10 Best Paneer Recipes

Paneer Butter Masala
Paneer Butter Masala

Paneer has become a very popular especially among kids…It is a very versatile ingredient that you can cook up a lot of doshes with….Here you can find a collection of paneer recipes here such as : homemade paneer, paneer butter masala,mutter paneer,chilli paneer,paneer korma,kadai paneer,paneer tikka,paneer tikka masala,paneer pulao,paneer kofta etc.

(1) Khoya matar paneer recipe

Prep time: 20 min
Cook time: 30 min
Serves: 5

Main Ingredients:
khoya
green peas
paneer

Ingredients:

Paneer – 250 gms, cubed
Green peas – 1/2 cup (fresh or frozen)
Green chili-ginger paste – 1 1/2 tsps (2 green chilis+1″ ginger)
Khoya – 1/3 cup, unsweetened, grated, sauteed in 1/2 tsp ghee for less than a mt
Tomatoes – 3, medium, blanched, peeled and ground to a paste
Turmeric powder – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Milk – 1/4 cup (full fat or skimmed) OR a heaped tbsp of fresh cream
Water – 1 1/4 cups
Sugar – 1/2 tsp
Salt to taste
Coriander leaves – for garnish (optional)
Ghee – 1 1/2 tbsps
Oil – 1 tbsp
Roast and grind to a powder:
Cloves – 2
Black cardamom – 1
Green cardamom – 1
Cinnamon – 1/4″
Black peppercorns – 5
Cumin seeds – 1/4 tsp

Method:

Heat ghee and oil in a heavy bottomed vessel. Once hot, add ginger green chili paste and saute for few seconds.
Add turmeric powder, red chili powder and coriander powder and mix. Add a tbsp of water and mix so that the spice powders do not burn.
Add tomato puree and saute on low-medium flame for 8-10 mts. Add the grated khoya and keep stirring so that it blends well into the tomato mixture. Cook on low flame for 5-6 mts, stirring often.
Add the green peas and mix. Add water, sugar and salt and mix well. Place lid and cook on medium flame for 7-8 mts.
Add the paneer cubes and mix gently. Simmer without lid for a couple of minutes or till the desired consistency is achieved.
Turn off flame. Slowly pour the milk and continuously stir the mixture so that it does not curdle and blends well into the curry.
Add the garam masala powder and mix. Remove to a serving bowl and garnish with fresh coriander leaves.
Serve with roti, paratha, rumali roti, naan, kulcha or any flavored rice or pulao.

(2) Shahi Paneer:

Prep time: 15 min, Cook time: 40 min, Serves: 5

Ingredients:

Paneer – 1 1/2 cups, soak in warm water for 15 mts
Onion – 1, very large, blanched and pureed
Tomato – 1, large, blanced and pureed (optional)
Green chili-ginger paste – 2 tsps (2 green chilies+1/2″ ginger piece)
Bay leaf – 1
Cinnamon stick – 1″
Black cardamom – 1
Cashew nuts – 8, soaked in 1/4 cup milk and ground to a paste
Turmeric Powder – 1/4 tsp (optional)
Malai or fresh cream – 2 tbsps
Yogurt – 1/4 cup, thick and beaten smooth
Kasuri methi – 1/2 tsp (optional)
Oil – 1 1/2 tbsps
Ghee – 1 1/2 tbsps
Coriander leaves – 3 tbsps, for garnish
Salt to taste
Dry roast for 2-3 mts and grind to a fine powder:
Coriander Seeds – 1 tsp
Green cardamoms – 3
Black peppercorns – 6
Clove – 1
Cinnamon stick – 1/2″ piece

