Satisfy Your Taste Buds With These Quirky Paneer Recipes

Every Indian’s tastebuds certainly quirk up at the smell of paneer and why not, it’s pretty much one of the most delectable and savory dishes that makes up the dinner menu. In fact, the main reason why you probably perk up when you find out that guests are coming over is because you now have a greater chance of filling your belly with paneer. But matar paneer and shahi paneer are dishes that everyone knows, so why not try something new. These zany paneer recipes are bound to leave your mouth watering in delight!

 1. Paneer Manchurian

Paneer Manchurian

Spice up your plain old Manchurian recipe and give it a more delectable twist with this paneer Manchurian dish that’ll leave you licking your lips after every drop!


  • Paneer                                            200 grams
  • Capsicum 1                                     (chopped or thinly sliced)
  • Water                                              5 cups
  • Black pepper powder                  ½ tsp
  • Spring onions                                ½ cup (chopped)
  • Green chilli                                    1 (finely chopped)
  • Ginger                                             ½ inch piece (chopped)
  • Garlic                                              5-6 pieces (chopped)
  • Celery                                             1 tsp (chopped)
  • Soy sauce                                      2 tsp
  • Sugar                                              1 tsp
  • Tomato sauce                               1 or 1.5 tbsp
  • Apple cider/White vinegar        1 tsp
  • Salt                                                  as required
  • Oil                                                    4-5 tbsp
  • Corn Flour                                     2 tbsp


  • Mix the corn flour and ½ tsp chopped ginger garlic along with salt and pepper (as required) to form a paneer marinade.
  • Add the paneer to the marinade and mix well before you deep fry the paneer cubes in hot oil. Drain the fried paneer on a napkin and keep it aside.
  • Remove the extra oil from the kadai and then heat up some oil and stir fry the onions on medium heat.
  • Add the ginger, garlic, green chilli and celery to the onions and stir for a minute before adding capsicum. Stir again for 2-3 minutes.
  • Now add all the sauces and and 1.5 cups of water as well a cornflour paste (2 tbsp corn flour + water) and let the sauce thicken.
  • Finally, add the paneer cubes, vinegar, salt and pepper and stir the mixture for a minute or so before garnishing the Manchurian with spring onion greens!

2. Paneer Pops

Paneer Pops

Paneer pops are surely the most delectable snacks for your tea time or your breakfast. Paneer pops are not only lip smacking but are also very easy to make


  • Onions chopped                          2
  • Ginger garlic paste                      1 tbsp  
  • Paneer  crumbled                       250 gm
  • Boiled Potatoes mashed            3
  • Red chilli powder                        1tsp
  • Garam masala                              1 tsp
  • Coriander powder                       1 tsp
  • Powder bread slices                    1 cup
  • Salt                                                 to taste
  • Oil                                                  2 tbsp


  • In a skillet, add some oil and put chopped onions, ginger garlic paste, red chilli powder, salt, coriander powder, garam masala and amchoor powder and mix well on medium flame.
  • Now to the mixture add mashed boiled potatoes and crumbled paneer.
  • Let the mixture cool at room temperature and add powdered bread to the mixture and mix it well with hands.
  • Now make small balls with the mixture.
  • Deep fry these balls till golden brown.
  • Place them on kitchen towels to remove excess oil and serve them hot with your favourite tomato ketchup.


 3. Paneer Dum

 Paneer dum

A must try recipe for all paneer lovers who want their paneer tender with spicy touch of black pepper.


  • Paneer                                           250 gm
  • Cream                                            3 tbsp
  • Oil:                                                   3 tbsp
  • Cloves:                                            4
  • Green cardamom                         4
  • Cinnamon stick                             1
  • Onion                                               1
  • Ginger garlic paste                        1 tbsp
  • Green chillies                                 4
  • Dahi                                                  3 tbsp
  • Dhaniya                                            1 tsp
  • Pepper powder                               1 tsp
  • cumin powder                                ¾ tsp
  • salt                                                    1 tsp
  • cream                                               2 tbsp
  • red chilli powder                            ¼ tsp
  • haldi                                                  ¼ tsp
  • garam masala                                 ¼ tsp
  • coriander                                         to garnish


  • In a pan, heat oil and add cloves, cardamom, cinnamon till the oil gets aromatic.
  • Add onion paste and cook till golden brown.
  • Add ginger garlic and chopped chillies.
  • To this add dahi
  • Add salt, haldi, garam masala, coriander powder, pepper and red chilli powder
  • Now add cubes of paneer and cream and water to the mixture.
  • Cover the pan with the lid and let it steam for next 10 minutes at low heat.
  • Garnish with freshly chopped coriander leaves.


