
Recipes with Paneer
Paneer is highly popular for its taste, texture and of course, versatility. You can have it straight from the pack, BBQ it, cook it in gravy or even use it to make a dessert! No wonder, there is no end to the number of recipes based on Paneer. From Shahi Paneer to Paneer Pakora, Paneer Bhurji to Ras Malai, Paneer is part of every vegetarian feast.
Paneer Paratha with Sharma’s Kitchen Paneer
Although you may enjoy other parathas too, there is something special about Paneer Paratha! The recipe for paneer paratha is really simple and easy, so let’s get into it!
Yield Serves: 5
Ingredients:
- Sharma’s Kitchen Paneer: 200 gm
- Wheat flour: 1/2 cup
- Sharma’s pure desi ghee: 3 tablespoon
- Garam masala powder: 1 teaspoon
- Salt: As required
- All-purpose flour: 1/2 cup
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 tablespoon
- Cumin seeds: 1/2 teaspoon
- Grated coconut: 4 teaspoons
- Refined oil: 1 1/2 tablespoons
- Coriander powder: 1 1/2 teaspoon
- Chopped coriander leaves: 1 cup
Recipe for Paneer Paratha
Step 1: Prepare the dough
Take a dough-kneading plate and combine maida, wheat flour, ghee, salt, and all-purpose flour. Thoroughly combine all the ingredients to form a smooth, soft dough. Keep this dough aside while you prepare the stuffing.
Step 2: Prepare the stuffing
Heat a small amount of oil in a pan over medium heat. When the oil is sufficiently hot, add the cumin seeds and let them sizzle for a while. Add salt, turmeric, grated coconut, and crumbled paneer to it. After a minute, add the coriander, red chili, and garam masala powders and thoroughly combine all ingredients. Cook for 2-3 minutes before adding the chopped coriander leaves and turning off the flame. Transfer this mixture to a bowl and let it cool.

Step 3: Make the paratha
Heat a Tawa over medium heat. Now take a little of the dough and roll it into a small puri, stuff it with 2-3 tablespoons of the paneer mixture, and fold it into a ball. Roll the ball into a paratha and place it on the Tawa after lightly dusting it with dry flour.
Step 4: Cook and serve hot
Cook the paratha on both sides with a little ghee until the texture is slightly brown. Serve immediately with curd or pickle.
You can also add some finely chopped onion to the filling of this paratha recipe if you want to enhance the flavor. If you don’t like the taste of coconut, you can omit it. In addition to packing it in a lunchbox, you can prepare this paratha recipe for your children. So don’t wait too long and try this simple recipe right away!
Paneer Skewers with Sharma’s Kitchen Paneer
Paneer skewers is a quick and tasty snack that you can make for special occasions like house parties and picnics.
Fresh paneer cubes, capsicum, and onions are marinated in a flavorful mixture of yogurt and spices to make paneer skewers, also known as paneer tikka. Children love the taste of tangy and hot paneer skewers, and they make a great appetizer at any party.
Yield Serves: 3
Ingredients:
- Sharma’s Kitchen paneer: 400 grams
- Cheese cubes: 60 grams
- Ginger: 5 grams
- Coriander leaves: 20 grams
- Chaat masala: 1 teaspoon
- Pomegranate seeds: 100 grams
- Salt: As required
- Green chili: 3
- Fresh cream: 50 ml
- Garam masala powder: 5 grams
Recipe for Paneer Skewers
Step 1: Make the stuffing and cut the paneer into cubes.
Mash some paneer and mix in some salt, fresh pomegranate seeds, green chilies, coriander, and finely chopped ginger. Make a small slit in the cubed paneer and stuff some of the mixture inside.

Step 2: Prepare the marination
Prepare marination with fresh cream, salt, chopped coriander, grated cheese, and a dash of garam masala.
Step 3: Allow the paneer to cool before shallow frying it
Allow the stuffed paneer to cool for about 30 minutes after applying the marination. After 30 minutes, remove the paneer and butter it slightly. Shallow fry the paneer in a pan until it turns light brown in color.
Step 4: Garnish and serve.
To give the paneer skewers a sweet and tangy flavor, garnish them with fresh pomegranate seeds and chaat masala.
Palak Paneer with Sharma’s Kitchen Paneer
Do you enjoy eating North Indian food? Then, try this simple recipe for Palak Paneer—a flavorful combination of spinach and paneer. This recipe, packed with the health benefits of spinach and cottage cheese, is ideal for a perfect main course.
Yield Serves: 4
Ingredients:
- Sharma’s Kitchen Paneer: 250 gm
- Sharma’s Pure desi Ghee: 2 tablespoon
- Red chili: 3
- Minced onion: 4 tablespoons
- Ginger: 2 teaspoons
- Salt: as required
- Kasoori methi powder: 1 teaspoon
- Fresh cream: 1/4 cup
- Spinach: 2 bunches
- Cumin seeds: 1 teaspoon
- Garlic: 1 1/2 tablespoons
- Green chili: 4
- Coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Butter: 2 tablespoons
- Yellow chili powder: 1 dash

