Paneer is one of the most versatile and popular food items in the Indian kitchen. It has become an essential component of Indian cuisine and is used to prepare a wide range of dishes such as curries, desserts, starters, and soups, among others. Paneer recipes are popular due to their flavour and versatility. If you like paneer and want to try the top 10 paneer recipes, keep reading!

1. Bird's nest paneer bombs by Chef Pankaj Bhadouria

Bird's nest paneer bombs is a one-of-a-kind dish. Scroll down to find out how to make this Pankaj-Bhadouria-style paneer recipe at home in 30 minutes.

Ingredients:

1 cup grated paneer
½ cup boiled potatoes
¼ cup brown breadcrumbs
1 tbsp chopped coriander leaves
½ tsp red chilli powder
½ tsp cumin powder
Salt to taste
1 chopped green chilli
½ tsp chopped ginger
1 cup boiled wholewheat noodles
1 tbsp pesto sauce
Salt to taste
Black pepper powder as required
1 tsp olive oil
Lettuce leaves
Mayonnaise
Black pepper
Cheese sauce

Preparation

In a bowl, add grated paneer, boiled potato, brown breadcrumbs, coriander leaves, red chilli powder, cumin powder, salt, green chilli, and ginger. Stir until the mixture is well combined and you get a smooth dough.
Divide the mixture into four equal portions and shape them into smooth round balls.
Arrange the balls on a lined baking dish and bake them in a preheated oven at 180°C for 15-20 minutes or until the outer layer becomes crisp.
Next, take a bowl and add boiled wholewheat noodles, pesto sauce, salt, pepper powder, and olive oil. Mix them well until noodles are well coated in the sauce.
Take a serving plate and place the lettuce at the base, make sure it covers the entire plate. Place the pesto noodles in three heaps and make a small cavity. Now place the paneer bombs in each cavity.
Use mayonnaise to make the eyes on the panner balls and black peppercorns for the pupil. Pipe out eyebrows using cheese sauce.
Use carrot triangles for the nose. Stick the nose with the help of mayonnaise. Make hair using coriander sprigs. Bird's nest paneer bombs are ready.

2. Baked paneer discs by Mala Thiagarajan

Baked paneer discs are a total crowd-pleaser. Here’s how you can make this paneer recipe by Mala Thiagarajan for a party.

Ingredients:

1 loaf white bread
Olive Oil to spray
Grated cheese, as required, to top
1 cup homemade paneer, crumbled
1/2 cup each finely-chopped onions, red and green bell peppers
1/2 cup corn kernels, semi-cooked
1/4 cup tomato ketchup
2 tsp Italian mixed herbs
Salt to taste

For the spread:

1/2 cup hung curd
1 tsp sriracha/red chilli sauce
1 tsp dry basil
3 tsp chopped fresh mint leaves
Salt to taste

Preparation

Take a bowl, add crumbled paneer, chopped onions, bell peppers, and cooked corn. Add salt to taste, red chilli flakes, tomato ketchup, Italian seasonings, and mix well.
To prepare the spread, in a bowl, take hung curd, dry basil, chopped mint, sriracha/red chilli sauce and salt to taste, mix well.
Take a bread slice and with a cookie cutter, cut a circle out, and keep the disc safe. The inner circle may be used for something else.
Spread the hung curd on a circle, keep the disc on top, fill the centre with the vegetable topping, top with grated cheese, and nicely spray olive oil over it.
Preheat the oven at 200 degrees celsius for 10 minutes, line a baking tray with a foil, and spray olive oil liberally over it.
Arrange the discs over the foil and bake for 10 minutes or till the cheese melts

3. Paneer puff by Sayed Ismail

Panner Puff is one of the popular snacks and it also happens to be easy to prepare. Here’s how you can prepare this paneer recipe by Sayed Ismail.

Ingredients:

1 tbsp oil
1 tsp fennel seeds
2 large onions (finely sliced)
1 tbsp ginger-garlic paste
1 medium tomato(finely chopped)
1 tsp salt(adjust per taste)
1 tsp red chilli powder (adjust per taste)
1 tsp coriander powder
1 1/2 tsp garam masala powder
1/3 tsp jeera powder
200 gm paneer, cut in small cubes (Vegans can replace paneer with firm tofu)
Kasuri methi, a generous pinch
6 frozen puff pastry sheets
Olive oil or brushing