4. Paneer Jalfrezi

 Paneer Jalfrezi

Try this super easy paneer recipe as a quick fix for a tasty snack or meal. Sure this may sound different and new, but it is probably gonna be one dish that keeps making its way back to the dinner table!


  • Paneer                                            250 grams
  • Carrot                                              1 (approx. 50 grams)
  • Baby corn                                       9-10
  • Capsicum                                       1
  • Onion                                               1
  • Tomato puree                               4-5 tbsp
  • Ginger                                             1 inch piece (crushed)
  • Cumin powder (ajwain)              1 tsp
  • Black pepper powder                  ¼ tsp
  • Dry red chillies                              2
  • White vinegar                               ½ tsp
  • Sugar                                              ½ tsp
  • Salt                                                  as required
  • Coriander leaves                          1 tbsp (chopped)
  • Oil                                                    2 tbsp


  • Rinse and peel the carrot and onin and thinly slice them into thin strips or shred them in a food processor.
  • Thinly slice the baby corn and bell peppers and crush the ginger to a paste before you chop the paneer into long fingers.
  • Heat the oil in a pan and add the ginger paste as well as the dry red chillies.
  • Add the sliced onions and sauté the mixture for 2-3 minutes before adding the cumin powder and black pepper powder, stir and sauté again for 2-3 minutes.
  • Mix in all the sliced vegetables and cover and cook the mixture on a low flame until they are tender. Keep stirring in between and adding water for about 10-12 minutes on a low flame.
  • Add the tomato puree to the mixture and simmer for around 7-8 minutes before seasoning with salt, vinegar and sugar.
  • Finally, add the paneer and cook for 2-3 minutes before garnishing the jalfrezi with chopped coriander leaves.


5. Paneer Bread Rolls

Paneer Bread Rolls

This recipe makes for a terrific snack and is a serious upgrade from plain old bread rolls (even though they taste great too!).


  • Whole wheat bread                     8-10 slices
  • Paneer                                            250 grams
  • Green Chilli                                    1 (chopped)
  • Ginger                                             ½ tsp (minced)
  • Coriander (dhaniya)                    1 tbsp (chopped)
  • Red chilli powder                         ¼ tsp
  • Dhaniya powder                           ¼ tsp
  • Garam masala                               ¼ tsp
  • Chaat masala                                 ½ tsp
  • Salt                                                   as required
  • Oil/Butter                                       as required


Preparing the paneer stuffing:

  • Remove the excess water from the paneer and crumble it. Keep aside.
  • Add ½ tsp of finely minced ginger, the chopped green chilli and 1 tbsp chopped coriander leaves to the crumbled paneer.
  • Now, add all the spices namely red chilli powder, dhaniya powder, garam masala, chaat masala and salt as per taste and mix well.

Preparing the bread rolls:

  • Slice off the edges from the bread slices and roll them out flat with a rolling pin.
  • Place approximately 2 tbsp of the bread stuffing on one side of the bread and fold the slice while pressing the edges to make a rectangular roll. Use water to press the edges together firmly.
  • Place the rolls on a baking tray (you don’t need to grease the tray) and lightly brush the rolls with some softened butter or oil.

Baking the rolls:

  • Preheat the oven to 200 degrees Celsius and bake the bread rolls for approximately 10-12 minutes (until a golden colour is obtained).
  • You can also prepare the rolls on a tawa pan by spreading 1-2 tbsp oil on a tawa and toasting the rolls over a medium flame.


