This is nearly impossible to imagine a traditional North Indian spread without at least two or three paneer arrangements. Paneer's simplicity has made it a common option across courses as well; a single block of paneer can be used to make both a scrumptious appetizer and a tempting dessert. Paneer (or cottage cheese) is a great vegetarian protein source that's also really simple to deal with. North India is overflowing with choices for paneer lovers, from Kashmir's saunfia chaman to Delhi's Paneer tikka. Here are a few of our personal favorites.

Kadhai paneer

Kadhai paneer, a decadent treat made with an exotic mix of cottage cheese, hanging curd, peppers, and garam masala, is probably one of the most common paneer recipes of all time.

Paneer Kadhai Masala And Ajwain Rotis Ingredients

  • 1 cup flour (fine) (maida)
  • 2 cups all-purpose flour (atta)
  • 2 tablespoons Carom seeds (ajwain)
  • Paneer (800 g)
  • 3 quarts of oil
  • 2 tablespoons cumin seeds (jeera)
  • 1 teaspoon powdered red chili
  • salt to taste
  • 1 teaspoon of garlic paste
  • 6 sliced tomatoes
  • 1 cup stock (vegetable)
  • 1 tablespoon red chili flakes
  • a teaspoon of cumin seeds
  • a teaspoon of coriander seeds
  • 2 teaspoon powdered coriander
  • 1 bunch coriander (fresh)
  • 6 sliced green chilies
  • 3 ginger slices (chopped)
  • Ghee, 5 tbsp (clarified butter)
  • Lemons, 2

How to Make Paneer Kadhai (Paneer Kadhai) Rotis with Masala and Ajwain

  • Make roti dough with maida, atta, and carom seeds. Remove from the equation.
  • Cut the paneer into small cubes.
  • Heat the oil in a kadhai and fry the cumin seeds, red chili powder, salt, and garlic paste until fragrant.
  • Tomatoes and vegetable stock should be added at this stage. Cook until the vegetables are tender.
  • Leave the paneer to rest after spicing it with red chili flakes, cumin seeds, coriander seeds, coriander powder, and salt.
  • Connect the new coriander, green chili, ginger, and a pinch of all other spices to the kadhai. When the sauce has thickened, apply the paneer and simmer for a few minutes over high heat.
  • Toss the dough into small rotis and fry them. Finish with a dollop of ghee.
  • Toss the dough into small rotis and fry them. Finish with a dollop of ghee.
  • Serve with a citrus garnish.

Paneer Butter Masala

Paneer Butter Masala cooked to perfection in a thick, creamy tomato-based gravy. The dish is a vegetarian version of the well-known butter chicken. Chomp away on it with naan or rice.

Paneer Butter Masala Ingredients

  • Paneer should be fried in the following manner:
  • 1 cup paneer cubes 1 tablespoon oil
  • 2 tsp red chilli powder 1/2 teaspoon salt
  • To make the gravy:
  • 1 tblsp. oil
  • 2 tblsp. butter 1 tblsp. black cardamom
  • 1 tsp cinnamon
  • 1 tsp Ginger 1 tsp Garlic 5 green cardamom
  • 1 cup chopped tomato 1/2 cup chopped onion 7-8 nos. Cashews are a kind of nut.
  • 2 cubes 1/4 tsp green chilli, chopped 1/2 tsp oil 1 tsp red chilli powder 2 tsp butter 2 tsp salt
  • a half teaspoon of coriander powder
  • a half teaspoon of cumin powder
  • a quarter teaspoon of garam masala
  • 1/2 tsp Kasoori methi 1/4 tsp black pepper
  • 3/4 cup milk 1 tablespoon cream 1/2 teaspoon honey
  • 1/2 teaspoon powdered cardamom

Step to step guide

Masala de Paneer (Paneer Butter Masala)

  • Add the paneer cubes. Season with salt and red chilli powder. Masala de Paneer (Paneer Butter Masala)
  • Fry the paneer cubes in a skillet.
  • Masala de Paneer (Paneer Butter Masala)
  • Prepare the gravy as follows:
  • Reheat the oil in a bath. Toss in the honey. Masala de Paneer (Paneer Butter Masala)
  • Now add the purple, orange, and cinnamon cardamoms.
  • Stir briefly before adding the ginger and garlic.
  • Masala de Paneer (Paneer Butter Masala)
  • Combine thoroughly.
  • Add the sliced onion and tomato to the pan. Recombine the ingredients. Masala de Paneer (Paneer Butter Masala)
  • Puree the mixture with the cashews and green chilies.
  • Masala de Paneer (Paneer Butter Masala)
  • In a separate bath, heat the oil. Toss in the honey. Masala de Paneer (Paneer Butter Masala)
  • Add the pureed mixture to the pan until the butter begins to flutter.
  • Combine all of the ingredients and set aside to cook.
  • Add garlic, red pepper flakes, coriander powder, cumin powder, garam masala, and black pepper to taste. Mix thoroughly. Masala de Paneer (Paneer Butter Masala)
  • Continue to whisk while allowing the gravy to boil, then add the kasoori methi and honey.
  • Add fried paneer cubes to the gravy that is simmering. Mix thoroughly. Masala de Paneer (Paneer Butter Masala)
  • Now pour in the milk and stir thoroughly.
  • Masala de Paneer (Paneer Butter Masala)
  • Bring it to a boil, then apply the cream and cardamom powder. Mix thoroughly. Masala de Paneer (Paneer Butter Masala)
  • Serve immediately

