the fresh cream, stirring softly to combine, then simmer on low heat for 2 minutes (the cream should just begin to thicken).
- Season with salt, give it one final stir, and remove from heat (taste and adjust salt if needed).
Velvety in texture with a harmonious blend of spices, this Paneer Do Pyaza is a testament to the beauty of simplicity. Serve it with a side of fluffy naan or over a bed of steamed basmati rice for a meal that comforts and delights in equal measure.
Shahi Paneer
Zephyrs of warm, spiced air waft through the kitchen as I begin to prepare Shahi Paneer, a dish that feels like a royal embrace with every bite. Its creamy, tomato-based gravy and soft paneer cubes are a testament to the richness of Indian cuisine, a comfort I find myself returning to on days that call for a little extra warmth.
Ingredients
- 1 cup paneer, cubed (I love the slight chewiness of homemade paneer, but store-bought works just as well)
- 2 tbsp ghee (for that unmistakable richness)
- 1 large onion, finely chopped (yellow onions are my go-to for their sweetness)
- 2 cloves garlic, minced (freshly minced garlic makes all the difference)
- 1 inch ginger, grated (a little extra ginger never hurt anyone)
- 1 cup tomato puree (I prefer using fresh tomatoes blended smooth)
- 1/2 cup heavy cream (for that luxurious texture)
- 1 tsp garam masala (the heart of the dish’s warmth)
- 1/2 tsp turmeric powder (for color and earthiness)
- 1/2 tsp red chili powder (adjust to your heat preference)
- Salt to taste (I start with 1/2 tsp and adjust from there)
- Fresh cilantro, chopped (for garnish and a burst of freshness)
Instructions
- Heat 2 tbsp ghee in a large pan over medium heat until it melts and shimmers slightly.
- Add 1 large onion, finely chopped, and sauté until golden brown, about 5 minutes, stirring occasionally to prevent burning.
- Stir in 2 cloves minced garlic and 1 inch grated ginger, cooking for another minute until fragrant.
- Pour in 1 cup tomato puree, mixing well, and let it simmer for 5 minutes until the oil starts to separate from the mixture.
- Add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp garam masala, stirring to combine and cook for 2 minutes to bloom the spices.
- Gently fold in 1 cup paneer cubes, ensuring they’re well coated with the gravy, and simmer for another 5 minutes.
- Reduce the heat to low and slowly stir in 1/2 cup heavy cream, mixing until the gravy is smooth and creamy.
- Season with salt to taste, then let the dish simmer for an additional 2 minutes to meld the flavors together.
- Garnish with fresh cilantro before serving.
Final thoughts: The Shahi Paneer emerges with a velvety gravy that clings lovingly to each paneer cube, offering a perfect balance of spice and creaminess. Serve it with a side of fluffy naan or steamed basmati rice to soak up every last bit of its royal goodness.
Paneer Jalfrezi
Remembering the first time I tasted Paneer Jalfrezi, the warmth of the spices and the softness of the paneer seemed to tell a story of comfort and home. It’s a dish that feels like a gentle embrace, perfect for those evenings when the world outside slows down.
Ingredients
- 1 cup paneer, cubed (I love the slight chewiness of homemade paneer, but store-bought works just fine)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 large onion, thinly sliced (the sweetness balances the spices beautifully)
- 1 bell pepper, julienned (I prefer red for its sweetness and color)
- 2 cloves garlic, minced (freshly minced garlic makes all the difference)
- 1 tsp cumin seeds (toasting them slightly before use unlocks their aroma)
- 1/2 tsp turmeric powder (for that golden hue and earthy flavor)
- 1 tsp garam masala (the heart of the dish, in my opinion)
- 1/2 cup tomato puree (I like mine a bit chunky for texture)
- Salt to taste (I start with 1/2 tsp and adjust as needed)
- Fresh cilantro, chopped (a handful for that fresh finish)
Instructions
- Heat the olive oil in a large pan over medium heat (about 300°F) until shimmering.
