Different Varieties of Paneer Recipes: Everything You Need to Know about Making Paneer at Home and Best Paneer Recipes That You Should Try Soon

Ingredients

• One tbsp oil
• Two green cardamoms
• Three medium cubed onions
• Three large finely chopped tomatoes
• Half tsp salt
• Half tsp sugar
• Twelve cashew nuts
• One tsp red chili powder
• One tsp garam masala
• One tsp coriander powder
• One bay leaf
• Half-inch cinnamon piece
• Two green cardamoms
• Three cloves, one tbsp butter
• Two tsp ginger-garlic paste
• 250 grams of paneer
• One tsp kasturi methi
• Three tbsp cream
• Two tbsp coriander leaves chopped

Method

• Heat oil in a pan, add two cardamoms, one cup onions, and cook them until become translucent. Next, add tomatoes, salt, and cook them until the mixture becomes mushy and combine well.
• After this, add nuts, coriander powder, garam masala, sugar, and red chili powder. Fry this mixture for 2-3 minutes and then remove from the stove. Keep it aside and let it cool.
• Next, transfer it to a blender along with one cup of water and blend it to make a smooth puree. Afterward, heat the oil in the same pan and add cinnamon, clove, bay leaf, and two cardamoms. Now, add ginger-garlic paste and cook it until its rawness is gone. Add in the blended puree, red chili powder, and half cup of water.
• Combine all these ingredients well and cook until the gravy is thick.
• After this, add paneer, kasturi methi and cook it for 3 minutes.
• Lastly, turn off the flame, pour the cream on the top, and stir it well.
• Garnish it coriander leaves and serve hot with naan.

Ingredients

• 350 grams spinach one medium tomato
• Five large garlic cloves divided
• Three whole and two finely chopped
• One-inch ginger
• One green chili
• One tbsp oil
• One large onion finely chopped
• Half cup water or as needed
• Half tsp garam masala
• Half tsp turmeric powder
• Half tsp red chili powder
• Salt to taste
• Three tbsp heavy cream
• 225 grams paneer cut into cubes
• Half tbsp kasturi methi crushed
• Lemon juice to taste

Method

• Start by boiling the spinach in the boiling water along with salt for 3-4 minutes. Next, them out and put them in ice-cold water. This is so, because, it helps the leaves in retaining their green color.
• In a blender, add the blanched spinach along with tomato, 3 cloves of garlic, ginger, and green chili to make a smooth puree mixture.
• Heat oil in a pan and add cloves of chopped garlic and saute them for one minute. After this, add the chopped onions and cook them until they become translucent. Now, put in the prepared spinach puree along with a half cup of water and mix them well.
• Cover the pan with a lid and let it cook for 10 minutes on medium heat while stirring occasionally. Once the spinach is cooked, add the garam masala, turmeric powder, red chili powder, sugar, and salt.
• Lastly, add heavy cream, stir it for 2 minutes, and switch off the flame. You may also add lemon juice and kasturi methi on the top for more rich flavors.

Ingredients

• One teaspoon cumin seeds
• Half cup chopped onion
• One chopped green chili
• One chopped ginger
• Five medium chopped garlic cloves
• Two tsp chopped coriander leaves
• One cup chopped tomatoes
• One tbsp coriander seeds
• One-inch cinnamon
• Two green cardamoms
• Five whole black peppers
• Three cloves
• Twelve cashews
• 4 tbsp oil
• Half tsp turmeric powder
• One tsp red chili powder
• One cup green peas
• Water as required
• 250 grams of cubed paneer
• Half-inch julienne ginger
• Half tsp kasturi methi
• Half tsp garam masala powder
• Three tbsp low-fat cream
• Three tbsp chopped coriander leaves
• A dash of salt

Method

• To get started with this recipe, add cumin seeds, onion, green chili, ginger, and garlic cloves in a blender. After this, add tomatoes, coriander leaves, coriander seeds, cinnamon, cardamoms, black peppers, cashew nuts, and cloves, and blend all these well. You may also add water to make a smooth paste but do not keep the consistency running.
• Heat oil in a pan, add garam masala, and saute it on a low flame for a minute. Next, add turmeric and red chili powder, and stir them for 2 minutes. Then, add peas along with the water mix them with the masala.
• Cover the lid and cook the mixture until the peas become tender. Afterward, add garam masala, kasturi methi, paneer, ginger, and cook the gravy for 2 minutes.
• Next, pour the cream and stir the gravy well.
• Lastly, switch off the flame and garnish it with coriander leaves.

