Paneer Recipe

Paneer is a fresh cheese common in the Indian subcontinent. It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form, before pressing, is called chhena.

Paneer recipe that we are going to make, is extremely flavorful, quick and delicious recipe using paneer, yogurt and Indian masala mix. It is an extremely popular North Indian recipe, that can be eaten with roti/naan/bread/rice, etc.   

Paneer is rich in proteins, which helps in removing weakness and making the body fleshy. It is also rich in calcium, phosphorus, vitamins and minerals that help the body to grow. Their intake keeps the bones and joints strong. 

Therefore, paneer recipes are most favoured recipes of the health conscious people.

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield4 Plate
  • Serving Size30g
  • Energy234 cal
  • Cuisine
    • Indian
  • Course
    • Main Course
  • Cooking Method
    • Cutting
    • Sauteing


For Salad and Toppings

    • 2 Cups Bite Size Paneer – cottage cheese cubes
    • 1 Cup Plain Greek Yogurt – You can use any thick yogurt
    • 4 Tbsp Olive Oil 
    • 1 Large Onion
    • 4 Cloves Garlic
    • 1/2 Inch Ginger Piece
    • 2 Large Onions – thinly sliced
    • 2 Tbsp Tomato Paste 
    • 2 Tbsp Ketchup
    • 1 Tbsp Dry Kasuri Methi – optional
    • 1 Tsp Fenugreek Seed – Indian name: Methi Dana
    • 1 Tsp Fennel Seed – Indian name: Saunf
    • 1 Tsp Onion Seed – Indian name: kalonji
    • 1 Tsp Turmeric Powder
    • 1 Tsp Coriander Powder
    • 1 Tsp Red Chili Powder
    • 2 Tsp Salt (As per your taste)


Preparing the spices


Add onion, ginger, garlic in a grinder jar and pulse to form a smooth paste.


Make the Spice Mix by adding all the spices (whole+powdered) in a grinder jar and pulse.


Make a smooth powder and keep aside.


Heat oil in a large non-stick pot.


Add the onion paste and saute for 3-4 minutes over medium heat

(stir every half minute). The onions should turn golden.


Now add the sliced onion, spice mix and saute for 2 minutes (till sauteed onions are pink)


Now add the tomato, ketchup and saute for another 2 minutes

and stir to ensure tomato paste evenly spreads in the mix.


Add yogurt and mix everything.


Cover and cook this for 3 minutes on medium heat (stir every half minute).


Remove the cover and the masala would be bubbling hot.


Add the cubed paneer and saute.


Let this simmer for 2 minutes.


Turn off the heat.


Transfer to serving plater and sprinkle some chopped cilantro on top. Serve hot and enjoy

  • 1 servings per container
  • Serving Size30g
  • Amount per serving
  • Calories234
  • % Daily Value*
  • Total Fat31 g39.74%
  • Saturated Fat11 g55%
  • Trans Fat1 g
  • Polyunsaturated Fat16 g
  • Monounsaturated Fat0 g
  • Cholesterol52 mg17.33%
  • Sodium500 mg21.74%
  • Total Carbohydrate25 g9.09%
  • Dietary Fiber3 g10.71%
  • Total Sugars13 g
  • Protein25 g50%