- Add the cumin seeds and toast for about 30 seconds, until fragrant. Tip: Keep the seeds moving to prevent burning.
- Stir in the sliced onions and cook until they turn translucent, about 5 minutes, stirring occasionally.
- Add the minced garlic and julienned bell pepper, cooking for another 3 minutes until the peppers soften slightly.
- Sprinkle in the turmeric powder and garam masala, stirring well to coat the vegetables evenly. Tip: Adding spices at this stage helps to bloom their flavors.
- Pour in the tomato puree and mix thoroughly, letting the mixture simmer for 5 minutes until it thickens slightly.
- Gently fold in the paneer cubes, ensuring they’re well coated with the sauce. Cook for another 2 minutes. Tip: Be careful not to stir too vigorously to keep the paneer from breaking apart.
- Season with salt, then garnish with fresh cilantro before serving.
Combining the creamy paneer with the vibrant sauce creates a dish that’s both comforting and lively. Serve it over a bed of fluffy basmati rice or with warm naan for a meal that feels like a celebration of simple pleasures.
Paneer Kolhapuri
Gently, as the morning light filters through the kitchen window, I find myself drawn to the rich, aromatic allure of Paneer Kolhapuri, a dish that marries the softness of paneer with the fiery heart of Kolhapuri spices. It’s a recipe that feels like a warm embrace, perfect for those days when the soul craves something deeply comforting yet invigorating.
Ingredients
– 2 cups paneer, cubed (I love the homemade kind for its tender bite)
– 1 large onion, finely chopped (yellow onions work best for their sweetness)
– 2 tomatoes, pureed (ripe, juicy ones make all the difference)
– 1 tbsp ginger-garlic paste (freshly made elevates the flavor)
– 1/2 cup fresh coconut, grated (for a subtle sweetness and texture)
– 2 tbsp Kolhapuri masala (adjust according to your heat preference)
– 1/4 cup fresh cilantro, chopped (for that fresh, herby finish)
– 2 tbsp vegetable oil (a neutral oil lets the spices shine)
– 1 tsp sugar (just a pinch to balance the acidity)
– Salt to taste (I start with 1/2 tsp and adjust from there)
Instructions
1. Heat 2 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 1 large onion, finely chopped, and sauté until golden brown, about 5 minutes.
3. Stir in 1 tbsp ginger-garlic paste and cook for another minute, until fragrant.
4. Pour in 2 tomatoes, pureed, and cook until the oil begins to separate, around 5 minutes.
5. Mix in 1/2 cup fresh coconut, grated, and 2 tbsp Kolhapuri masala, cooking for 2 minutes to blend the flavors.
6. Gently add 2 cups paneer, cubed, stirring carefully to coat each piece without breaking them.
7. Sprinkle 1 tsp sugar and salt to taste, then simmer on low heat for 5 minutes, allowing the paneer to absorb the spices.
8. Garnish with 1/4 cup fresh cilantro, chopped, before serving.
Unmistakably, the Paneer Kolhapuri presents a symphony of textures—creamy paneer against the gritty warmth of spices, each bite a testament to the dish’s vibrant heritage. Serve it alongside steamed basmati rice or warm, fluffy naan for a meal that comforts as much as it excites.
Paneer Pasanda
Zestfully, let’s embark on a culinary journey to recreate the rich and creamy Paneer Pasanda, a dish that whispers the tales of royal kitchens and comfort food alike. Its velvety texture and aromatic spices make it a beloved choice for those seeking warmth in every bite.
Ingredients
- 1 cup paneer, cubed (I love the homemade kind for its softness)
- 2 tbsp ghee (clarified butter adds a nutty depth)
- 1 large onion, finely chopped (yellow onions work best for sweetness)
- 2 cloves garlic, minced (freshly minced releases more flavor)
- 1 inch ginger, grated (a little extra never hurts)
- 1 cup tomato puree (I prefer using ripe, red tomatoes for a tangy kick)
- 1/2 cup heavy cream (for that luxurious finish)
- 1 tsp garam masala (the heart of the dish)
- 1/2 tsp turmeric powder (for color and health)
- Salt to taste (I start with 1/2 tsp and adjust)
- 1 tbsp chopped cilantro (for a fresh garnish)
Instructions
- Heat ghee in a pan over medium heat until it melts and shimmers slightly.
