I love exploring new paneer recipes. In my latest blog post, I share creative dishes like Saffron Maple Paneer, Miso Glazed Paneer Bites, Thai Basil Paneer Skewers, and Pomegranate Paneer Tikka among many others.

I think these recipes show paneer works in fun ways and mine are super yummy additions.

The 24 Best paneer recipes

Saffron Maple Paneer

I made Saffron Maple Paneer with paneer, saffron milk, maple syrup, heavy cream, ghee and salt thats gives a golden sear and a simmered creamy sauce that warms you up.

Ingredients

• 250g paneer, cut into cubes
• 1/2 teaspoon saffron threads soaked in 2 tablespoons warm milk
• 2 tablespoons pure maple syrup
• 1/2 cup heavy cream
• 1 tablespoon ghee
• Salt to taste

Instructions

1. Heat the ghee in a pan over medium heat and lightly sear the paneer cubes until they get a nice light golden color.

2. Lower the heat and add the saffron milk, maple syrup and heavy cream, stir it all in so the paneer can soak up the flavors. dont stir too hard.

3. Add salt to taste and let the sauce simmer for about 3 to 4 minutes, until it thickens a bit.

4. Remove from heat and serve hot, you can garnish with some chopped herbs if you want.

Miso‐Glazed Paneer Bites

I made miso-glazed paneer bites by marinating paneer cubes in white miso paste, soy sauce, maple syrup, rice vinegar and sesame oil then dusting them with cornstarch. They come out crispy and fun.

Ingredients

• 400g paneer, cut into bite sized pieces
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp cornstarch

Instructions

1. Cut the paneer into cubes and set it aside.

2. Mix together the miso paste, soy sauce, maple syrup, rice vinegar and sesame oil in a bowl until its smooth.

3. Toss the paneer in the marinade and let it sit for about 15 minutes then lightly coat with cornstarch.

4. Fry the paneer in a hot pan until its golden and a bit crispy then serve warm.

Thai Basil Paneer Skewers

Im excited to share my recipe for Thai Basil Paneer Skewers. It features paneer cubes, red and green bell peppers and red onion with garlic and soy sauce then tossed with fresh Thai basil leaves.

Ingredients

• 1 cup paneer cubes
• 1 red bell pepper, chopped into chunks
• 1 green bell pepper, chopped into chunks
• 1 red onion, cut into wedges
• 1 cup Thai basil leaves
• 2 garlic cloves, minced
• 2 tbsp soy sauce

Instructions

1. Preheat your grill to medium high heat and thread the paneer and veggies on skewers.

2. Mix the minced garlic, soy sauce, a squeeze of lime juice and a bit of Thai chili paste in a bowl to make your marinade.

3. Brush the marinade over the skewers well then grill for about 10 minutes, turning them so they get a good char.

4. After grilling, toss the skewers with fresh Thai basil leaves and serve warm Enjoy!

Pomegranate Paneer Tikka

I made Pomegranate Paneer Tikka using paneer cubes that was marinated in pomegranate juice, thick yogurt, ginger garlic paste, red chili powder, salt and lemon juice then grilled until a little charred, it was tangy.

Ingredients

• 400g paneer, cut into cubes
• 1/2 cup pomegranate juice
• 1/2 cup thick yogurt
• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• Salt to taste
• 1 tbsp lemon juice

Instructions

:

1. In a bowl, mix the paneer cubes with pomegranate juice, yogurt, ginger garlic paste, red chili powder, salt and lemon juice. Make sure the paneer is coated well.

2. Let it marinate for atleast 30 minutes, though letting it longer gives it a more intense flavour.

3. Thread the paneer onto skewers and place them in a preheated oven at 200 degree Celsius for about 15 to 20 minutes until they get a slight char.

Tamarind Infused Paneer Cubes

I prepped tamarind paneer cubes using paneer, tamarind paste, ginger garlic paste, chili powder, turmeric, salt and olive oil. The cubes gets lightly charred and golden, making them a tangy snack or side dish.

Ingredients

• 250g paneer cubes
• 2 tbsp tamarind paste
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 1 tbsp ginger garlic paste
• Salt to taste

Instructions

:

1. Mix the tamarind paste, ginger garlic paste, chili powder, turmeric, salt and olive oil in a bowl; make sure to stir it well.

2. Add the paneer cubes into the bowl and toss them until they are evenly coated, then let it marinate for atleast 15 minutes.

