10+ Popular Paneer Recipes in India

10+ Popular Paneer Recipes in India:

Paneer, a popular cheese in Indian cuisine, is loved for its soft and creamy texture. It is a versatile ingredient that can be used to create a wide variety of delicious dishes. In this blog, we will explore some of the most beloved paneer recipes that you can try at home.

1. Paneer Tikka: Paneer tikka is a delightful appetizer where cubes of paneer are marinated in a mixture of yogurt and spices, then grilled or baked until they are perfectly charred. The result is a smoky and flavorful dish that is sure to impress your guests.

Here are three unique and flavorful paneer tikka recipes for you to enjoy:

1. Mint-Coriander Paneer Tikka:

1. Ingredients:
   • 250 grams paneer, cut into cubes
   • 1 cup fresh mint leaves
   • 1 cup fresh coriander leaves
   • 2 green chilies
   • 1 tablespoon ginger-garlic paste
   • 1 tablespoon lemon juice
   • 1 teaspoon chaat masala
   • 1 teaspoon cumin powder
   • Salt to taste
   • 2 tablespoons oil
2. Instructions:
   1. In a blender, combine mint leaves, coriander leaves, green chilies, ginger-garlic paste, lemon juice, chaat masala, cumin powder, and salt. Blend to a smooth paste.
   2. Place the paneer cubes in a bowl and add the prepared mint-coriander paste. Mix well to coat the paneer cubes.
   3. Cover the bowl and let it marinate in the refrigerator for at least 1 hour.
   4. Preheat the grill or oven to medium-high heat. Skewer the marinated paneer cubes.
   5. Brush the paneer cubes with oil and place them on the grill or in the oven.
   6. Cook for about 10-12 minutes, turning occasionally, until the paneer is golden brown and slightly charred.
   7. Serve hot with mint chutney or yogurt dip.
      
3. Tandoori Paneer Tikka:

1. Ingredients:
   • 250 grams paneer, cut into cubes
   • 1 cup yogurt
   • 2 tablespoons tandoori masala
   • 1 tablespoon ginger-garlic paste
   • 1 tablespoon lemon juice
   • 1 teaspoon turmeric powder
   • 1 teaspoon red chili powder
   • Salt to taste
   • 2 tablespoons oil
2. Instructions:
   1. In a bowl, combine yogurt, tandoori masala, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and salt.
   2. Add paneer cubes to the marinade and mix well to coat them evenly.
   3. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight for better flavors.
   4. Preheat the grill or oven to medium-high heat. Skewer the marinated paneer cubes.
   5. Brush the paneer cubes with oil and place them on the grill or in the oven.
   6. Cook for about 10-12 minutes, turning occasionally, until the paneer is well cooked and has a smoky flavor.
   7. Serve hot with mint chutney and lemon wedges.
      
3. Pineapple-Paneer Tikka:

1. Ingredients:
   • 250 grams paneer, cut into cubes
   • 1 cup pineapple chunks
   • 1 cup bell peppers, cut into cubes
   • 1 tablespoon ginger-garlic paste
   • 1 tablespoon lemon juice
   • 1 teaspoon chaat masala
   • 1 teaspoon cumin powder
   • Salt to taste
   • 2 tablespoons oil
2. Instructions:
   1. In a bowl, combine ginger-garlic paste, lemon juice, chaat masala, cumin powder, and salt.
   2. Add paneer cubes, pineapple chunks, and bell peppers to the bowl. Mix gently to coat them with the marinade.
   3. Cover the bowl and let it marinate in the refrigerator for at least 1 hour.
   4. Preheat the grill or oven to medium-high heat. Skewer the marinated paneer, pineapple, and bell pepper pieces.
   5. Brush the skewers with oil and place them on the grill or in the oven.
   6. Cook for about 10-12 minutes, turning occasionally, until the paneer and vegetables are cooked and have a slight char.
   7. Serve hot as an appetizer or as a side dish with your favorite dip.

Enjoy these delicious and unique paneer tikka recipes bursting with flavors!

Paneer Butter Masala: This creamy and indulgent dish features paneer simmered in a rich tomato-based gravy, enriched with butter and cream. The combination of aromatic spices and the lusciousness of paneer makes it a favorite in many Indian households.

Here are three unique variations of Paneer Butter Masala:

1. Smoky Paneer Butter Masala:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 2 tablespoons butter
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander leaves for garnishing
• Charcoal for smoking

Instructions:

1. Heat butter and oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. Add the tomato puree and cook until the oil starts to separate from the mixture.
5. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
6. In a small bowl, place a piece of charcoal and heat it until red hot.
7. Place the hot charcoal in a small steel or heatproof bowl and place it in the center of the pan with the masala.
8. Drizzle some oil over the charcoal and quickly cover the pan with a lid. Let it smoke for 5-10 minutes.
9. Remove the charcoal and discard it.
10. Add heavy cream, kasuri methi, and salt. Mix well and simmer for a few minutes.
11. Add paneer cubes and cook for another 5 minutes.
12. Garnish with fresh coriander leaves and serve hot.