- Add chopped onions and sauté until golden brown, about 5 minutes, stirring occasionally to prevent burning.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Pour in tomato puree, mixing well, and let it simmer for 5 minutes until the oil separates. Tip: This is when the masala is perfectly cooked.
- Add garam masala and turmeric powder, stirring to combine, then cook for 2 minutes to release the spices’ aromas.
- Gently fold in paneer cubes, ensuring they’re well-coated with the masala, and cook for 3 minutes. Tip: Handle the paneer gently to keep it from breaking.
- Lower the heat and pour in heavy cream, stirring slowly to integrate it into the sauce without curdling.
- Simmer on low heat for 5 minutes, then taste and adjust salt as needed. Tip: The sauce should coat the back of a spoon when it’s ready.
- Garnish with chopped cilantro before serving.
Just like that, you’ve crafted a dish where the paneer melts in your mouth, enveloped in a sauce that’s both rich and subtly spiced. Serve it with fluffy naan or steamed basmati rice to soak up every bit of its creamy goodness.
Paneer Makhani
Dusk settles softly outside my kitchen window as I begin to prepare tonight’s comfort dish, a creamy Paneer Makhani that promises warmth and richness in every bite. It’s a dish that feels like a gentle embrace, perfect for moments when the world outside seems too loud.
Ingredients
- 1 cup heavy cream (I love the richness it adds, though you can substitute with half-and-half for a lighter version)
- 2 tbsp unsalted butter (always my choice for its creamy texture)
- 1 cup paneer, cubed (homemade or store-bought, both work beautifully)
- 1 tbsp ginger-garlic paste (a little extra never hurts, in my opinion)
- 1 cup tomato puree (I prefer using fresh tomatoes blended smooth)
- 1 tsp garam masala (the heart of the dish’s warmth)
- 1/2 tsp turmeric powder (for that golden hue)
- 1/2 tsp red chili powder (adjust to your heat preference)
- Salt to taste (I start with 1/2 tsp and adjust from there)
Instructions
- In a large pan, melt the butter over medium heat until it’s just beginning to foam.
- Add the ginger-garlic paste, stirring constantly for about 30 seconds until fragrant—be careful not to let it burn.
- Pour in the tomato puree, mixing well, and let it simmer for 5 minutes until it thickens slightly.
- Stir in the garam masala, turmeric, red chili powder, and salt, cooking for another minute to blend the spices.
- Gently add the paneer cubes, coating them evenly with the sauce, and let them cook for 2 minutes.
- Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to incorporate it into the sauce.
- Let the dish simmer on low heat for 10 minutes, allowing the flavors to meld together beautifully.
- Tip: If the sauce seems too thick, a splash of water can loosen it to your desired consistency.
- Tip: For an extra layer of flavor, a pinch of kasuri methi (dried fenugreek leaves) can be added at the end.
- Tip: Always taste and adjust the seasoning before serving—sometimes a little extra salt or spice makes all the difference.
Ladling the Paneer Makhani into bowls, the sauce clings lovingly to the paneer, offering a velvety texture that’s both comforting and indulgent. Serve it with a side of fluffy basmati rice or warm naan bread to soak up every last drop of the creamy sauce.
Paneer Lababdar
Comfort comes in many forms, and today, it’s the rich, creamy embrace of Paneer Lababdar that calls to me. This dish, with its velvety tomato gravy and soft cubes of paneer, feels like a warm hug on a plate, a reminder of the simple joys that cooking can bring.
