Top 20

Top 20 Paneer Dishes(Recipes) In India

Published on September 11, 2024

The main component of many delightful Indian vegetarian recipes is paneer. The non-melting cheese at the core of many popular Indian dishes is paneer, sometimes referred to as Indian cottage cheese.For vegans, it’s a great source of calcium and protein. Its chewy, squishy texture makes it appealing since it absorbs flavors so well. Paneer delicious taste and adaptability have solidified its place in the Indian subcontinent’s food landscape, from street food pleasures to elaborate restaurant-style meals.

In this blog we are going to teach you about paneer dishes recipes.

Also Read(Top 20 Vegetarian Foods In India)

Also Read(Top 20 Non Veg Foods In India)

Top 20 Paneer Dishes of All Time in 2024

Below is a list of paneer dishes with recipes that we are going to talk about:

1. Paneer Butter Masala

Paneer Butter Masala paneer dishes image

Paneer Butter Masala is a rich and creamy Indian dish made with paneer (Indian cottage cheese) cooked in a delicious tomato-based sauce with butter, cream, and aromatic spices. This renowned vegetarian curry is noted for its luxurious texture and flavor, making it a popular choice for special occasions and a staple of Indian cuisine.

paneer butter masala recipe

Heat Oil and Butter: In a pan, heat oil and 1 tablespoon of butter over medium heat.
Onions: Add chopped onions and fry until golden brown.
Add Ginger-Garlic Paste: Put in the ginger-garlic paste and green chili (if using), and cook until the raw smell disappears.
Tomato Puree: Add the tomato puree and cook until the oil starts to separate from the mixture.
Spices: Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for a couple of minutes.
Cashew Paste: Add the cashew paste and mix thoroughly. Cook for 5 minutes until the sauce thickens.
Add Paneer: Add the paneer cubes to the gravy, mixing gently.
Cream and Butter: Stir in the heavy cream and the remaining 1 tablespoon of butter. Cook for another 5 minutes on low heat.
Finish with Garam Masala: Add garam masala and kasuri methi (if using). Mix well.
Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

2. Paneer Tikka

Paneer Tikka is a popular Indian snack made with cubes of paneer (Indian cottage cheese) marinated in a mixture of yogurt, spices, and herbs. The marinated paneer is then skewered, grilled, or baked until charred and smoky. Paneer Tikka, known for its rich and fragrant character, is a vegetarian delicacy and a party staple.

Paneer Tikka recipe

Prepare Marinade: In a large bowl, mix yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, kasuri methi, chat masala (if using), salt, and 1 tablespoon of oil to form a smooth marinade.
Marinate Paneer: Add the paneer cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1-2 hours, or overnight for best results.
Preheat Oven/Grill: Preheat your oven to 200°C (400°F) or prepare your grill.
Skewer Paneer: Thread the marinated paneer cubes onto skewers, alternating with bell pepper and onion chunks if using.
Oven: Place the skewers on a baking sheet lined with foil or parchment paper. Brush with a little oil. Bake for 15-20 minutes, turning once halfway through, until the paneer is slightly charred.
Grill: Place the skewers on a preheated grill and cook for 10-15 minutes, turning occasionally, until charred and cooked through.
Serve: Remove from the oven or grill. Garnish with fresh coriander leaves and serve hot with lemon wedges and mint chutney.

3. Shahi Paneer

Shahi Paneer is a luxurious Indian food that includes paneer (Indian cottage cheese) in a thick and creamy stew prepared with spices, cream, and almonds. This dish is known for its royal flavor and velvety texture, and it frequently incorporates a combination of cashews, almonds, and aromatic spices, making it ideal for special events and festive meals.

shahi paneer recipe

Prepare Nut Paste: Blend the soaked cashews and almonds into a smooth paste using a little water. Set aside.
Heat Ghee/Oil: In a pan, heat ghee or oil over medium heat. Add cardamom, cloves, and cinnamon stick, and sauté for a minute until aromatic.
Onions: Add finely chopped onions and cook until golden brown.
Add Ginger-Garlic Paste: Mix in the ginger-garlic paste and cook until the raw smell disappears.
Tomato Puree: Add the tomato puree and cook until the oil starts to separate from the mixture.
Spices: Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.
Nut Paste: Add the nut paste and cook for 5-7 minutes, stirring frequently, until the mixture thickens and the oil separates.
Paneer: Add the paneer cubes and mix gently to coat them with the gravy.
Cream and Yogurt: Stir in the heavy cream and whisked yogurt. Cook for another 5 minutes on low heat, allowing the flavors to blend.
Finish with Garam Masala: Add garam masala and kasuri methi (if using). Mix well and cook for another 2 minutes.
Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.