Recipe for Palak Paneer
Step 1: Wash and boil the spinach
Soak the spinach in water with a dash of salt and thoroughly clean and wash the spinach. Now add spinach to a deep pan and heat it over a medium flame. Cover and cook the spinach until it wilts and becomes mushy. You do not need to add water as spinach cooks in its own water. Once done, make puree of spinach and set aside.
Step 2: Prepare the pureed spinach with spices
Now heat ghee in a pan over medium heat. Add cumin seeds and whole red chilies. After tempering, add the garlic, onion, green chili, and ginger. Add salt, coriander powder, cumin powder, and kasoori methi powder, and continue to sauté. Cook for 2 minutes after thoroughly mixing. Now add the cream and pureed spinach and cook for 2-3 minutes.
Step 3: Add paneer to the spinach gravy and serve hot
Finally, cut the paneer into cubes and add it to the spinach gravy. Stir in the butter, fresh cream, and yellow chili powder and cook for 2 minutes. Garnish with chopped coriander leaves and serve hot.
Shahi Paneer with Sharma’s Kitchen Paneer
If there is one ingredient/food that all vegetarians enjoy, it is cottage cheese or paneer. And hence we thought of sharing with you the recipe for Shahi Paneer- undoubtedly the most well-known paneer dish among Indians around the world.
You can serve this creamy shahi paneer recipe with rice, chapati, naan, or even paratha. The royal kitchens’ Mughlai Shahi Paneer is made with a lot of yogurts and dry fruits, primarily cashews and almonds. Shahi Paneer is distinguished by the addition of spices and cream, which impart a delectable aroma.
Try this easy shahi paneer recipe with professional instructions.
Yield Serves: 4
Ingredients
- Sharma’s Kitchen Paneer – 300 grams
- Ginger – 1 inch
- Cardamom leaves – 3 Nos
- Red Chili – 1 tsp
- Coriander Leaves – 50 gm
- Garam masala powder – 1 tsp
- Tomato puree – 1 ½ cup
- Almonds – half a cup
- Cashews – ½ Cup
- Whole onion – 2 Nos
- Green peppers – 3 Nos
- Yogurt – Half a cup
- Ghee – 6 tsp
- Milk – 1 Cup
- Salt – to taste
Recipe for Shahi Paneer
Step 1: Make almond-cashew paste and chop all the vegetables.
Chop the onion, green chilies, tomatoes, ginger, and coriander leaves separately to make this creamy shahi paneer recipe. Add yoghgurt to a bowl and stir it thoroughly. Tomato puree can be substituted for chopped tomatoes if you’re in a rush. You can dry roast the spices separately and then add them to the gravy to enhance the flavor of this dish. Your dish will become more aromatic this way. Make cashew and almond paste by grinding cashews and almonds separately with a bit of water. Put them away until you need them again.

Step 2: Heat 3 tbsps of ghee in a pan over medium heat with the minced onions, ginger, and garlic
Cook green cardamoms and green chilies together for 4 to 5 minutes. Cover the pan with a lid after adding the tomato puree. Cook for 8 to 10 minutes. Add the beaten yoghurt, cook for five minutes, and then add a cup of water to the pan. Cook for another 2 minutes. Let the gravy cool down to room temperature after it’s been cooked. When it is completely cool, put it in a mixer jar, blend it until it is smooth, and set it away.
Step 3 Stir in the paneer cubes and simmer for 3 to 5 minutes
Cut the paneer into cubes and set it aside while the gravy is cooking. For garnishing, take two cubes and grate them.
Next, heat the remaining ghee in a separate pan and add the ground gravy, red chili powder, garam masala powder, cashew paste, and almond paste. Finally, season with salt.
Cook until the gravy thickens or comes to a boil, then add the paneer cubes and milk. Heat for 3 to 5 minutes more.
Step 4 Garnish and serve
Add chopped coriander leaves and grated paneer to the dish’s garnish to complete this wonderful North Indian paneer dish.
You can add some fresh cream if you’d like it creamier. This will enhance the flavor of your dish in addition to making it appear appetizing. Enjoy it with fresh with naan or roomali roti!