9 heavenly paneer recipes for dinner!

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Try these amazing paneer recipes from our celebrity chefs for a mouthwatering culinary affair!

9 heavenly paneer recipes for dinner!

Kesari paneer lifafa

You’re sure to lose yourself with this melt-in-mouth paneer recipe by Chef Varun Inamdar, Food-E: Culinary Experts. Try it tonight!

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Paneer recipes for dinner: Kesari paneer lifafa


For the filling:

  • 150 grams paneer, crumbled
  • 1 tsp refined oil
  • 2 tbsp onions, finely chopped
  • A pinch saffron
  • ½ tsp cumin seeds
  • ½ tsp coriander powder
  • 1/2 tsp yellow chili powder
  • Salt to taste

For tomato coriander gravy:

  • 4 ripe tomatoes, finely chopped
  • 1 onion, finely chopped
  • 1 fresh red chilly, finely chopped
  • 1 tbsp oil
  • ½ tsp crushed coriander seeds
  • ¼ tsp cumin powder
  • Salt to taste
  • 1 tbsp cream
  • 1 tbsp butter
  • ½ tsp sugar
  • 1 tsp oil
  • 8 slices paneer, cut into 2 square inch pieces, 1 cm thick
  • Mint greens for garnish
  • Grated cheese (optional)


  1. For the gravy, heat oil in a pan.
  2. Add onions and green chillies. Sauté till translucent
  3. Stir in tomatoes, spices and salt. Cover and cook till done.
  4. Run the mixture to a smooth paste in a grinder and continue cooking.
  5. Stir in cream, butter and sugar. Stir well and reserve.
  6. For the filling, heat oil in a pan. Stir fry onions till it turns translucent.
  7. Add in all spices and crumbled paneer. Stir well and set aside
  8. For the envelopes, sandwich the filling mix between 2 slices of paneer
  9. Heat oil in a pan and fry paneer sandwiches till golden brown on both sides.
  10. Return the gravy to the flame and heat well.
  11. Transfer pan fried paneer envelopes into the gravy. Simmer well and serve hot
  12. Garnish with mint leaves and top with cheese, optionally
Photo courtesy: Piyush Singh

Continue reading for more mouth-watering Paneer recipes for dinner!

Fenugreek and cottage cheese delight

You will soon have a dinner favourite. This paneer recipe from Radisson Blu, Noida is out of the world!

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Paneer recipes for dinner: Fenugreek and cottage cheese delight



  •  350 gm creamy cottage cheese, cut into batons and fried
  • 250 gm fresh fenugreek leaves, chopped and soaked in turmeric powder and salt water
  • 50 gm curd
  •  40 gm cashewnut paste
  •  200 gm fresh tomato puree
  • 5 gm Kashmiri mirch  
  • 3 gm turmeric powder
  • 5 gm jeera powder
  • 10 gm ginger-garlic paste
  • 5 gm fennel powder
  • 5 gm green chilies, chopped
  • 10 gm coriander powder
  • 10 gm ginger chopped
  • 3 g garam masala
  • 100 ml mustard oil
  • 1 ltr water
  • Salt to taste


  1. Place a thick bottom handi on the flame. Add mustard oil, ginger-garlic paste and sauté. Then add Kashimri chilli powder, coriander powder, jeera powder, turmeric powder and fennel powder.
  2. Sauté well. When the masala leaves oil, add chopped fenugreek leaves and sauté for few minutes.
  3. Add tomato puree, salt and mix well. Cook for 10- 15 minutes.
  4. Add curd and cook well for 5-6 minutes. Add water if required.
  5. When gravy starts leaving out oil, add water (250 ml), fried cottage cheese batons. Check for seasoning.
  6. Sprinkle garam masala, chopped green chillies and ginger. Serve hot

The next in the Paneer recipes for dinner is cottage cheesy which is super tangy! Want to try it? Continue reading

Achari paneer

This Achari Paneer recipe by Chef Vijay Sharma from Tribe Brunch & Bar, Delhi, will have you asking for more!

