More Paneer DishesA crowd favorite – Paneer Makhani (no butter, no cream), and yes, it still tastes amazing. Everyone’s winter favorite – Palak Paneer. A popular breakfast item is this Paneer Bhurji that you can enjoy on a toasted bun. A simple and delicious Paneer Sandwich. Growing up, my non-Punjabi friends assumed I ate paneer all the time, but since paneer is a cheese that’s high in fat, my mom rarely made it. It was such a novelty. Now that I know how to cook, I have embraced a different perspective. I no longer restrict myself from indulging but rather believe all food should be enjoyed in moderation.

Ingredients

Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you! This easy paneer recipe is a widely popular North Indian dish that pairs perfectly with roti, paratha, puris, or Jeera Rice.

  1. Heat up a nonstick pan on medium heat, and add 1 tablespoon oil. (Image 1)
  2. Once hot, add cubed paneer. (Image 2)
  3. Saute the paneer for 2-3 minutes max until it’s light golden brown. DO NOT OVERCOOK THE PANEER, or else it’ll become rubbery. (Image 3)
  4. Once done, transfer the paneer onto a plate with a paper towel. This will remove some of that excess oil. (Image 4)
  5. Next add the sliced green chilies. Saute for 30 seconds or so. (Image 2)
  6. Add the red onions and season with salt. Stir. Allow the onions to cook for about 3-5 minutes or until golden. Stir occasionally. You may need to add a 1/4 cup of water to deglaze the pan. (Image 3)
  7. Now add the grated ginger and garlic. (Image 4)
  8. Add the pureed tomatoes. Stir for a minute. (Image 6)
  9. Add the ground spices – turmeric powder, Kashmiri chili powder, red chili powder, coriander powder, and salt. Stir well. (Image 7)
  10. Cover and cook for 15 minutes or low-medium heat until you have a paste-like consistency. (Image 8)
  11. Add a cup of water. Stir well. (Image 10)
  12. Add the green peas. Stir. (Image 11)
  13. Cover and cook for 4-5 minutes on low-medium heat. (Image 12)
  14. Add the sauteed paneer. (Image 14)
  15. Garnish with lots of fresh cilantro. (Image 15)
  16. Enjoy with roti, naan, or rice. (Image 16) ✓ Don’t Overcook Paneer – Do not saute the paneer for more than 2-3 minutes, or else it will become rubbery. ✓ Add Paneer to Gravy – Once you add the paneer to the gravy, again, do not overcook the paneer. Just cook it for 1-2 minutes in the gravy and turn off the stove. ✓ Creamy Texture – For a creamy texture, add 1/2 cup of whole milk to this dish or 2 tablespoons of heavy cream.

Paneer Makhani (no butter, no cream)

Malai Kofta (no fry, no butter, no cream, GF)

Palak Paneer (Stovetop Blanched Version)

Mughlai Shahi Paneer (no cream, no ghee, no butter, gluten-free)

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