Ingredients
- 2 cups paneer, cubed (I love the slight chewiness of homemade paneer, but store-bought works beautifully too)
- 1 cup heavy cream (for that luxurious texture we all crave)
- 2 tbsp butter (unsalted, because it lets me control the seasoning)
- 1 large onion, finely chopped (yellow onions are my go-to for their sweetness)
- 3 garlic cloves, minced (freshly minced garlic makes all the difference)
- 1 tbsp ginger paste (I keep a jar in the fridge for convenience)
- 2 cups tomato puree (strained for a smoother gravy)
- 1 tsp garam masala (the heart of the dish, in my opinion)
- 1/2 tsp turmeric powder (for that golden hue)
- 1 tsp red chili powder (adjust according to your heat preference)
- Salt to taste (I start with 1/2 tsp and adjust from there)
- 1 tbsp kasuri methi (dried fenugreek leaves, crushed between your palms to release their aroma)
- 1/2 cup water (to adjust the gravy’s consistency)
Instructions
- In a large pan, melt the butter over medium heat until it’s just beginning to foam.
- Add the chopped onions and sauté until they turn translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and ginger paste, cooking for another minute until the raw smell disappears.
- Pour in the tomato puree, mixing well to combine with the onions. Let it simmer for 10 minutes, until the oil starts to separate from the sides.
- Add the garam masala, turmeric powder, red chili powder, and salt, stirring to incorporate the spices into the gravy.
- Gently fold in the paneer cubes, ensuring they’re well coated with the gravy. Cook for 2 minutes to let the paneer absorb the flavors.
- Lower the heat and add the heavy cream, stirring gently to avoid breaking the paneer. Simmer for another 5 minutes.
- Sprinkle the crushed kasuri methi over the top and give it a final stir. If the gravy is too thick, add water little by little until you reach the desired consistency.
- Remove from heat and let it sit for a couple of minutes before serving.
With each bite, the paneer lababdar offers a melody of textures—creamy, soft, and slightly tangy from the tomatoes. Serve it over a bed of steamed basmati rice or with warm, buttery naan for a meal that feels like a celebration.
Paneer Chilli
Curling up with a warm bowl of Paneer Chilli feels like a gentle embrace on a quiet evening. This dish, with its tender cubes of paneer and vibrant peppers, is a comforting blend of spicy and sweet, perfect for those moments when you crave something hearty yet light.
Ingredients
- 1 cup paneer, cubed (I love the slight chewiness of homemade paneer, but store-bought works just as well)
- 1 tbsp vegetable oil (a neutral oil lets the spices shine)
- 1 bell pepper, sliced (I go for red for its sweetness, but any color will do)
- 1 onion, sliced (yellow onions are my preference for their balance of sharpness and sweetness)
- 2 cloves garlic, minced (freshly minced garlic makes all the difference)
- 1 tbsp soy sauce (adds a depth of flavor that’s hard to beat)
- 1 tsp red chili flakes (adjust according to your heat preference)
- 1/2 cup water (for simmering the sauce to perfection)
Instructions
- Heat 1 tbsp vegetable oil in a pan over medium heat until it shimmers, about 1 minute.
- Add 1 sliced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
- Stir in 2 minced garlic cloves and cook for another 30 seconds, just until fragrant.
- Add 1 sliced bell pepper and cook for 2 minutes, until they start to soften but still retain a bit of crunch.
- Gently fold in 1 cup paneer cubes, being careful not to break them, and cook for 2 minutes to lightly brown the edges.
- Pour in 1 tbsp soy sauce and sprinkle 1 tsp red chili flakes, stirring well to coat everything evenly.
- Add 1/2 cup water, reduce the heat to low, and let simmer for 5 minutes, allowing the flavors to meld together beautifully.
Finished with a sprinkle of fresh cilantro, this Paneer Chilli is a delightful dance of textures and flavors. The paneer absorbs the spicy-sweet sauce, while the peppers add a refreshing crunch. Serve it over steamed rice or with warm naan for a meal that feels like a hug.