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Paneer recipes for dinner: Achari paneer


  • 500 gm paneer, cubed
  • 2 tsp Kashmiri mirch
  • 4 onions, ground
  • 4 green chillies, chopped
  • 2 tsp turmeric powder
  • 3 tsp dry mango powder
  • 2 tsp sugar
  • 4 tsp fennel seeds
  • 2 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 2 tsp ginger paste
  • 200 ml curd, whipped
  • 100 ml cooking oil
  • Salt to taste


  1. In a heavy based pot, heat oil.
  2. To the hot oil add fennel, fenugreek and cumin seeds. Fry till it’s brown in colour or for 15-20 seconds. Add onions and fry till golden brown. Stir in the green chillies and mix.
  3. Now add turmeric powder, garlic paste and ginger paste. Fry for a minute. Pour in the plain yogurt, dry mango powder, chilli powder, sugar and salt. Fry this masala well until the oil separates.
  4. Add in the paneer with about 150 ml water. Let it cook on medium heat for about 5 minutes. Then season and serve.

Continue reading for an interesting Paneer recipes for dinner by Chef Gurbir Singh

Paneer tawa masala

Try your restaurant favourite paneer recipe at home! Allow Chef Gurbir Singh from Hotel Babylon International, Raipur, to show you how!

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Paneer recipes for dinner: Paneer tawa masala


  • 1/4 kg paneer, cubed, placed in warm water for 10 minutes and drained
  • 1 tbsp curd
  • 1/2 tsp cumin seeds
  • 1/2 tsp carom seeds (optional)
  • 1 1/2 tsps Kasoori methi, crushed
  • 1 large onion, finely chopped
  • 1/2 inch piece ginger, finely minced
  • 1 tsp green chilli paste
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • one pinch garam masala powder
  • 1/2 cup tomato puree
  • 1 tbsp fresh cream
  • 2 tsp lemon juice
  • Salt to taste
  • Coriander leaves for garnish
  • 2 1/2 tbsp Oil


  1. Marinate paneer in curd, turmeric powder, red chili powder and kasoori methi for 10-15 minutes.
  2. Heat a pan, drizzle 1/2 tbsp oil and shallow fry the paneer pieces for 3 minutes, tossing the contents well. Do not burn them. Turn off flame and remove to a plate.
  3. Heat oil in a heavy bottomed vessel. Once hot, add cumin seeds, carom seeds and allow to splutter. Add chopped onions and saute for 5 mts. Add minced ginger and green chili paste and saute for 2 minutes.
  4. Add turmeric powder, red chilli powder, coriander powder and kasoori methi and mix well. Add tomato puree and cook for 6-7 minutes or till oil separates.
  5. Add the roasted paneer pieces to the onion-tomato mixture and mix well. Add half a cup of water and cook for 5-7 minutes on low to medium flame.
  6. Add the garam masala powder and fresh cream and mix well. Add lemon juice, mix well and turn off flame.
  7. Pour it in a serving bowl and garnish with fresh coriander leaves. Serve with roti or naan.
Image source: Foodviva

Continue reading for more paneer recipes for dinner!

Paneer pasanda (achari)

Another mouth-watering recipe by Chef Ashish Massey, chef, food consultant and owner, The Ancient Barbecue (Gurgaon & Noida) & Smoked House Biryani (Noida).

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Paneer recipes for dinner: Paneer pasanda (achari)


  • 1 kg paneer
  • 50 gm mixed pickle, pureed
  • 200 gm cashew nuts, broken
  • 300 gm maida 
  • 1 gm saffron
  • Salt to taste
  • 500 gm curd
  • 200 gm cream
  • 10 gm turmeric powder
  • 50 gm ginger, chopped
  • 15 gm green chilles, chopped
  • A sprig of coriander
  • 30 gm mint chutney
  • 400 ml oil
  • 20 gm Bedgi chilly 
  • 50 gm khoya 
  • 35 gm garlic
  • 10 gm garam masala


  1. Cut paneer in square and stuff with mint chutney, cashew nut, ginger, green chilly and season with salt.
  2. Prepare a batter with maida, turmeric, and salt.
  3. For the gravy, heat oil, add ginger-garlic paste, cashew nut paste, curd, turmeric powder, red chilly powder, and cook properly. Finish with fresh cream and pickle puree.
  4. Cut paneer pieces in triangles and arrange in a plate and pour the gravy over it.
  5. Serve hot and garnish with fresh coriander spring.

Continue reading for yet another delicious Paneer recipes for dinner:!

Paneer jalfrezi

Chef Gurbir Singh from Hotel Babylon International, Raipur brings for you yet another paneer delight!