1. Cashew Paneer Butter Masala:

Ingredients:

• 200 grams paneer, cut into cubes
• 1/2 cup cashews, soaked in water for 30 minutes
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 2 tablespoons butter
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Heat butter and oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. Add the tomato puree and cook until the oil starts to separate from the mixture.
5. Drain the soaked cashews and grind them to a smooth paste using a blender or food processor.
6. Add the cashew paste to the pan and mix well.
7. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
8. Add heavy cream, kasuri methi, and salt. Mix well and simmer for a few minutes.
9. Add paneer cubes and cook for another 5 minutes.
10. Garnish with fresh coriander leaves and serve hot.

2. Mushroom Paneer Butter Masala:

Ingredients:

• 200 grams paneer, cut into cubes
• 200 grams mushrooms, sliced
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 2 tablespoons butter
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Heat butter and oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. Add the tomato puree and cook until the oil starts to separate from the mixture.
5. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
6. Add sliced mushrooms and cook until they are tender.
7. Add heavy cream, kasuri methi, and salt. Mix well and simmer for a few minutes.
8. Add paneer cubes and cook for another 5 minutes.
9. Garnish with fresh coriander leaves and serve hot.

Enjoy these unique variations of Paneer Butter Masala and treat yourself to a delicious and flavorful meal!

1. Kadai Paneer: Kadai paneer is a spicy and tangy dish where paneer is cooked with a mix of bell peppers, onions, and aromatic spices. The dish gets its name from the kadai (wok) in which it is traditionally cooked, resulting in a tantalizing blend of flavors.

Here are three unique variations of Kadai Paneer:

1. Creamy Kadai Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 1 green bell pepper (capsicum), cut into cubes
• 1 tablespoon ginger-garlic paste
• 2 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 cup heavy cream
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Heat butter and oil in a pan over medium heat. Add cumin seeds and coriander seeds. Let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
4. Add the chopped tomatoes and cook until they become soft and mushy.
5. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add the cubed paneer and bell pepper. Cook for a few minutes until they are slightly cooked.
7. Add kasuri methi and heavy cream. Mix well and simmer for a few minutes.
8. Garnish with fresh coriander leaves and serve hot.
   

1. Spicy Kadai Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 1 green bell pepper (capsicum), cut into cubes
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon dried fenugreek leaves (kasuri methi)
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and coriander seeds. Let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears.
4. Add the chopped tomatoes and cook until they become soft and mushy.
5. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add the cubed paneer and bell pepper. Cook for a few minutes until they are slightly cooked.
7. Crush the dried fenugreek leaves and add them to the pan. Mix well.
8. Garnish with fresh coriander leaves and serve hot.

1. Kadai Paneer with a Twist:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 1 green bell pepper (capsicum), cut into cubes
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and fennel seeds. Let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add the chopped tomatoes and cook until they become soft and mushy.
4. Add coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
5. Add the cubed paneer and bell pepper. Cook for a few minutes until they are slightly cooked.
6. Garnish with fresh coriander leaves and serve hot.

Enjoy these unique variations of Kadai Paneer and relish the flavors of this popular Indian dish!

1. Shahi Paneer: Shahi paneer is a royal dish that is fit for special occasions. It features paneer cooked in a rich and creamy gravy made with a blend of cashews, almonds, and aromatic spices. The dish has a luxurious taste and is often garnished with saffron and dried fruits.

Here are three unique variations of Shahi Paneer:

1. Creamy Shahi Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 1/4 cup cashew nuts, soaked in water for 30 minutes
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 cup heavy cream
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Drain the soaked cashew nuts and add them to the pan. Cook for a few minutes.
4. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
7. Add the cubed paneer and cook for a few minutes until it absorbs the flavors.
8. Add heavy cream and simmer for a few minutes until the gravy thickens.
9. Garnish with fresh coriander leaves and serve hot.
   
10. Spicy Shahi Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/4 cup yogurt
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears.
4. Add the chopped tomatoes and cook until they become soft and mushy.
5. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Whisk the yogurt and add it to the pan. Cook for a few minutes.
7. Add the cubed paneer and cook for a few minutes until it absorbs the flavors.
8. Garnish with fresh coriander leaves and serve hot.
   
