10+ Paneer Recipes Indian You’ll Love Trying Today

Paneer pops up everywhere in Indian cooking. It’s got this mild taste and a satisfyingly firm texture.

You can toss it into creamy curries or dry stir-fries—whatever you’re in the mood for. If you’re curious about Indian food, paneer recipes just might become your new favorites.

Paneer recipes Indian are a great way to add protein and flavor to your meals using simple ingredients. These dishes usually come together with spices, tomatoes, onions, and sometimes a splash of cream or butter.

You’ll find plenty of ways to cook paneer that fit your taste and skill level. Let’s get into it.

1) Paneer Butter Masala

Paneer Butter Masala is one of those creamy, rich dishes you can make on a whim. You cook soft paneer cubes in a smooth tomato and cashew gravy.

The sauce comes alive with butter, cream, and gentle spices. It’s honestly perfect for anyone who likes flavor without too much heat.

This dish is great with naan or rice. You can whip it up at home with pantry basics.

The butter and cream mellow out the tangy tomatoes. It’s a restaurant favorite, but you can totally pull it off at home.

Ingredients

• 250g paneer, cut into cubes
• 3 tbsp butter
• 1 cup tomatoes, pureed
• 1/4 cup cashews, soaked and ground
• 1/4 cup cream
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp garam masala
• Salt, to taste
• Fresh cilantro, for garnish

Cooking Instructions

1. Melt 2 tbsp butter in a pan. Sauté onions until golden.
2. Toss in ginger-garlic paste and cook for a minute.
3. Add tomato puree, cashew paste, chili powder, and salt. Cook 5-7 minutes.
4. Gently mix in paneer cubes.
5. Pour in cream and the last bit of butter. Cook on low for 3 minutes.
6. Sprinkle garam masala, garnish with cilantro, and serve warm.

For more details, check this Paneer Butter Masala recipe.

2) Mattar Paneer (Peas with Paneer)

Mattar Paneer is a classic, no-fuss Indian dish with soft paneer and green peas. You cook it all in a tomato-rich curry with warming spices.

The creamy paneer and sweet peas pair up perfectly. The gravy’s thick and just spicy enough, so it’s great with rice or roti.

You’ll find Mattar Paneer on North Indian tables everywhere. It’s easy to make and you can dial the spice up or down.

Ingredients:

• 2 cups paneer, cubed
• 1 cup green peas (fresh or frozen)
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Warm oil or ghee in a pan. Toss in cumin seeds and let them pop.
2. Add onions and cook until golden.
3. Stir in ginger-garlic paste for a minute.
4. Add pureed tomatoes and cook until the oil shows up at the edges.
5. Mix in turmeric, coriander powder, and salt. Cook 2 minutes.
6. Add peas and a splash of water. Cover and simmer until peas soften.
7. Gently add paneer cubes and garam masala.
8. Cook on low for 5 more minutes.
9. Garnish with cilantro and serve hot.

For a detailed recipe, check this Mattar Paneer recipe with peas and paneer.

3) Palak Paneer (Spinach Curry)

Palak Paneer brings together fresh spinach and paneer, that iconic Indian cheese. You cook the spinach with gentle spices for a creamy green sauce.

Cubes of paneer soak up all those flavors. It’s healthy but still feels rich and comforting.

Rice or naan works well with this. Making it at home is honestly less intimidating than it sounds.

The color pops thanks to the spinach. The taste is balanced—not too spicy, easy for most people to enjoy.

Ingredients

• 2 cups spinach leaves, washed
• 200g paneer, cut into cubes
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 tomato, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional)
• 2 tablespoons oil or butter
• Salt to taste
• 1/4 cup water or as needed
• 2 tablespoons cream (optional)

Cooking Instructions

1. Blanch spinach in boiling water for 2 minutes. Drain and blend smooth.
2. Heat oil or butter in a pan. Add cumin seeds and let them sizzle.
3. Add onion, garlic, and ginger. Cook until onions are golden.
4. Toss in tomato and cook until soft.
5. Add turmeric, chili powder, and salt. Mix it up.
6. Pour in spinach puree and water. Simmer 5-7 minutes.
7. Add paneer cubes and garam masala. Cook for 5 more minutes.
8. Stir in cream if you want. Heat gently for 2 minutes.
9. Serve hot with rice or bread.

