In a country with a healthy and large vegetarian diet, paneer is the alternative to anything non-vegetarian. Whatever chicken or mutton dish you’re making, the same masalas can go into a paneer dish. Sometimes not, but mostly it works. But if you don’t want similar tasting or looking dishes, then obviously what you’re looking for is something completely different. And that’s where our list comes in. We’ve got 10 dishes that you can make at home, that aren’t complicated and will go well just about anything you want.
A little history for those that want it: the word “paneer” is derived from the Persian word “panir” which refers to any type of cheese. The origins of this product, however, are a little unclear, but it’s extremely popular in South Asia, mostly India, Bangladesh, Pakistan and Afghanistan.
For most of these recipes, cutting your paneer into small cubes is best, it’s easier to cook and the pieces soak up the spices and gravy, making the dish that much tastier. Also, these recipes aren’t extensive and if we have it listed on our website, we will link you to that for ease.
First, as always, you need to cook your spices and onions and once that is done, add the ginger-garlic paste, chillies, and the tomato puree. Once you’ve added all your spices and flavours, add the curd and stir it really well. Then turn the flame to low and let the curry simmer for a few minutes before you add in the paneer cubes. Add salt and pepper to taste, mix well, and then serve.
Like making a non-vegetarian masala curry, you can follow the same steps. Cut the vegetables, ginger and garlic, then grind the onions into a paste, then blend the tomatoes and soaked cashews into a paste. One by one, add the spices, flavourings and pastes and once it’s all nicely cooked and mixed together, add the masala powders, toss in the paneer cubes and cook it all together well. Add low fat cream, mix it all together and once the gravy is nice and thick, turn off the flame and serve.
This is made very similarly to the way scrambled eggs are made. Crumble the paneer and then put in the oil, ginger-garlic paste, chilies and onions into the pan and cook, then add the tomatoes till they become soft. Once you’ve added your spices, add in the paneer and cook for a few minutes, but make sure that it stays soft, otherwise it won’t taste good. And then serve.
Amritsari Paneer Tikka
You need to make a marinade first with besan, carom seeds, turmeric powder, garam masala, red chili powder and lemon juice along with the garlic-ginger paste. Mix it well with water till smooth, then add in the paneer cubes and coat each cube properly and let it marinate for at least 30 minutes. Shallow fry these paneer cubes and flip them till they’re nice and golden on both sides. Serve with chutney or sauce during a party!
Paneer Butter Masala
Just like the Butter Chicken dish, this works the same way. And to help you out, check out the recipe we posted on our website a few months ago.
This is obviously another very popular dish in the country and on menus all over the world. It’s a combination of paneer and spinach and obviously you can’t go wrong with that. Here is an easy recipe for you to follow!
Achar is basically pickle, which is what we eat with many of our meals. Using the same spices that we use in pickles, this paneer dish gets a fresh culinary kick. And we have the recipe for you to follow right here.
Shallow fried and placed on a gravy bed, this paneer dish is not as popular as it should be. It’s crispy and tangy and full of flavours, so try out this recipe today.
Spicy and delicious, this dish is a Hyderabadi speciality that will blow your mind. Different places make it differently, but you can always add and remove your own elements. So try the recipe right now and let us know how it turns out.
It’s probably rare to find a paneer dish with white gravy, but it’s definitely a dish worth trying at least once in your life. And the recipe is right here, waiting for you.