9. Shahi Paneer with a Twist:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 1/4 cup almonds, soaked in water for 30 minutes
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon cardamom powder
• Salt to taste
• Fresh coriander leaves for garnishing

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Drain the soaked almonds and grind them into a smooth paste.
4. Add the almond paste and chopped tomatoes to the pan. Cook until they become soft and mushy.
5. Add coriander powder, cumin powder, turmeric powder, red chili powder, cardamom powder, and salt. Mix well.
6. Add the cubed paneer and cook for a few minutes until it absorbs the flavors.
7. Garnish with fresh coriander leaves and serve hot.

Enjoy these unique variations of Shahi Paneer and savor the rich and creamy flavors of this classic Indian dish!

1. Chilli Paneer: Chilli paneer is a popular Indo-Chinese dish where paneer is stir-fried with onions, bell peppers, and a tangy sauce. It offers a perfect balance of sweet, spicy, and tangy flavors, making it a favorite among spice lovers.

Here are three unique variations of Chilli Paneer:

1. Spicy Grilled Chilli Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 1 green bell pepper, cut into cubes
• 1 red bell pepper, cut into cubes
• 1 onion, cut into cubes
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon red chili sauce
• 1 tablespoon vinegar
• 1 tablespoon cornstarch
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili flakes
• Salt to taste
• Oil for grilling

Instructions:

1. In a bowl, mix soy sauce, tomato ketchup, red chili sauce, vinegar, cornstarch, ginger-garlic paste, red chili flakes, and salt to make a marinade.
2. Add paneer cubes, bell pepper cubes, and onion cubes to the marinade. Mix well and let it marinate for 30 minutes.
3. Preheat a grill pan or grill on medium heat. Brush some oil on the pan or grill.
4. Skewer the marinated paneer cubes, bell pepper, and onion onto skewers.
5. Grill the skewers for about 10-12 minutes, turning occasionally, until the paneer and vegetables are grilled to perfection.
6. Remove from the heat and serve hot as an appetizer or with rice or naan.
   
7. Indo-Chinese Chilli Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 1 onion, finely chopped
• 1 capsicum, finely chopped
• 2 green chilies, slit lengthwise
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon red chili sauce
• 1 tablespoon vinegar
• 1 tablespoon cornstarch
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon black pepper powder
• Salt to taste
• Oil for frying

Instructions:

1. In a bowl, mix soy sauce, tomato ketchup, red chili sauce, vinegar, cornstarch, ginger-garlic paste, black pepper powder, and salt to make a sauce.
2. Heat oil in a deep pan or wok over medium heat. Fry the paneer cubes until they turn golden brown. Remove and set aside.
3. In the same pan, add a little more oil if needed. Add chopped onions, capsicum, and green chilies. Stir-fry for a few minutes until they become slightly tender.
4. Add the fried paneer cubes to the pan and mix well with the vegetables.
5. Pour the prepared sauce over the paneer and vegetables. Mix gently to coat everything evenly.
6. Cook for a few minutes until the sauce thickens and coats the paneer and vegetables.
7. Remove from heat and serve hot as a side dish or with fried rice or noodles.
   
8. Dry Chilli Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 1 onion, finely chopped
• 1 capsicum, finely chopped
• 2 green chilies, slit lengthwise
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon red chili sauce
• 1 tablespoon vinegar
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon black pepper powder
• Salt to taste
• Oil for frying

Instructions:

1. Heat oil in a deep pan or wok over medium heat. Fry the paneer cubes until they turn golden brown. Remove and set aside.
2. In the same pan, add a little more oil if needed. Add chopped onions, capsicum, and green chilies. Stir-fry for a few minutes until they become slightly tender.
3. In a small bowl, mix soy sauce, tomato ketchup, red chili sauce, vinegar, ginger-garlic paste, black pepper powder, and salt.
4. Pour the sauce over the vegetables in the pan. Mix well to coat the vegetables evenly.
5. Add the fried paneer cubes to the pan and gently toss to combine with the vegetables and sauce.
6. Cook for a few more minutes until everything is well-coated and heated through.
7. Remove from heat and serve hot as an appetizer or with fried rice or noodles.

Enjoy these unique variations of Chilli Paneer and tantalize your taste buds with the spicy and flavorful goodness of this popular Indo-Chinese dish!

1. Palak Paneer: Palak paneer is a nutritious and flavorful dish where paneer is cooked in a vibrant green gravy made with spinach and spices. It is not only delicious but also packed with essential nutrients, making it a great choice for a wholesome meal.

