Restaurant Quality Paneer Recipe You Can Make in Your Kitchen

Paneer Recipe, a versatile ingredient loved by many, can be transformed into a mouthwatering delight. In this comprehensive guide, we will take you through the art of creating a perfect paneer recipe. Whether you’re a novice or an experienced cook, our step-by-step instructions, insights, and FAQs will help you master this delightful dish. Let’s dive into the world of paneer!

Paneer, a type of fresh cheese, is a staple in many Indian dishes. Its soft and crumbly texture, coupled with its ability to absorb flavors, makes it a favorite among food enthusiasts. This guide will walk you through creating a mouthwatering paneer recipe, offering insights based on first-hand knowledge and credible sources (60 paneer recipes you must try).

Delicious Paneer Recipe (Indian cottage cheese) that you can try at home:


  1. 250 grams paneer (cottage cheese), cut into cubes
  2. 2 tablespoons vegetable oil
  3. 1 large onion, finely chopped
  4. 2 tomatoes, pureed
  5. 1 tablespoon ginger-garlic paste
  6. 1/2 teaspoon turmeric powder
  7. 1 teaspoon red chili powder (adjust according to your spice preference)
  8. 1 teaspoon cumin powder
  9. 1 teaspoon coriander powder
  10. 1/2 cup fresh cream
  11. Salt to taste
  12. Chopped coriander leaves for garnishing


  1. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
  2. Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
  3. Add tomato puree and cook until the oil separates from the mixture.
  4. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook the masala for a few minutes.
  5. Add paneer cubes and gently mix with the masala. Be careful not to break the paneer cubes.
  6. Stir in the fresh cream and cook for another 2-3 minutes, allowing the flavors to blend well.
  7. Garnish with chopped coriander leaves.

Your delicious paneer recipe is ready to be served! Enjoy it with hot naan, roti, or steamed rice.

Certainly! Here’s a simple recipe for making Paneer at home:

1 liter of milk (whole milk is preferable) 2-3 tablespoons of lemon juice or vinegar A pinch of salt (optional) Instructions:

Boil the Milk:

Pour the milk into a heavy-bottomed pan and place it on medium heat.

Stir the milk occasionally to prevent it from sticking to the bottom of the pan and burning.

When the milk comes to a boil, lower the heat and add a pinch of salt if desired. This is optional and adds flavor to the paneer.

Curdle the Milk:

Add the lemon juice or vinegar to the hot milk and stir gently.

The acid will cause the milk to curdle, and you’ll notice the whey (a greenish-yellow liquid) separating from the curds (the white solids). If the milk doesn’t curdle completely, you can add a little more lemon juice or vinegar until it does.

Strain the Curds:

Once the milk has fully curdled, turn off the heat and let it sit for a minute.

Place a piece of cheesecloth or a clean cotton kitchen cloth over a strainer or colander.

Pour the curdled milk through the cloth-lined strainer to separate the whey from the curds.

Rinse the Curds:

Gather the corners of the cloth and tie them together, forming a pouch with the curds inside.

Hold this pouch under running cold water for a few seconds to rinse off any residual lemon juice or vinegar.

Press and Set the Paneer:

Hang the cloth pouch with the curds over the sink or a container to allow excess whey to drain for about 30 minutes.

After draining, you can place a heavy object (like a cast-iron skillet) on top of the cloth to press the paneer and remove more whey. Let it sit for an additional 30 minutes to set.

Unwrap and Use:

After the pressing time, open the cloth pouch, and your homemade paneer is ready.

You can cut it into cubes, crumble it, or use it in various recipes like curries, salads, or even in desserts like rasgulla.

Your homemade paneer is now ready to be used in your favorite recipes. Enjoy the fresh and creamy texture of this versatile Indian cottage cheese!

Seasoning Your Paneer

Adding Flavor

Enhance the taste of your paneer by marinating it in a mixture of spices and herbs. This step allows the paneer to absorb flavors, making it even more delectable.

Pan-Frying or Grilling

After marination, pan-fry or grill the paneer to perfection. This will add a lovely crispy texture to the dish.

Incorporating Paneer into Dishes

Paneer Tikka

Learn how to make the ever-popular Paneer Tikka with our easy-to-follow recipe. Impress your guests with this appetizing snack.

Paneer Matar

Create a creamy and flavorful Paneer Matar dish that pairs perfectly with naan or rice. This recipe will elevate your cooking skills.


Mastering the art of making paneer is a culinary delight that can elevate your cooking skills and impress your family and friends. Whether you’re a food enthusiast or a seasoned chef, creating a delicious paneer recipe is a rewarding experience. Experiment with different variations and enjoy the versatility of this incredible ingredient.

Also click here for Mumbai street style pav bhaji recipe



Q. Can I use low-fat milk to make paneer?

A. Yes, you can use low-fat milk, but keep in mind that the texture may not be as creamy as when using full-fat milk.

Q. How do I prevent paneer from turning rubbery?

A. To prevent rubbery paneer, avoid overcooking or overheating it during the curdling process.

Q. Is homemade paneer better than store-bought?

A. Homemade paneer is often fresher, creamier, and free from additives, making it a healthier and tastier option.

Q. Can I freeze paneer for later use?

A. Yes, you can freeze paneer, but it may alter the texture slightly. Thaw it in the refrigerator before using.

Q. What are some variations of paneer dishes?

A. You can explore various paneer dishes, including Paneer Butter Masala, Shahi Paneer, and Kadai Paneer, to name a few.

Q. How long can I store homemade paneer?

A. Homemade paneer can be stored in the refrigerator for up to 3-4 days. Ensure it’s in an airtight container to maintain freshness.

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