Method

Blanch the onions and grind to make a paste. If using tomato, blanch it and grind to a paste. Set aside. (I have provided the link on how to blanch onions above)
Grind cashew nuts along with the milk to a smooth paste and set aside.
Heat oil and ghee in a heavy bottomed vessel. Once hot, add the bay leaf, cinnamon and black cardamom. Add the ground onion paste and saute for 6 mts.
Add ginger-green chili paste, turmeric powder and kasuri methi and saute for 4 mts. Add the tomato puree and cook for 6-7 mts.
Add the cashew nut paste, mix well and cook for a mt. Add the beaten curd and mix well. Add a cup of water and allow to simmer for 4 mts on low flame.
Add paneer cubes and mix gently. Simmer for 8-10 minutes and add the ground garam masala powder and mix. Finally add the fresh cream and mix. Turn off flame and allow the curry to rest for 15 mts.
Remove to a serving bowl. Garnish with fresh coriander leaves and serve warm with kulcha, butter naan, roti or pulao.

 (3) Paneer Tawa Masala

Prep time: 15 min,   Cook time: 30 min,   Serves: 5

Main Ingredients:

 Ingredients:

Paneer – 1/4 kg, cubed, place in warm water for 10 mts and drain
Curd – 1 tbsp (yogurt) optional
Cumin seeds – 1/2 tsp
Carom seeds – 1/2 tsp (vaamu/ajwain)
Kasoori methi – 1 1/2 tsps, crushed
Onion – 1, large, finely chopped
Ginger – 1/2″, finely minced
Green chili paste – 1 tsp (grind 2 green chilis to a paste)
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – pinch
Tomato puree – 1/2 cup
Fresh cream – 1 tbsp
Lemon juice – 2 tsps
Salt to taste
Coriander leaves for garnish
Oil – 2 1/2 tbsps

Method

Marinate paneer in curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp kasoori methi for 10-15 mts.
Heat a pan, drizzle 1/2 tbsp oil and shallow fry the paneer pieces for 3 mts tossing the contents well. Do not burn them. Turn off flame and remove to a plate.
Heat oil in a heavy bottomed vessel. Once hot, add cumin seeds and carom seeds and allow to splutter. Add chopped onions and saute for 5 mts. Add minced ginger and green chili paste and saute for 2 mts.
Add turmeric powder, red chili powder, coriander powder and kasoori methi and mix well. Add tomato puree and cook for 6-7 mts or till oil separates.
Add the roasted paneer pieces to the onion-tomato mixture and mix well. Add half a cup of water and cook for 5-7 mts on low to medium flame.
Add garam masala powder and fresh cream and mix well. Add lemon juice and mix well and turn off flame.
Remove to a serving bowl and garnish with fresh coriander leaves. Serve with roti or naan.

(4) Paneer Pakora

Prep time: 10 min,   Cook time: 20 min,   Serves: 5

Ingredients:

Paneer – 1/4 kg, wash and slice into 1″ pieces (1/4″ thickness)
Besan – 1 cup, (chickpea flour/senaga pindi)
Rice flour – 2 tbsps
Corn flour – 1 tbsp
Red chili powder – 1/2 tsp
Ginger garlic paste – 1 tsp
Ajwain – 1/2 tsp (carrom seeds)
Baking soda – pinch
Salt to taste
Cooking oil for deep frying

Method:

Mix a cup of besan, rice flour, corn four, ginger garlic paste, red chili powder, baking soda and salt and enough water to make a thick paste.
Blanch paneer pieces for 5 mts in hot water and drain.
Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakoda batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and remove onto absorbent paper.
Place on a serving plate and serve with tomato ketchup or green chutney and a cup of masala chai.

(5) Paneer Jalfrezi

Prep time: 15 min, Cook time: 25 min,   Serves: 4

Ingredients

Paneer – 1/4 kgs, cut into long pieces (1 1/2″ length), place in warm water till use
Onion – 1, medium, finely sliced
Ginger garlic paste – 1 tsp
Red Capsicum – 1/2 (optional), julienne
Green Capsicum – 1, julienne
Baby corn – 4, cut diagonally into 1″ pieces (optional)
Carrot – 1, peel and julienne
Beans – 3, cut diagonally into 1″ pieces (optional)
Tomato – 1, deseed and slice into long strips
Tomato puree – 1/4 cup
Tomato ketchup – 1 tbsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Garam Masala powder – pinch
Kasuri Methi – 1/2 tsp, crushed
Lemon juice – 1 tbsp
Salt to taste
Oil – 1 1/2 tbsps

