5 Paneer Recipes That’ll Make You the Star of Dinner Tonight

Craving comfort, heat, and that irresistible creamy bite? Paneer is your MVP. It soaks up spice, plays nice with veggies, and cooks fast—aka weeknight gold. These five recipes hit every craving, from silky restaurant-style gravies to street-food vibes and a grilled showstopper that tastes like summer.

Grab a block of paneer, a few pantry staples, and let’s cook. Fair warning: you might lick the spoon. Twice.

1. Restaurant-Style Paneer Butter Masala That’s Silky, Dreamy, Perfect

This is the cozy red curry you order on repeat—but better at home. It’s rich and buttery with just enough tang and sweetness to keep you coming back. Great for dinner parties, date nights, or a “treat yourself” Tuesday.

Ingredients:

• 400 g paneer, cut into 1-inch cubes
• 2 tbsp butter, divided
• 1 tbsp neutral oil
• 1 large onion, thinly sliced
• 3 medium tomatoes, chopped (or 1.5 cups canned crushed tomatoes)
• 10–12 cashews, soaked 15 minutes
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder (or mild paprika for color)
• 1 tsp garam masala
• 1/2 tsp ground coriander
• 1/2 tsp sugar (optional, for balance)
• 1/2 cup heavy cream
• 1 bay leaf
• 1–1.25 cups water (as needed for consistency)
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Warm 1 tbsp butter and oil in a pan over medium heat. Add bay leaf and onions; sauté until golden, 8–10 minutes.
2. Add ginger-garlic paste; cook 1 minute until fragrant. Stir in tomatoes, cashews, chili powder, coriander, and a pinch of salt. Cook until tomatoes soften and release oil, 6–8 minutes.
3. Cool slightly, remove bay leaf, then blend to a smooth puree with a splash of water.
4. Return puree to the pan. Add garam masala, sugar (if using), and 3/4 cup water. Simmer 5–7 minutes, stirring occasionally.
5. Stir in cream and remaining 1 tbsp butter. Add paneer cubes and simmer gently 2–3 minutes. Adjust salt and consistency with water as needed.
6. Garnish with cilantro. Remove from heat and let it rest 5 minutes—flavors deepen as it sits.

Serve with soft naan or steamed basmati and a crisp kachumber salad. Want it vegan? Swap paneer for extra-firm tofu and use coconut cream. For smoky depth, briefly char tomatoes and onions before blending—seriously good.

2. Paneer Tikka Skewers With Mint Yogurt That Scream Grill Season

Think juicy, charred edges and bold spice with cooling minty yogurt. These tikka skewers are party-perfect and weeknight-friendly because the oven or air fryer does the heavy lifting. It’s street-food joy on a stick.

Ingredients:

• 400 g paneer, cut into 1.25-inch cubes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into petals
• Metal or soaked wooden skewers

For the Marinade:

• 3/4 cup thick yogurt (Greek or hung curd)
• 1 tbsp ginger-garlic paste
• 1.5 tsp Kashmiri red chili powder
• 1 tsp garam masala
• 1 tsp roasted cumin powder
• 1/2 tsp turmeric
• 1 tbsp lemon juice
• 1 tbsp chickpea flour (besan), lightly toasted
• 1 tbsp oil
• Salt to taste

For Mint Yogurt:

• 1/2 cup yogurt
• 1/2 cup fresh mint leaves
• 1/4 cup cilantro
• 1 green chili (optional)
• 1/2 tsp roasted cumin powder
• 1 tsp lemon juice
• Salt to taste

Instructions:

1. Whisk marinade ingredients until smooth. Toss paneer and veggies to coat. Marinate 30 minutes (up to 12 hours in the fridge).
2. Thread paneer, peppers, and onions onto skewers.
3. Grill Method: Preheat grill to medium-high. Oil grates. Cook skewers 8–10 minutes, turning and basting with oil or butter, until lightly charred.
4. Oven Method: Preheat to 450°F/230°C. Arrange skewers on a rack over a lined tray. Bake 12–15 minutes, broil for 1–2 minutes to char.
5. Air Fryer Method: 400°F/200°C for 10–12 minutes, shaking once; finish with a quick 1-minute high-heat blast to char if your model allows.
6. Blend mint yogurt ingredients until smooth. Adjust salt and lemon.

Splash with lemon and sprinkle chaat masala before serving. Wrap leftovers in warm rotis with onions for instant kathi rolls. Pro tip: Freeze paneer cubes for 20 minutes before marinating to help them hold shape on the grill.

3. Creamy Palak Paneer That Actually Tastes Like Spinach (In A Good Way)

Palak paneer gets a bad rap when it’s dull or overcooked. Not here. This version is vividly green, lightly garlicky, and silky without drowning in cream. It’s comfort food with a halo.

