Paneer popcorn also known as popcorn paneer is a simple snack recipe. The paneer is cut into small pieces, seasoned with a few basic spices, coated and fried until golden. The crunchy fried paneer will be a favorite snack with kids. Popcorn paneer This is my lil one's favourite snack. It is a paneer popcorn...
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These stuffed peppers are a delicious way to combine ready-cooked red and white quinoa with grated paneer, spring onions and Indian spices. A little passata keeps the filling moist and flavourful, while the peppers make Read More ...
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If paneer tikka is the first thing your family orders at a restaurant, this air fryer version means you can have it whenever you want. It’s quick, it’s easy, and the paneer comes out beautifully charred every time.
This air fryer paneer tikka recipe gives you that smoky, charred flavour that you usually only get from a tandoor, and it only takes about 25 minutes. The marinade is a classic yogurt-spice base with mustard oil and roasted besan, which gives the paneer a beautiful colour and coating that crisps up perfectly in the air fryer.
We make this when we have people over, and it always gets finished before anything else on the table. It also works really well as a weeknight dinner with some naan and sliced onions on the side. If our air fryer chicken tikka is already a favourite at home, this paneer version uses a similar method and is just as easy to put together.
Paneer: Cut into 1-inch cubes. Fresh or homemade paneer works best as it holds its shape and chars better in the air fryer.
Vegetables: Onion, capsicum, and tomato, all cut into 1-inch cubes for skewering with the paneer.
Marinade: Hung curd, mustard oil, ginger-garlic paste, Kashmiri chilli powder, coriander powder, chaat masala, garam masala, kasuri methi, and salt.
Roasted Besan: Added to the marinade after dry roasting for 2-3 minutes. It gives the paneer a nutty flavour and helps the marinade coat and crisp up in the air fryer.
Finishing: Fresh coriander, a squeeze of lime juice, and a brush of melted butter right before serving.
Yes. Paneer is high in protein and calcium, and the marinade uses hung curd and minimal oil. Air frying uses significantly less oil than traditional tandoor cooking, where the paneer is often brushed generously with butter. So this version is lighter while still tasting just as good.
At least 15-20 minutes so the flavours have time to soak in. If you have more time, an hour in the fridge gives even better results. Unlike chicken, paneer won’t break down or change texture from marinating longer, so you can even leave it overnight.
Yes. Place the skewers on a wire rack set over a baking tray and bake at 220°C for about 15-18 minutes, flipping halfway. Brush with butter towards the end and switch to grill mode for the last 2-3 minutes to get some char. The air fryer gives a more even char with less effort, but the oven works well too.
Either the paneer was air-fried for too long, or the marinade didn’t have enough fat in it. The mustard oil and hung curd in the marinade keep the paneer moist during cooking. Make sure you’re not exceeding the cooking time, and brush with butter when you flip for extra moisture.
This paneer tikka works as a starter, a snack, or as part of a bigger meal. Here are a few ways we enjoy it:
Roasting besan before adding it to a marinade is a technique borrowed from Lucknowi kebab kitchens. Kebab makers in Lucknow discovered that raw besan leaves a floury, chalky taste on the surface of kebabs, but roasting it first transforms it into a nutty, flavourful binder that also helps the marinade crisp up during cooking. This same trick works in paneer tikka. The roasted besan creates a thin coating that chars and crisps in the air fryer, which is why this paneer tikka in air fryer gets those beautiful smoky edges that most home versions miss.
If you’ve been wanting to make paneer tikka at home but thought you needed a tandoor to get it right, this recipe is proof that you don’t. The air fryer handles it beautifully, and the whole thing is done in under 25 minutes. When you make it, come show me on Instagram @my_foodstory.
This article was researched and written by Harita Odedra.
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Paneer kheer, also known as paneer payasam or chena kheer, is a delicious and creamy Indian dessert made with milk, paneer (cottage cheese), sugar, cardamom powder and nuts. This simple kheer can be made in just 30 minutes, making it a perfect dessert when you want something rich and sweet. Learn how to make this...
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Paneer lovers, assemble! Here are 35+ unique, delicious, and easy paneer recipes for the whole family. From starters and paneer curry recipes to desserts, you’re sure to find your new favorite paneer dish in here!