Paneer 65
How the aroma of spices fills the kitchen, transforming simple ingredients into something magical. Today, let’s embrace the warmth of ‘Paneer 65’, a dish that dances between spicy and tangy, perfect for those moments when you crave something bold yet comforting.
Ingredients
- 1 cup paneer, cubed (I love the creamy texture of homemade paneer, but store-bought works just as well)
- 2 tbsp yogurt (full-fat yogurt gives a richer taste)
- 1 tbsp ginger-garlic paste (freshly made elevates the flavor)
- 1 tsp red chili powder (adjust according to your heat preference)
- 1/2 tsp turmeric powder (a pinch for that golden hue)
- 1 tbsp lemon juice (freshly squeezed, for that zesty kick)
- 1/2 cup cornflour (for that perfect crispiness)
- Oil for deep frying (I use peanut oil for its high smoke point)
- Salt to taste (sea salt is my go-to for its subtle brininess)
Instructions
- In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, lemon juice, and salt to create a marinade.
- Add the paneer cubes to the marinade, ensuring each piece is well-coated. Let it sit for 30 minutes at room temperature for the flavors to meld.
- Heat oil in a deep pan over medium heat until it reaches 350°F. A small piece of paneer should sizzle upon contact.
- Dredge each marinated paneer cube in cornflour, shaking off any excess.
- Carefully drop the coated paneer cubes into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.
- Remove the paneer with a slotted spoon and drain on paper towels to absorb any excess oil.
You’ll find the paneer 65 irresistibly crispy on the outside, yet tender and flavorful inside. Serve it hot, perhaps with a side of mint chutney or atop a bed of lettuce for a refreshing contrast. Yes, this dish is a celebration of textures and tastes, perfect for sharing or savoring solo on a quiet evening.
Paneer Tikka
Sometimes, the simplest dishes bring the most comfort, and Paneer Tikka is one of those recipes that feels like a warm hug on a chilly evening. Its vibrant colors and smoky aroma are a feast for the senses, inviting you to slow down and savor each bite.
Ingredients
- 1 cup paneer, cut into 1-inch cubes (I find that homemade paneer holds its shape better, but store-bought works in a pinch)
- 1/2 cup plain yogurt (full-fat gives the creamiest texture)
- 2 tbsp lemon juice (freshly squeezed, for that bright tang)
- 1 tbsp ginger-garlic paste (a little extra never hurts)
- 1 tsp turmeric powder (for that golden hue)
- 1 tsp garam masala (the heart of the spice blend)
- 1/2 tsp red chili powder (adjust to your heat preference)
- 1 tbsp vegetable oil (plus extra for brushing)
- 1 bell pepper, cut into chunks (I love using a mix of colors for visual appeal)
- 1 onion, cut into chunks (red onions add a nice sweetness)
Instructions
- In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, red chili powder, and 1 tbsp oil until smooth.
- Add the paneer cubes, bell pepper, and onion to the marinade, gently tossing to coat each piece evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill or broiler to 400°F. If using skewers, soak wooden ones in water for 30 minutes to prevent burning.
- Thread the marinated paneer and vegetables onto skewers, leaving a little space between each piece for even cooking.
- Brush the grill grates or broiler pan with oil to prevent sticking. Place the skewers on the grill or under the broiler, turning occasionally, until the paneer is golden and slightly charred, about 10-12 minutes total.
- Serve hot off the grill, garnished with fresh cilantro and a squeeze of lemon if desired. The smoky, spicy exterior gives way to a creamy, soft paneer inside, perfect with a side of mint chutney or tucked into warm naan.
Vibrant and aromatic, this Paneer Tikka is a celebration of textures and flavors. Enjoy it as a starter, or make it the star of your meal with a side of fragrant basmati rice.
Paneer Kathi Roll
Kneading the dough for the wraps, I couldn’t help but think about the simplicity of ingredients coming together to create something so comforting. The Paneer Kathi Roll, with its soft, flavorful filling wrapped in a warm, homemade roti, is a testament to the beauty of simple, hearty meals.