3. Heat a non stick pan on medium heat and fry the marinated paneer cubes until they appear lightly charred and are golden, be sure to stir them occasionally so they dont stick.

4. Serve it hot as a snack or side dish and enjoy the tangy flavour of this yummy recipe.

Anise Orange Paneer Medley

I made Anise Orange Paneer Medley with paneer cubes, anise seeds, fresh orange zest and orange segments tossed in olive oil, salt and mint leaves. Its an unusual mix thats easy to prepare.

Ingredients

• 250 grams paneer, cut into cubes
• 1/2 tsp anise seeds
• Zest from one fresh orange
• 1 large orange, peeled and cut into segments
• 2 tbsp olive oil
• Salt to taste
• Fresh mint leaves (optional)

Instructions

1. Heat 1 tbsp olive oil in a pan and fry the paneer cubes till they turn light golden.

2. Toss in the anise seeds and orange zest into the oil and stir lightly dont over-fry them.

3. Add the orange segments and a pinch of salt, letting everything warm up together just for a few minutes.

4. Finish by garnishing with fresh mint leaves and serve hot with a side of your choice.

Espresso‐Balsamic Paneer

I discovered Espresso-Balsamic Paneer, its a quick dish of 250g paneer cubes marinated in 2 shots espresso, 3 tbsp balsamic vinegar, 1 tbsp olive oil, garlic, salt and black pepper then seared till golden and crisp.

Ingredients

• 250g paneer, cut into cubes
• 2 shots of espresso (or 60ml strong brewed coffee)
• 3 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• Salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. In a bowl, mix the espresso, balsamic vinegar, olive oil, garlic, salt and pepper together. Toss the paneer cubes in this mixture and let it marinate for about 15 minutes

2. Heat a non-stick pan over medium heat and add the marinated paneer. Make sure you spread the cubes evenly so they get a nice sear

3. Cook the paneer for around 3 to 4 minutes on each side until they are golden brown and lightly crisp around the edges. Do not overcrowd the pan so they cook evenly

4. Serve immediately with your favourite salad or a side of rice and enjoy the unique and tangy flavour of the espresso balsamic paneer

Black Garlic Paneer Medallions

I made Black Garlic Paneer Medallions by dipping paneer in flour with salt and pepper then brushing with black garlic paste and frying in olive oil then finish with a squeeze of lemon juice sometimes.

Ingredients

• 200g paneer, sliced into medallions
• 2 tbsp black garlic paste
• 1 tbsp olive oil
• 1/2 cup all-purpose flour
• Salt, to taste
• Black pepper, to taste
• A squeeze of lemon juice (optional)

Instructions

1. Dip each paneer medallion in the flour seasoned with salt and pepper then brush with black garlic paste.

2. Heat the olive oil in a pan over medium heat, and fry the medallions until they get a golden crust on both sides.

3. Once they are done, plop them onto a paper towel to remove excess oil and drizzle with a squeeze of lemon juice if you like.

4. Serve warm and enjoy while im still crisp and tasty.

Rosemary Citrus Paneer

I prepared Rosemary Citrus Paneer by marinating paneer cubes in lemon juice, orange zest with chopped rosemary, olive oil, salt and pepper. then i grilled paneer until grill marks showed up.

Ingredients

• Paneer, cut into cubes
• Fresh rosemary, roughly chopped
• Lemon juice and zest from one lemon
• Orange zest from one orange
• Olive oil
• Salt
• Black pepper

Instructions

1. In a bowl, mix the lemon juice, orange zest, rosemary, olive oil, salt and pepper then add the paneer cubes and toss gently.

2. Let the paneer marinate for at least 15 minutes while you preheat your skillet on medium heat.

3. Put the paneer in the skillet and cook for about 4 minutes on each side until you see nice grill marks.

4. Serve it hot with an extra squeeze of lemon if you like its tangy kick.

Zesty Chili Lime Paneer Wraps

I recently made Zesty Chili Lime Paneer Wraps with paneer, red and green bell peppers, and onion marinated in chili powder and lime juice. Whole wheat tortillas holds all the flavors for a simple meal.

Ingredients

• 250 g paneer, cut into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp chili powder
• Juice of 1 lime
• 4 whole wheat tortillas

Instructions

1. In a bowl, mix the lime juice, chili powder and a pinch of salt to make a marinade. Don’t worry if it looks a bit runny, its all good.