4) Paneer Tikka

Paneer Tikka is the go-to Indian appetizer for a reason. You marinate paneer cubes in yogurt and spices, then grill, bake, or pan-fry them.

The marinade—yogurt, red chili powder, turmeric, garam masala, and more—packs in flavor. Let the paneer sit in it for a while and it’ll soak up all the goodness.

It’s fun to thread the paneer on skewers with onions and peppers. Cooking at 400°F (200°C) in an oven or air fryer gives you that charred, smoky edge.

Ingredients

• 300g paneer (cubed)
• ½ cup thick yogurt
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1 teaspoon chaat masala
• 1 tablespoon ginger-garlic paste
• Salt to taste
• 1 tablespoon lemon juice
• 1 onion and 1 bell pepper (cut into pieces)

Cooking Instructions

1. Mix yogurt, spices, ginger-garlic paste, salt, and lemon juice.
2. Toss in paneer cubes and coat well. Marinate for 1 hour.
3. Thread paneer, onion, and bell pepper onto skewers.
4. Preheat oven to 400°F (200°C).
5. Cook skewers 15-20 minutes, turning halfway.
6. Serve hot with chutney or lemon wedges.

You can also use a pan if you don’t have an oven. For more details, visit this Paneer Tikka Recipe.

5) Paneer Bhurji

Paneer Bhurji is that quick, comforting Indian scramble. You crumble paneer and toss it with onions, tomatoes, and a handful of spices.

It’s soft, a little spicy, and super easy. Serve it with roti, bread, or just plain rice.

The flavors are easy to tweak. Add peas or peppers if you’re feeling it.

Ingredients

• 1 cup paneer, crumbled
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 green chili, chopped (optional)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon oil
• Fresh coriander leaves for garnish

Cooking Instructions

1. Heat oil in a pan on medium (about 350°F / 175°C).
2. Add cumin seeds and let them crackle.
3. Toss in onions and cook until soft.
4. Add tomatoes and chili, cook until tomatoes break down.
5. Stir in turmeric, chili powder, and salt.
6. Add crumbled paneer and mix.
7. Cook 3-4 minutes, stirring gently.
8. Sprinkle garam masala and garnish with coriander.
9. Serve hot with your favorite bread.

For more details, check this paneer bhurji recipe.

6) Paneer Kofta

Paneer Kofta is pure comfort food. You shape soft balls from paneer and potatoes, fry them up, then simmer them in a creamy tomato gravy.

The koftas are crisp outside and soft inside. The sauce is smooth and mild, perfect for scooping up with naan or rice.

It takes a bit more time, but honestly, the result is worth it. You can play around with spices to make it your own.

Ingredients

• 200g paneer (cottage cheese), grated
• 2 medium boiled potatoes, mashed
• 1/4 cup chickpea flour (besan)
• 1 cup tomatoes, pureed
• 1/2 cup onions, finely chopped
• 1/2 cup cream or milk
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• Oil for frying

Cooking Instructions

1. Mix paneer, potatoes, and chickpea flour with salt and spices to form kofta balls.

2. Heat oil to 350°F (175°C). Fry kofta balls until golden, then drain them on paper towels.

3. In a pan, sauté onions and ginger-garlic paste until soft.

4. Add tomato puree, turmeric, chili powder, and salt. Cook until the oil separates.

5. Stir in cream or milk, then add garam masala. Simmer for 5 minutes.

6. Drop the fried kofta balls into the gravy. Let them cook gently for another 5 minutes.

7. Serve hot with rice or Indian bread.

7) Paneer Makhani

Paneer Makhani is a creamy, flavorful curry with soft paneer cubes in a rich tomato and butter sauce. The mild spices and smooth texture make it a real crowd-pleaser.

It goes really well with naan or roti—there’s just something about that combo. The sauce gets its silky finish from tomatoes, butter, cream, and ground cashews.

You can use fresh cream or a lighter cream if you’re watching things a bit. The balance of butter and tomatoes gives this dish its special, almost addictive taste.

You don’t need fancy ingredients, and it comes together pretty quickly.