Here are three unique variations of Palak Paneer:

1. Creamy Palak Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 cups fresh spinach leaves
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons cream
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste

Instructions:

1. Blanch the spinach leaves in boiling water for a minute. Drain and transfer them to a bowl of ice water to retain their green color. Drain again and blend the spinach to a smooth puree.
2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add finely chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add tomato puree and cook until the oil separates from the mixture.
6. Add turmeric powder, red chili powder, and garam masala. Mix well.
7. Pour in the spinach puree and mix well. Cook for 5-7 minutes until the flavors blend together.
8. Add cream and salt. Mix well and cook for another 2-3 minutes.
9. Finally, add the paneer cubes and gently mix them with the spinach gravy.
10. Cook for a few more minutes until the paneer is heated through.
11. Serve hot with roti, naan, or rice.
    
12. Spicy Palak Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 cups fresh spinach leaves, blanched and pureed
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, finely chopped
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

Instructions:

1. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add finely chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add tomato puree and cook until the oil separates from the mixture.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. Pour in the spinach puree and chopped green chilies. Mix well and cook for 5-7 minutes until the flavors blend together.
7. Add the paneer cubes and gently mix them with the spinach gravy.
8. Cook for a few more minutes until the paneer is heated through.
9. Serve hot with roti, naan, or rice.
   
10. Palak Paneer Paratha:

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup spinach puree
• 100 grams paneer, crumbled
• 1 green chili, finely chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• Ghee or oil for cooking

Instructions:

1. In a mixing bowl, combine whole wheat flour, spinach puree, crumbled paneer, green chili, cumin powder, garam masala, and salt.
2. Knead the mixture into a soft dough. Add a little water if needed.
3. Divide the dough into small portions and roll them into parathas.
4. Heat a tawa or griddle over medium heat and cook the parathas on both sides until golden brown, applying ghee or oil.
5. Serve hot with yogurt or pickle.

Enjoy these unique variations of Palak Paneer and add a delicious twist to your regular paneer dishes!

Matar Paneer: Matar paneer is a classic North Indian dish that combines paneer with green peas in a rich and aromatic tomato-based gravy. The combination of sweet peas and creamy paneer makes it a hearty and comforting dish.

Here are three unique variations of Matar Paneer:

1. Creamy Matar Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 1 cup green peas (matar)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons cream
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

1. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add finely chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add tomato puree and cook until the oil separates from the mixture.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. Add the green peas and cook for a few minutes until they become tender.
7. Add the paneer cubes and gently mix them with the masala.
8. Pour in the cream and mix well. Cook for another 2-3 minutes.
9. Garnish with fresh cilantro leaves.
10. Serve hot with roti, naan, or rice.
    
11. Spicy Matar Paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 1 cup green peas (matar)
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 green chilies, finely chopped
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add finely chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add tomato puree and cook until the oil separates from the mixture.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
6. Add the green peas and cook for a few minutes until they become tender.
7. Add the paneer cubes and gently mix them with the masala.
8. Cook for another 2-3 minutes.
9. Garnish with fresh coriander leaves.
10. Serve hot with roti, naan, or rice.
    
11. Matar Paneer Pulao:

Ingredients:

• 1 cup basmati rice
• 1 cup green peas (matar)
• 200 grams paneer, cut into cubes
• 1 onion, thinly sliced
• 2 tomatoes, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 2 cups water
• Ghee or oil for cooking
• Fresh mint leaves for garnish

Instructions:

1. Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes. Drain and set aside.
2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add thinly sliced onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add chopped tomatoes and cook until they become soft and mushy.
6. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
7. Add the green peas and cook for a few minutes.
8. Add the paneer cubes and mix gently with the masala.
9. Add the soaked and drained basmati rice to the pan. Mix well with the masala.
10. Add water and bring it to a boil. Cover the pan and cook on low heat until the rice is cooked and the water is absorbed.
11. Remove from heat and let it rest for 5 minutes.
12. Fluff the rice gently with a fork.
13. Garnish with fresh mint leaves.
14. Serve hot with raita or yogurt.

These unique variations of Matar Paneer will add a delicious twist to your mealtime. Enjoy the flavors and textures of this classic Indian dish!

1. Paneer Chilli: Paneer chilli is another popular Indo-Chinese dish where paneer is coated in a cornflour batter, deep-fried until crispy, and then tossed in a spicy and tangy sauce. It is a great option for those who enjoy the fusion of Indian and Chinese flavors.