Masala de Paneer (Paneer Butter Masala)

Saunfia Chaman

Chaman Saunfia In Hindi, fennel seeds are known as 'Saunf,' and paneer is known as 'Chaman.' Spice-infused paneer is dipped in a slow-cooked tomato-based gravy throughout this recipe. This Kashmir valley dish will pull at your heartstrings.

Saunfia Chaman Ingredients:

  • 250-gram paneer 7 tablespoons mustard oil
  • 3 cardamoms (brown) 5 cardamoms (green)
  • 1 cinnamon stick 1 bay leaf
  • 1 1/2 cup pureed tomatoes
  • Heeng, a squeeze
  • 1 tsp ginger powder (dried)
  • to savour 1 teaspoon red chilli powder
  • 1 teaspoon powdered Saunf (aniseed powder)
  • 1 quart of water

How to Do It:

  • Cut the paneer into dense rectangular parts with a sharp knife. (See illustration)
  • Add 5 tbsp mustard oil to a wok. Paneer bits should be shallow fried on both sides until golden brown.
  • Place them in a mixing bowl of 1 cup of water. Add a pinch of heeng to the mix.
  • Add 2 tbsp oil to a wok. Brown cardamom, green cardamom, bay leaf, and cinnamon splutter.
  • Combine tomato puree, salt, red chilli powder, and dry ginger powder in a mixing bowl. Cook until the masala begins to leave the oil on the sides of the pan.
  • Drain some excess water from the paneer. Toss it in with the masala. Add some saunf powder now. Combine.
  • Now pour in the soaking water for the paneer.
  • Combine thoroughly. Allow it to cook for another minute.
  • Serve with steamed rice on the side.

Stuffed Malai KoftaRich

This classic recipe has extravagance written all over it, with rich paneer dumplings tossed in a rich gravy with a touch of chilli. Serve with naan or rice and sliced onions on the side.

Stuffed Malai Kofta Ingredients

  • 2 tsp salt 4 potatoes, boiled 250 gms paneer, mashed 2 pink chillies, chopped 1 1/2 bunch coriander leaves
  • a half-cup of khoya
  • Dry fruits
  • Maida
  • 2 onions (chopped)
  • 1 tsp garlic-ginger paste
  • a half teaspoon of turmeric
  • 1 teaspoon powdered red chilli
  • 1 cup pureed tomatoes
  • 2 tsp methi kasoori
  • 2 tablespoons cashew paste
  • a half-cup of khoya
  • 3 tsp cream 1/2 cup milk

Step to step guide

  • In a mixing dish, combine boiled potatoes, paneer, green chilies, coriander leaves, a teaspoon of salt, and a cup of khoya. Malai Kofta with Stuffing
  • 2.Mash the ingredients together until smooth paste forms.
  • Malai Kofta with Stuffing
  • 3.Roll small parts of the mixture into balls and stuff with dried fruits.
  • Malai Kofta with Stuffing
  • 4.Toss the stuffed balls in maida and roll them in it.
  • Malai Kofta with Stuffing
  • 5.Fry the stuffed balls in a wok full of oil until golden brown.
  • Malai Kofta with Stuffing
  • 6.In a pan, saute the chopped onion with the ginger-garlic paste, cinnamon, turmeric, and red chilli powder. Mix for a few minutes. Malai Kofta with Stuffing
  • Add the tomato puree, stir well, and reduce to low heat. Along with the khoya, add some kasoori methi and cashew nut paste. Mix thoroughly. Malai Kofta with Stuffing
  • After a while, add the coriander leaves and milk, stir well, and then add the cream. Bring to a low boil after thoroughly mixing. Malai Kofta with Stuffing
  • Toss the fried koftas with the cooked curry. Serve the guests. Hot stuffed Malai kofta.

Paneer Malpua

Malpua is one of India's oldest desserts, according to legend. Crispy thin paneer pancakes dipped in sugar syrup are cooked in ghee. For a flavorful scent, apply a touch of saffron to the sauce.

