Paneer (Cottage Cheese) is Not Just Delectable but Versatile and Healthy Too. Discover 8 Recipes of Different Paneer Dishes to Delight Your Family and Friends (2020)

• A Great Protein Source:

  You need to have a healthy diet. Milk is a good source of proteins for vegetarians, and paneer is made using milk. It helps vegetarians to keep up with their daily intake of the vital proteins. It also helps to release the energy into the body slowly and does not cause a spike in the blood sugar levels. So, it is usually safe for all when consumed in an adequate amount.



• Strengthens Your Bones and Teeth:

  Paneer is extracted from milk and is an excellent source of calcium for your body. It helps to strengthen your bones and teeth. It can also enhance the health of the heart muscles and help in the smooth functioning of the nerves. Studies show that paneer can help in fulfilling most of the daily requirement of calcium.



• Better Metabolism:

  Apart from being an excellent source of calcium, paneer is also a great source of other minerals like potassium and selenium. It also helps to release energy into the body and controls the insulin resistance in the body. It improves digestion as it will not store the unnecessary fat in the body. It is also a source of linoleic acid that helps to burn the excess body fat.



• Maintain Sugar Levels:

  Paneer is also known to be good for the heart and for maintaining the sugar levels in your body. It has magnesium that can keep in check any spike in sugar levels. Apart from this, it can ensure better health of the heart and boost your immunity. It releases sugar into the blood slowly and prevents any abrupt rise in the level.

Ingredients:

For the Tomato-Onion Paste:

• Cashews – 10, broken
• Onion – 1, sliced
• Tomatoes – 2, chopped
• Ginger – around 1 inch, grated
• Butter – 1 tsp
• Garlic – 3 cloves

Other Ingredients:

• Paneer – 20 cubes
• Cream – 2 tbsp
• Kashmiri red chilli powder – 1 tsp
• Sugar – ¼ tsp
• Butter – 2 tbsp
• Bayleaf – 1
• Cardamom – 2
• Turmeric – ¼ tsp
• Garam masala – ¼ tsp
• Kasuri methi – ½ tsp, crushed
• Cumin powder – ¼ tsp
• Garam masala – ¼ tsp
• Coriander – 2 tbsp, finely chopped
• Water – as needed
• Salt – as needed

How to Make:

• Take 1 tsp butter and heat in a pan with 1 tsp oil.
• Next, saute 3 cloves of garlic, ginger and the onion till they shrink.
• Add the tomatoes and cashews and cook for around 10 minutes while ensuring the tomatoes are soft.
• Cool it and put them in a blender and blend well. Add some water, if needed, to make a smooth paste.
• Take 2 tbsp butter and saute a bay leaf and 2 cardamom pods.
• On a low flame, add the ¼ tsp garam masala, ¼ tsp cumin powder, ¼ tsp turmeric, 1 tsp chilli powder. Saute till there is an aromatic smell.
• Add the tomato-onion paste and saute well till the oil is separated.
• Now add another cup of water along with 1 tsp salt and ½ tsp sugar. Ensure they mix well.
• Add 2 tbsp cream and mix well. After that add the paneer cubes and gently mix.
• Put a cover and simmer for around 10 minutes.
• Finally, add ½ tsp kasuri methi, 2 tbsp coriander and ¼ tsp garam masala. Mix well and serve.

Ingredients:

For Marination:

• Kashmiri red chilli powder – ¼ tsp
• Biryani masala – 2 tbsp
• Yoghurt – 1 cup
• Garlic ginger paste – 1 tsp
• Turmeric – ¼ tsp
• Coriander – 2 tbsp, finely chopped
• Mint – 2 tbsp, chopped
• Oil – 1 tsp
• Lemon juice – 1 tbsp
• Salt – 1 tsp
• Paneer – 15 cubes
• Onion – ½, petals
• Capsicum – ½, cubed

For Preparing the Rice:

• Basmati rice – 1 cup, soaked for 20 minutes
• Cloves – 4
• Bay leaf – 2
• Water – 6 cups
• Cardamom – 2 pods
• Green chilli – 1
• Cinnamon – 1 inch
• Pepper – 1 tsp
• Oil – 2 tsp
• Salt – 1 tsp

For Preparing the Biryani:

• Ghee – 1 tsp
• Star anise – 1
• Bay leaf – 2
• Javitri – 1
• Shah jeera – 1 tsp
• Coriander – 2 tbsp, chopped
• Tomato – 1, finely chopped
• Onion – ½ , sliced
• Black cardamom – 1 pod
• Pudina – 2 tbsp, chopped
• Saffron milk – 2 tbsp
• Fried onion – 2 tbsp
• Cardamom – 2 pods
• Biryani masala – as needed
• Water – as needed
• Oil – 2 tbsp

How to Make:

Marinating the Paneer:

• Take the masala required for marination in a bowl and ensure that the masala is mixed well.
• Add the paneer cubes along with the pieces of capsicum and onion.
• Mix all the ingredients gently and marinate for around half an hour.

