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7 Easy Paneer Recipes (Curries, Snacks and Wraps)
Paneer is a fresh Indian cheese that holds its shape when heated, so you can sear it, simmer it in sauce or grill it on skewers without it melting. It’s mild and creamy, soaks up spices beautifully, and turns a pot of vegetables into a satisfying vegetarian dinner. These easy paneer recipes cover the classics: a rich paneer butter masala, spinach-based palak paneer, smoky paneer tikka, matar paneer, a quick paneer scramble and more. Each includes amounts and steps, and the full recipe card for paneer butter masala is at the bottom of the page.
Paneer Basics
Where to buy paneer
Most Indian grocery stores sell blocks of paneer in the refrigerated section, and many large supermarkets now carry it near the specialty cheeses. It’s usually sold in 12 to 14 oz (340 to 400 g) blocks. You can also make it at home (see below).
How to make paneer soft
Store-bought paneer can be firm and a little rubbery. Cut it into cubes and soak them in hot, lightly salted water for 10 to 15 minutes before cooking. They’ll turn noticeably softer. Drain and pat them dry before searing.
To sear or not to sear
Pan-frying paneer cubes in a little oil for 1 to 2 minutes per side gives them a golden crust and a firmer bite. For the softest texture in a creamy curry, skip searing and add the soaked cubes straight to the sauce.
How to Make Paneer at Home
- Bring 8 cups (2 L) of whole milk to a boil in a heavy pot, stirring so it doesn’t scorch.
- Turn off the heat and stir in ¼ cup (60 ml) lemon juice or white vinegar, a little at a time, until the milk separates into white curds and greenish-yellow whey.
- Pour it through a strainer lined with cheesecloth or a thin kitchen towel, and rinse the curds briefly with cold water to remove the lemon flavor.
- Gather the cloth, squeeze out the liquid, shape the curds into a flat block, and press them under a heavy pot for 1 to 2 hours.
This makes about 8 to 9 oz (225 to 250 g) of fresh paneer. Use it within 2 to 3 days.
7 Easy Paneer Recipes
1. Paneer Butter Masala
The restaurant favorite. Cook an onion in butter and oil until golden, add ginger, garlic and warm spices, then simmer with crushed tomatoes and soaked cashews. Blend until silky, return to the pan with cream and a pinch of sugar, and add soft paneer cubes for the last few minutes. Finish with crushed dried fenugreek leaves and a knob of butter. Serve with basmati rice or naan. Serves 4; the full recipe card is at the bottom of this page.
2. Palak Paneer
Blanch 10 oz (285 g) fresh spinach in boiling water for 1 minute, plunge it into ice water so it stays bright green, then blend it with 1 green chile and a splash of water until smooth. In a skillet, cook 1 chopped onion in 2 tablespoons oil, add 1 tablespoon each grated ginger and garlic, 1 chopped tomato, 1 teaspoon cumin, ½ teaspoon garam masala and salt. Stir in the spinach purée and simmer for 3 to 4 minutes, then add 12 to 14 oz (340 to 400 g) paneer cubes and 2 tablespoons cream. Don’t cook the spinach too long, or it turns dull.
3. Paneer Tikka
Mix ½ cup (120 g) plain Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon grated ginger and garlic, 1 teaspoon chili powder, 1 teaspoon garam masala, ½ teaspoon turmeric, 1 tablespoon oil and salt. Toss with 14 oz (400 g) paneer cubes and chunks of bell pepper and red onion, and marinate in the refrigerator for 30 minutes to 4 hours. Thread onto skewers (soak wooden ones first) and bake at 450°F (230°C) on a rack over a sheet pan for 12 to 15 minutes, turning once, or cook in a hot grill pan, until charred at the edges.