4. Kadai Paneer

Kadai Paneer is a colorful and tasty Indian dish made with luscious cubes of paneer (Indian cottage cheese) cooked in a spicy, sour tomato-based sauce. It’s a classic Indian dish infused with aromatic spices such as cumin, coriander, and garam masala, and served with fresh cilantro. It pairs beautifully with naan or rice.

Kadai Paneer recipe

Cut the paneer into cubes and set aside.
Dice the bell peppers and chop the onions and tomatoes.
Heat oil in a pan or wok over medium heat. Add cumin seeds and let them sizzle.
Add chopped onions and sauté until golden brown.
Fry in the ginger-garlic paste and green chilies, cooking for a minute until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook until the tomatoes turn soft and the oil begins to separate from the mixture.
Add diced bell peppers and cook for 2-3 minutes until they start to soften.
Adding Paneer:
Gently fold in the paneer cubes and cook for another 5 minutes, allowing the paneer to absorb the flavors and the gravy to thicken.
Stir in garam masala and kasuri methi (if using). Cook for another minute.
Garnish with chopped fresh cilantro.
Serve hot with naan, roti, or steamed rice.

5. Palak Paneer

Palak Paneer is a famous Indian dish made with delicate paneer cubes cooked in a vivid spinach sauce. This healthful and tasty curry mixes fresh spinach with aromatic spices, resulting in a creamy and fulfilling vegetarian dish. It’s a popular choice for both ordinary meals and special occasions, generally served with naan or rice.

Palak Paneer recipe

Blanch the spinach leaves in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process.
Drain and blend the spinach leaves with green chili (if using) into a smooth puree.
Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Stir in the tomatoes and cook until they are soft and the oil starts to separate.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for a few minutes to combine the spices.
Pour in the spinach puree and mix well. Let it simmer for 5-7 minutes.
Add the paneer cubes and cook for another 5 minutes, allowing the paneer to absorb the flavors.
Stir in garam masala and cream or yogurt (if using). Cook for an additional 2 minutes.
Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or rice.

6. Chilli Paneer

Chili Paneer is a famous Indo-Chinese dish made with crispy paneer cubes thrown in a tangy, spicy sauce. This meal mixes the rich tastes of soy sauce, vinegar, and a spice mixture with crisp bell peppers and onions. Chili Paneer is an excellent appetizer or side dish that combines spicy and delicious flavors.

Chilli Paneer recipe

In a bowl, mix cornflour, all-purpose flour, soy sauce, red chili powder, black pepper, and salt.
Add a little water to make a thick batter.
Toss the paneer cubes in the batter until they are well-coated.
Heat oil in a pan or deep fryer.
Fry the paneer cubes until they are golden and crispy. Remove and drain on paper towels.
In a large pan or wok, heat 2 tablespoons of oil over medium heat.
Add the sliced onions, bell pepper, and green chilies. Stir-fry until they are slightly tender but still crisp.
Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
Pour in soy sauce, vinegar, tomato ketchup, and chili sauce. Mix well.
Add sugar (if using) and 1/2 cup water. Bring to a simmer.
Stir in the cornstarch mixture to thicken the sauce. Cook until the sauce coats the back of a spoon.
Add the fried paneer cubes to the sauce and toss gently to coat.
Cook for another 2-3 minutes until everything is well combined.
Garnish with chopped spring onions.

7. Paneer Bhurji

Paneer Bhurji is a tasty and flexible Indian meal made by cooking crumbled paneer with spices, onions, tomatoes, and herbs. It’s quick to cook and high in protein making it ideal for breakfast, brunch or as a side dish. This savory scramble has a delicious combination of textures and flavors and goes well with toast, parathas, or rice.