If there’s one ingredient that’s always sitting in my fridge, it’s paneer. It’s incredibly versatile, healthy, high-protein, cooks quickly, and can fit into almost any kind of a meal. Whether I’m making a curry for dinner, putting together snacks for my kids, wanting a healthier breakfast, paneer always to the rescue. It’s also one of those ingredients that almost everyone in the family is happy to eat. So that makes meal planning that much easier.
That’s exactly why I wanted to bring all my favourite paneer recipes together in one place. You’ll find crispy starters that are perfect for entertaining, rich and comforting curries for everyday meals and special occasions, flavour-packed rice recipes you can serve on their own, and a few unique desserts that prove how truly versatile paneer can be.
Most of these recipes use simple pantry staples and easy-to-find ingredients, so you won’t have to hunt for anything fancy. Whether you’re a beginner looking for a reliable paneer recipe or someone who cooks with paneer all the time and wants to try something new, I hope this roundup gives you plenty of inspiration.
So grab a block of paneer, pick a recipe that catches your eye, and get cooking. I have a feeling you’ll find yourself coming back to this collection whenever you’re wondering what to make with paneer next!
So grab a block of paneer, pick a recipe that catches your eye, and get cooking. I have a feeling you’ll find yourself coming back to this collection whenever you’re wondering what to make with paneer next!
The post 39 Paneer Recipes everyone will love appeared first on My Food Story.
This Amritsari paneer bhurji is the creamiest bhurji I’ve ever made, and there’s not a drop of cream in it. The secret is roasted besan and curd, and once you try it, regular bhurji just won’t feel the same.
This Amritsari paneer bhurji is the kind of bhurji you get at old dhabas in Punjab where the paneer is soft, the masala is rich, and you end up ordering another plate before you’ve finished the first. That’s exactly how it tastes when you make it at home, and it takes about 40 minutes with ingredients you already have in your kitchen.
If you’ve been making our paneer bhurji at home, you know how good a simple bhurji can be. But this Amritsari version is a richer, more flavourful bhurji that feels like proper Punjabi food. If you have the time, making it with homemade paneer is really worth it because the fresh paneer stays so soft and absorbs every bit of that masala.
Paneer: Grated for an even, creamy texture. Homemade paneer works best as it’s softer and absorbs the masala better, but store-bought is fine too.
Curd Masala Mix: Whisked curds mixed with turmeric, red chilli, coriander, garam masala, pav bhaji masala, amchur powder, and salt. This spiced curd base is what gives the bhurji its unique flavour.
Besan Mix: Besan or chickpea flour roasted in oil with kasuri methi and kashmiri chilli powder. This, mixed with spiced curd, is the secret behind the creaminess.
Aromatics: Green chillies, ginger, and garlic cooked in mustard oil and butter.
Onions & Tomatoes: Finely chopped to form the base of the bhurji.
Milk: For extra creaminess. Don’t skip this.
Mustard Oil & Butter: I’ve used mustard oil for its authentic Amritsari flavour, but any cooking oil works.
Coriander Leaves: Freshly chopped, for garnish.
Regular paneer bhurji is a simpler dish where crumbled paneer is cooked quickly with onions, tomatoes, and basic spices. Amritsari paneer bhurji has a more elaborate masala with a roasted besan and curd mix that gives it a creamier, thicker texture and a deeper flavour. The addition of pav bhaji masala, amchur, and milk also sets it apart from the regular version.
Two things help. First, use fresh paneer, ideally homemade, as it’s naturally softer than most store-bought options. Second, don’t overcook the paneer in the masala. Add it towards the end and cook for just 5-7 minutes, enough for it to absorb the flavours without drying out or turning rubbery.
Yes, it works fine. If your store-bought paneer feels hard or dry, soak it in warm water for 10-15 minutes before crumbling. This softens it up and makes it behave more like fresh paneer in the bhurji.
The besan hasn’t been roasted long enough. It needs a good 3-4 minutes on low heat until the colour changes slightly and the raw smell is completely gone. If you can still smell the besan, keep roasting. This step is what makes or breaks the dish.