Here are three unique variations of Paneer Chilli:

1. Crispy Paneer Chilli:

Ingredients:

• 200 grams paneer, cut into cubes
• 1 capsicum, thinly sliced
• 1 onion, thinly sliced
• 2 green chilies, slit lengthwise
• 2 tablespoons corn flour
• 2 tablespoons all-purpose flour
• 1 teaspoon ginger-garlic paste
• 1 teaspoon soy sauce
• 1 teaspoon chili sauce
• 1/2 teaspoon vinegar
• 1/2 teaspoon black pepper powder
• Salt to taste
• Oil for frying

Instructions:

1. In a bowl, combine corn flour, all-purpose flour, ginger-garlic paste, soy sauce, chili sauce, vinegar, black pepper powder, and salt. Mix well to make a thick batter.
2. Dip the paneer cubes in the batter, ensuring they are coated well.
3. Heat oil in a deep frying pan over medium heat. Fry the paneer cubes until they turn golden brown and crispy. Drain them on a paper towel to remove excess oil.
4. In a separate pan, heat a tablespoon of oil over medium heat. Add sliced onions, green chilies, and capsicum. Stir-fry for a few minutes until the vegetables are slightly tender.
5. Add the fried paneer cubes to the pan and mix well with the vegetables.
6. Cook for a minute or two, stirring continuously.
7. Serve hot as an appetizer or as a side dish with fried rice or noodles.
   
8. Paneer Chilli Dry:

Ingredients:

• 200 grams paneer, cut into cubes
• 1 capsicum, thinly sliced
• 1 onion, thinly sliced
• 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste
• 1 teaspoon soy sauce
• 1 teaspoon chili sauce
• 1/2 teaspoon vinegar
• 1/2 teaspoon black pepper powder
• Salt to taste
• Oil for cooking

Instructions:

1. Heat oil in a pan over medium heat. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
2. Add sliced onions, green chilies, and capsicum. Stir-fry for a few minutes until the vegetables are slightly tender.
3. Add soy sauce, chili sauce, vinegar, black pepper powder, and salt. Mix well.
4. Add the paneer cubes and gently mix them with the sauce.
5. Cook for a few minutes until the paneer cubes are heated through.
6. Serve hot as a dry appetizer or as a side dish with roti or naan.
   
   Paneer Chilli Gravy:

Ingredients:

1. 200 grams paneer, cut into cubes
2. 1 capsicum, thinly sliced
3. 1 onion, thinly sliced
4. 2 green chilies, slit lengthwise
5. 1 teaspoon ginger-garlic paste
6. 1 teaspoon soy sauce
7. 1 teaspoon chili sauce
8. 1/2 teaspoon vinegar
9. 1/2 teaspoon black pepper powder
10. 1/2 cup tomato puree
11. 1/4 cup water
12. Salt to taste
13. Oil for cooking
14. Fresh coriander leaves for garnish
15. Instructions:
16. Heat oil in a pan over medium heat. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
17. Add sliced onions, green chilies, and capsicum. Stir-fry for a few minutes until the vegetables are slightly tender.
18. Add tomato puree and cook for a minute.
19. Add soy sauce, chili sauce, vinegar, black pepper powder, and salt. Mix well.
20. Add water and let the gravy simmer for a few minutes.
21. Add the paneer cubes to the gravy and cook for another 2-3 minutes until the paneer absorbs the flavors.
22. Garnish with fresh coriander leaves.
23. Serve hot with steamed rice or naan.

Enjoy these unique and flavorful Paneer Chilli recipes that will surely tantalize your taste buds!

Paneer lababdar recipes:

Here are three unique variations of Paneer Lababdar:

1. Creamy Paneer Lababdar:

Ingredients:

• 200 grams paneer, cut into cubes
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• 1/2 cup fresh cream
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and green chili. Sauté for a minute.
3. Add the tomato puree, turmeric powder, red chili powder, and garam masala. Cook the masala until the oil separates from the mixture.
4. Add fresh cream and mix well.
5. Add paneer cubes and mix gently to coat them with the masala.
6. Add kasuri methi and salt. Mix well.
7. Cover the pan and simmer for 2-3 minutes.
8. Garnish with fresh coriander leaves.
9. Serve hot with naan or rice.
   
10. Spicy Paneer Lababdar:

Ingredients:

• 200 grams paneer, cut into cubes
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1/2 cup yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
2. Add ginger-garlic paste and green chilies. Sauté for a minute.
3. Add the tomato puree and cook until the oil separates from the mixture.
4. In a bowl, whisk the yogurt until smooth. Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well.
5. Add the yogurt mixture to the pan and cook for a minute.
6. Add paneer cubes and mix gently to coat them with the masala.
7. Cover the pan and simmer for 2-3 minutes.
8. Garnish with fresh coriander leaves.
9. Serve hot with roti or paratha.
   