Paneer Bhurji recipe

Crumble the paneer into small pieces using your hands or a fork. Set aside.
Heat oil or ghee in a pan over medium heat.
Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Fry in the ginger garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add chopped tomatoes and green chili (if using). Cook until the tomatoes are soft and the oil starts to separate from the mixture.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
Add crumbled paneer and green peas (if using) to the pan. Mix well to combine with the spices and vegetables.
Cook for 4-5 minutes, stirring occasionally, until the paneer is well coated with the spices and heated through.
Sprinkle garam masala and mix well.
Garnish with freshly chopped coriander leaves.
Serve hot with parathas, chapati, or as a side dish with rice.

8. Paneer Malai Kofta

Paneer Malai Kofta is a rich and decadent Indian dish made with deep-fried paneer balls served in a creamy, spicy tomato-based sauce. This sumptuous vegetarian curry mixes mild, silky koftas with a creamy sauce flavored with aromatic spices and cream. Paneer Malai Kofta is ideal for special events or festive feasts, with a delicious blend of textures and flavors.

Paneer Malai Kofta recipe

Mix Ingredients: In a large bowl, combine the grated paneer, mashed potatoes, chopped cashew nuts, raisins, green chilies (if using), coriander powder, cumin powder, garam masala, chili powder, and salt. Mix well.
Form Balls: Add the all-purpose flour to the mixture to help bind the ingredients. Shape the mixture into small round balls (koftas).
Heat Oil: Heat oil in a deep frying pan over medium heat.
Fry Koftas: Carefully slide the koftas into the hot oil and fry them until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Soak Cashews: Soak the cashew nuts in warm water for about 15 minutes. Then, blend them into a smooth paste.
Cook Onions: Heat oil in a pan over medium heat. Add finely chopped onions and sauté until golden brown.
Add Ginger-Garlic Paste: Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
Add Tomato Puree: Stir in the tomato puree and cook until the oil starts to separate from the mixture.
Add Spices: Add coriander powder, cumin powder, garam masala, chili powder, turmeric powder, and salt. Cook for a couple of minutes.
Add Cashew Paste: Stir in the cashew paste and cook for a few minutes until the gravy thickens.
Add Cream and Milk: Reduce the heat and mix in the cream and milk. Adjust the consistency of the gravy by adding more milk if needed.
Simmer: Let the gravy simmer for 5-7 minutes to blend the flavors. Adjust seasoning if necessary.
Add Koftas: Gently add the fried koftas to the gravy. Let them soak in the gravy for a few minutes.
Garnish: Garnish with fresh coriander leaves.
Serve: Serve hot with naan, roti, or steamed rice.

9. Paneer Lababdar

Paneer Lababdar is a popular North Indian dish made with soft paneer cubes in a thick, creamy tomato-based sauce. It’s infused with aromatic spices like cumin, coriander, and garam masala, making for a rich and decadent experience. This recipe, which pairs well with naan or rice, has a velvety texture and vivid flavors, making it an ideal vegetarian meal.

Paneer Lababdar recipe

Make Cashew Paste: Blend soaked cashew nuts into a smooth paste with a little water. Set aside.
Cook Onions: Heat oil or ghee in a pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
Add Ginger-Garlic Paste: Add the ginger-garlic paste and green chilies (if using). Cook for a minute until the raw smell disappears.
Add Tomatoes: Stir in the chopped or pureed tomatoes. Cook until the oil starts to separate from the mixture, about 10 minutes.
Add Spices: Mix in the coriander powder, cumin powder, garam masala, chili powder, turmeric powder, and salt. Cook for a few minutes.
Add Cashew Paste: Stir in the cashew paste and cook for another 5 minutes until the gravy thickens and the raw flavor of the cashews is gone.
Add Cream and Milk: Reduce the heat and mix in the cream and milk. Adjust the consistency with more milk if needed. Simmer for 5 minutes.
Add Paneer Cubes: Gently add the paneer cubes to the gravy. Simmer for a few minutes to allow the paneer to absorb the flavors.
Adjust Seasoning: Taste and adjust salt or spices as needed.
Garnish: Garnish with fresh coriander leaves.
Serve: Serve hot with naan, roti, or steamed rice.