Preparation

First, thaw your puff pastry until it comes to room temperature and becomes soft, for about 30-45 minutes. Cut the paneer into ¼ inch small cubes and keep it immersed in warm water for about 10 minutes.
Meanwhile, heat a pan with oil, add the fennel seeds. Once it starts changing colour, add the onion and sauté for 2 minutes. Then add the ginger-garlic paste and sauté until the onion changes to dark brown in colour. The onion should be nicely caramelized but ensure it does not burn.
Now add the tomato and salt, and sauté until the tomatoes turn mushy. Add the red chilli, garam masala, coriander, and jeera and give a quick stir. Add about 1/2 cup of water, stir, and turn the flame to low-medium. Cook until the water completely evaporates.
By now the raw smell of all the powders should have gone. Drain the paneer from water, add it to the pan and sauté for 2 minutes. Take a pinch of Kasuri methi, crush it in between your palms, and add to the paneer masala. Give a quick stir and turn off the flame.
Let the prepared paneer masala come to room temperature. We will move on with puff folding.
Preheat the oven to 190 degrees celsius. Take the baking sheet, line it with butter paper or grease it with butter/oil. Place the puff pastry over them. Wet the edges with water so that they stick while folding.
Now take a spoon full of the prepared paneer masala and place it at its centre. Fold the pastry to form a triangle shape by joining two opposite edges. Seal the edges by pressing with your thumb.
Repeat the same process for other pastries. Finally, brush the top with melted butter/olive oil, which will give the puff a bright golden brown colour after baking.
Bake them in the preheated oven for about 20-25 minutes or until the puff changes to a golden brown colour. Check at regular intervals to avoid burning. Once done, remove them from the oven and let cool for 5 minutes.
Serve hot as a teatime snack with ketchup.

4. Palak paneer by chef Ajay Chopra

One of the most popular paneer dishes is palak paneer. Here’s how you can make this panner recipe by Ajay Chopra.

Ingredients:

1 tsp cumin seeds
2 - 3 Kashmiri lal mirch
1/2 cup chopped garlic
1 cup chopped spinach
1 bowl spinach puree
1 tsp Kasuri methi
A pinch of gram masala

For pyaaz tamatar ka masala

1 tbsp oil
1 cup chopped onion
1 - 2 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp chilli powder
1 tsp salt
1 cup chopped tomatoes
1 cup tomato puree

Preparation

In one pan heat oil and add cumin seeds, dried red chillies, chopped garlic.
Chop some fresh palak, and add to the mix and let it cook.
To this, add the palak puree and cover the pan with the lid. Let it cook.
In another pan, heat oil and add chopped onions. Cook until brown and then add ginger garlic paste.
Add turmeric powder, chilli powder, salt and chopped tomatoes. Add a cup of tomato puree to this.
Add the pyaaz tamatar masala to the palak mixture.
Add a spoon of butter and some generous amounts of cream.
Sprinkle some kasuri methi powder into the palak and cook.
Finally, add fried pieces of paneer. Fry the paneer and place it in a bowl of water to retain its softness.
Before serving, sprinkle some garam masala and serve palak paneer with rotis or parathas!

5. Paneer do pyaza by Pankaj Bhadouria

Paneer do pyaza is a popular restaurant-style curry made with paneer and onions. Here’s how you can make this paneer recipe by Pankaj Bhadouria.

Ingredients:

3-4 tbsp oil
2 cinnamon sticks
2 bay leaves
½ nutmeg
1 dry mace flower
8-10 cloves
5-6 green cardamom
½ cup onion paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
Water as required
2 tsp ginger garlic paste
2-3 tbsp tomato puree
2-3 tbsp curd
1 cup sliced onions
Salt to taste
500 gm cottage cheese
Coriander sprig for garnish

Preparation

Heat oil in a kadhai, add cinnamon sticks, bay leaves, nutmeg, mace flower, cloves, green cardamom, and sauté.
Add onion puree and cook till it turns light brown. Then add turmeric powder, red chilli powder, coriander powder, garam masala powder, water, and cook.
Add ginger-garlic paste, tomato puree, curd, and mix well.
Add sliced onions, salt and mix. Cover the kadhai and cook on slow flame for 25 minutes.
Add the cottage cheese to the gravy and mix it.
Garnish with coriander sprig.

6. Kadhai paneer by Pankaj Bhadouria

Kadhai Paneer is another famous dish that is consumed by many Indians. Here’s how you can prepare this paneer recipe by Pankaj Bhadouria.

Ingredients:

200 gm paneer (cottage cheese)
1 small onion
2 medium tomatoes
1 capsicum
3 tbsp tomato puree
1 tsp chopped ginger
1 tsp ginger garlic paste
½ tsp chopped green chillies
Salt to taste
2 tbsp oil
2 tsp kadhai masala
1 tsp turmeric powder
½ tsp garam masala powder

For the kadhai masala:

1 tsp black peppercorns
2 tsp coriander seeds
1 tsp jeera
4 dried red chillies
1 tsp Kasuri methi

Preparation

Dry roast all the spices till fragrant and lightly coloured. Grind to a coarse powder.
Cut the paneer into 1 ½ inch cubes.
Cut the capsicum into cubes and de-seed.
Cut one tomato into cubes. Finely chop the second tomato. Finely chop the onion.
Heat oil in a pan. Add the onions and sauté on medium heat for 8-10 minutes or till light golden in colour.
Add the chopped ginger, chopped green chillies, ginger-garlic paste and sauté for a minute.
Add the turmeric powder, red chilli powder, garam masala powder and sauté for a few seconds.
Add 2tbsp water and cook till the oil separates.
Add the tomato puree and ½ cup water, and bring to a boil.
Add the paneer pieces, capsicum chunks, and simmer covered for 4 to 5 minutes.
Add the tomato chunks and kadhai masala, and mix well. Cook till the oil separates..
Serve hot with naan or missi roti.