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Paneer recipes for dinner: Paneer jalfrezi


  • 1/4 kg paneer, cut into long pieces (1 1/2″ length), placed in warm water till use
  • 1 medium onion, finely sliced
  • 1 tsp ginger garlic paste
  • 1/2 a red capsicum, julienned
  • 1 green capsicum, julienned
  • 4 pcs baby corn, cut diagonally into 1″ pieces (optional)
  • 1 carrot, peeled and julienned
  • 3 pcs beans, cut diagonally into 1″ pieces (optional)
  • 1 tomato, de-seeded and sliced into long strips
  • 1/4 cup tomato puree
  • 1 tbsp tomato ketchup
  • 1 tsp red chili powder
  • 1 tsp coriander powder – 1 tsp
  • A pinch garam masala powder
  • 1/2 tsp Kasuri methi, crushed
  • 1 tbsp lemon juice
  • Salt to taste
  • 1 1/2 tbsp Oil


  1. Heat oil in a cooking vessel. Once hot, add cumin seeds and allow them to splutter. Add the sliced onions and saute for 5 minutes. Add ginger garlic paste and saute for 3 minutes.
  2. Add red chilli powder, turmeric powder, Kasuri methi, coriander powder and salt. Mix well. Add tomato puree and cook for 3 minutes. Add sliced beans, carrots and cook for 5 minutes on low to medium flame. Mix once in a while.
  3. Add tomato ketchup and mix. Add capsicum pieces and cook on low to medium flame for 5 mintes. Stir in between.
  4. Add the paneer and tomato pieces and mix well. Sprinkle 3-4 tbsp of water and mix well. Cook for 4-5 minutes on medium high flame tossing the contents.
  5. Finally add garam masala and lemon juice. Mix well. Turn off flame and remove to a serving bowl. Serve with warm rotis or as filling for wraps.
Recipe source: Dailymusings

Continue reading for paneer recipes for dinner with corn

Paneer and corn curry

Filling and flavourful – that’s what this recipe by the late Chef Tarla Dalal is.

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Paneer recipes for dinner: Paneer and corn curry


  • 1 cup paneer cut into 25 mm 1″ cubes
  • 1 cup boiled sweet corn kernels
  • 1/2 cup onion puree
  • 1 bayleaf
  • 1″ stick of cinnamon (dalchini)
  • 2 cloves
  • 1 tsp chilli powder
  • 4 tomatoes, blanched, peeled and pureed
  • 1/2 cup curd, beaten
  • 2 tbsp fresh cream
  • 1 tsp sugar
  • 1/2 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • 1 tbsp broken cashewnuts
  • 1 tbsp poppy seeds (khus-khus)
  • 2 cloves of garlic
  • 1/2″ piece of ginger
  • 3 tbsp warm milk
  • Chopped coriander for garnish


  1. Soak the cashewnuts and poppy seeds in warm milk for 20 to 30 minutes
  2. Add the garlic and ginger and grind to a smooth paste. Keep aside
  3. Heat oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown in colour
  4. Add the chilli powder, ground paste and tomatoes and simmer for 3 to 4 minutes.
  5. Add the curd, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala
  6. Add some water to thin down the consistency of the gravy if required. Add the paneer and corn and mix well
  7. Serve hot garnished with coriander
Recipe source: TarlaDalal

Read on for a delectable paneer shahi korma recipe!

Mughlai shahi paneer korma

 This white gravy paneer dish is to die for!

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Paneer recipes for dinner: Mughlai shahi paneer korma


For almond paste:
  • 20 to 22 almonds
  • ¼ cup water for soaking almonds
  • 4 tbsp water for grinding almonds
For onion paste:
  • 150 gms onions, roughly chopped
  • ¼ cup water for cooking onions
Other ingredients:
  • 200 gms paneer
  • ½ tsp shah jeera 
  • ¼ tsp black pepper or white pepper
  • ½ tsp coriander powder
  • 1 inch cinnamon
  • 2 to 3 green cardamoms
  • 4 cloves
  • 2 to 3 single strands of mace
  • 2 tsp ginger garlic paste
  • 1 green chilli, slit (optional)
  • 6 tbsp full fat fresh curd/yogurt
  • 3 tbsp low fat cream (25% to 35% low fat)
  • 1 tsp rose water or 1 tsp kewra water (pandanus water)
  • ¾ to 1 cup water
  • 2 tbsp ghee
  • a few pinches of crushed or powdered saffron for garnish
  • Salt as required


