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5 min
02/12/2025
Crumble it, roast it, or coat and fry it; paneer always comes out a winner. And yet, it’s always paneer butter masala or shahi paneer that comes to mind when you think of paneer dishes. Call it good PR or just plain, old comfort, but paneer has been stereotyped as the star of roch gravies, even though it has a lot more to offer. And it’s time to change the narrative.
Some kitchen ingredients are almost like the Greek God Atlas, carrying entire courses on their shoulders. And paneer, the not-so-humble but much-loved cottage cheese from India, has to be on this list. From crispy starters like paneer pakora to rich mains like palak paneer and creamy desserts like paneer kheer, this single ingredient makes all the dishes. Whether you’re looking for breakfast classics (like parathas) or fusion favourites (like tacos), paneer is there to cheese it up, Indian style. So get over the creamy butter masala, and sample from these ten classic, unexpected, and downright delicious paneer dishes.
One of the easiest and quickest paneer recipes to make, bhurji is made by crumbling paneer and cooking it in a spicy onion-tomato masala. It’s not a gravy dish and requires minimal oil. It can be enjoyed with any Indian flatbread, but is most popularly consumed with roti or paratha. A staple in Indian homes, especially in North India, paneer bhurji also works well as a filling for wraps, sandwiches, dosas, and even tacos.
If paneer bhurji is a classic, paneer tikka tacos are the new kid on the block. And they’re already stealing the limelight. Paneer tikka is a classic dish, made by marinating paneer cubes in a yoghurt-based marinade and grilling them. Here, the grilled tikkas become the filling for crunchy tacos. Topped with mint chutney, grilled onions, and other condiments, paneer tikka tacos marry Mexican and Indian cuisines into a fusion appetiser.
A spicy, deep-fried paneer appetiser, paneer 65 is a South-Indian speciality. What sets it apart from other paneer dishes is the tempering that uses curry leaves, mustard seeds, and common Indian spices. A non-meat adaptation of the chicken 65, the paneer is cooked by marinating the cubes in a batter (typically made with cornflour and all-purpose or rice flour for crispiness), and deep-frying until they’re golden and crispy on the outside but remain soft and tender inside.
If paneer 65 is the fried snack from the South, paneer pakora is the fritter from the North. It’s milder in taste and comes together quickly enough that it works as the perfect treat for last-minute guests, or even busy parties with multiple dishes. Paneer cubes are coated in a spiced gram flour batter and fried in oil. The centre remains soft and creamy because of the paneer, while the gram flour batter fries to a perfectly crunchy exterior.
One of the OG fusion dishes, chilli paneer blends Indian and Chinese cuisines and comes in two versions - dry and with gravy. It’s a staple in most Chinese restaurants across the nation, and many home chefs have recreated this at home, too! Batter-fried paneer is tossed in a sweet, spicy, hot, and slightly tangy chilli sauce. It’s often cooked with onions, bell peppers, soy sauce, and vinegar.
Few dishes are as high in protein as palak paneer! Paneer cubes are simmered in a rich, creamy green curry made from pureed spinach and spices. Palak paneer is usually found in winter, when fresh spinach is more easily available. It pairs well with rotis and parathas, and may even be served with makki ki roti (flatbread made from maize flour); another winter speciality.
An Indian-Italian fusion dish, paneer gnocchi is made by mixing soft, non-melting Indian cottage cheese (paneer) in the gnocchi dough and serving it in a classic Indian-style sauce (such as a creamy Makhani or Palak Paneer sauce) alongside traditional potato gnocchi.
A quicker take on the traditional kheer, paneer kheer comes together in under half an hour. Paneer is added to boiled milk (which is mixed with sugar and nuts) and simmered to make a creamy kheer. It’s often topped with rose water and fresh nuts and served with hot puris.
Paneer and veggies are cooked in a light saute of onions and spices. Once the mixture cools down, it is mixed with the suji chilla batter. The final batter is then cooked on a tawa. Unlike other paneer chilla options, where paneer is used as a filling, here the paneer is mixed into the batter itself.
Sliced, cubed, or crumbled paneer can be used as a pizza topping. It pairs well with other Indian-inspired toppings or traditional Italian ones. It’s often combined with capsicum, chilli flakes, and oregano – all on a bed of thick, red marinara-style sauce. In some versions, a makhani sauce (closer to Indian gravies) might also be used.
Paneer is also a commonly used stuffing in many dishes. It adds a creamy texture to the dish, while also enhancing its overall protein content. Here are some common dishes with paneer stuffing:
Apart from these, paneer has also been used as a filling for dosas, burgers, burritos, and more.
Paneer isn’t just meant for sweet gravies. It can champion multiple types of dishes, act as a good replacement for select meat dishes, and can even be consumed as is, with a sprinkle of salt. In fact, for added texture, simply grill the paneer cubes, as is, on a hot tawa and enjoy with a sprinkle of chaat masala. The bottom line: paneer is powerful!
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