There’s something magical about paneer. It’s soft, comforting, packed with protein,  and somehow fits into every mood — whether you’re craving something spicy, creamy, or simply homemade. As someone who finds joy in the aroma of sizzling spices, I can confidently say paneer is one ingredient that never disappoints.

So today, I’m sharing 7 delicious paneer recipes you must try  at home— dishes that have filled my kitchen with warmth and my heart with happiness.

1. Paneer Butter Masala

A restaurant-style favourite, Paneer Butter Masala is rich, creamy, and slightly sweet with a buttery tomato gravy. Pair it with naan or jeera rice for the ultimate comfort meal.

Ingredients

• 250–300 g paneer, cut into cubes
• 3 medium tomatoes
• 1 medium onion, chopped
• 2 tbsp butter + 1 tbsp oil
• 1 tsp ginger-garlic paste
• 2 tbsp cashew paste (soak 8–10 cashews in hot water, blend) — optional
• 1 tsp red chili powder (adjust)
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp sugar or honey
• 100 ml fresh cream (or 3–4 tbsp)
• Salt to taste
• Pinch of kasuri methi (dry fenugreek leaves)
• Fresh coriander, chopped (for garnish)

Steps

1. Blanch tomatoes (boil 5–7 min), cool and blend to a smooth puree.
2. Heat 1 tbsp butter + 1 tbsp oil in a pan. Sauté chopped onion until soft and lightly golden.
3. Add ginger-garlic paste, cook 30–40 sec.
4. Pour in tomato puree, cook on medium heat for 8–10 min until raw smell disappears and oil separates slightly.
5. Stir in cashew paste (if using), red chili, turmeric, garam masala and salt. Cook 2–3 min.
6. Add 50–100 ml water to reach desired gravy consistency. Simmer 3–4 min.
7. Gently add paneer cubes, simmer 3–4 min so paneer soaks flavors.
8. Add cream, sugar/honey, remaining butter and kasuri methi. Give a gentle stir (do not boil after adding cream).
9. Garnish with coriander. Serve hot with naan or jeera rice.

Note: For restaurant feel, shallow-fry paneer cubes for 1–2 mins before adding. Use low heat after adding cream.

2. Chilli Paneer – Indo-Chinese ( Crispy & Tangy)

If you love Indo-Chinese food, Chilli Paneer is a must-try! Crispy fried paneer tossed in a tangy soy-chilli sauce makes for a perfect starter or side dish.

Ingredients

• 250–300 g paneer, cut into small/medium cubes
• 2 tbsp cornflour + 1 tbsp maida (all-purpose flour)
• Salt & pepper to taste
• Oil for shallow frying
• 1 medium onion, cut into squares
• 1 green capsicum, cut into squares
• 2–3 green chilies/slivers (optional)
• 2–3 garlic cloves, finely chopped
• 1” ginger, finely chopped
• 2–3 spring onion greens, chopped (for garnish)

Sauce

• 1½ tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tbsp red chilli sauce (adjust) or Schezwan sauce
• ½ tsp vinegar
• 1 tsp sugar
• 2 tbsp water + 1 tsp cornflour (slurry)

Steps

1. Toss paneer cubes with cornflour, maida, salt and pepper. Add a tablespoon of water if needed to coat lightly.
2. Shallow fry paneer cubes until golden and crisp. Drain on paper towel. (Alternatively, air-fry @ 200°C for 8–10 min.)
3. In a wok, heat 1 tbsp oil. Sauté garlic and ginger until fragrant.
4. Add onion and capsicum, stir-fry on high for 2–3 min — keep veggies crunchy.
5. Mix all sauce ingredients in a bowl. Pour into the wok.
6. Add the cornflour slurry; as sauce thickens, toss in fried paneer quickly so it’s coated.
7. Garnish with spring onion greens and serve immediately (as starter or with fried rice/noodles).

Variation: For gravy-style Chilli Paneer, add 100–150 ml water to make more sauce and simmer briefly.

3. Palak Paneer

A wholesome and nutritious dish made with spinach puree and soft paneer cubes. Palak Paneer combines health with taste and goes best with roti or steamed rice.

Ingredients

• 300–350 g fresh spinach (palak)
• 250 g paneer, cubes (lightly seared optional)
• 1 small onion, chopped
• 2 garlic cloves
• 1” ginger piece
• 1 green chili (optional)
• 1 tbsp oil/ghee
• ½ tsp cumin seeds
• ⅓ tsp garam masala
• 2 tbsp fresh cream or 2 tbsp curd (optional)
• Salt to taste

Steps

1. Blanch spinach in boiling water for 2 minutes, immediately transfer to ice water to retain green colour. Drain and blend to a smooth purée with garlic, ginger and green chili.
2. Heat oil/ghee in pan, add cumin seeds. When they splutter, add chopped onion and sauté until translucent.
3. Pour spinach puree, add salt and simmer 4–5 min.
4. Add garam masala and cream/curd; simmer 1–2 min.
5. Gently stir in paneer cubes; simmer 2–3 min so paneer warms through.
6. Serve with roti, naan or steamed rice.

 For silky texture, strain the pureed spinach through a sieve (optional). Add a squeeze of lemon for brightness if needed.