Ingredients
- 2 cups all-purpose flour (I find that sifting it makes the dough lighter)
- 1/2 cup water (warm to the touch, about 110°F)
- 1 tbsp vegetable oil (a neutral oil works best here)
- 1/2 tsp salt (I like to use fine sea salt for its clean taste)
- 200g paneer, cubed (room temperature ensures even cooking)
- 1 tbsp ginger-garlic paste (homemade packs more punch)
- 1/2 tsp turmeric powder (for that golden hue)
- 1 tsp garam masala (the heart of the flavor profile)
- 1 tbsp lemon juice (freshly squeezed, for a bright finish)
- 2 tbsp fresh cilantro, chopped (for garnish, and I’m generous with it)
Instructions
- In a large bowl, combine the all-purpose flour, salt, and vegetable oil. Gradually add warm water, kneading until a soft dough forms. Cover and let it rest for 30 minutes.
- While the dough rests, heat a pan over medium heat and add the paneer cubes. Cook until lightly golden, about 2 minutes per side. Remove and set aside.
- In the same pan, add the ginger-garlic paste and sauté for 30 seconds until fragrant. Stir in the turmeric and garam masala, cooking for another 30 seconds.
- Return the paneer to the pan, tossing to coat evenly with the spices. Drizzle with lemon juice, mix well, and remove from heat.
- Divide the dough into 4 equal parts. Roll each into a thin circle, about 8 inches in diameter.
- Heat a skillet over medium-high heat. Cook each roti for about 1 minute per side, until small bubbles form and it’s lightly browned.
- Place a portion of the paneer mixture in the center of each roti, sprinkle with cilantro, and roll tightly.
- Serve immediately, or wrap in foil to keep warm. The contrast of the soft, spicy paneer with the slightly chewy roti is delightful. For an extra touch, serve with a side of mint chutney.
Delving into the first bite, the warmth of the spices and the freshness of the cilantro come alive. The Paneer Kathi Roll is not just a meal; it’s an experience, best enjoyed with hands and heart.
Paneer Paratha
Now, as the morning light filters through the kitchen window, I find myself drawn to the comforting process of making Paneer Paratha, a dish that feels like a warm embrace on any given day.
Ingredients
- 2 cups whole wheat flour (I love the nutty flavor it adds)
- 1 cup crumbled paneer (homemade always wins for its freshness)
- 1/2 tsp red chili powder (adjust to your heat preference)
- 1/4 tsp turmeric powder (for that golden hue)
- 1/2 tsp cumin seeds (toasted lightly for extra aroma)
- 2 tbsp ghee (clarified butter, my secret to flaky layers)
- Salt to taste (I find a pinch more enhances the paneer’s sweetness)
- Water as needed (room temperature works best for the dough)
Instructions
- In a large bowl, mix the whole wheat flour and salt. Gradually add water, kneading until the dough is soft and pliable. Cover and let it rest for 15 minutes. Tip: The resting period makes the dough easier to roll.
- While the dough rests, mix crumbled paneer, red chili powder, turmeric, and cumin seeds in a bowl. Ensure the spices are evenly distributed for a balanced flavor.
- Divide the dough into equal portions. Roll each into a small circle, place a spoonful of the paneer mixture in the center, and seal by bringing the edges together.
- Gently roll the stuffed dough into a paratha, about 6 inches in diameter. Be careful not to let the filling spill out. Tip: Dust with flour to prevent sticking.
- Heat a skillet over medium heat. Cook each paratha, applying ghee on both sides, until golden brown spots appear, about 2 minutes per side. Tip: Press lightly with a spatula for even cooking.
Golden and crisp on the outside, with a soft, flavorful paneer filling, these parathas are a delight. Serve them with a dollop of yogurt or a tangy pickle for a meal that sings with simplicity and heart.
Paneer Sandwich
Dawn breaks softly, and with it comes the craving for something simple yet satisfying. A paneer sandwich, with its creamy, spiced filling nestled between slices of toasted bread, is just the thing to start the day with warmth and comfort.