Ingredients

• Six cloves
• One-inch cinnamon
• Six black peppercorns
• Four green cardamoms
• Two black cardamoms
• Twelve cashew nuts
• One cup browned onion
• 300 grams of paneer
• Three tbsp ghee
• Three tbsp oil
• Four ginger-garlic chili paste
• One cup yogurt whisked with one tsp maida
• One tbsp coriander powder
• Two tsp red chili powder
• Half tsp turmeric
• Half tsp cumin powder
• Salt according to the taste
• Twelve strands of saffron
• Three drops of kewra essence

Method

• Start by heating oil in a pan and roast all the spices. Next, add them in a grinder, along with fried onion and water to make a coarse paste.
• Afterward, heat ghee in the same pan and stir-fry the paneer. Once the paneer is done, keep it aside and start making curry.
• For this, add ginger-garlic paste, masala mixture, and saute it for two minutes. Then, add yogurt, coriander powder, red chili powder, turmeric, cumin powder, salt, and a half cup of water and simmer the mixture for three minutes.
• Now, for aroma add the soaked saffron and kewra essence and combine all the ingredients well.
• Next, add the fried paneer along with some water and cook the curry for four minutes.
• When it is done, garnish it with coriander leaves and serve hot.

Ingredients

• Three cups cubed paneer
• One tbsp chili powder
• Two tbsp kasuri methi
• Half tsp turmeric powder
• Half tsp chaat masala
• Half tsp cumin seeds
• Half ts carom seeds
• One tsp coriander powder
• Half cup chopped onions
• One tbsp chopped green chilies
• Two tsp garlic paste
• Four tbsp oil
• One cup fresh tomato pulp
• Two tbsp cream
• Half tsp garam masala
• Half tsp roasted caraway seeds
• Two tbsp freshly chopped coriander for garnishing

Method

• Start by combing the paneer, chili powder, kasturi methi, turmeric powder, chaat masala, and salt. Mix them gently and keep this mixture aside for 15 minutes.
• Next, heat the oil in a non-pan or tawa and stir-fry the marinated paneer on it for 3 minutes. When panner is done, add the remaining oil, carom seeds, and cumin, and saute it do a few seconds.
• Next, turn the flame to medium heat, add onions, and cook them for 2 minutes. After this, add garlic paste, green chilies, coriander powder, and mix them well together for a minute.
• Next, add the caraway seeds and the tomato pulp and cook them on a medium flame for about 2 minutes with constant stirring. Then, add paneer, fresh cream, garam masala, and gently cook them for almost two minutes while stirring occasionally.
• Garnish it with coriander and serve hot.

Ingredients

• Two tablespoons oil
• Half cup finely sliced onions
• One tbsp ginger-garlic paste
• Four slit green chilies
• Half cup diced tomatoes
• Half tsp turmeric powder
• Half tsp black pepper powder
• Half tsp red chili powder
• Half tsp coriander powder
• Half tsp cumin powder
• Half tsp garam masala powder
• Salt according to the requirement
• 200 grams of cubed paneer

Method

• Firstly, heat oil in the pan, add onions, salt and saute them until they turn translucent minutes.
• Next, add ginger-garlic paste and green chilies and cook them for 2 minutes.
• After this, add diced tomatoes and mix them well. Make sure that tomatoes do not stick to the pan or else you may also add some water.
• Once the tomatoes are softened, then add turmeric powder, black pepper powder, red chili powder, coriander powder, cumin powder, and garam masala powder.
• Lastly, add in the paneer, mix them well, and garnish with coriander leaves.
• You can serve them with paratha, naan, or bread.

Ingredients

• 200 grams button mushrooms
• 50 grams cubed paneer
• 50 grams crumbled paneer
• 1 tsp Ajwain
• 3 tsp Ghee
• One finely chopped onion
• Two finely chopped tomatoes
• 2 tsp ginger garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/2 tsp Turmeric powder
• 1/2 tsp red chili powder
• 2 tbsp cashew nuts paste
• A pinch of salt
• A dash of sugar
• Chopped coriander

Method

• Start by heating the ghee in pan and shah jeera, ginger-garlic paste, and onion.
• Cook this mixture until the onions turn translucent or golden brown.
• After this, add tomatoes and cook until they become soften.
• Next, add all the remaining spice along with mushroom and combine them well.
• Cook this gravy mixture for about 2 minutes.
• Then, add crumbled as well as cubed-paneer, salt, sugar, and cashew nut paste and add some water to make a thick gravy.
• Cook it for about 5 minutes and adjust the spices according to your taste.
• Serve it hot with garlic naan or bread.