2. Toss the paneer and veggies in the marinade and let it sit for about 15 minutes so the flavors get in.

3. Heat a skillet on medium-high heat and cook the marinated paneer and veggies for 5-7 minutes until they’re kinda charred.

4. Fill a tortilla with the hot paneer mix, roll it up and serve immediately while they are still warm. Enjoy your wrap!

Coconut Lemongrass Paneer Curry

I made Coconut Lemongrass Paneer Curry using paneer, coconut milk, lemongrass, onion, garlic, ginger and chilli. Its a rich dish that mixes creaminess and spice with subtle layers of flavor that keep it interesting.

Ingredients

• 250g paneer, cubed
• 1 can coconut milk (400ml)
• 2 stalks lemongrass, finely chopped (white part only)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 1-2 green chillies, sliced (optional)

Instructions

1. Heat some oil in a pan and add the chopped onion, minced garlic, grated ginger and chopped lemongrass. Cook them until they get soft and a bit brown.

2. Next, toss in the paneer cubes and fry them lightly so they start to turn a little golden on the edges.

3. Pour the coconut milk into the pan, stir well, and let it simmer on low heat for about 10 to 15 minutes. Dont forget to stir occasionally.

4. Finally, add salt and any extra spices u like, then remove from heat and serve hot over rice or with naan.

Smoked Chipotle Paneer Nuggets

I made smoked chipotle paneer nuggets using paneer, chipotle paste, garlic paste, lemon juice and smoked paprika. The paneer got a char on the grill and its crispy on the outside, serving as a snack.

Ingredients

• 250g paneer, cut into cubes
• 2 tbsp chipotle paste
• 1 tsp garlic paste
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• Salt to taste
• 2 tbsp olive oil

Instructions

1. In a bowl mix together chipotle paste, garlic paste, smoked paprika, lemon juice, olive oil and salt then toss the paneer cubes in the marinade and let them sit for at least 15 mins so they really soak up the flavor.

2. Preheat your smoker or grill to a medium heat, if youre using a smoker let the paneer getting that nice char by smoking for about 10 mins.

3. Next put the paneer on a heated pan or a grill and cook each side for 3-4 mins until the outside turns a bit crispy.

4. Serve hot with your fav dipping sauce and enjoy the smoky, spicy taste of the nuggets its amazin!

Ginger Soy Paneer Tempura

I discovered ginger soy paneer tempura its a crispy dish where paneer is dipped in a batter of grated ginger, soy sauce and cornstarch with sparkling water then fried in vegetable oil till golden.

Ingredients

• Paneer, cubed
  about 200 grams
• Fresh ginger, grated
  1 tablespoon
• Soy sauce
  2 tablespoons
• All-purpose flour
  1/2 cup
• Cornstarch
  1/4 cup
• Sparkling water
  roughly 3/4 cup
• Vegetable oil for frying

Instructions

1. Preheat your oil to medium high and in a bowl mix the flour, cornstarch, grated ginger, soy sauce and sparkling water until you get a smooth batter.

2. Cut your paneer into cubes then dip each piece into the batter making sure they are fully covered.

3. Fry the battered paneer in small batches in the hot oil until they become golden and crispy.

4. Drain the paneer on paper towels then serve warm with extra soy sauce if you like.

Herbed Paneer Empanadas

I made these herbed paneer empanadas that uses crumbled paneer, chopped cilantro and oregano with a simple all-purpose flour dough, water, cumin and salt. They comes out crisp golden from the oven.

Ingredients

• 200g paneer, crumbled
• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh oregano
• 1 tsp ground cumin
• Salt to taste

Instructions

1. First, mix the flour with water and a little salt to form a soft dough; let it rest for about 20 minutes.

2. In a bowl, combine crumbled paneer with chopped cilantro, oregano, ground cumin and a pinch of salt, stirring it well.

3. Roll out the dough, cut into even circles and spoon in a bit of the paneer mix into each one.

4. Fold each circle over and press the edges together, then bake in a 375°F oven for around 15-20 minutes until they are golden and a bit crispy.

Avocado Paneer Sliders

I whipped up Avocado Paneer Sliders by grilling paneer cubes tossed in olive oil with lime juice then topping slider buns with mashed avocado mixed with lime zest and cilantro. Its a quick, filling meal.

Ingredients

• Paneer cubes
  200 g
• Ripe avocado
  1 medium, mashed or sliced
• Slider buns
  6 pieces
• Lime
  1, juiced and zested
• Fresh cilantro
  a handful, chopped
• Olive oil
  2 tbsp
• Salt and pepper to taste

Instructions

:

1. In a bowl, toss the paneer cubes with olive oil, salt, pepper and some lime juice. Grill them for a few minutes until they get a slight char.