4. Matar Paneer
A homestyle curry with peas. Cook 1 chopped onion in 2 tablespoons oil until golden, add 1 tablespoon ginger-garlic paste, then 2 chopped tomatoes (or ¾ cup tomato purée), 1 teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon chili powder and salt. Simmer until the oil separates, about 8 minutes. Add 1 cup (240 ml) water, 1 cup frozen peas and 12 oz (340 g) paneer cubes, and simmer 8 to 10 minutes. Finish with ½ teaspoon garam masala and cilantro.
5. Paneer Bhurji
A spiced paneer scramble that’s ready in 15 minutes. Cook 1 finely chopped onion and 1 chopped green chile in 1 tablespoon oil or ghee, add 1 chopped tomato, ¼ teaspoon turmeric, ½ teaspoon chili powder and salt, and cook until soft. Crumble in 8 oz (225 g) paneer and stir for 2 to 3 minutes, just until hot. Add ½ teaspoon garam masala and lots of cilantro. Eat it with toast, roti or in a wrap.
6. Chilli Paneer
This Indo-Chinese favorite is sweet, spicy and tangy. Toss 14 oz (400 g) paneer cubes with 2 tablespoons cornstarch and a pinch of salt, and pan-fry in 3 tablespoons oil until golden; set aside. In the same pan, stir-fry 3 sliced garlic cloves, 1 tablespoon grated ginger, 2 slit green chiles, 1 diced bell pepper and 1 diced onion for 2 minutes. Add 2 tablespoons soy sauce, 1 tablespoon chili sauce or sriracha, 1 tablespoon ketchup, 1 teaspoon vinegar and ¼ cup water mixed with 1 teaspoon cornstarch. When the sauce thickens, toss in the paneer and sliced green onions.
7. Paneer Kathi Rolls (Wraps)
Make the paneer tikka (recipe 3), or quickly sear spiced paneer strips in a skillet. Warm parathas or large flour tortillas, spread them with mint chutney or yogurt sauce, and fill them with the paneer, thinly sliced red onion sprinkled with lemon juice and chaat masala, and shredded lettuce. Roll them up tightly and wrap the bottoms in parchment for an easy lunch.
Which Paneer Recipe Should You Make?
- Your first paneer dish: paneer butter masala; it’s mild, creamy and loved by kids.
- Fastest: paneer bhurji, ready in about 15 minutes.
- Most vegetables: palak paneer or matar paneer.
- For a party or the grill: paneer tikka skewers.
- Takeout night at home: chilli paneer with fried rice.
All of these easy paneer recipes use the same pantry spices, so once you have garam masala, turmeric and chili powder, you can cook every one of them.
Tips for Cooking With Paneer
- Soak store-bought paneer in hot salted water to soften it.
- Add it late. Paneer only needs a few minutes in a hot sauce. Long simmering makes it tough.
- Cut even cubes, about ¾ inch (2 cm), so they heat evenly.
- Use a nonstick or well-seasoned pan for searing, and don’t move the cubes until they release easily.
- Season generously. Paneer is mild and needs salt and spice in the sauce.
What to Serve With Paneer
- Steamed basmati rice, jeera (cumin) rice or naan
- A simple red lentil dal; ours is in these easy lentil recipes
- Cucumber raita and sliced onions with lemon
- A crunchy salad or roasted vegetables
If you’d like a meat curry for part of the table, try our quick chicken curry. For more meatless meals, see our easy quinoa recipes, a 5-ingredient fried rice, and all our vegetarian recipes.
How to Store Paneer and Paneer Dishes
- Store-bought paneer: keep it refrigerated and follow the date on the package. Once opened, wrap it tightly (or keep it covered in water, changing the water daily) and use it within about 3 days.
- Homemade paneer: refrigerate and use within 2 to 3 days.
- Cooked paneer dishes: refrigerate within 2 hours and eat within 3 to 4 days. Reheat until steaming hot, 165°F (74°C).
- Freezing: raw paneer can be frozen for up to 3 months. Thaw it in the refrigerator and soak it in hot water before cooking; the texture may be slightly more crumbly.
Leftover times follow the FoodSafety.gov cold food storage chart.