Heres a recipe for the Paneer Malpua:

  • malai paneer (100 gms)
  • 3 tablespoons khoya
  • 8 tablespoons of milk
  • 1 tsp sugar powder
  • a quarter teaspoon of cardamom powder
  • 2 tablespoons maida
  • 1 tblsp. ghee
  • Sugar's sake Syrup type:
  • 1 c. sugar + 1 c. water
  • a quarter teaspoon of saffron
  • a quarter teaspoon of cardamom powder
  • 1 teaspoon dried fruits

Step to step guide

  • In a mixer grinder, make a batter with paneer bits, Khoya, and 4 tsp milk.
  • It should be enough beaten to produce a thick, smooth batter.
  • In a mixing cup, combine the batter, powdered sugar, cardamom powder, and maida.
  • If necessary, add more milk and beat thoroughly.
  • To make malpuas, melt ghee in a tub.
  • Cook until lightly brown on both sides with about a tablespoon of the batter.
  • In a separate cup, combine the sugar and water. Allow time for the sugar to melt.
  • Mix in the saffron for a fragrant finish.
  • Mix in the cardamom powder and the dried fruits. To make a rich, creamy syrup, combine all of the ingredients in a saucepan and bring to a boil.
  • For 10-15 minutes, soak malpuas in sugar syrup.
  • Serve hot with dry fruits after the malpua has soaked up the syrup.

Paneer Tikka

Paneer slices seasoned in spices, skewered with chunky capsicum and onions, and fried to perfection. Paneer tikka is a common dish with many delicious variations.

Heres a recipe for the Paneer Tikka:

  • 1 pound paneer
  • a single tomato
  • a single onion
  • 1 cayenne pepper
  • The marinade for paneer tikka is as follows:
  • 1 tablespoon cumin seeds
  • a half teaspoon of coriander seeds
  • 1 cardamom (brown)
  • ten green cardamom pods
  • 1 tbsp garlic cloves
  • a half teaspoon of black pepper
  • 2 pcs anise star
  • 1/2 tbsp zeera shahee
  • 3 tbsp garlic-ginger paste
  • turmeric powder, 2 tsp
  • 2 tsp powdered red chilli
  • 2 teaspoon powdered coriander
  • sodium chloride
  • 2 tsp chilli powder from Kashmir
  • 2 tbsp oil (refined)
  • a half lime
  • 1/2 tbsp mango powder (dried)
  • chaat masala (1/2 tbsp)
  • 2 sliced orange chilies
  • curd (100 gms) (whisked)
  • garam masala (1/2 tbsp)
  • chopped coriander leaves
  • chopped mint leaves

To make paneer tikka, start by marinating the paneer.

  • 1.In a mortar and pestle, dry roast and pound cumin seeds, coriander seeds, brown cardamom, green cardamom, garlic, black pepper, star anise, and shahee zeera.
  • 2.Combine ginger garlic paste, turmeric powder, red chilli powder, coriander powder, salt, kashmiri chilli powder, refined oil, coriander leaves chopped, mint leaves chopped, lime, dry mango powder, chaat masala, green chilli, whisked curd, and hara masala in a mixing cup. Combine all of the ingredients.

Grill paneer tikka as follows:

  • 1.Place paneer cubes, julienne onion, capsicum, and tomatoes in a tray.
  • 2.In the tray, combine the masala ingredients. Prepare the paneer cubes by marinating them.
  • 3. Skewer the tikkas in preparation for roasting.
  • 4. Refrigerate the paneer tikkas for 45 minutes after marinating them.
  • 5.Grill the tikkas until they are completely cooked.
  • 6.Preheat the paneer tikka before serving.

Paneer Pakoda

Our obsession of chai and pakora isn't a work of fiction. The extent to which we will go to ensure that our pakoras are crisp and hot are worthy of their own tale. Paneer pakora is a deep-fried slice of paneer coated in gram flour batter that is one of the most common pakoras in North India. With a sprinkling of chaat masala, it's ready to eat.

Heres a recipe for the delicious delight

  • Paneer Pakodas Ingredients
  • a half-cup of besan
  • a half teaspoon of turmeric powder
  • a half teaspoon of red chilli powder
  • 1 teaspoon powdered coriander
  • 1 tsp chilli powder
  • to detect the presence of salt
  • 3 teaspoons of baking soda
  • 500 gms distilled vegetable oil
  • paneer (250 gms)

A Step-by-Step Guide

  • 1.Combine besan, turmeric, red chilli powder, coriander powder, green chilies, soda, and salt to taste in a mixing cup.
  • 2.Combine all of the ingredients and chill for 30 minutes.
  • 3.Pour distilled oil into a wok.
  • 4.Batter-coat the paneer and deep-fry it until golden brown.
  • 5. Serve immediately.

Ritu Pansy