10. Nutty Paneer Lababdar:

Ingredients:

• 200 grams paneer, cut into cubes
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• 1/4 cup cashews, soaked and ground into a paste
• 1/4 cup almonds, soaked and ground into a paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• 2 tablespoons ghee (clarified butter)
• Fresh coriander leaves for garnish

Instructions:

1. Heat ghee in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and green chili. Sauté for a minute.
3. Add the tomato puree and cook until the oil separates from the mixture.
4. Add cashew paste, almond paste, turmeric powder, red chili powder, and garam masala. Cook the masala until it thickens.
5. Add paneer cubes and mix gently to coat them with the masala.
6. Add kasuri methi and salt. Mix well.
7. Cover the pan and simmer for 2-3 minutes.
8. Garnish with fresh coriander leaves.
9. Serve hot with naan or rice.

These unique Paneer Lababdar recipes offer different flavors and textures to delight your taste buds. Enjoy experimenting with these variations in your kitchen!

Paneer pasanda recipes:

Here are three unique variations of Paneer Pasanda:

1. Classic Paneer Pasanda:

Ingredients:

• 200 grams paneer, cut into thin slices
• 1/2 cup crumbled cottage cheese (paneer)
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 green chilies, finely chopped
• 1/4 cup cashew nut paste
• 1/4 cup yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and green chilies. Sauté for a minute.
3. Add cashew nut paste and cook for 2-3 minutes.
4. In a bowl, whisk the yogurt until smooth. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
5. Add the yogurt mixture to the pan and cook until the oil separates from the mixture.
6. Stuff the crumbled cottage cheese between two paneer slices.
7. Heat oil in a separate pan and shallow fry the stuffed paneer slices until golden brown on both sides.
8. Transfer the fried paneer slices to the gravy and simmer for 2-3 minutes.
9. Garnish with fresh coriander leaves.
10. Serve hot with naan or roti.
    
11. Nutty Paneer Pasanda:

Ingredients:

• 200 grams paneer, cut into thin slices
• 1/2 cup crumbled cottage cheese (paneer)
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 green chilies, finely chopped
• 1/4 cup almond paste
• 1/4 cup cashew nut paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
2. Add ginger-garlic paste and green chilies. Sauté for a minute.
3. Add almond paste and cashew nut paste. Cook for 2-3 minutes.
4. In a bowl, whisk the yogurt until smooth. Add turmeric powder, red chili powder, cumin powder, garam masala, and salt. Mix well.
5. Add the yogurt mixture to the pan and cook until the oil separates from the mixture.
6. Stuff the crumbled cottage cheese between two paneer slices.
7. Heat oil in a separate pan and shallow fry the stuffed paneer slices until golden brown on both sides.
8. Transfer the fried paneer slices to the gravy and simmer for 2-3 minutes.
9. Garnish with fresh coriander leaves.
10. Serve hot with naan or roti.
    
11. Spicy Paneer Pasanda:

Ingredients:

• 200 grams paneer, cut into thin slices
• 1/2 cup crumbled cottage cheese (paneer)
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 green chilies, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and green chilies. Sauté for a minute.
3. Add tomato puree and cook until the oil separates from the mixture.
4. Add turmeric powder, red chili powder, cumin powder, garam masala, and salt. Mix well.
5. Stuff the crumbled cottage cheese between two paneer slices.
6. Heat oil in a separate pan and shallow fry the stuffed paneer slices until golden brown on both sides.
7. Transfer the fried paneer slices to the gravy and simmer for 2-3 minutes.
8. Garnish with fresh coriander leaves.
9. Serve hot with naan or roti.

These unique Paneer Pasanda recipes offer different flavors and textures to enjoy this delicious dish. Feel free to try them out and savor the delightful flavors of paneer!

Unique Paneer makhani recipes:

Here are three unique variations of Paneer Makhani:

1. Classic Paneer Makhani:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 tomatoes, pureed
• 1/4 cup cashew nut paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 cup heavy cream
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat butter in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Add tomato puree and cook until the oil separates from the mixture.
4. Add cashew nut paste, red chili powder, garam masala, turmeric powder, cumin powder, and salt. Mix well and cook for a few minutes.
5. Add paneer cubes and mix gently to coat them with the gravy.
6. Add heavy cream and simmer for 2-3 minutes.
7. Garnish with fresh coriander leaves.
8. Serve hot with naan or rice.
   
9. Spicy Paneer Makhani:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 tomatoes, pureed
• 1/4 cup yogurt
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Add tomato puree and cook until the oil separates from the mixture.
4. In a bowl, whisk the yogurt until smooth. Add red chili powder, garam masala, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
5. Add the yogurt mixture to the pan and cook for a few minutes.
6. Add paneer cubes and simmer for 2-3 minutes.
7. Garnish with fresh coriander leaves.
8. Serve hot with naan or rice.
   