  1. Blanch the almonds in hot water. Soak 20 to 22 almonds in ½ cup of bubbling hot water for 30 to 40 minutes. Cover and keep aside.
  2. In a pan, take ¾ cup roughly chopped onions and add ¼ cup water.
  3. Heat the chopped onion and water together stirring at intervals. If in case the water dries up while cooking onions, then add some more water. Simmer till the onions soften.
  4. After 30 minutes, peel the almonds and keep aside.
  5. Add the blanched and peeled almonds and ¼ cup of the soaking water to a grinder or small blender.
  6. Make a smooth paste of the almonds. Remove and keep aside.
  7. To the same blender, add the cooked onions along with the remaining stock.
  8. Grind to a smooth paste.
  9. Take 6 tbsp full fat fresh curd/yogurt in a bowl or measuring cup and whisk well till smooth.
  10. Heat 2 tbsp ghee in a pan.
  11. Add the whole spices – ½ tsp shah jeera, 1 inch cinnamon, 2 to 3 green cardamoms, 4 cloves, 2 to 3 single strands of mace and 1 small to medium bay leaf. Saute the spices for few seconds till aromatic.
  12. Now, add the ground onion paste and stir well.
  13. Add 2 tsp ginger-garlic paste. Stir again.
  14. Saute the onion paste till you see some fat on the sides and the paste thickens. We don’t need to brown this paste as we are preparing a white gravy.
  15. Now add the ground almond paste and stir continuously and saute for two minutes on a low flame.
  16. Add 1 or 2 slit green chilies, ¼ tsp black pepper or white pepper and ½ tsp coriander powder. Stir again.
  17. Add 1 to 1.5 tbsp of the beaten curd/yogurt on a low flame.
  18. Briskly stir and incorporate the curd with the rest of the mixture. Add the rest of the curd
  19. Stir quickly again. adding yogurt in small amounts like this does not allow it to curdle in the gravy. Now add ¾ to 1 cup water.
  20. Stir very well so that the whole gravy has a uniform consistency. Add salt.
  21. Bring the gravy to a gentle simmer on low flame for 4-5 minutes.
  22. Add the paneer cubes. Simmer for a minute.
  23. Now add 3 tbsp low fat cream. Stir well and switch off the flame.
  24. Lastly add 1 tsp of rose water or kewra (pandanus) water. Stir gently.
  25. Serve shahi mughlai paneer korma garnished with crushed saffron or saffron powder. the korma goes very well with naans, tandoori roti, chapatis or parathas. This white paneer korma also goes well with jeera rice or veg pulao
Recipe source: VegrecipesofIndia
Image source: Foodpunch

Continue reading for more paneer recipes for dinner!

Paneer kofta

Trust us when we say it isn’t your regular kofta recipe. It is stuffed with delicious raisins and khoya!

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Paneer recipes for dinner: Paneer kofta


For the Kofta:

  • 100 gms grated paneer
  • 1 1/2 boiled potatoes, mashed
  • 50 gms khoya
  • 2 tbsp ginger-garlic paste
  • 1 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • Handful of fresh coriander
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 2-3 tbsp mustard oil
  • 25 gms raisins, chopped
  • 50 gms flour
  • Salt to taste

For the Gravy:

  • 2 sticks of cinnamon
  • 3 tbsp refined oil
  • 6 green cardamoms
  • 2 brown cardamoms
  • 12 cloves
  • 2-3 bay leaves
  • 2 tsp cumin
  • 2 onions, chopped finely
  • 4 tsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 1/2 tsp red chili powder
  • 1 tsp coriander seeds, ground
  • 100 gms tomato puree
  • 100 gms fresh milk
  • 5 tbsp hung curd
  • 1/2 tsp sugar
  • Salt to taste


For the Kofta:

  1. In a mixing bowl combine the grated paneer, potatoes, khoya, ginger-garlic paste, salt, turmeric powder, red chilli powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.
  2. Mix well together and knead into a dough.
  3. Make koftas (round bite sized balls) of the dough, dust with flour.
  4. Keep in the fridge for fifteen minutes to let the koftas firm up.

For the Gravy:

  1. Heat the refined oil in a pan.
  2. Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it  crackle
  3. Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chilli powder and ground coriander seeds. Cook till the onions brown
  4. Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer
  5. Into the pan, add hung curd and sugar to balance the acidity
  6. Cover and let it cook for 10 – 15 mins.
  7. In a different pan, shallow fry the koftas in refined oil
  8. Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins
  9. Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!
Recipe source: NDTV food

Do you have any unique paneer recipes for dinner?  Please share in the Comment box below.

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