10. Matar Paneer

Matar Paneer is a popular North Indian dish that features delicate paneer (Indian cheese) and vivid green peas in a flavorful, spicy tomato sauce. This traditional vegetarian curry is famed for its thick, fragrant sauce, which is enhanced by cumin, coriander, and garam masala. Matar Paneer, served with naan or rice, is a comforting and healthful dish.

Matar Paneer recipe

Heat Oil: In a pan, heat oil or ghee over medium heat.
Cook Onions: Add finely chopped onions and sauté until they turn golden brown.
Add Ginger-Garlic Paste: Mix in the ginger-garlic paste and green chilies (if using). Cook for a minute until the raw smell disappears.
Add Tomatoes: Mix in the chopped or pureed tomatoes. Cook until the oil begins to separate from the mixture, about 10 minutes.
Add Spices: Add coriander powder, cumin powder, garam masala, chili powder, turmeric powder, and salt. Stir well and cook for a few minutes.
Add Green Peas: Stir in the green peas and cook for 5 minutes. If using frozen peas, cook until they are tender.
Add Paneer: Gently add the paneer cubes. Stir carefully to coat the paneer with the gravy. Simmer for 5 minutes to allow the flavors to blend and the paneer to heat through.
Adjust Consistency: If the gravy is too thick, add a little water or milk to reach your desired consistency. Simmer for another 2-3 minutes.
Garnish: Garnish with fresh coriander leaves.
Serve: Serve hot with naan, roti, or steamed rice.

11. Paneer Paratha

Paneer paratha is a famous North Indian flatbread packed with spicy paneer filling. This tasty delight combines crumbled paneer with aromatic spices such as cumin and coriander and is wrapped in soft, whole wheat dough. Paneer Paratha, often served with yogurt, pickle, or a dab of butter is a healthy and savory breakfast or lunch choice.

Paneer paratha recipe

Mix Ingredients: In a large bowl, combine the whole wheat flour, salt, and oil or ghee. Mix well.
Add Water: Gradually add water and mix to form a smooth, soft dough. Cover with a damp cloth and let it rest for at least 20 minutes.
Mix Filling: In a bowl, combine the crumbled paneer, finely chopped onion, green chilies (if using), coriander powder, cumin powder, garam masala, chili powder, turmeric powder, fresh coriander leaves, and salt. Mix well.
Divide Dough: Divide the dough into equal-sized balls (about 8-10).
Roll Dough: On a lightly floured surface, roll out one dough ball into a small circle (about 4-5 inches in diameter).
Add Filling: Place a generous tablespoon of the paneer filling in the center of the circle.
Seal and Roll: Fold the edges of the dough circle over the filling to enclose it completely. Pinch the edges to seal. Gently flatten the stuffed dough ball and roll it out into a larger circle (about 7-8 inches in diameter), taking care not to let the filling spill out.
Heat Tawa: Heat a tawa or griddle over medium heat.
Cook Paratha: Place the rolled paratha on the hot tawa. Cook for about 1-2 minutes until bubbles start forming. Flip and apply a little oil or ghee on the cooked side. Cook until golden brown spots appear. Flip again and cook the other side, applying a little more oil or ghee if needed.
Repeat: Repeat with the remaining dough and filling.
Serve Hot: Serve the Paneer Parathas hot with yogurt, pickle, or a dollop of butter.

12. Paneer Pulao

Paneer Pulao is an aromatic and sweet rice dish that contains delicate paneer cubes and aromatic spices. This one-pot dish, made with basmati rice, peas, and a spice blend including cumin, cloves, and cardamom, is both hearty and fulfilling. It’s a delicious vegetarian alternative that goes great with raita or a side salad.