This Amritsari paneer bhurji works for breakfast, lunch, dinner, and everything in between. Here are a few ways we enjoy it:
If you take one thing away from this recipe, let it be the roasted besan and curd technique. It works in this bhurji, but honestly you can use it in so many other dishes to add creaminess without cream. Try this Amritsari paneer bhurji recipe first, though, and I promise you’ll see what I mean. When you make it, find me on Instagram @my_foodstory and let me know what you think.
This article was researched and written by Harita Odedra.
The post Amritsari Paneer Bhurji appeared first on My Food Story.
Crispy paneer finger is a delicious and easy Indian snack made with paneer, which is coated in a batter, then rolled with breadcrumbs and fried until golden crispy. These paneer fingers make a perfect starter, evening snack and can be enjoyed with mint chutney, tomato ketchup, mayonnaise or any dip of your choice. Paneer Fingers...
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Paneer Do Pyaza is an underrated classic that you’ll find at any North Indian restaurant. It heroes onions in three different ways to make a curry that’s spicy, mildly sweet, and filled with texture.
This Paneer Do Pyaza isn’t your average paneer curry. The star of this dish isn’t just paneer, but onions which are used in 2 different ways (hence the name, Do Pyaza). Making this restaurant-style paneer curry is easier than you’d think. Even though it has a slightly longer list of ingredients, most of them are Indian pantry staples. The result is a dish that is rich, spicy, mildly sweet and pairs perfectly with rice or roti.
If you are bored of the classic paneer recipes such as matar paneer or paneer lababdar, then this paneer do pyaza recipe is something you definitely need to try ASAP!
Paneer: The star of the recipe. I have used homemade paneer for the best flavor, but store-bought works also.
Onions: We use onions two ways – once in the onion cashew paste to form the gravy and then as onion petals to add texture and bite to the dish
Spices: A mix of whole spices like cumin seesds, bay leaves, cardamom, and cloves along with powdered spices like turmeric, red chilli, Kashmiri red chilli, coriander, cumin, and garam masala, add lots of flavor, warmth, and color to the dish
Cashews: Helps add creaminess and richness to the gravy without the use of any cream. I have used broken cashews, but you can use whole cashews by simply reducing their quantity slightly
Tomatoes: Forms the base of the gravy along with onions and cashews. Adds a slight tanginess to the whole dish
Fat: We use three types of fats – oil, ghee, and butter at different stages of the cooking process to add richness and flavor to the dish in every bite
Ginger garlic paste: Adds aroma and flavor to the gravy
Tomato ketchup: Unexpected but adds a lovely tangy-sweet flavor the dish. I highly recommend adding it
Salt: for seasoning
Kasuri methi: Lightly roasted and crushed, and added right at the end for a subtle smokiness and that restuarant-style flavor
Coriander leaves: Used as a garnish for hint of hearty freshness and the perfect finishing touch
You could absolutely make a Chicken Do Pyaza but I’d recommend using a pressure cooker and noting that the cook time will increase – as for this recipe we are directly adding in the fried paneer pieces. You can also check out my Kadhai Chicken recipe!
The key difference between the two is Paneer Do Pyaza’s heavy use of onions and Kadhai Paneer’s addition of capsicum and kadhai masala. Both are delicious North Indian restaurant-style curries!
“Do Pyaza” literally means “double onions.” The dish uses onions generously, both in the gravy and as larger onion petals that are cooked with the paneer.
Yes. Thaw it completely and soak it in hot water for 10-15 minutes before using. This helps restore its soft texture.
Paneer Do Pyaza stores well, making it a great option for meal prep or leftovers.
You’ll absolutely love this Paneer Do Pyaza! I love making this to elevate our weeknight dinners and I’m already adding it into this week’s meal plan. If you liked this recipe, I’ve got heaps of other paneer recipes up on the blog under Paneer Archives for you!
As always, be sure to send me your recreations over on my IG @my_foodstory. It’s always so good to hear from you guys!
This article was researched and written by Urvi Dalal.
The post Restaurant-Style Paneer Do Pyaza made easily at home appeared first on My Food Story.
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