Ingredients
- 2 cups paneer, crumbled (I find the texture of homemade paneer unbeatable, but store-bought works in a pinch)
- 1/2 cup red bell pepper, finely chopped (for a sweet crunch that contrasts beautifully with the paneer)
- 1/4 cup cilantro, chopped (its freshness lifts the entire sandwich)
- 1 tsp cumin powder (toasted and ground at home for an earthy depth)
- 1/2 tsp turmeric powder (a pinch for color and its subtle bitterness)
- 1 tbsp olive oil (extra virgin, my go-to for its fruity notes)
- 4 slices whole wheat bread (toasted to golden perfection)
- Salt to taste (I prefer Himalayan pink salt for its mineral touch)
Instructions
- In a mixing bowl, combine the crumbled paneer, chopped red bell pepper, cilantro, cumin powder, turmeric powder, and salt. Mix gently to avoid breaking the paneer further.
- Heat olive oil in a pan over medium heat (about 350°F) until shimmering. Add the paneer mixture and sauté for 3-4 minutes, just until the spices are fragrant and the paneer is lightly warmed through.
- Toast the whole wheat bread slices until golden and crisp, about 2 minutes per side in a toaster or on a dry pan.
- Divide the paneer mixture evenly between two slices of toasted bread. Top with the remaining slices to form sandwiches.
- Cut each sandwich diagonally and serve immediately, while the bread is still warm and crisp.
As you bite into the sandwich, the creamy paneer and crunchy bell pepper create a delightful contrast, while the spices whisper of warmth and comfort. Try serving it with a side of mango chutney for a sweet and tangy twist that elevates the flavors even further.
Paneer Pizza
How quietly the morning unfolds, much like the layers of flavor in this paneer pizza, a dish that marries the comfort of Italian tradition with the vibrant spices of Indian cuisine. It’s a recipe that feels like a quiet rebellion against the ordinary, a gentle nudge to explore beyond the familiar.
Ingredients
- 1 cup all-purpose flour (I find the texture just right for a crispy yet tender crust)
- 1/2 cup warm water (around 110°F, it should feel like a warm bath to the touch)
- 1 tsp active dry yeast (a little patience here ensures a bubbly, active yeast)
- 1 tbsp extra virgin olive oil (my go-to for its fruity undertones)
- 1/2 cup tomato sauce (homemade or your favorite jarred variety)
- 1 cup grated paneer (the star of the show, its mildness a perfect canvas)
- 1/2 tsp garam masala (this spice blend adds warmth and depth)
- 1/4 cup sliced bell peppers (for a crunch and a pop of color)
- 1/4 cup sliced onions (they caramelize beautifully under heat)
- 1/2 cup shredded mozzarella (because what’s pizza without its cheesy embrace?)
Instructions
- In a large bowl, combine the warm water, yeast, and a pinch of sugar. Let it sit for 5 minutes until frothy, a sign your yeast is alive and ready.
- Add the flour and olive oil to the yeast mixture. Knead for about 10 minutes until the dough is smooth and elastic. Tip: If the dough sticks, a lightly oiled surface works wonders.
- Cover the dough with a damp cloth and let it rise in a warm spot for 1 hour, or until doubled in size. This patience pays off in flavor.
- Preheat your oven to 475°F. A hot oven is key to that perfect crust.
- Roll out the dough on a floured surface to your desired thickness. I like mine thin but with enough body to hold the toppings.
- Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
- Scatter the grated paneer, followed by the bell peppers and onions. Sprinkle the garam masala over the top, then finish with the mozzarella.
- Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through for even cooking.
- Let the pizza cool for a couple of minutes before slicing. This brief wait prevents the toppings from sliding off.
Fresh from the oven, the paneer pizza is a delightful contrast of textures—crispy crust, soft paneer, and the slight crunch of vegetables. The garam masala weaves through each bite, a subtle reminder of its Indian inspiration. Serve it with a side of mint chutney for an extra layer of flavor, or enjoy it as is, a testament to the beauty of fusion cuisine.