Ingredients:

• 400 g paneer, cubed
• 12 oz (340 g) fresh spinach, washed
• 1 small onion, chopped
• 2 cloves garlic, minced (plus 2 extra for tempering)
• 1-inch piece ginger, minced
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 2 tbsp oil or ghee
• 2 tbsp cream or 2 tbsp cashew cream (optional, for richness)
• 1–1.25 cups water or stock
• Salt and lemon juice to taste

Instructions:

1. Blanch spinach in boiling water for 45 seconds. Transfer to ice water. Drain well and blend to a smooth puree with a splash of water.
2. Heat 1.5 tbsp oil/ghee in a pan. Add cumin seeds; when they sizzle, add onion and sauté until translucent, 4–5 minutes.
3. Add ginger, 2 cloves garlic, and green chili; cook 1 minute. Stir in turmeric and coriander.
4. Pour in spinach puree and 3/4 cup water. Simmer gently 5–6 minutes, stirring to keep the color bright.
5. Add paneer, garam masala, and cream if using. Simmer 2 minutes. Season with salt and a squeeze of lemon.
6. In a small pan, heat remaining 1/2 tbsp oil/ghee. Lightly brown the extra 2 cloves sliced garlic; pour this tempering over the curry.

Serve with jeera rice or warm phulkas. For extra depth, smoke the curry with a tiny piece of hot charcoal and a knob of butter for 60 seconds under a covered pot—restaurant hack alert. Swap spinach with half kale for a heartier twist.

4. Paneer Bhurji Toast That Turns Breakfast Into Brunch

Scrambled paneer is quick, spicy, and endlessly satisfying. Pile it onto toast, stuff it in a wrap, or serve with parathas for a killer brunch. It’s ready in 15 minutes and uses pantry staples—win.

Ingredients:

• 300 g paneer, grated or crumbled
• 1 tbsp oil or ghee
• 1/2 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 small tomato, finely chopped
• 1 small green chili, finely chopped (optional)
• 1/2 tsp turmeric
• 1 tsp Kashmiri chili powder or 1/2 tsp regular chili powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• Salt to taste
• 2 tbsp cilantro, chopped
• 1 tbsp butter (optional, for finishing)
• 4–6 slices crusty bread, toasted
• Lemon wedges, to serve

Instructions:

1. Heat oil in a skillet. Add cumin seeds; when they crackle, add onion and sauté until light golden, 5–6 minutes.
2. Add tomato and green chili; cook until tomatoes soften and the mix looks jammy, 3–4 minutes.
3. Stir in turmeric, chili powder, garam masala, and coriander; cook 30 seconds.
4. Add paneer and salt; toss gently for 2–3 minutes until warmed and coated. Don’t overcook—paneer should stay soft.
5. Finish with butter and cilantro. Squeeze lemon to brighten.

Load onto toast and top with sliced avocado or a runny fried egg if you’re feeling extra. For a vegan spin, use firm tofu and an extra pinch of turmeric for color. Add peas or bell peppers for texture; it’s your breakfast, make it bold.

5. Achari Paneer Stir-Fry That Brings The Pickle Party

If you love Indian pickles, this one’s your new obsession. Achari flavors—fennel, mustard, nigella, fenugreek—bring tangy, punchy vibes that cling to paneer and peppers. It’s fast, fiery, and fantastic with rotis.

Ingredients:

• 400 g paneer, cubed
• 1 tbsp mustard oil (or neutral oil + 1/2 tsp mustard seeds)
• 1 tsp fennel seeds
• 1/2 tsp nigella seeds (kalonji)
• 1/2 tsp fenugreek seeds (methi), lightly crushed
• 1/2 tsp cumin seeds
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric
• 1 tsp Kashmiri chili powder
• 1 tsp coriander powder
• 2 tbsp thick yogurt
• 1 tbsp lime or lemon juice
• 1–2 tsp mixed Indian pickle (achar) oil or chopped pickle pieces (optional but epic)
• Salt to taste
• Fresh cilantro and sliced onions, to serve

Instructions:

1. Heat mustard oil until it just smokes, then lower heat. Add fennel, nigella, fenugreek, and cumin; sizzle 30 seconds.
2. Add onions and peppers; stir-fry on high heat 3–4 minutes until slightly charred but crisp.
3. Stir in ginger-garlic paste; cook 30 seconds. Add turmeric, chili powder, and coriander; toss.
4. Reduce heat; add yogurt, whisking quickly so it doesn’t split. Add paneer, salt, lemon juice, and achar oil/pickle. Toss gently 2 minutes.
5. Taste and adjust tang or heat. Remove from heat before paneer dries out.

Serve hot with tawa rotis or layered parathas, plus a cooling raita. No achar? Mix 1 tsp vinegar with a pinch of sugar and extra mustard seeds to fake the tang. Leftovers make a heroic sandwich stuffing.

Paneer Buying And Handling Tips

• Fresh matters: Look for paneer that’s firm but not rubbery. If it squeaks, it’s over-pressed.
• Soften it: If your paneer is dense, soak cubes in hot salted water for 10 minutes before cooking.
• Don’t overcook: Paneer only needs a couple of minutes in hot sauce; too long and it turns spongy.

Spice Drawer Shortcuts

• No garam masala? Mix equal parts ground cumin, coriander, black pepper, and a pinch of cinnamon.
• Kashmiri chili powder gives color with mild heat; substitute with half paprika, half cayenne.

Make It A Meal

• Carbs: Naan, roti, paratha, or a simple jeera rice.
• Sides: Cucumber raita, pickled onions, or a crisp salad with lemon dressing.
• Drinks: Salted lassi or chilled beer for balance.

There you go—five paneer recipes that swing from cozy to bold and are totally doable on a busy night. Pick your vibe, grab that block, and get cooking. Trust me, once you nail these, you’ll be the person everyone begs to host dinner.