Paneer Pulao recipe

Rinse Rice: Wash the basmati rice under cold water until the water runs clear. Soak for 20-30 minutes, then drain.
Heat Oil/Ghee: In a large pan or pressure cooker, heat oil or ghee over medium heat.
Whole Spices: Add the whole spices (cloves, cardamom, cinnamon) and sauté for a minute until aromatic.
Cook Onions: Add the sliced onions and cook until golden brown.
Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for another minute.
Add Green Chilies and Tomato: Add the slit green chilies (if using) and chopped tomato. Cook until the tomato softens and the oil starts to separate.
Add Spices: Mix in the coriander powder, cumin powder, garam masala, chili powder, turmeric powder, and salt. Cook for a couple of minutes.
Add Paneer and Peas: Stir in the paneer cubes and green peas. Cook for 2-3 minutes.
Add Rice: Gently fold in the drained rice, making sure it’s coated with the spice mixture.
Add Water: Pour in 1 1/2 cups of water (or as needed). Stir gently and adjust salt if needed.
In a Pan: Bring to a boil, then cover and reduce the heat to low. Simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
In a Pressure Cooker: Cover with the lid and cook for 1 whistle on medium heat. Then, turn off the heat and let it sit for 5 minutes before opening.
Garnish and Serve: Garnish with fresh coriander and mint leaves if desired. Serve hot with raita, pickle, or a side salad.

13. Kashmiri Paneer

Kashmiri Paneer is a rich and aromatic meal made with delicate paneer cubes cooked in a creamy, spicy sauce. Infused with saffron, cardamom, and Kashmiri red chile, it provides a distinct flavor profile that highlights the essence of Kashmiri food. This recipe pairs well with naan or rice, creating for a delicious and rich supper.

Kashmiri Paneer recipe

Heat Oil/Ghee: In a pan, heat oil or ghee over medium heat.
Cook Onions: Add the finely chopped onions and sauté until they turn golden brown.
Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add Tomatoes: Add the pureed tomatoes and cook until the oil starts to separate from the mixture, about 10 minutes.
Add Spices: Mix in the Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Cook for a few minutes.
Add Yogurt: Lower the heat and stir in the whisked yogurt. Cook for a few minutes until the gravy thickens and the yogurt is well incorporated.
Add Saffron: Pour in the saffron milk and stir well. Cook for another 2-3 minutes.
Add Paneer: Gently add the paneer cubes to the gravy. Simmer for 5 minutes to allow the paneer to absorb the flavors.
Add Cream: Stir in the fresh cream and cook for an additional 2-3 minutes, adjusting seasoning if needed.
Garnish: Garnish with fresh coriander leaves.
Serve: Serve hot with naan, roti, or steamed rice.

14. Grilled Paneer Sandwich

Grilled Paneer Sandwich is a delicious and gratifying dish made with marinated paneer pieces grilled to perfection and served between crisp bread. The mix of spicy paneer, fresh vegetables, and melting cheese yields a tasty and filling lunch. This sandwich is ideal for a quick lunch or snack, with a delicious blend of textures and flavors in each mouthful.

Grilled Paneer Sandwich recipe

In a small bowl, mix the red chili powder, chaat masala, black pepper, and salt.
Coat the paneer slices with this spice mix. If you like, you can marinate them for about 15 minutes.
Heat a grill pan or a regular pan over medium heat.
Lightly grease the pan with a bit of butter or oil.
Grill the paneer slices for about 2-3 minutes on each side, or until they have a nice golden-brown color and are heated through.
Spread butter on one side of each bread slice. You can also use olive oil if you prefer.
Heat another pan or use the same grill pan you used for the paneer. Place the bread slices, buttered side down, on the pan.
Grill until the bread is golden and crispy, then flip and toast the other side lightly.
Spread green chutney on the non-buttered side of two bread slices.
Place a layer of grilled paneer slices on top of the chutney.
Add tomato, cucumber, and onion slices. If you’re using cheese, place a slice on top of the vegetables.
Optionally, add a few lettuce or spinach leaves for extra freshness.
Top with the remaining bread slices, buttered side up.
Return the assembled sandwiches to the pan. Press down gently with a spatula.
Grill for about 2-3 minutes on each side, or until the bread is crispy and the cheese (if used) is melted.
Slice the sandwiches in half and serve hot. You can pair them with ketchup, green chutney, or even a side salad.

15. Paneer Kathi Roll

Paneer Kathi Roll is a delicious Indian street meal made from marinated paneer chunks roasted with spices and veggies and wrapped in a silky, flaky paratha or roti. This delectable roll mixes sour, spicy, and savory flavors, making it an ideal portable lunch or snack. It’s a popular choice due to its excellent flavor and pleasing texture.