6. Kadhai Paneer (dry)

 Kadhai Paneer

Sure you’ve all had the gravy style paneer sabzi at home, but what about the dry restaurant style dish that leaves you licking your fingers well after the plate is empty and clean?


  • Paneer                                                250 grams
  • Tomatoes                                           5-6 (chopped)
  • Green chilli                                         1-2 (chopped)
  • Garlic                                                  6-7 pieces (crushed)
  • Ginger                                                 5 inch piece (half crushed and half sliced)
  • Green pepper                                    2 (thinly sliced)
  • Kashmiri red chilli                            5-6
  • Coriander seeds                               5 tbsp (roasted)
  • Garam masala                                  ½ tsp
  • Methi                                                 5-2 tsp (crushed)
  • Coriander leaves                             ½ cup (chopped)
  • Salt                                                    2 tbsp


  • Heat up 2 tbsp of oil in a kadai and add the crushed ginger and garlic. Saute the mixture until the raw smell disappears.
  • Add and sauté the chopped tomoatoes and add a mixture of the coriander seeds and red chilli (powdered) to the tomatoes.
  • Now, add the capsicum slices and green chillies. Sauté for around 8-10 minutes and then add salt and garam masala.
  • Finally, add the paneer and cook the mixture for 2-3 minutes before adding the methi, the sliced ginger and coriander leaves.
  • Mix and sauté for 2-3 minutes until the dish is ready!


7. Paneer Tikka

 Paneer Tikka

This is one recipe that no one has ever possibly denied at any restaurant. But the satisfaction of enjoying a delicious paneer tikka at home is truly unbound!


  • Paneer                                                 250 grams
  • Bell Pepper                                         1 each (red, yellow, green)
  • Onion                                                   1
  • Curd/ Dahi                                         200 grams
  • Garlic paste                                        1 tbsp
  • Ajwain                                                 1 tsp
  • Kashmiri red chilli powder             1-2 tsp
  • Turmeric powder (haldi)                 ½ tsp
  • Jeera powder                                     1 tsp
  • Dhania powder                                   1 tsp
  • Garam masala                                    ½ tsp
  • Amchur powder                                 1 tsp
  • Chaat masala                                      1 tsp
  • Lemon Juice                                       from half a lemon
  • Oil/Ghee/Butter                                1-2 tbsp
  • Black salt                                            as required


  • Chop the paneer into cubes as well as the vegetables. Keep the chopped items aside.
  • Take the curd into a large bowl and whisk it until it becomes smooth, then add the ginger paste and all the spices as well as ajwain as well black salt. Mix them well into the curd.
  • Add the chopped vegetables and paneer to the curd-masala mixture and marinate for at least 2 hours in the refrigerator.
  • Bring the marinated paneer to room temperature before you skewer the paneer and vegetables alternatively on skewers or toothpicks.
  • Preheat the oven for 3 minutes at 180 degrees Celsius then bake the tikka for around 20-25 minutes. After ten minutes turn over the skewers and brush some oil onto the paneer pieces instead of baking it entirely in one go. Your tikka is ready!



  1. Paneer- Paneer or Indian cheese is not only rich in proteins but also calcium and hence promotes strong bones and prevents joint pains. Women after 30 should definitely include paneer in their diet as the loss of calcium from bones is more after 30.
  1. Oil- Oils like mustard oil, sunflower oil, soyabean oil are best for Indian cooking because these oils have high smoking point and hence they don’t loose their nutritional value even at high temperatures.
  1. Salt- Although salt is a very important ingredient in cooking, we should try to include low-sodium salt in our diet and specially those who have high blood pressure should go either for kosher salt or a light salt with low sodium content, these are easily available in the market too.


If you have any other paneer recipes that you’d like to share or if you’ve tried ours then let us know the results in the comments below!


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Shraya Singh
Shraya is currently an engineering student with a flair for writing. Apart from being a student she is a part time Jedi and inhabitant of Middle Earth with and has an insatiable love for books and fantasy. But in truth she is a storyteller; the purpose of a storyteller is not to tell you how to think but to give you questions to think upon, and that is what she does.