Ingredients

• 200 grams paneer, cut into cubes
• 4 to 5 medium tomatoes, pureed
• 2 tablespoons butter
• 2 to 3 tablespoons cream (light or heavy)
• 2 tablespoons cashew nuts, soaked and ground
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste

Cooking Instructions

1. Heat butter in a pan over medium heat (about 350°F/175°C).

2. Add ginger-garlic paste and sauté until fragrant.

3. Add tomato puree. Cook until the oil separates.

4. Mix in cashew paste, chili powder, and salt.

5. Pour in cream and stir well.

6. Add paneer cubes. Cook for 5 minutes.

7. Sprinkle garam masala, cook for 1 more minute. Serve warm.

For a detailed guide, see the Paneer Makhani Recipe.

8) Dhaba Style Paneer Ki Sabji

Dhaba style paneer ki sabji is a spicy, simple dish you can whip up whenever the craving hits. It uses fresh paneer cubes simmered in a tangy onion and tomato gravy.

The flavors are bold and punchy, but honestly, it’s not hard to make at home. Start by frying onions until golden brown.

Add ginger-garlic paste and spices like turmeric and chili powder. Toss in the tomato puree and cook until the oil separates.

Drop in the paneer cubes and let them soak up that masala. This sabji is great with roti, paratha, or rice.

Ingredients

• 20 paneer cubes
• 2 onions, finely chopped
• 1 cup tomato puree
• 1 tsp ginger garlic paste
• ½ tsp turmeric powder
• ½ tsp chili powder
• 1 tsp garam masala
• 2 tbsp oil
• Salt to taste

Cooking Instructions

1. Heat oil in a pan on medium heat (350°F / 175°C).

2. Fry onions until golden brown.

3. Add ginger garlic paste and sauté for 1 minute.

4. Stir in turmeric, chili powder, and salt.

5. Add tomato puree. Cook 5-7 minutes, until the oil separates.

6. Add paneer cubes and mix gently.

7. Sprinkle garam masala, cook 3 more minutes.

8. Serve hot with your favorite bread.

For more details, see this paneer ki sabji recipe.

9) Paneer Curry with Onion Tomato Gravy

Here’s a simple paneer curry with a rich onion tomato gravy. The base is just onions and tomatoes cooked down till smooth.

It pairs perfectly with soft paneer cubes. You can serve it with rice or any Indian bread—roti, naan, whatever you fancy.

Ginger and garlic paste bring a gentle warmth. The spices stay mild but tasty, and the creamy texture of paneer really works with the tangy tomato sauce.

Ingredients

• 300g paneer, cubed
• 2 medium onions, finely chopped
• 3 medium tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 2 tbsp oil
• Salt, to taste
• Fresh coriander for garnish

Cooking Instructions

1. Heat oil in a pan and add cumin seeds.

2. Add chopped onions. Sauté until golden brown.

3. Stir in ginger-garlic paste, cook for 1-2 minutes.

4. Add tomatoes and turmeric powder. Cook until tomatoes soften.

5. Blend the mixture smooth or leave it chunky if that’s your thing.

6. Add paneer cubes and garam masala, mix gently.

7. Cook for 5-7 minutes on low heat.

8. Garnish with fresh coriander before serving.

10) Dry Paneer Masala

Dry Paneer Masala is a tasty, fuss-free dish. You cook paneer cubes in a spicy mix of onions, tomatoes, and Indian spices on a tawa or pan.

The paneer gets a lovely layer of masala—no heavy sauce here. It’s awesome as a side or even a snack.

The spices pack a punch but you can always tone them down. Tossing in bell peppers or capsicum gives it color and a bit of crunch.

Ingredients

• 200 gm paneer cubes
• 1 large onion, chopped
• 2 medium tomatoes, chopped
• 1/2 tsp cumin seeds
• 1-2 tsp pav bhaji or tawa masala
• 1-2 green chilies, chopped (optional)
• 1 tbsp oil
• Salt to taste
• Fresh coriander for garnish

Cooking Instructions

1. Heat some oil in a pan. Toss in the cumin seeds.

2. Throw in the chopped onions. Let them cook until they turn golden.

3. Add the tomatoes next. Cook those down until they’re nice and soft.

4. Sprinkle in the pav bhaji or tawa masala, along with a bit of salt.

5. Drop in the paneer cubes. Stir everything so the masala coats the paneer well.

6. Keep the heat on medium. Stir often and let it cook for 5 to 7 minutes.

7. Top it off with fresh coriander. Serve it up warm.