Paneer Pasanda is a rich, luxurious recipe where sweet and spiced filling is stuffed between two pieces of paneer, then batter coated, shallow fried and served in a smooth onion-tomato and cashew gravy. While this restaurant-style Paneer Pasanda recipe is time-consuming, it is absolutely worth it.
Paneer Paratha is a North Indian stuffed flatbread made with whole wheat flour dough and a spiced grated paneer (Indian cottage cheese) filling. It is one of the most loved paratha varieties from Punjab and is commonly made for breakfast.
Paneer Malai Tikka is a popular and delicious variant of tikka that is served in restaurants. This Malai Tikka is made with soft paneer cubes marinated in a base of hung curd, cream, spices and herbs.
Paneer Lababdar recipe is a restaurant-style North Indian curried dish made with paneer in a creamy onion, tomato and cashew gravy. The curry base has a mild tang with a slight sweetness and balanced spices. It pairs well with naan, roti or jeera rice.
Paneer kulcha are leavened flatbreads stuffed with a spiced and savory Indian cottage cheese filling. These flatbreads are made on a skillet or tawa to make for crispy yet soft and tender kulcha.
Paneer khurchan is an easy, quick and delicious North Indian semi dry curry made with paneer in a onion-tomato-capsicum base.
Paneer Kalimirch is one of the lesser-known but equally tasty gravy based dish made with paneer or Indian cottage cheese. Kalimirch or black pepper is the highlight of this dish.
Paneer Curry is a rich and lightly creamy North Indian curry made with paneer, onion paste, tomato-cashew paste, spices and cream. This restaurant style paneer gravy pairs well with roti, paratha, naan or rice.
Bhurji means scrambled in Hindi, so Paneer Bhurji is a scrambled paneer dish made with onions, tomatoes, ginger-garlic paste, green chillies, and spices. The paneer is mixed into a lightly tangy and spiced sautéed masala. This is a Punjabi-style paneer bhurji recipe made the way it is prepared in my
Paneer Angara is a North Indian curry made with paneer (Indian cottage cheese) simmered in a creamy onion, tomato, cashew and spices gravy. ‘Angara’ means fire or embers, referring to the smoky flavor infused through the dhungar (charcoal smoking) technique. The curry is mildly spiced, smooth, and r
The vegetarian version of the famous Amritsari Fish Tikka is Paneer Amritsari where paneer cubes are marinated in a spiced, tangy, gram flour mixture, together with spices, herbs and golden fried. Extra firm tofu can be used as a substitute for paneer.
This Palak Paneer Bhurji is a healthy variation to the regular bhurji and made with fresh spinach leaves, paneer, onions, tomatoes, herbs and spices. It can be served as a side dish to go with chapati or bread or paratha.