5 Healthy And Delicious Paneer Recipes You Have To Try At Least Once


BY SHOAIB | january 11, 2023



Paneer is a favourite dish in many Indian households – and we’re not surprised, considering that it’s super healthy, can be prepared in a dozen different ways and is equally loved by both vegetarians and non-vegetarians. Here are some paneer recipes that are both healthy and delicious. Don’t want to buy paneer? No problem, we’ll teach you how to make your own at home! 

1. Homemade paneer


• 1 1/2 litres or 6 cups of full-fat milk
• 1-2 tbsp lemon juice or 1/4 cup yoghurt

• Bring the milk to a boil.
• Add the lemon juice or yoghurt and gently stir it into the milk.
• As soon as you can see the milk begin to curdle, switch off the heat. At this stage, if all the milk doesn’t curdle, add a little more lemon juice to it immediately to ensure that it does.
• The paneer becomes hard if you continue to cook it at this stage, so keep a bowlful of ice cubes or ice cold water ready. Put the vessel in the ice bath and allow it to settle for a minute.
• Then, transfer the paneer to a thin cheese cloth or a thin handkerchief.
• Rinse it under running water to remove the smell of the lemon juice. You can skip this step if you’ve used yoghurt.
• Make a knot in the cloth, squeeze out the liquid and hang it for 30 minutes to let the excess whey drain out.
• Place the paneer on a sieve with holes, and put a heavy object on it so that it sets. After an hour, unwrap the cloth and cut the paneer into cubes.

• The milk may not curdle if the lemon juice is not sufficient, so you must immediately add a little more lemon juice/vinegar in that case. Adding too much lemon juice will make the paneer hard, so use only as much as needed.
• Do not overcook the paneer or it will become hard. As soon as the milk begins to curdle, switch off the flame.

2. Paneer bhurji

• 200 g paneer, crumbled
• 1 medium sized onion, finely chopped
• 1 large or 2 medium sized tomatoes, finely chopped
• 1-2 green chillies, finely chopped
• 1 tsp ginger-garlic paste
• 1/4 tsp turmeric (haldi) powder
• 1/2 tsp red chilli powder
• 1/4 tsp garam masala powder
• 1/2 tsp cumin (jeera) seeds
• 1 1/2 tbsp oil or clarified butter (ghee)
• Salt as required
• A few coriander leaves for garnishing

• Heat the oil or ghee in a pan.
• Add the cumin seeds first and once they start to sputter, add the onions. When the onions become translucent, add the ginger-garlic paste and chopped green chillies.
• Cook till the raw aroma of the ginger and garlic goes away. Then, add the tomatoes and cook them till they become soft. You can add a pinch of salt so that the tomatoes cook faster.
• Next, add all the dry spice powders (turmeric, red chilli and garam masala powder). Stir them into the mixture.
• Add the crumbled paneer and let it cook for 1 to 2 minutes. Don’t cook it too long or it will become hard.
• Lastly, add the chopped coriander leaves to the bhurji and mix.
• Serve hot with toast or rotis. 

3. Tawa paneer masala 


• 1 cup onion, finely chopped
• 1/2 tsp cumin (jeera) seeds
• 3/4 tsp ginger, grated or crushed
• 1 tbsp oil
• 3/4 cup tomato, chopped
• 1/4 cup capsicum, chopped
• 2 cups paneer, cubed
• 3/4 tsp garam masala powder
• 1/4 tsp dried fenugreek (kasuri methi)
• Salt as needed
• 5-6 cashews (optional)

• Heat a pan with oil, add the cumin and allow it to splutter. Add the grated ginger and cook it till it releases its aroma.
• Add the onions, sprinkle salt over them and fry them evenly until they turn golden.
• While the onions fry, puree the tomatoes. If you’re using cashews, puree them with the tomatoes. When the onions turn golden, add the tomato puree and mix well. Cook the mixture until the tomato puree thickens and the raw smell disappears.
• Add the capsicum, red chilli powder and garam masala. Mix well and cook for about 2 minutes.
• Add the paneer and dried fenugreek. Stir well.
• Add a little water to adjust the consistency to your taste.
• Allow it to cook for a few minutes so that the gravy thickens. Do not overcook. Transfer the paneer masala to a serving bowl so that it doesn’t turn rubbery.
• Garnish it with coriander leaves. Serve it hot with rice or roti.

4. Paneer tikka

• 200 g paneer, cut into 1 inch cubes
• 1/3 cup green bell pepper, cut into 1 inch pieces
• 1/3 cup red bell pepper, cut into 1 inch pieces
• 1/3 cup yellow bell pepper, cut into 1 inch pieces
• 1/2 cup onion, cut into 1 inch pieces
• 1/3 cup tomato, cut into 1 inch pieces
• Oil, to brush the tikkas

For the marinade
• 1 cup yoghurt
• 1 1/2 tsp Kashmiri red chilli powder
• 1/2 tsp cumin (jeera) powder
• 1 tsp coriander (dhania) powder
• 1/2 tsp garam masala
• 1/2 tsp fennel (saunf) powder
• 1 tsp chaat masala
• 1 tsp dried mango (aamchur) powder
• 1/4 tsp black pepper powder
• 1 tsp dried fenugreek (kasuri methi)
• Salt to taste
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 1/2 tsp lemon juice 

• Put the yoghurt in a muslin cloth and place it in a strainer. Place the strainer on a bowl or container to collect the excess water. Keep it in the fridge and let it drain for 1 hour. You will get very thick yoghurt.
• Transfer this thick yoghurt to a bowl. Add all the marinade ingredients and mix well.
• Add the paneer cubes and veggie pieces and mix them very gently using your hands. Make sure that all the pieces are coated with the marinade.
• Cover it and keep it in the refrigerator for at least 2 hours, if not longer.
• If you’re using wooden skewers, soak them in water for 10 to 15 minutes, then wipe them down and use. Metal skewers don’t need to be soaked.
• Arrange the paneer and veggie pieces on the skewers. Brush them with oil on all sides.
• Preheat the oven to 180˚C for at least 10 minutes.
• Line a baking tray with aluminium foil and spray it with non-stick spray or grease it with oil.
• Put the prepared skewers on the tray and bake them for 10 to 12 minutes.
• Remove them, flip them over and brush them with oil once more. Bake them again for 10 to 12 minutes.
• The paneer tikka is ready to serve.

5. Paneer paratha

• 225 g paneer, crumbled or finely chopped
• 3/4 cup cabbage, chopped
• 1 tbsp coriander, chopped  
• 5 green chillies, chopped
• Salt to taste
• 2 1/4 cups whole wheat flour
• 2 tbsp clarified butter (ghee)
• 1/2 tsp salt
• Ghee as required to cook the parathas

• Mix together the paneer, cabbage, coriander, green chillies and some salt.
• Sieve the flour with the salt. Add 2 tbsp ghee and some water to the flour. Knead it into a dough and divide the dough into 10-12 portions.
• Take a small portion of the dough, flatten it a little and put 1 tbsp of the paneer mixture in the middle. Cover the mixture by drawing up the edges of the dough towards the centre.
• Press it onto a floured board and roll it out into a circle as large as a saucer.
• Put the paratha on a hot skillet (tava), cook it for 1 to 2 minutes and turn it over once.
• After 1 minute, add a little ghee around the edges, turn it again and fry the other side. When brown patches appear on both sides, the paratha is ready.
• Repeat with the rest of the dough.
• Serve hot.


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