Paneer Kathi Roll recipe

In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, lemon juice, and salt.
Add paneer cubes and coat them well with the marinade. Let it marinate for at least 30 minutes.
Heat oil in a pan over medium heat.
Add the marinated paneer and cook for about 5-7 minutes, or until it’s cooked through and slightly charred. Remove from the pan and set aside.
In the same pan, add a little more oil if needed.
Fry the onions, capsicum, and green chili until they are softened but still crunchy.
Add the diced tomato and cook for another 2 minutes.
Mix in the cooked paneer, chaat masala, and coriander leaves. Stir well and cook for another 2 minutes. Remove from heat.
Heat a tawa or pan over medium heat.
Lightly butter or oil one side of the paratha or roti and cook until golden brown.
Flip and cook the other side. Repeat with remaining parathas/rotis.
Spread green chutney (and tamarind chutney if using) over one side of each paratha/roti.
Place a generous amount of the paneer filling in the center.
Roll up the paratha tightly, tucking in the sides as you go.
Cut the rolls in half if desired and serve hot, garnished with lemon wedges and extra chutneys on the side.

16. Paneer Pakodas

Paneer Pakodas are delicious Indian fritters created by dipping paneer cubes in a spicy chickpea flour batter and deep-frying them till crispy. These golden, crunchy bits are ideal as a snack with a wonderful contrast between the delicate paneer and the crisp coating. They are a flavorful delight that goes well with mint chutney or tamarind sauce and are suitable for any occasion.

Paneer Pakodas recipe

In a mixing bowl, combine besan, rice flour (if using), yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, chaat masala, ajwain, baking powder (if using), and salt.
Gradually add water and mix to form a thick batter. The batter should be thick enough to coat the paneer cubes but not too runny. Stir in chopped coriander leaves if desired.
Heat oil in a deep frying pan or kadhai over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil; it should rise to the surface and start bubbling.
Dip each paneer cube into the batter, ensuring it is well-coated.
Carefully slide the coated paneer cubes into the hot oil. Fry in batches to avoid overcrowding.
Fry until the pakodas are golden brown and crispy, about 3-4 minutes. Turn them occasionally for even cooking.
Remove the pakodas with a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with mint chutney, tamarind chutney, or ketchup.

17. Paneer Momos

Paneer Momos are delicious Indian dumplings made with a savory blend of crumbled paneer and spices. Wrapped in soft dough, these bite-sized delicacies can be steamed or fried to provide a delightful contrast between the tender outer layer and the spicy, flavorful inside. Paneer Momos, served with tangy chutneys or dipping sauces, are a popular snack or snack known for their delicious taste and cozy texture.

Paneer Momos recipe

In a large bowl, mix flour, salt, and baking powder (if using).
Gradually add water and knead to form a smooth, soft dough. Add oil and continue kneading for a few more minutes.
Cover the dough with a damp cloth and let it rest for about 30 minutes.
Heat oil in a pan over medium heat.
Add the chopped onion and sauté until translucent.
Add ginger-garlic paste, green chili (if using), and sauté for another minute.
Add the capsicum, grated carrot, and cook for 2-3 minutes until vegetables are slightly tender.
Stir in crumbled paneer, soy sauce, red chili powder, cumin powder, salt, black pepper, and coriander leaves.
Cook for 2-3 more minutes, mixing well. Remove from heat and let the filling cool.
Divide the dough into small balls. Roll each ball into a thin circle on a floured surface.
Place a spoonful of the paneer filling in the center of each circle.
Fold the edges to form a pleated, sealed dumpling. You can shape them into round parcels or half-moon shapes.
Prepare a steamer by bringing water to a boil.
Place the momos in the steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Ensure they don’t touch each other.
Steam for about 10-12 minutes, or until the dough is cooked through and the momos are firm.
Serve the hot momos with dipping sauces like spicy red chutney, soy sauce, or green chutney.

18. Paneer Bread Roll

Paneer Bread Rolls are wonderfully crispy treats with a spicy paneer filling wrapped in bread. This Indian delicacy mixes crumbled paneer, veggies, and spices in a crispy bread crust. These rolls are ideal as an appetizer or snack, and are frequently served with chutneys or sauces, providing a pleasant combination of textures and flavors in each bite.

