Paneer Recipes

by Sushmita thadhani

Serves 1

  • 100150 g paneer
  • whole dry Kashmiri red chillies broken into pieces
  • 1/4th tbsp coriander seeds
  • 3/4th tbsp oil
  • 1/4th tbsp cumin seeds
  • 1/4th capsicum strips
  • 1 cup chopped tomatoes
  • Salt to taste


  • Combine the red chillies and coriander seeds in a small broad nonstick
    pan and dry roast on a slow flame for 1 minute. Keep aside to cool slightly

  • Blend in a mixer to a smooth fine powder and keep aside
  • Heat the oil in a non stick kadhai and add the cumin seeds
  • when the seeds crackle add the capsicum strips and saute on a medium flame
    for 1 to 2 minutes

  • Add the prepared powder, tomatoes ,salt and water mix well and cook on
    Medium flame for 2 to 3 minutes while stirring occasionally

  • Add the paneer mix gently and cook on medium flame for another 1 to 2 min
    While stirring occasionally

  • Serve hot


Serves 1

  • 100-150 g paneer
  • 1/4th cucumber
  • 1/4th carrot
  • 1/4th tomato
  •  Handful of coriander leaves
  • Salt to taste
  • 1/4th cup black grapes
  • 1/4th handful lettuce loose leaf
  • 1/4th tsp black pepper


  • Take a large bowl and add crumbled paneer, lettuce ,cucumber ,carrot and tomato
    chopped ,dice the black grapes
  • Sprinkle salt and pepper on the salad .Mix well so that the seasoning is evenly mixed
  • Garnish with coriander leaves. Serve your paneer salad at once.

Serves 1

  • For spinach puree
  • 1/2 bunch of spinach or palak
  • 1 tbsp mint leave optional
  • 1 tbsp coriander leaves or cilantro optional
    For cashew tomato paste

  • 1/4th tbsp cashew chopped
  • 1/4th inch ginger roughly chopped
  • 2 green chillies (adjust to taste)
  • 2 medium tomatoes chopped
    Other ingredients

  • 3/4th tbsp oil
  • 1 tsp cumin seeds
  • 2 to 3 dry red chillies
  • 1/4th tsp turmeric powder
  • 1/4th tsp red chilli powder
  • 1/4th tsp garam masala powder
  • Salt to taste
  • 100150 grams paneer
  • 1 tbsp fresh cream for garnish (optional)


  • Wash and add the palak in boiling water for 2 minutes and transfer it to a bowl with
    ice cold water to stop the cooking process and retain that bright green colour
  • Add this blanched palak along with some mint leaves and coriander leaves and little
    water to a blender or mixer and grind it to a smoot paste

    Prepare cashew and tomato paste

  • Add cashews, ginger, green chillies, tomato and grind it to smooth paste using blender
    or mixer. Keep this aside

    How make palak paneer

  • In a pan on a medium heat, add oil. Once hot add cumin seeds, dry red chillies , turmeric
    Powder, red chilli powder, garam masala powder and saute it for dew seconds. To avoid these

    spices from burning add little water

  • Now add the tomato cashew paste and let this cook for about 4 minutes on medium
    flame till the oil has separated

  • Add prepared spinach puree and salt to taste and mix till incorporated for about a minute
    or two

  • To this add paneer cubes mix and cook for 2 minute. Switch off the flame and drizzle cream.

Serves 1

  • *100-150 grams paneer
  • 1/4th tbsp paneer tikka masala powder
  • 1 medium capsicum diced
  • 1 medium tomato seeded and diced
  • 2 tbsp yogurt
  • 1 tbsp gram flour
  • 1/4th tsp red chilli powder
  • 1 tsp lemon juice
  • Salt to taste
  • 3/4th tbsp oil
  • Chaat masala to sprinkle
    For Salad
  • 1/4 tbsp cabbage shredded
  • 1 medium green capsicum cut into thin stripes
  • 1/4th tsp Chaat masala
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tbsp Fresh coriander leaves chopped
  • 1 tsp lemon juice


  • Mix yogurt, gram flour ,paneer tikka masala, red chilli powder, lemon juice
    and salt in a bowl. Add some oil and mix well
  • Add capsicum , tomato and paneer and mix well. Cover the bowl with cling film
    and keep in the refrigerator for 30 minutes
  • Skewer the paneer ,capsicum and tomato onto satay sticks
  • Heat remaining oil in a non-stick pan, place the satay sticks in it. Cook , rotating
    the satay sticks, so that the paneer and vegetable are evenly cooked and lightly browned
    all around
  • To make salad ,mix cabbage, capsicum, chaat masala , red chilli powder in a bowl. Add salt
    coriander leaves and lemon juice and mix well
  • Sprinkle chaat masala on the tawa paneer tikka and serve with salad

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