7. Paneer butter masala by Pankaj Bhadouria

Ingredients:

3 tbsp oil
1 tbsp butter
1tsp jeera
1 cup onions
1 tsp salt
2 bay leaves
2” stick cinnamon
5 cloves
1 black cardamom
1 tsp peppercorns
1 cup chopped tomatoes
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp Coriander Powder
1tbsp ginger garlic paste
5 tbsp tomato puree
300 gm paneer
1 tsp kasuri methi
2 tbsp cream

Preparation:

Heat oil in a pan till it’s medium hot. Add 1 tbsp butter and let it melt.
As the sizzling subsides, add the cumin seeds and cook for 30 seconds.
Add the chopped onions and 1tsp salt and cook for approximately 7 to 8 minutes, or till the onion starts turning a golden colour.
Add 2 bay leaves, the whole spices and cook till the onion acquires a nice golden colour.
Add 1 cup chopped tomatoes, red chilli powder. Mix in, cover, and cook over low heat for 7 to 8 minutes till the tomatoes turn pulpy.
Add in the turmeric, coriander powder, and ginger-garlic paste. Cook till the raw ginger garlic smell disappears.
Cool and blitz the mix in the blender to make a coarse paste.
Return the paste to the pan, add in the tomato puree.
Cook over medium heat till the masala lets out the fat. Add in the paneer pieces, kasuri methi, and the cream. Cook over low heat, covered for 4 to 5 minutes, till the paneer takes in the flavours.
Garnish with kasuri methi, cream, and top with butter to serve.

8. Paneer tomato wheat flour pizza by A Vishwapriya

Love pizza? Here’s how you can prepare this delicious paneer pizza recipe by A Vishwapriya.

Ingredients

1 cup tomato (chopped)
100 gm paneer (chopped into cubes)
Mozzarella cheese (as required)
2 cups wheat flour
Salt as required
A pinch of sugar
1 tsp mixed herbs
1 tbsp pizza sauce
A pinch of black pepper powder
Water for dough

Preparation

Take the wheat flour in a bowl, and add the salt and oil. Mix well. Add some water and knead it till you get a dough.
Rest the dough for 20 minutes.
Shape the dough to make a round pizza base.
Make small holes in the pizza base with a fork.
Then spread pizza sauce on the base.
And add tomatoes and paneer cubes to it.
Then spread grated mozzarella cheese on the pizza as required.
On the cheese, sprinkle mixed herbs and salt and some sugar on it.
Then bake it in a preheated oven at 180°C for 50 minutes.
Or bake it in a pan on the stove. For baking on the stove top, pour some salt or sand pour at the bottom of the pan and then place a grill stand on it.
Place the pizza on the grill pan and cover it with a tight lid. Bake it for 1 hour on the stove.
After that, take the pizza out and garnish with some mixed herbs and oregano and chilli flakes.

9. Papad paneer rock n roll by Girish Bhambhani

Ingredients:

200 gm paneer
2 tsp cornflour
Salt as per taste
½ tsp Black pepper
Oil for deep frying
Uncooked papad

Preparation

Mash paneer, black pepper, and cornflour together and make balls out of it.
Crush the papad and put the round balls / long cylinder-shaped balls.
Fry the rolls at medium to high flame.
Take the deep-fried rolls and put them on deep-fried papad as a base.
Serve jointly with mint chutney and ketchup.

10. Prawn roulade with paneer and cheese by Papori Dowerah Kakoti

Prawn roulade with paneer and cheese is amongst the unique recipes that you can try. Here’s how you can make this paneer recipe by Papori Dowerah Kakoti.

Ingredients:

200 gm prawns
50 gm grated paneer
1 cheese cube, grated
1 tsp chilli flakes
1 tsp black pepper powder
Salt as per taste
A bunch of spinach
Fresh cream
1 small onion, chopped
1 tbsp butter

Preparation

Clean and wash the prawns. Grind it in a mixer. Take the minced prawn in a bowl and add salt and pepper. Enclose the prawn mixture in a cling wrap and flatten with your hand.
Open up the cling wrap and spread grated paneer and sprinkle salt and pepper. Now add grated cheese and sprinkle chilli flakes. Now roll the prawn mixture along with the cling wrap tightly. Lock both the ends of the cling wrap.
Boil some water in a pan. Place the prawn roll in boiling water for 4 to 5 minutes. Drain the water and rest the rolls for 5 mins. Now remove the cling wrap. Brush some butter on the prawn roll. Grease the baking tray and preheat the oven. Now bake the prawn roulade for 15 mins.
For the green gravy, blanch the spinach. Once cooled, puree it.
Heat butter in a pan add chopped onions. Cook for a few minutes till it changes colour.
Add the spinach puree. Stir continuously. Add salt and fresh cream, and a little water. Bring it to a boil. When it gets thick in consistency, turn off the flame.
Take a serving plate. Cut the roulade into round pieces and serve with spinach gravy and jeera rice.

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