Ingredients

• Crumbled paneer
• Two liters milk
• Half a cup sugar
• Two tbsp condensed milk
• Half tsp cardamom powder
• Five strands of saffron
• A handful of raisins
• Seven cashew nuts
• Five almonds in silver form
• Seven crushed pistachios
• One tbsp desi ghee

Method

• Start by boiling the milk on a medium-low flame. Simmer it till the quantity reduces to almost half while stirring occasionally.
• Next, add the soaked saffron and cardamom powder, sugar and stir well all the ingredients in the milk.
• After this, add crumbled paneer along with all the nuts and raising.
• At this point, you can also add condensed milk, however, it is optional.
• Before switching off the flame, stir it for two minutes constantly.
• Garnish it with the roasted nuts, and keep it in the refrigerator before serving.

Ingredients

• 100 grams of digestive biscuits
• Two tbsp melted butter to make the base
• 200 grams of soft crumbled paneer
• One cup of heavy whipping cream
• 75 grams of pitted and seeded dates
• Half a cup of milk
• Half a cup of hot water
• One tbsp gelatin powder
• One tsp vanilla extract
• A dash of salt
• Two tbsp honey or maple syrup
• Three pieces of chopped dates
• Three tbsp of chocolate chips
• Nuts of your choice

Method

• To make this recipe, start by making the base. For this purpose, crush the biscuits in a coarse form and add melted butter in it.
• Mix both the ingredients well and place it in a cup of bowl you are deciding to serve. Flatten the layer of the biscuits by gently pressing them.
• Next, prepare the mixture for the upper layer. For this, mix gelatin powder in hot water, combine it well, and place aside.
• The next step is to whip the cream with an electric beater until the soft peak consistency is achieved.
• In a blender, add paneer, vanilla essence, dates, milk, and a pinch of salt, and blend all these ingredients to make a smooth paste. Now, add gelatin to this mixture and mix well.
• Afterward, add this mixture in the whipped cream and combine them well. Make sure the mixture is equally folded in the cream.
• Pour this mixture equally in each container over the base.
• Next, wrap the bowls with the cling sheet and keep it in the refrigerator for at least 6 hours.
• Before serving, garnish them with nuts, dates, and chocolate chips. You may also add honey to adjust the sweetness level.

Ingredients

• 200 grams grated paneer
• 3 boiled peeled and grated potatoes
• Half tsp black pepper
• Half tsp red chili powder
• Half tsp garam masala
• Half tbsp freshly chopped coriander
• 2 tbsp cornflour
• 3 tbsp mixed dry fruits of your choice
• 2 tbsp almond flour or one tbsp milk powder or one and a half tbsp khoya
• Vegetable oil for cooking
• Salt according to the choice
• One tsp chaat masala

Method

• Take a bowl and mix all the ingredients except for dry fruits.
• Adjust the spices according to your taste.
• After this, take a small quantity of a mixture and flatten it. Then, place dry fruits in the center and transform it into the desired shape.
• Make all other koftas in the same way.
• Afterward, heat the oil in the pan for shallow frying.
• Put the koftas in the oil and fry it till the color turns golden brown.
• Serve them with mint chutney or tomato ketchup.

Ingredients

• 2 tbsp cooking oil
• Half tbsp chili powder
• Half tsp salt
• Half tsp turmeric
• Half tsp coriander powder
• One tsp Kasuri methi
• Half tsp chaat masala
• One tbsp garlic-ginger paste
• Six tbsp greek yogurt
• 200 grams of paneer in cubed-shape
• One large onion
• One red capsicum
• One green capsicum

Method

• Take a large bowl, add yogurt, chili powder, turmeric powder, garam masala, kasturi methi, coriander powder, chaat masala, oil, ginger-garlic paste, and salt.
• Combine well all these ingredients and adjust the quantity according to your preferred taste.
• Cut all the vegetables into cubed-shape and gently coat them in the yogurt mixture along with paneer.
• Keep this marinade in the fridge for about one hour. Put the panner and vegetables alternately on the skewer.
• Next, preheat the baking oven at 450 F for about 15 minutes. Afterward, prepare the tray by placing a parchment paper in it.
• Now, place the skewers in the tray, and brush them with oil to avoid drying out, and grill them for 12 minutes. Serve them with chili garlic sauce and potato wedges.