2. In another bowl, mash up the avocado with the lime zest and chopped cilantro. Dont overdo it, keep some chunks for texture.

3. Split the slider buns, then spread the mashed avocado evenly on each bun and top with the grilled paneer.

4. Serve your Avocado Paneer Sliders warm and enjoy the blend of flavors!

Rose Cardamom Paneer Tenders

i discovered a tasty twist called Rose Cardamom Paneer Tenders: the paneer is coated with chickpea flour and splashed with rose water and cardamom powder then fried in oil until its golden and crisp.

Ingredients

• 250g paneer, cut into tenders
• 1/2 cup chickpea flour
• 2 tbsp rose water
• 1/4 tsp cardamom powder
• Salt and pepper to taste
• Oil for frying

Instructions

1. Mix the chickpea flour, salt and pepper in a bowl and toss your paneer tenders in them until evenly coated.

2. In a separate small bowl, combine the rose water and cardamom powder then drizzle it over the coated paneer and let it sit for about 10 minutes.

3. Heat the oil in a pan on medium heat and fry the paneer tenders for about 2-3 minutes on each side until they look golden and crisp.

4. Serve warm with your fav dipping sauce and enjoy the unique flavor.

Mediterranean Olive Paneer Pockets

I discovered Mediterranean Olive Paneer Pockets by mixin paneer, kalamata olives, red bell pepper, tomato, olive oil and basil. The simple blend yields a fresh mediterranean snack thats easy to make and enjoy.

Ingredients

• 200g paneer, cut into cubes
• 1/2 cup pitted kalamata olives, chopped
• 1 small red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 medium tomato, seeded and chopped
• 2 tbsp olive oil
• A handful of fresh basil leaves, roughly chopped

Instructions

1. Preheat your oven to 375°F. If you’re using ready-made pastry or pita pockets, lay them out on a clean surface.

2. In a bowl, mix the paneer, olives, red bell pepper, red onion, tomato, olive oil and basil. Add salt and pepper to taste.

3. Spoon the filling evenly into the pockets, then fold them over and press the edges together with a fork to seal.

4. Place the pockets on a baking sheet and bake for about 15 to 20 minutes until they are lightly golden. Let them cool a bit before serving.

Truffle‐Drizzled Paneer Fries

I whipped up some truffle drizzled paneer fries using paneer, all-purpose flour, egg and panko breadcrumbs. Dish is seasoned with salt, pepper and finished with a drizzle of truffle oil for a crisp, unique snack.

Ingredients

• 200g paneer, cut into fries
• 1/2 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 cup panko breadcrumbs
• 1 tsp salt (adjust to taste)
• Freshly ground pepper, to taste
• 2 tbsp truffle oil

Instructions

1. Pat the paneer dry and then toss them in the flour, dip in the egg, and finally roll in the breadcrumbs.

2. Bake the coated paneer in a preheated 200°C oven for about 15 minutes till they turn golden and crispy.

3. Remove from the oven, drizzle truffle oil over the fries, and season with salt and pepper before serving.

Beetroot Basil Paneer Fritters

I recently made Beetroot Basil Paneer Fritters with grated beetroot, crumbled paneer, chopped basil, chickpea flour and a green chilli. The batter came together quick and fried up real good.

Ingredients

• 1 cup grated beetroot
• 1 cup crumbled paneer
• A handful of fresh basil leaves, roughly chopped
• 1/2 cup chickpea flour (besan)
• 1 finely chopped green chilli
• Salt and pepper to taste
• Oil for frying

Instructions

1. In a bowl, mix the grated beetroot, crumbled paneer, chopped basil and green chilli with a pinch of salt and pepper.

2. Slowly add the chickpea flour and a little water to form a thick batter that holds together but isnt too runny.

3. Heat oil in a pan over medium heat and drop spoonfuls of the mixture; fry until they get a nice golden color, being careful not to overcrowd the pan.

4. Remove them with a slotted spoon, let them drain on a paper towel and serve warm with your favorite dip.

Paneer Caprese Bruschetta

I made Paneer Caprese Bruschetta as a simple mix of toasted paneer cubes, diced tomatoes, torn basil, extra virgin olive oil, salt, pepper and a drizzle of balsamic glaze. Its really easy to whip up.