9. Creamy Paneer Makhani:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 tablespoons ghee
• 1 onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 tomatoes, pureed
• 1/4 cup cashew nut paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 cup fresh cream
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat ghee in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Add tomato puree and cook until the oil separates from the mixture.
4. Add cashew nut paste, turmeric powder, red chili powder, garam masala, coriander powder, and salt. Mix well and cook for a few minutes.
5. Add paneer cubes and simmer for 2-3 minutes.
6. Add fresh cream and mix well.
7. Garnish with fresh coriander leaves.
8. Serve hot with naan or rice.

These unique Paneer Makhani recipes offer different flavors and variations to enjoy this classic dish. Feel free to try them out and savor the rich and creamy flavors of paneer!

Unique Paneer bhurji recipes:

Here are three unique variations of Paneer Bhurji:

1. Spicy Paneer Bhurji:

Ingredients:

• 200 grams paneer, crumbled
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes and green chili. Cook until the tomatoes turn soft and mushy.
5. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add crumbled paneer and mix gently to combine with the spices.
7. Cook for 2-3 minutes until the flavors are well incorporated.
8. Garnish with fresh coriander leaves.
9. Serve hot with roti or bread.
   
10. Cheesy Paneer Bhurji:

Ingredients:

• 200 grams paneer, crumbled
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Grated cheese for topping
• Fresh coriander leaves for garnish

Instructions:

1. Heat butter in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes and green chili. Cook until the tomatoes turn soft and mushy.
5. Add turmeric powder, red chili powder, and salt. Mix well.
6. Add crumbled paneer and mix gently to combine with the spices.
7. Cook for 2-3 minutes until the flavors are well incorporated.
8. Sprinkle grated cheese on top and cover the pan for a minute until the cheese melts.
9. Garnish with fresh coriander leaves.
10. Serve hot with roti or bread.
    
11. Nutty Paneer Bhurji:

Ingredients:

• 200 grams paneer, crumbled
• 2 tablespoons oil
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Chopped nuts (cashews, almonds, and pistachios) for garnish
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes and green chili. Cook until the tomatoes turn soft and mushy.
5. Add turmeric powder, coriander powder, garam masala, and salt. Mix well.
6. Add crumbled paneer and mix gently to combine with the spices.
7. Cook for 2-3 minutes until the flavors are well incorporated.
8. Garnish with chopped nuts and fresh coriander leaves.
9. Serve hot with roti or bread.

Enjoy these unique Paneer Bhurji recipes that are packed with flavors and make for a delicious and satisfying meal!

Unique Paneer curry recipes:

Here are three unique variations of Paneer Curry:

1. Cashew Paneer Curry:

Ingredients:

• 200 grams paneer, cubed
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1/4 cup cashew nuts, soaked in water
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add tomato puree and cook until the raw smell disappears.
5. Meanwhile, grind the soaked cashew nuts into a smooth paste.
6. Add the cashew paste to the pan and mix well.
7. Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
8. Add cubed paneer and simmer for 5-7 minutes until the flavors are well absorbed.
9. Garnish with fresh coriander leaves.
10. Serve hot with rice or naan.
    
11. Coconut Paneer Curry:

Ingredients:

• 200 grams paneer, cubed
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1/2 cup coconut milk
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add tomato puree and cook until the raw smell disappears.
5. Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add coconut milk and simmer for 2-3 minutes.
7. Add cubed paneer and simmer for another 5 minutes until the flavors are well incorporated.
8. Garnish with fresh coriander leaves.
9. Serve hot with roti or rice.

1. Spinach Paneer Curry:

Ingredients:

• 200 grams paneer, cubed
• 2 cups spinach, blanched and pureed
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add tomato puree and cook until the raw smell disappears.
5. Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add spinach puree and cook for 2-3 minutes.
7. Add cubed paneer and simmer for 5-7 minutes until the flavors are well absorbed.
8. Garnish with fresh coriander leaves.
9. Serve hot with naan or rice.

These unique Paneer Curry recipes are sure to delight your taste buds and add variety to your meals! Enjoy experimenting with different flavors and spices.

unique dry paneer recipe:

Here are three unique dry paneer recipes:

1. Paneer Bhurji:

Ingredients:

• 200 grams paneer, crumbled
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons oil

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add chopped tomatoes and green chili. Cook until the tomatoes soften.
4. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
5. Add crumbled paneer and mix gently to combine with the spices.
6. Cook for 2-3 minutes until the paneer is heated through.
7. Garnish with fresh coriander leaves.
8. Serve hot as a side dish or with roti.
   