4. Paneer Tikka

The first time I made Paneer Tikka at home, the aroma itself was enough to make everyone rush to the kitchen.
Marinated in spiced yogurt and grilled until charred, it’s pure perfection.

Ingredients

• 300 g paneer, cut into small cubes
• 1 cup thick yogurt (hung curd)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tsp chaat masala
• 1 tsp garam masala
• 1 tbsp lemon juice
• 1 tbsp oil + extra for brushing
• 1 bell pepper + 1 onion, cut into similar-sized chunks (optional, for skewers)
• Salt to taste

Steps

1. Whisk yogurt with spices, ginger-garlic paste, lemon juice, oil and salt to make a thick marinade.
2. Add paneer cubes (and veggies, if using) to the marinade; coat well. Marinate at least 30 minutes (2 hours better).
3. Thread paneer and veggies onto skewers. Brush oil on top.
4. Grill in oven at 200°C for 12–15 min (turn once) until charred spots appear; or cook on a hot grill/grill pan 8–10 min, turning.
5. Sprinkle chaat masala and serve hot with mint chutney and lemon wedges.

Smoky Trick: For tandoori-smoke effect, place a piece of hot coal in a small bowl, add a drop of ghee, put it in the tray, cover for 1–2 min to infuse smoke (optional).

5. Paneer Bhurji- Quick Crumbled Paneer

Some nights, all you want is something quick yet satisfying — that’s when Paneer Bhurji comes to the rescue.
Crumbled paneer cooked with onions, tomatoes, and spices makes a wholesome meal.

Ingredients

• 250 g paneer, crumbled (use fork or hand)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½–1 tsp red chili powder
• ½ tsp garam masala
• 1 tbsp oil/ghee
• Fresh coriander for garnish
• Salt to taste

Steps

1. Heat oil/ghee in a pan, add cumin seeds and let them crackle.
2. Add onions, sauté until translucent. Add green chili if using.
3. Add chopped tomato and cook until soft and oil starts separating.
4. Stir in turmeric and red chili powder. Cook 30 sec.
5. Add crumbled paneer, salt and mix well. Cook 2–3 min until heated through.
6. Finish with garam masala and chopped coriander. Serve with paratha, pav, or bread.

Variation: Add peas or finely chopped capsicum for colour and texture.

6. Shahi Paneer- Rich & Royal

Fit for royalty, Shahi Paneer features a rich cashew-based gravy with mild spices. This North Indian classic is creamy, aromatic, and pairs wonderfully with butter naan.

Ingredients

• 250–300 g paneer, cubes
• 1 large onion, roughly chopped
• 8–10 cashews, soaked and blended to a paste
• 1 small tomato (optional) or skip for less tang
• 2 tbsp ghee or oil
• ½ tsp ginger-garlic paste
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• 100 ml fresh cream
• 1 tbsp kewra/rose water (optional) or a pinch saffron soaked in 1 tbsp warm milk (optional)
• Salt & sugar to taste

Steps

1. Sauté chopped onion in ghee until golden brown; set aside a few caramelized bits for garnish.
2. Blend the rest of the onions + soaked cashews (and tomato, if using) to a smooth paste.
3. Heat a little ghee in the pan, add ginger-garlic paste and cook 30 sec. Add the onion-cashew paste and sauté 4–5 min.
4. Add turmeric, coriander powder, garam masala, salt and a pinch of sugar; cook 2–3 min.
5. Add 100–150 ml water to get desired gravy thickness; simmer 4–5 min.
6. Gently add paneer cubes, simmer 3–4 min.
7. Stir in fresh cream and kewra/saffron milk, cook 1 min (don’t boil aggressively).
8. Garnish with reserved caramelized onions and a drizzle of cream. Serve with butter naan.

 Flavour Tip: Cashew paste gives the characteristic Shahi richness — adjust cream for richness.

7. Paneer Pakora

When it rains, all I need is a cup of chai and a plate of hot Paneer Pakoras. Soft paneer wrapped in a crisp besan coating — it’s simple yet so satisfying.

Ingredients

• 250 g paneer, thick slices (1–1.5 cm) or cubes
• 1 cup besan (gram flour)
• 2 tbsp rice flour (for extra crispiness) or cornflour
• ½ tsp baking soda (pinch) — optional
• ½ tsp ajwain (carom seeds) or cumin powder
• ½–1 tsp red chili powder
• ¼ tsp turmeric
• Salt to taste
• Water (to make batter), approx ¾ cup
• Oil for deep frying

Steps

1. Whisk together besan, rice flour, baking soda, ajwain, turmeric, chili powder and salt. Add enough water to make a thick, slightly flowing batter that coats the back of a spoon.
2. Heat oil in a deep pan on medium-high. Test with a drop of batter — it should sizzle and rise slowly.
3. Dip each paneer slice/cube in batter, coat fully, and gently slide into hot oil. Do not overcrowd.
4. Fry on medium heat until golden and crisp (3–4 min), turning once. Drain on paper towel.
5. Serve hot with green chutney and masala chai.

Serving Tip: Sprinkle chaat masala or a squeeze of lemon for extra zing.

If you love experimenting in the kitchen, these 7 delicious paneer recipes you must try are the perfect way to start. From quick weekday meals to festive feasts, paneer brings joy to every bite. So grab that block of paneer, roll up your sleeves, and let your kitchen fill with the irresistible aroma of homemade happiness.

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