Ingredients

• 200g paneer, cubed
• 2 ripe tomatoes, diced
• A handful of fresh basil leaves, torn
• Extra virgin olive oil
• Salt and pepper
• Balsamic glaze (optional)

Instructions

:

1. Preheat the oven to 375°F and toast a few slices of bread until they are lightly crispy.

2. In a bowl, mix the diced tomatoes, torn basil, olive oil, salt, and pepper then let it sit for a few minutes.

3. Top the toasted bread with a layer of paneer and then spoon the tomato mixture over it.

4. Drizzle some balsamic glaze on top and serve immediately, enjoy the fresh flavors!

Pomegranate Mint Paneer Rolls

I made Pomegranate Mint Paneer Rolls with paneer strips mixed with mint leaves, salt and chaat masala then put em on whole wheat rotis drizzled with pomegranate molasses and pomegranate arils for a tangy crunch.

Ingredients

• 250g paneer, cut into strips
• 1/2 cup fresh mint leaves, roughly chopped
• 1/2 cup pomegranate arils
• 2 tbsp pomegranate molasses
• 1 tsp chaat masala
• Salt, to taste
• 4 whole wheat rotis or naan breads

Instructions

1. In a bowl, mix the paneer strips with the mint, salt and chaat masala really well.

2. Lay a roti or naan on a flat surface and drizzle with the pomegranate molasses.

3. Arrange the paneer mix along the center and sprinkle pomegranate arils over it.

4. Roll it up tightly, then toast in a pan on medium heat until its slightly charred and yummy. Enjoy your roll!

Creamy Spinach Paneer Cannelloni

I made Creamy Spinach Paneer Cannelloni using fresh spinach leaves, cubed paneer and cannelloni pasta tubes. The mixture of heavy cream, minced garlic, salt and pepper makes it a simple, satisfying dish.

Ingredients

• Fresh spinach leaves
• Cubed paneer
• Cannelloni pasta tubes
• Heavy cream
• Minced garlic
• Salt and pepper

Instructions

1. Preheat your oven to 375°F. In a pan, lightly saute the minced garlic then add the spinach till it’s just wilted
dont overcook it.

2. Mix the paneer with the heavy cream, a pinch of salt, and pepper in a bowl. Stir in the wilted spinach carefully.

3. Fill each cannelloni tube with the mixture (using a piping bag if available makes it easier) and place all tubes in a greased baking dish.

4. Cover the dish with foil and bake for 20-25 minutes until the cream is bubbly. Enjoy it while its hot!

Roasted Red Pepper Paneer Skewers

I make roasted red pepper paneer skewers with paneer, roasted red pepper and red onion marinated in olive oil, lemon juice, garlic, salt and pepper. They grill evenly and is a simple dish.

Ingredients

• 250g paneer, cut into cubes
• 1 large roasted red pepper, sliced
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions

:

1. Preheat your grill pan over medium heat and let the paneer and veggies marinate in olive oil, lemon juice, garlic, salt and pepper for at least 15 minutes.

2. Thread the paneer, red pepper, and red onion alternately onto skewers and make sure they are evenly spaced.

3. Cook the skewers for 10 to 12 minutes, turning them occasionally so they get nice char marks and are heated through, then serve warm Enjoy!

Lemongrass Coconut Paneer Ravioli

I made Lemongrass Coconut Paneer Ravioli by mixing crumbled paneer with chopped lemongrass and coconut milk. The filling is wrapped in a soft all purpose flour dough creating a fusion dish thats simple and unique.

Ingredients

• 200g paneer, crumbled
• 1 stalk lemongrass, finely chopped
• 1 cup coconut milk

• 1.5 cups all purpose flour

• 1/2 teaspoon salt
• Optional pinch of turmeric for color

Instructions

1. In a bowl, mix the crumbled paneer with the chopped lemongrass and coconut milk along with a sprinkle of salt and the turmeric if you are using it.

2. In another bowl, stir together the all purpose flour with a pinch of salt and enough water and coconut milk to form a smooth dough, then knead it until it feels soft but not too sticky.

3. Roll out the dough on a floured surface then cut it into circles, place a spoonful of paneer filling in the center of each circle and fold them over making sure the edges are pressed well to seal.

4. Boil a pot of water and carefully drop the ravioli in, cook them for about 4 or 5 minutes until they float to the top then remove and serve drizzled with a bit more coconut milk and extra lemongrass if you like.