9. Tandoori Paneer Tikka:

Ingredients:

• 200 grams paneer, cubed
• 1 bell pepper, cubed
• 1 onion, cubed
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 tablespoon lemon juice
• Salt to taste
• 2 tablespoons oil

Instructions:

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, garam masala, cumin powder, lemon juice, and salt to make the marinade.
2. Add paneer cubes, bell pepper, and onion to the marinade. Mix gently to coat them well.
3. Let the paneer and vegetables marinate for at least 30 minutes.
4. Preheat the oven to 200°C (400°F).
5. Thread the marinated paneer, bell pepper, and onion onto skewers.
6. Place the skewers on a baking tray lined with parchment paper.
7. Brush the paneer and vegetables with oil.
8. Bake in the preheated oven for 15-20 minutes or until the paneer is slightly charred.
9. Serve hot as a starter or appetizer.
   
10. Paneer Masala Dry:

Ingredients:

• 200 grams paneer, cubed
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons oil

Instructions:

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Add tomato puree and cook until the raw smell disappears.
4. Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
5. Add paneer cubes and mix gently to coat them with the spices.
6. Cook for 3-4 minutes until the paneer is heated through.
7. Garnish with fresh coriander leaves.
8. Serve hot as a side dish or with roti or naan.

Enjoy these unique and delicious dry paneer recipes that are perfect for a quick and flavorful meal!

These are just a few examples of the delicious paneer recipes you can try. Whether you’re a vegetarian or simply looking to add more variety to your meals, paneer is a versatile ingredient that can elevate your culinary creations. So, go ahead and experiment with these paneer recipes to delight your taste buds and impress your loved ones.

FAQ’s

1. What are the ingredients in paneer?
   Paneer is made from two primary ingredients: milk and a coagulating agent like lemon juice or vinegar.
2. What is the English name for paneer?
   Paneer is commonly referred to as Indian cottage cheese in English.
3. Is paneer made from cow’s milk?
   Yes, paneer is typically made from cow’s milk, although it can also be made from buffalo’s milk.
4. What is paneer similar to? Paneer is similar in texture to tofu but has a different taste and nutritional profile.
5. Is paneer a veg or non-veg? Paneer is a vegetarian food as it is made from milk and does not contain any animal flesh.
6. Is paneer good for health? Paneer can be a nutritious addition to a balanced diet as it is rich in protein, calcium, and other essential nutrients.
7. Is paneer high in protein? Yes, paneer is considered a good source of protein, especially for vegetarians. It contains about 18-20 grams of protein per 100 grams.
8. What type of protein is paneer? Paneer primarily contains casein protein, which is a slow-digesting protein that helps in muscle building and repair.
9. Which Indian paneer is best? The choice of the best paneer may vary depending on personal preference. However, popular varieties include Amul, Mother Dairy, and local artisanal brands.
10. Which paneer is costly? Paneer made from buffalo’s milk is generally more expensive than paneer made from cow’s milk.
11. Is paneer a meat? No, paneer is not a meat product. It is a dairy product made from milk.
12. Who invented paneer? The exact origin of paneer is unclear, but it has been a part of Indian cuisine for centuries.
13. Is paneer a cow or sheep? Paneer is typically made from cow’s milk, but it can also be made from sheep’s milk or buffalo’s milk.
14. How is paneer made from milk? Paneer is made by curdling milk using a coagulating agent like lemon juice or vinegar. The curdled milk is then strained and pressed to remove the whey, resulting in the formation of paneer.
15. Can I eat paneer daily? The frequency of consuming paneer depends on individual dietary needs and preferences. It can be included in a balanced diet but should be consumed in moderation.
16. Which is better, egg or paneer? The choice between eggs and paneer depends on individual dietary preferences and nutritional needs. Both are good sources of protein, but their nutrient profiles differ.
17. Is paneer good or bad fat? Paneer contains fat, but it is considered a healthier fat compared to saturated fats found in meat products. It is advisable to consume paneer in moderation as part of a balanced diet.
18. Why is paneer so expensive? The cost of paneer can vary depending on factors like the quality of milk used, production methods, and market demand.
19. How much milk is used to make 1 kg of paneer? Approximately 10-12 liters of milk is required to make 1 kg of paneer.
20. Is Amul paneer made from cow milk? Yes, Amul paneer is made from cow’s milk.
21. How many paneer pieces can be made from 1 liter of milk? The number of paneer pieces that can be made from 1 liter of milk can vary depending on the size of the paneer pieces. On average, it can yield around 200-250 grams of paneer.
22. How many people can be served with 1 kg of paneer? The number of people that can be served with 1 kg of paneer depends on the portion size. It can typically serve around 6-8 people.
23. How much protein is in 1 liter of milk? The protein content in 1 liter of milk can vary but is approximately 30-35 grams.