Buying Paneer for Easy Paneer Recipes
Every one of these easy paneer recipes starts with a block of paneer, and the packages in the cooler are not all the same. A few minutes reading labels gets you softer cubes and fewer surprises.
What to look for on the package
- Ingredients: good paneer lists only milk and an acid, such as citric acid, vinegar or lemon juice, sometimes with a little salt.
- Whole milk vs low fat: whole-milk paneer, sometimes labeled “malai” paneer, is softer and creamier. Low-fat paneer is firmer and turns rubbery faster in a curry, so use it for tikka or chilli paneer.
- Block vs pre-cubed: blocks stay moister. Pre-cut cubes save time but dry out at the edges once opened.
- Frozen paneer: fine for curries and bhurji. Thaw it in the refrigerator overnight, then soak it in hot water as described above.
- Date: buy the block with the latest use-by date, since you may not cook it the same day. Unopened paneer keeps until that date in the refrigerator.
- Feel: the block should feel firm and smooth, with no slimy surface or sour smell.
How much paneer to buy
| Dish | Paneer per person | For 4 people |
|---|---|---|
| Curry main dish (butter masala, matar, palak) | 3 to 4 oz (85 to 115 g) | 12 to 14 oz (340 to 400 g), one standard block |
| Tikka or chilli paneer as a main | 4 oz (115 g) | 1 lb (450 g) |
| Bhurji or wraps | 2 to 3 oz (55 to 85 g) | 8 to 12 oz (225 to 340 g) |
| Appetizer skewers | 2 oz (55 g) | 8 oz (225 g) |
Homemade Paneer Troubleshooting
Homemade paneer makes easy paneer recipes even fresher. It is simple, but small changes in the milk or the heat change the result. If your first batch disappoints, find the problem here.
| Problem | Likely cause | Fix |
|---|---|---|
| Milk won’t separate | Milk not hot enough, or too little acid | Bring it back almost to a boil and stir in 1 more tablespoon of lemon juice or vinegar. |
| Tiny, soft curds and a low yield | Ultra-pasteurized (UHT) or low-fat milk | Use regular pasteurized whole milk; check the carton for “ultra-pasteurized.” |
| Hard, rubbery paneer | Curds kept on the heat after adding acid | Turn off the heat before adding the acid and strain as soon as the whey turns clear. |
| Block crumbles when cut | Curds cooled before pressing, or not pressed long enough | Press while the curds are still warm, for the full 1 to 2 hours. Crumbly paneer still works in bhurji. |
| Sour or lemony taste | Curds not rinsed | Rinse briefly in cold water before pressing. |
Don’t pour the whey away. It is mostly water with a little milk protein and a mild tang. Refrigerate it in a covered jar and use it within 2 to 3 days in place of water in a curry or when cooking rice.
Paneer Butter Masala: Scaling, Make-Ahead and Swaps
Paneer butter masala, the recipe on the card below, is the dish most people make again. Because the sauce does most of the work, it’s easy to cook in bigger batches and get ahead of the week.
Scaling the recipe
| Batch | Paneer | Crushed tomatoes | Cashews | Heavy cream | Pan |
|---|---|---|---|---|---|
| Half (2 servings) | 7 oz (200 g) | Half a 14.5 oz can (205 g) | 2 tablespoons | ¼ cup (60 ml) | 10-inch (25 cm) skillet |
| Standard (4 servings) | 14 oz (400 g) | One 14.5 oz (411 g) can | ¼ cup (35 g) | ½ cup (120 ml) | 12-inch (30 cm) deep skillet |
| Double (8 servings) | 28 oz (800 g) | Two 14.5 oz (411 g) cans | ½ cup (70 g) | 1 cup (240 ml) | 5- to 6-quart (4.7 to 5.7 L) Dutch oven |
For a double batch, cook the onions 10 to 12 minutes instead of 6 to 8, and blend the sauce in two batches. Fill the blender no more than halfway with hot sauce and vent the lid.