Preparing the Rice:

• Take 6 cups water in a vessel and add the spices along with the chilli, 1 tsp salt and 2 tsp oil.
• Boil for around 2 minutes till there is a flavour. Then add the basmati rice that was soaked for half an hour.
• Boil till the rice is half cooked. It should take around 3-4 minutes.
• Drain the rice and keep it aside.

Preparing the Biryani:

• Add 2 tbsp oil and 1 tsp ghee in a kadai.
• Saute 1 star anise, 1 javitri, 1 pod black cardamom, 1 tsp shah jeera, 2 pods cardamom and 2 bay leaves.
• Also, add the onion and saute till it is golden brown. Add the tomato and saute it too.
• Then add the marinated paneer and saute well again.
• Spread the prepared rice uniformly and top with 2 tbsp coriander, 2 tbsp fried onions and 2 tbsp mint.
• Next, you must sprinkle the biryani masala, 1 tsp ghee, 2 tbsp saffron milk and ¼ cup of water.
• Use the dough to seal or cover with an aluminium foil. Keep it on sim for twenty-odd minutes to cook the rice entirely.

Ingredients:

• Paneer – 225 grams, cubed
• Red lentils – 200 grams
• Green chillies – 2, chopped
• Garlic – 2 cloves, sliced
• Onion – 1, chopped finely
• Light coconut milk – 400 ml
• Black mustard seeds – ½ tsp
• Garam masala – 1 tsp
• Plum tomatoes – 2 medium, chopped
• Cumin seeds – ½ tsp
• Ground turmeric – 1 tsp
• Ginger – thumb-sized piece, grated
• Coriander – as needed, chopped

How to Make:

• Take a pan and put the coconut milk, turmeric, chillies, tomato and onion along with the lentils with around 300 ml of water. You can use lots of seasoning and boil it for about 30 minutes. Continue stirring all the while.
• Take the paneer cubes and fry them in oil till they are golden brown. Add the garam masala and keep tossing the pieces.
• Heat 2 tbsp oil in a frying pan and add the cumin and mustard seeds till they are fragrant.
• Add the ginger and garlic and continue frying till they are golden brown.
• Put the lentils in a bowl and add the fried paneer cubes on top. Pour the seasoned oil over it and sprinkle some chopped coriander.

Ingredients:

For Kadai Masala:

• Dry red chillies – 4, without seeds
• Coriander seeds – 2 tbsp
• Fennel seeds – ¾ tsp

For the Gravy:

• Tomatoes – 1 cup, chopped
• Garam masala – ½ tsp
• Onions – 1 cup, chopped
• Kasuri methi – ¾ tsp
• Cashew nuts – 8
• Red chilli powder – ½ tsp
• Coriander – 2 tbsp, chopped finely
• Ginger and garlic paste – 1 tsp, crushed
• Ginger – ½ tsp
• Salt – as needed
• Oil – 2 tbsp
• Water – for gravy, as needed

Other Ingredients:

• Paneer – 250 grams
• Capsicum – ½ cup
• Onion – if needed

How to Make:

• Take the ingredients for the kadai masala in the grinder and make a powder.
• Take ½ tbsp oil and heat in a pan. Add around 8 cashew nuts along with a cup of chopped onions. Saute them till the onions are transparent.
• Add the tomatoes and saute them till soft.
• Cool them and then make a paste using a blender and keep it aside.
• Heat ½ tbsp oil in a pan and add the cubed onions and capsicum. Saute them till they are half done and still crunchy.
• Heat 1 tbsp oil along with the garlic and ginger paste. Now add the ground kadai masala and saute it for around 3 minutes to leave a fragrance.
• Add the tomato and ginger paste and saute for another 2-3 minutes.
• Next, add the red chilli powder and garam masala and saute again for around 3 minutes.
• Pour around ¾ cup of water and add the salt. Boil it to thicken the gravy.
• The kasuri methi must be added after being crushed. Stir it and add salt as per taste.
• Add the sauteed paneer, onion and capsicum. While stirring add the ginger and coriander leaves.
• Cover with a lid and keep it for around 2-3 minutes.
• Check if it is done and then serve.

Ingredients:

• Paneer – 250 grams
• A paste with 1 tsp garlic, 1 tsp ginger and 4 green chillies
• Yogurt – 3 tbsp
• Cream – 2 tbsp
• Onion – 1, fried till brown and then blended with water for a paste
• Coriander – To garnish
• Cinnamon – 1 inch
• Green cardamoms – 4
• Turmeric – ¼ tsp
• Cloves – 4
• Cumin powder – ¾ tsp
• Paprika – ¼ tsp
• Pepper powder – 1 tsp
• Dhaniya powder – 1 tsp
• Garam masala – ¼ tsp
• Fresh mint leaves – to garnish
• Salt – as needed
• Oil – as needed

How to Make:

• Take a pan and heat some oil. Add the cardamoms, cloves and cinnamon till it leaves a fragrance.
• Add the onion paste and cook for some time.
• Add the green chilli, garlic and ginger paste and saute for some time.
• Add the yogurt. Next add the paprika, pepper powder, turmeric, cumin powder and coriander powder and cook well.
• Add salt as needed and add the cream as well as the paneer. Also, add ½ cup water.
• The pan must be sealed with an aluminium foil with a lid on top.
• Reduce the flame and keep it on sim for around 15 minutes.
• Garnish with some mint leaves and serve.

Ingredients:

• Paneer – 250 grams
• Butter – 1 tsp
• Green chilli sauce – 1 tbsp
• Soy sauce – 1 tsp
• Tomato ketchup - 2 tbsp
• Vinegar – 1 tsp
• Corn flour – 1 tsp
• Green chilli – 2
• Bell pepper (yellow) – 1
• Bell pepper (red) – 1
• Capsicum – 1
• Onion – ½ cup
• Schezwan sauce – 1 tsp
• Ginger – 2 tsp
• Garlic paste – 2 tsp
• Ginger powder – as needed
• Salt – as needed
• Oil – as needed

How to Make:

• Chop the vegetables in cubes. Cut the paneer too into small pieces. Also, cut the ginger into fine pieces and the green chillies into thin strips.
• Put the paneer pieces in a small bowl and add the vinegar, salt, chilli paste, ginger powder and cornflour to it. Marinate for around 15 minutes.
• Heat oil on a medium flame and add the paneer pieces. Fry till they are golden.
• Heat a saucepan and add some oil to it. Add the garlic paste along with the green chillies and chopped ginger to it.
• Next, add the bell pepper and the onions. Saute for a minute.
• Add the tomato ketchup, schezwan sauce and the soy sauce.
• Add the butter and stir well and cook for around 2-3 minutes.
• Add the fried paneer and toss them.

Ingredients:

• Paneer – 50 grams
• Cashew nuts – 2 tbsp
• Double cream – 4 tbsp
• Green chilli – 1, finely chopped
• Onion – 1 small, roughly chopped
• Tomatoes 200 grams, chopped
• Cloves – 3, crushed
• Fenugreek – ½ tsp
• Chilli powder – ½ tsp
• Cardamom – 5 pods, smashed
• Ginger – walnut-sized piece, grated
• Coriander – 1 tsp, ground
• Garlic – 2 cloves, chopped
• Cinnamon – ½ stick
• Coriander – as needed, chopped
• Oil – 2 tbsp

How to Make:

• Boil the cashew nuts for around 15 minutes to soften them.
• Put the garlic, ginger, chilli, onion along with some water in a blender and mix well.
• Heat 1 tbsp oil in a pan and cook the onion puree for up to 10 minutes. It will start drying and turn golden. Next add the cloves, cardamom and cinnamon.
• Turn the tomatoes into a puree using a blender. Add the ground coriander, chilli powder and fenugreek and put it on sim for around 15 minutes.
• Make a puree from the cashew nuts and add them to the pan. Cover with a lid and allow it to simmer for 15 minutes.
• Take another pan to fry the paneer pieces. Use some seasoning and some oil. When it turns golden, add it to the other pan along with 100 ml of water.
• Before serving, add the coriander and cream and stir well.

Ingredients:

• Paneer – 250 grams
• Full-fat cream – 2 tbsp

For the Fruit Stew:

• Green apple – 1, sliced thinly
• Orange juice – 1 cup
• Black pepper – as needed
• Strawberries – 8-10, chopped
• Cinnamon – 2
• Cardamom – 3-4
• Cloves – 3-4
• Butter – ¼ tbsp

How to Make:

• Melt the butter in a saucepan and add the orange juice.
• Next, add the cinnamon, cloves and cardamom along with black pepper. Remove them later.
• When the juice is hot, add the apple slices and cover it to stew for around 5-7 minutes.
• Let it simmer after opening the cover so that half of the orange juice evaporates.
• Remove the spices after turning off the heat.
• Add the strawberries after keeping some for the garnish.
• Mash the paneer and add the whipped cream. Mix well.
• Flatten the mixture on a foil paper keeping in mind the size of the baking dish.
• Put the stewed fruits on the baking dish. Fit the layer of paneer on top of the stewed fruits.
• Put the remaining strawberries and almonds on top.
• Bake in an oven at around 220°C for about 15-20 minutes so that the paneer edges are brown and serve.