Method

Heat oil in a cooking vessel. Once hot, add cumin seeds and allow them to splutter. Add sliced onions and saute for 5 mts. Add ginger garlic paste and saute for 3 mts.
Add red chili powder, turmeric powder, kasuri methi, coriander powder and salt. Mix well. Add tomato puree and cook for 3 mts. Add sliced beans, carrots and cook for 5 mts on low to medium flame. Mix once in a while.
Add tomato ketchup and mix. Add capsicum pieces and cook on low to medium flame for 5 mts. Mix once in a while.
Add the paneer pieces and tomato pieces and mix well. Sprinkle 3-4 tbsps of water and mix well. Cook for 4-5 mts on medium high flame tossing the contents.
Finally add garam masala and lemon juice and mix well. Turn off flame and remove to a serving bowl. Serve with warm rotis or as filling for wraps.

(6) Paneer Kulcha Recipe

Dough resting: 2 hrs Prep & Cooking: 20 mts
Makes approx 6-7 Kulchas
Cuisine: North Indian

Ingredients:

2 cups all purpose flour/maida
1/2 cup warm milk
1/4 cup curd/yogurt
1/4 tsp salt
1/2 tsp sugar
3/4 tsp baking pwd
water for kneading
3 tsps sesame seeds
2 tbsps butter/ghee
For stuffing: Mix all the ingredients and make small balls
1/4 cup grated paneer
1 onion finely chopped
2 finely chopped green chilies
1 tsp chaat masala
pinch of red chili pwd
salt to taste

1 Sieve flour, baking pwd and salt. Place the sieved flour on a wide plate. Make a well in the center of the flour and pour sugar, milk, yogurt and slowly combine, to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.
2 After two hrs, knead the dough gently for a mt. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a small thick roti. Place a ball of stuffing in the center of the roti and enclose it from all sides and roll into a ball.
3 Dust the working surface with flour and roll the ball into a 6? diameter thick roti. Sprinkle few sesame seeds on top and lightly roll with a rolling pin. Prepare rotis with rest of the dough.
4 Heat an iron tawa, once hot, place the kulcha and cook for 15-20 secs on high flame. Brown spots begin to appear. Flip over and cook the other side for another 15-20 secs. Drizzle some ghee or butter and roast for a few seconds on each side and remove.

(7) Jhat Phat Capsicum Paneer Recipe

Preparation: 20-25 mts, Serves 3-4 persons

Ingredients:

1 cup paneer, cubed
1 tsp ginger-garlic-green chilli paste
pinch of turmeric pwd
1/2 tsp red chilli pwd
1 tsp coriander pwd
1 tomato, de-seeded and quartered
2 capsicums, cut into long pieces
1/2 tsp kasuri methi
pinch of garam masala pwd
salt to taste
1/2 tbsp ghee

Chopped fresh coriander for garnish

1 Heat ghee in a vessel, add cubed paneer and saute for 2 mts. Remove from vessel and place in warm water for 3 mts, drain and keep aside.
2 In the same vessel, add the ginger-garlic-green chilli paste and saute for 2 mts. Add turmeric pwd, coriander pwd, red chilli pwd and combine. Add the chopped capsicum and cook till they turn slightly soft, approx 5-7 mts.
3 Add tomatoes and stir well to combine and cook for 7 mts, with lid. Add the paneer cubes and toss the contents well and cook for 5 mts. Add garam masala pwd and kasuri methi and combine.
4 Finally, garnish with fresh coriander leaves and serve hot with rotis or bread.