Make-ahead plan
- Up to 3 days ahead: make the sauce through the blending step, cool it and refrigerate within 2 hours.
- Or up to 3 months ahead: freeze the blended sauce, without the cream and paneer, in freezer containers. Thaw it overnight in the refrigerator.
- To serve: reheat the sauce with ½ cup (120 ml) water until simmering, stir in the cream, sugar, salt and fenugreek leaves, then add soaked paneer cubes and simmer 3 to 5 minutes. Finish with the remaining butter and cilantro.
Ingredient swaps
| Instead of | Use | What changes |
|---|---|---|
| Cashews | 3 tablespoons blanched almonds, soaked | Slightly less creamy. For a nut-free sauce, leave them out and add 2 tablespoons more cream. |
| Heavy cream | Canned coconut cream, same amount | A light coconut flavor. Use with oil instead of butter for a dairy-free sauce with tofu. |
| Butter | Ghee, same amount | Nuttier; it won’t brown as quickly. |
| Dried fenugreek leaves | Leave them out | There’s no close substitute; the sauce is still good without them. |
Same sauce, different fillings
The butter masala sauce works with more than paneer. Use these in place of the 14 oz (400 g) of paneer:
- Butter chicken style: 1½ lb (680 g) boneless chicken thighs in 1-inch pieces, seared, then simmered in the sauce 12 to 15 minutes until 165°F (74°C). Our stovetop chicken thigh recipes show how to sear them.
- Tofu: 14 oz (400 g) extra-firm tofu, pressed for 20 minutes, cubed and pan-fried until golden.
- Chickpeas: two 15 oz (425 g) cans, drained, simmered 5 minutes.
- Mixed vegetables: 4 cups (about 550 g) cauliflower florets, peas and diced carrots, steamed until just tender before adding.
If you like coconut-based curries, try our nariyal chicken or this easy chicken curry for the meat-eaters at the table. You’ll find more dinners in our chicken recipes, and any two of these easy paneer recipes, with rice and naan, make a full vegetarian curry night on their own.
Easy Paneer Recipe FAQs
What does paneer taste like?
Paneer tastes mild, milky and slightly sweet, a little like fresh mozzarella or ricotta but much firmer. It takes on the flavor of the sauce or marinade.
Why is my paneer rubbery?
It was probably cooked too long or not softened first. Soak store-bought paneer in hot water and add it to curries only for the last few minutes.
What can I substitute for paneer?
Extra-firm tofu works in most of these recipes for a dairy-free version. Halloumi also holds its shape but is much saltier, so reduce the salt.
Is paneer the same as cottage cheese?
Paneer is sometimes called Indian cottage cheese, but it’s pressed into a firm block. American cottage cheese is loose and creamy and won’t hold its shape in cooking.
Does paneer melt?
No. Paneer is made by curdling milk with acid, and cheeses made this way soften but don’t melt, which is why it holds its shape in curries and on skewers.
Paneer Butter Masala Recipe Card
Here is the full card for recipe number 1. Calories are an estimate per serving, without rice or naan, based on USDA FoodData Central values for the ingredients.
Paneer Butter Masala
Ingredients
Equipment
Method
- Soak the cashews in 1/2 cup hot water for 15 minutes. Soak the paneer cubes in hot salted water.
- Heat 2 tablespoons butter and the oil in a skillet over medium heat. Cook the onion until golden, 6 to 8 minutes.
- Add the ginger and garlic for 1 minute, then the chili powder, coriander, turmeric and garam masala for 30 seconds.
- Add the crushed tomatoes and simmer 10 minutes. Cool slightly, then blend with the cashews and their water until smooth (vent the blender lid).
- Return the sauce to the pan with 1/2 cup water, simmer 5 minutes, then stir in the cream, sugar, salt and fenugreek leaves.
- Drain the paneer, add it to the sauce and simmer 3 to 5 minutes. Finish with the remaining butter and cilantro.