Paneer Bread Rolls recipe

Heat oil in a pan over medium heat.
Add chopped onions and sauté until translucent.
Add ginger-garlic paste and green chili (if using) and sauté for a minute.
Add capsicum, grated carrot, and cook for 2-3 minutes until vegetables are slightly tender.
Stir in crumbled paneer, chaat masala, red chili powder, cumin powder, salt, and coriander leaves. Cook for another 2-3 minutes.
Remove from heat and let the filling cool.
Trim the edges of each bread slice to create even squares.
Lightly flatten each slice with a rolling pin.
Spread a spoonful of the paneer filling onto one side of each flattened bread slice.
Roll the bread slice tightly around the filling to form a roll.
Seal the edges with a mixture of all-purpose flour and water (make a thick paste).
Dip each roll into milk to moisten.
Roll them in breadcrumbs to coat evenly.
Heat oil in a deep frying pan or kadhai over medium heat.
Fry the rolls in batches until they are golden brown and crispy, about 3-4 minutes per side.
Remove with a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with mint chutney, tamarind chutney, or ketchup.

19. Paneer Makhani

Paneer Makhani is a rich and creamy Indian stew made with delicate paneer cubes cooked in a delectable tomato-based sauce. This recipe, infused with aromatic spices and a splash of cream, has a wonderful acidic and sweet flavor profile. Paneer Makhani, often served with naan or rice, is a popular comfort meal that exemplifies rich Indian Food.

Paneer Makhani recipe

Blend the soaked cashew nuts with a little water to form a smooth paste. Set aside.
Heat butter and oil in a pan over medium heat.
Add finely chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the tomato puree and cook for 5-7 minutes until the oil starts to separate from the mixture.
Add red chili powder, turmeric powder, coriander powder, and salt. Cook for a few more minutes.
Add the cashew paste and cook for another 3-4 minutes, stirring occasionally.
Add paneer cubes and mix gently to coat them with the gravy.
Pour in water if needed to adjust the consistency of the gravy. Simmer for 5 minutes.
Stir in the heavy cream and kasuri methi. Cook for 2-3 minutes on low heat.
Add sugar if desired, to balance the flavors.
Garnish with fresh coriander leaves.
Serve hot with naan, roti, or rice.

20. Paneer Manchurian

Paneer Manchurian is a famous Indo-Chinese dish made with crispy paneer cubes mixed in a tangy, spicy sauce. This delectable meal combines traditional Chinese sauces with Indian spices, resulting in a pleasant combination of sweet, sour, and spicy flavors. Paneer Manchurian, a popular snack or side dish, adds a tangy twist to basic paneer.

Paneer Manchurian recipe

In a bowl, mix cornflour, all-purpose flour, rice flour (if using), ginger-garlic paste, green chili (if using), salt, and black pepper.
Gradually add water to form a smooth batter.
Add paneer cubes and coat them well with the batter.
Heat oil in a deep frying pan or kadhai over medium heat.
Fry the coated paneer cubes in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Heat oil in a pan or wok over medium heat.
Add minced garlic, ginger, and green chili (if using). Sauté for about 1 minute until fragrant.
Add chopped onions and cook until they are translucent.
Add diced capsicum and cook for 2-3 minutes until slightly tender.
Stir in tomato ketchup, soy sauce, chili sauce, and vinegar. Cook for another 2 minutes.
Add salt and black pepper to taste.
Stir in the cornflour slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy.
Add the fried paneer cubes to the sauce and toss gently to coat the paneer evenly.
Cook for 2-3 minutes, allowing the paneer to absorb the flavors of the sauce.
Garnish with chopped spring onions.
Serve Paneer Manchurian hot as an appetizer or side dish with fried rice or noodles.

Conclusion

Exploring the top 20 paneer dishes in India is a delightful journey through the varied and rich flavors of Indian cuisine. From the creamy delight of Paneer Makhani to the crispy perfection of Paneer Pakoras, each recipe demonstrates paneer’s flexibility and popularity in Indian cuisine. Whether you want a hearty curry, a quick snack, or a festive treat, these recipes offer a variety of options to suit any taste. Accept these meals to taste the essence of Indian food culture and the welcoming appeal of paneer.