(8) Kaju Paneer Recipe

Preparation: 30 mts, Serves 4-5 persons

Ingredients:

1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned
1 large onion (blanch for 6-7 mts and make a coarse paste)
ginger-green chilli paste (1? ginger piece+5 green chillis)
1 capsicum, chop into small pieces
1 1/2 tsps coriander pwd
1 1/2 tsps kasuri methi (dry fenugreek leaves)
garam masala pwd (make a pwd of 2 cloves,1 cardamom and 1� cinnamon)
1 1/2 cups low fat milk
1 tsp malai/top of milk
cashew nut paste (soak 10-12 cashews in warm milk for 10 mts, grind to a paste)
salt to taste
3/4 tbsp oil

1 Heat oil in a cooking vessel, add the onion paste and sauté, approx 6-7 mts. Add the capsicum pieces and saute for 2-3 mts. Add ginger-green chilli paste, coriander pwd and combine. Add few tbsps water and saute for 2 mts.
2 Add milk and cashew nut paste and simmer for 7-8 mts. Add paneer, crushed kasuri methi and salt. Simmer for a few more mts.
3 Stir in malai, garam masala pwd and kasuri methi and combine, cook for a mt. Turn off flame.
4 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.

(9) Paneer Capsicum Bhurji Recipe

Ingredients

200 grams homemade paneer, crumbled
2 medium green capsicum, finely chopped
1 large onion, finely chopped
an inch piece of ginger, grated
2 green chillies, finely chopped
1 tomato, finely chopped
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder or to taste
a small bunch of chopped coriander leaves.
salt to taste
1 tablespoon butter

Directions for Paneer Capsicum Bhurji Recipe (Spicy Cottage Cheese Crumble)

To begin making the Paneer Burji Recipe, we will first make the paneer at home. Click to see the recipe of how to make homemade paneer. You can also use store bought paneer. Crumble the paneer and keep it aside.

Heat a tablespoon of butter in a heavy bottomed pan; add the cumin seeds, onions, capsicum, green chillies and ginger. Saute the onions and capsicum on low to medium heat until they are soft and tender.

Once the onions and capsicum are soft, add the tomatoes, turmeric powder, red chilli powder and give it a good stir. Finally stir in the crumbled paneer and salt to taste. Stir well, check the salt and spice levels and adjust to suit your taste.
Stir the Paneer Capsicum Burji for about 3 to 4 minutes until all the flavors get incorporated into the Bhurji.
Serve the Paneer Capsicum Burji as a filling for sandwiches, wraps or even along with phulka’s and dal.

(10) Aloo and Paneer Roll recipe

Ingredients:

For The Dough
1/4 cup plain flour (maida)
1/4 cup whole wheat flour (gehun ka atta)
1/2 tbsp oil
salt to taste

For The Stuffing
1 1/2 cups boiled , peeled and grated potatoes
1 1/2 cups grated paneer (cottage cheese)
2 tbsp oil
1 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
salt to taste

To Be Mixed Together For The Salad
1/2 cup grated carrot
1/2 cup shredded cabbage
1 tsp chaat masala

Other Ingredients

6 tsp green chutney
whole wheat flour (gehun ka atta) for rolling
oil for greasing and cooking
For Serving
tomato ketchup

Method For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and semi-cook the rotis and keep aside.

For the stuffing

Heat the oil on a non-stick tava (griddle) and add the cumin seeds.
When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
Add the potatoes, paneer, coriander, mint leaves and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Divide the stuffing into 6 equal portions and roll each portion into an oblong roll and keep aside.

How to proceed

Divide the salad into 6 equal portions and keep aside.
Place 1 semi-cooked roti on a flat, dry surface and spread 1 tsp of green chutney evenly over it.
Place 1 portion of the stuffing on one end of the roti, place 1 portion of the salad over the stuffing and roll the roti tightly.
Repeat steps 2 and 3 to make 5 more rolls.
Heat a non-stick tava (griddle) and grease it lightly using a little oil.
Place the rolls on it and cook, using a little oil till brown spots appear on all the sides.
Cut each roll diagonally into 2 and serve hot with tomato ketchup.

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