Paneer Wrap
Yesterday, as the golden light of dusk filtered through my kitchen window, I found myself craving something both comforting and vibrant, leading me to the creation of a paneer wrap that’s as nourishing as it is delightful.
Ingredients
- 1 cup paneer, cubed (I love the slight chewiness of homemade paneer)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 tsp cumin seeds (toasting them slightly releases their aroma)
- 1/2 tsp turmeric powder (for that golden hue and earthy flavor)
- 1/2 tsp garam masala (a warm spice blend that’s indispensable in my kitchen)
- 1/4 cup plain yogurt (room temp, to blend smoothly)
- 2 whole wheat tortillas (I prefer the nutty taste and extra fiber)
- 1/2 cup shredded lettuce (for a crisp contrast)
- 1/4 cup diced tomatoes (ripe and juicy, please)
- Salt to taste (I use sea salt for its mineral touch)
Instructions
- Heat olive oil in a pan over medium heat (about 350°F) until shimmering.
- Add cumin seeds, wait until they sizzle and pop, about 30 seconds, to unlock their flavor.
- Stir in paneer cubes, turmeric, and garam masala, coating evenly. Cook for 5 minutes until paneer is golden.
- Lower heat to medium-low, add yogurt, stirring gently to combine without breaking the paneer. Cook for 2 minutes.
- Warm tortillas in a dry skillet over low heat for about 30 seconds each side, just until pliable.
- Divide the paneer mixture between tortillas, top with lettuce and tomatoes, and fold tightly.
- Serve immediately, or wrap in parchment for a picnic-ready meal.
Each bite offers a melody of textures—creamy paneer, crisp lettuce, and the soft embrace of a tortilla. Try drizzling with a little mint chutney for an extra layer of freshness.
Paneer Biryani
Yesterday, as the golden hues of sunset painted the kitchen, I found myself lost in the aromatic embrace of spices, crafting a dish that feels like a warm hug—Paneer Biryani.
Ingredients
- 2 cups Basmati rice (I always soak mine for 30 minutes—it’s the secret to fluffy grains)
- 1 cup paneer, cubed (homemade or store-bought, both work beautifully)
- 1 large onion, thinly sliced (the crispier, the better for that golden garnish)
- 2 tbsp ghee (my heart belongs to the rich, nutty flavor it imparts)
- 1 tbsp ginger-garlic paste (freshly made, if you can swing it)
- 1 tsp turmeric powder (for that sunny glow)
- 1 tsp garam masala (the soul of the dish, in my opinion)
- 4 cups water (just enough to cook the rice to perfection)
- Salt to taste (I start with 1 tsp and adjust from there)
- A handful of fresh cilantro, chopped (for that burst of freshness at the end)
Instructions
- Rinse the Basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
- Heat ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown and crispy. Remove half for garnishing later.
- To the remaining onions in the pot, add ginger-garlic paste and sauté for 2 minutes until fragrant.
- Stir in turmeric powder and garam masala, cooking for another minute to toast the spices.
- Add the paneer cubes, gently stirring to coat them in the spice mixture without breaking them.
- Pour in the drained rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek—steam is precious here.
- Once done, let the biryani rest for 10 minutes off the heat. Tip: This allows the flavors to meld beautifully.
- Fluff the rice gently with a fork, sprinkle the reserved crispy onions and fresh cilantro on top. Tip: A squeeze of lemon adds a lovely zing if you like.
Kindly savor the layers of flavor and texture—each bite offers the softness of paneer, the fragrance of spices, and the crunch of onions. Serve it with a side of cool raita or a simple cucumber salad for a meal that sings of comfort and joy.
Conclusion
Absolutely, this roundup of 21 Delicious Paneer Recipes Indian Spicy is a treasure trove for anyone looking to spice up their meal times with authentic flavors. Whether you’re a paneer pro or new to this versatile ingredient, there’s something here for everyone. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest!