667 paneer recipes

Paneer recipes |  Indian paneer recipes

paneer recipes |  Indian paneer recipes.  Paneer is a type of fresh cheese that is believed to have originated in the Indian sub-continent. Also known as cottage cheese, it is used widely in Indian, oriental, continental, Persian and other cuisines. Its captivating succulence, soothingly fresh taste, and versatile absorption of flavors make it a brilliant addition to any recipe.

Be it a soft milky dessert, a refreshing salad, a flavorful subzi, pulao, roti or any other paneer creation, the secret of its success can be attributed to the quality of the paneer used. For this reason many people prefer to make their own paneer at home, even though it is readily available in supermarkets under varied brands. Homemade paneer is also easy to make, so why not give it a try?

How to make homemade paneer

1. First boil milk.
2. While it is still boiling, add some lemon juice to it gradually.
3. Turn off the flame and wait for a few minutes. You will see the milk curdling.
4. Once the milk has curdled, strain out the whey water using a muslin cloth. What remains on the cloth is crumbled paneer.
5. If you want solid paneer, place the paneer in the muslin cloth into a 125 mm. (5”) paneer mould or any other mould and press it with a lid.
6. After an hour, you can use the paneer, cubed or grated.

You can use the following two foolproof recipes to make perfect homemade paneer:
1. Made with Cow’s milk.
2. Made with Buffalo Milk Paneer

7 Tips to make perfect Paneer at home

1. Make sure you boil the milk well in a big, deep non-stick pan.
2. You must add the lemon juice when the milk is boiling or else it will not curdle well.
3. If you feel the paneer has not curdled sufficiently, turn on the flame and boil the milk for a minute or two more, stirring occasionally.
4. The milk has to curdle really well to get soft paneer
5. Once curdled, make sure you drain the water completely. You can even tie the paneer in a muslin cloth and hang it up for a little while to let the water drain completely.
6. To make perfect cubes of the paneer, you need the paneer mould or paneer press, which is readily available in all utensil shops. This will help you get a perfect shape and uniform thickness.
7. Always put a weight on the paneer once you have removed the excess water and shaped it using a paneer making vessel. You can use jugs or bowls filled with water to apply the required pressure on the paneer to compress it into a solid.

Paneer is good for you When a tasty ingredient is also found to be good for our health, it becomes a doubly delightful, guilt-free treat! Indeed, paneer offers a host of health benefits.

  4 reasons why Paneer is good for you?
1. Rich in Calcium, Paneer is good for our bones
2. It is a great source of Protein for vegetarians
3. Paneer has loads of Phosphorus, which helps build healthy bones and teeth.
4. It is also a good source of Vitamin A, which is important for healthy vision and cell growth.

It is not surprising then that paneer is so widely used in Indian cuisine. It is used to make not just parathas and subzis but also mouth-watering Indian desserts like kheer. It is also a delectable and attractive addition to soups, salads and stir-fries. Use a melon scooper to make round balls of paneer and add it to your salads to make it look tantalizing! In Punjab, where dairy products abound, paneer is used as such or combined with other ingredients to make delicious dishes like Paneer Paratha and Paneer Kulcha. Tongue-tickling Paneer Bhurji and lusciously rich Paneer Makhani are classic and timeless treats that are much-loved dishes in India, and will be enjoyed by many more generations to come! 

Paneer is one of the richest sources of protein for vegetarians. From crumbled form to cubes/strips, you can use this versatile ingredient to make recipes across all the courses. The best way to kick start your morning is to relish a piping hot paneer paratha with raita and achaar. Another delectable dish is the paneer bhurji which is made by tossing crumbled paneer in easily available ingredients like spices and onion-tomatoes.

Snacks recipes using paneer

Apart from this, paneer can be marinated in Indian spices or oriental sauces to make lip-smacking appetizers like paneer tikka, hara tava paneer. You can even coat paneer cubes with besan or papad to make  Papad Paneer Fritters, Paneer Pakoda or Paneer Fritters.

Crumbled paneer can be used to make innumerable types of stuffings and mixtures that can further be used to make Indian snack recipes like Cabbage and Paneer Rolls, Spicy Paneer Burger or Paneer and Corn Croquettes.

Paneer main course dishes

North-Indian cuisine makes maximum use of paneer. On a daily basis, they make sumptuous sabzi recipes like Palak Paneer, Paneer Masala, Paneer Makhani, Paneer Makhmali and Paneer Makhanwala. Serve them with tandoori roti / naan and dal-rice to make a filling meal. All this gulped down with a tall glass of lassi will surely make your day!

Paneer contains high quality protein and calcium which aids in weight loss. Since paneer is low in carbs and high in protein it gets digested slowly and hence good for diabetes. Great for weight loss and read the interesting article on is paneer good for you?

Enjoy our paneer recipes |  Indian paneer recipes  given below. 

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This oregano-flavoured, tangy, crunchy macaroni salad is an evergreen favourite with pasta lovers. Paneer and bean sprouts add to the protein quotient of this salad, which is dressed in an interesting combination of herbs, garlic, chilli flakes, pine nuts and lemon juice.

baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi | with 31 amazing images. baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi is a simple and quick sabzi with a perfect hue and taste to please you. Learn how to make paneer baby corn and capsicum sabji. To make baby corn paneer sabzi, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the ginger-green chilli paste, spring onion whites and red and green capsicums and sauté on a medium flame for 2 minutes. Add the baby corn, turmeric powder, chilli powder, tomato purée, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the paneer and spring onion greens, mix gently and cook on a medium flame for 1 minute, while stirring gently and occasionally. Serve hot garnished with coriander. When your tongue yearns for something peppy and tangy, but you do not have much time to prepare an elaborate treat, the baby corn paneer sabzi is just what you need! With crunchy capsicums and spring onions for company, fresh baby corn and succulent paneer transform into a true delicacy in dry corn paneer capsicum sabzi. Ready in minutes, this Quick Recipe is flavoured mainly with luscious tomato ketchup, ginger-green chilli paste, and other common ingredients that are readily available in any kitchen. Thus you will find that this paneer baby corn and capsicum sabji has a variety of textures, but they are quite pleasing. It makes a great accompaniment for any kind of roti. Tips for baby corn and paneer sabzi. 1. Mix gently. We don't want to break the paneer cubes. 2. It is also better to prepare the quick baby corn and paneer sabzi in a broad pan so that the paneer does not break. Enjoy baby corn paneer sabzi recipe | paneer baby corn and capsicum sabji | dry corn paneer capsicum sabzi | with step by step photos.

This delectable paneer and peas combo is a great alternative to the typical aloo tikki! serve it with phudina chutney for an added flavourful touch. Make the paneer mixture fresh as keeping it for a long time before cooking will make it soggy.

Coconut and paneer puranpoli, an unusual but delectable variation of the traditional puranpoli, this sweet delicacy is a must try. All those with a sweet tooth will go gaga over this because it is not only yummy but also healthy and protein-rich. Ensure you cook the paneer well till it is dry, so that the stuffing is not soggy.

rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma | rajma palak paneer is a delightful fusion of flavors, combining these 3 main components, rajma, paneer and spinach. Learn how to make rajma palak paneer recipe | palak paneer rajma | saagwala rajma | palak rajma | rajma palak paneer recipe is a hearty and flavorful Indian dish that combines the richness of kidney beans (rajma), the earthy goodness of spinach (palak), and the creamy texture of paneer. The kidney beans are simmered in a spicy onion tomato-based masala, while the spinach is pureed along with other refreshing herbs and spices. Paneer cubes are then added to the gravy, and the dish is finished with a touch of cream and butter. The result is a thick, flavorful saagwala rajma that can be enjoyed with basmati-rice-without-pressure-cooker-perfect-steamed-basmati-rice-4800r, roti , or butter naan, making it a hearty meal suitable for lunch or dinner. This dish brings together a variety of textures and flavors in a comforting gravy that is spiced with traditional Indian masalas. This palak paneer rajma is perfect for a comforting and satisfying meal, especially during the colder months. pro tips to make rajma palak paneer sabzi recipe: 1. Soak the rajma overnight, this helps them cook faster and ensures a softer texture. 2. Lightly fry or grill the paneer cubes until golden before adding them to the sabzi. This adds a nice texture and prevents the paneer from breaking apart in the curry. 3. Add paneer towards the end to prevent it from becoming too soft or rubbery. Simmer for just a few minutes after adding paneer. Enjoy rajma palak paneer recipe | palak paneer rajma | saagwala rajma | with detailed step by step photos.

Stuffed spinach with huanciana sauce, this hearty dish has an abundance of protein from paneer stuffed with equally delicious spinach! Spinach is rich in vitamin A, a potent antioxidant along with protein boosts up immunity to fight infections and free radicals.

The Mughals like their food bursting with flavour and brimming with rich ingredients. The characteristic is once again revealed in this irresistible Dahi Saunfiyani Tikki. Made of a mixture of curds thickened with chana dal powder, perked up with aromatic herbs like coriander and mint, and the unmistakeable aroma of fennel, this crisp and tasty starter is perfect for a grand party.

farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | with 25 amazing images. layered farali handvo is a delightful and flavorful twist on the traditional Gujarati savory cake, Handvo, that is typically enjoyed during fasting or festive occasions. This special version of Handvo is made using farali (fasting-friendly) ingredients, making it suitable for those following a restricted diet. The layered farali handvo is a visually appealing dish that features layers of different textures and flavors, creating a harmonious blend of spices, vegetables, and herbs. The use of ingredients like rajgira (amaranth) flour, arrowroot flour, sama (barnyard millet) flour, and grated potatoes adds a unique taste and nutritional value to the dish. The layering technique in farali handvo allows for a beautiful presentation and ensures that each bite is a delightful combination of crispy edges, soft center, and flavorful filling. The addition of ingredients like paneer, purple yam (kand), potatoes and green chilies adds a crunchy texture and a hint of spice that elevates the overall taste experience. farali handvo is baked in a preheated oven at 200°c (400ºf) for 20 minutes or until light brown in colour. farali handvo can be enjoyed on its own or paired with yogurt, chutney, or a side salad for a complete meal. Whether served hot or at room temperature, this dish is a satisfying and wholesome option for those observing fasting rituals or looking to explore the diverse flavors of Indian cuisine. Prepare layered farali handvo for your next festive gathering or special occasion and impress your family and friends with this unique and delicious dish that celebrates the flavors of traditional Gujarati cuisine with a modern twist. Pro tips for farali handvo. 1. In a bowl put 1 cup peeled , parboiled and grated purple yam (kand). Kand acts as a natural binder, holding the ingredients together and creating a firm yet fluffy texture in the handvo. Kand has natural gelling properties that help to set the handvo and achieve a desirable consistency. This is especially important for a dish meant to be cut and shared. 2. Add 1 tbsp arrowroot (paniphal) flour. Farali recipes often exclude grains like wheat and flours containing gluten. Arrowroot flour is naturally gluten-free and grain-free, making it a suitable binding agent for those following these dietary restrictions. Enjoy farali handvo recipe | kand potato handvo for vrat | aloo kand handvo with paneer stuffing | with step by step photos.

Green gravy with the evergreen flavour of coriander plays host to a horde of colourful and juicy veggies, in this easy but awesome dish. Green chillies add spice to the green gravy while a dash of coconut milk and a dollop of butter give it a remarkably rich and luscious flavour. We have also added paneer to the Vegetables in Green Gravy, because its interesting texture and neutral flavour complement the veggies well. Vegetables in Green Gravy is indeed a great accompaniment for rotis and rice .

Peshawari paneer, cubes of paneer cooked in a lip-smacking cashew-onion gravy and finished with cream, the highlight of this recipe is the distinct flavour of freshly-pounded coriander seeds and red chillies.

An exquisite vegetarian variant of the famous hyderabadi shikampuri kebabs, these have been prepared with a fine blend of mashed vegetables, khoya and aromatic spices. Enticingly topped with makhani gravy, this kebab roll will make you feel like royalty.

Easily mistaken for a deformed capsicum, the bhavnagri chilli is usually stuffed with paneer, cheese, potato or even mixed vegetables and then deep-fried. Start off your meal with this crunchy starter.

Yellow pearls of corn combined with peas and cubes of cottage cheese look really appealing and i'm sure your little angel will enjoy munching on them. A new flavour of mixed dried herbs is added to perk up this dish, as children at this age do enjoy experimenting with newer flavours. You should cook both the peas and the corn till they are very soft and can be mashed and chewed by your toddler.

A very different baked dish, which features a tangy tomato gravy upon a bed of spinach and paneer. The spinach and paneer layer has a very interesting texture due to the combination of crumbled paneer and blanched spinach. The flavour and texture of the Spinach and Paneer in Tomato Gravy is further improved by sprinkling some grated cheese on top of the tomato gravy before baking. As the cheese melts and fuses into the tomato gravy, which in turn combines with the spinach and paneer mixture, you get a totally fabulous baked dish, which can be enjoyed as it is, or with toasted bread slices .
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