10 Indulgent Paneer Recipes for Special Celebrations

Celebrate your special moments with these rich and indulgent paneer recipes. From appetizers to main courses, these dishes will make your celebrations truly memorable.

1. Shahi Paneer

Ingredients:

• 250 grams paneer, cubed
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1/2 cup heavy cream
• 2 tablespoons ghee
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Preparation Steps:

1. Heat ghee in a pan and add cumin seeds. Let them splutter.
2. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute.
4. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
5. Add paneer cubes and mix well. Cook for 5 minutes.
6. Stir in heavy cream and garam masala. Cook for another 2 minutes.

Cooking Tips:

• Garnish with fresh coriander leaves before serving.
• Serve hot with naan or rice.

2. Paneer Butter Masala

Ingredients:

• 250 grams paneer, cubed
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1/2 cup heavy cream
• 3 tablespoons butter
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Preparation Steps:

1. Heat butter in a pan and add cumin seeds. Let them splutter.
2. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute.
4. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
5. Add paneer cubes and mix well. Cook for 5 minutes.
6. Stir in heavy cream and garam masala. Cook for another 2 minutes.

Cooking Tips:

• Garnish with fresh coriander leaves before serving.
• Serve hot with naan or rice.

3. Paneer Lababdar

Ingredients:

• 250 grams paneer, cubed
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1/2 cup heavy cream
• 2 tablespoons ghee
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Preparation Steps:

1. Heat ghee in a pan and add cumin seeds. Let them splutter.
2. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute.
4. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
5. Add paneer cubes and mix well. Cook for 5 minutes.
6. Stir in heavy cream and garam masala. Cook for another 2 minutes.

Cooking Tips:

• Garnish with fresh coriander leaves before serving.
• Serve hot with naan or rice.

4. Paneer Pasanda

Ingredients:

• 250 grams paneer, sliced into triangles
• 1/2 cup yogurt
• 2 tablespoons cashew paste
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1/2 cup heavy cream
• 2 tablespoons ghee
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Preparation Steps:

1. Heat ghee in a pan and add cumin seeds. Let them splutter.
2. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute.
4. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
5. Add cashew paste and yogurt, and cook for another 5 minutes.
6. Add paneer slices and mix well. Cook for 5 minutes.
7. Stir in heavy cream and garam masala. Cook for another 2 minutes.

Cooking Tips:

• Garnish with fresh coriander leaves before serving.
• Serve hot with naan or rice.

5. Paneer Malai Kofta

Ingredients:

• 250 grams paneer, crumbled
• 2 potatoes, boiled and mashed
• 1/4 cup bread crumbs
• 2 tablespoons cornflour
• 2 tablespoons cashew paste
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1/2 cup heavy cream
• 2 tablespoons ghee
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Preparation Steps:

1. Mix crumbled paneer, mashed potatoes, bread crumbs, and cornflour. Shape into koftas.
2. Fry the koftas until golden brown. Set aside.
3. Heat ghee in a pan and add cumin seeds. Let them splutter.
4. Add onions and sauté until golden brown.
5. Add ginger-garlic paste and cook for a minute.
6. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
7. Add cashew paste and heavy cream. Cook for another 5 minutes.
8. Add the koftas to the gravy and cook for another 2 minutes.

Cooking Tips:

• Garnish with fresh coriander leaves before serving.
• Serve hot with naan or rice.

6. Paneer Tikka Masala

Ingredients:

• 250 grams paneer, cubed
• 1 cup yogurt
• 2 tablespoons lemon juice
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1/2 cup heavy cream
• 3 tablespoons butter
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Preparation Steps:

1. Marinate paneer cubes in yogurt, lemon juice, turmeric powder, red chili powder, and salt for at least 1 hour.
2. Grill the marinated paneer until golden brown. Set aside.
3. Heat butter in a pan and add cumin seeds. Let them splutter.
4. Add onions and sauté until golden brown.
5. Add ginger-garlic paste and cook for a minute.
6. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
7. Add grilled paneer cubes and mix well. Cook for 5 minutes.
8. Stir in heavy cream and garam masala. Cook for another 2 minutes.

Cooking Tips:

• Garnish with fresh coriander leaves before serving.
• Serve hot with naan or rice.

7. Paneer Makhani

Ingredients:

• 250 grams paneer, cubed
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1/2 cup heavy cream
• 3 tablespoons butter
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Preparation Steps:

1. Heat butter in a pan and add cumin seeds. Let them splutter.
2. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for a minute.
4. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
5. Add paneer cubes and mix well. Cook for 5 minutes.
6. Stir in heavy cream and garam masala. Cook for another 2 minutes.

Cooking Tips:

• Garnish with fresh coriander leaves before serving.
• Serve hot with naan or rice.

8. Paneer Kofta Curry

Ingredients:

• 250 grams paneer, crumbled
• 2 potatoes, boiled and mashed
• 1/4 cup bread crumbs
• 2 tablespoons cornflour
• 2 tablespoons cashew paste
• 2 large onions, finely chopped
• 2 tomatoes, pureed
• 1/2 cup heavy cream
• 2 tablespoons ghee
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Preparation Steps:

1. Mix crumbled paneer, mashed potatoes, bread crumbs, and cornflour. Shape into koftas.
2. Fry the koftas until golden brown. Set aside.
3. Heat ghee in a pan and add cumin seeds. Let them splutter.
4. Add onions and sauté until golden brown.
5. Add ginger-garlic paste and cook for a minute.
6. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
7. Add cashew paste and heavy cream. Cook for another 5 minutes.
8. Add the koftas to the gravy and cook for another 2 minutes.

Cooking Tips:

• Garnish with fresh coriander leaves before serving.
• Serve hot with naan or rice.

9. Paneer Biryani

Ingredients:

• 250 grams paneer, cubed
• 2 cups basmati rice, soaked
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 3 tablespoons ghee
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 2 bay leaves
• 4 cloves
• 4 green cardamom pods
• 1 cinnamon stick
• Salt to taste
• Saffron strands soaked in warm milk
• Fried onions for garnish

Preparation Steps:

1. Cook the basmati rice with bay leaves, cloves, cardamom, and cinnamon until 70% done. Drain and set aside.
2. Heat ghee in a large pot and sauté the sliced onions until golden brown. Remove half for garnish.
3. Add ginger-garlic paste and cook for a minute.
4. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
5. Add paneer cubes and yogurt, and cook for 5 minutes.
6. Layer the cooked rice over the paneer mixture. Sprinkle with mint, coriander leaves, and saffron milk.
7. Cover and cook on low heat for 20 minutes.

Cooking Tips:

• Garnish with fried onions before serving.
• Serve with raita and salad.

10. Paneer Gajar Halwa

Ingredients:

• 250 grams paneer, crumbled
• 4 large carrots, grated
• 1 cup milk
• 1/2 cup condensed milk
• 2 tablespoons ghee
• 1 teaspoon cardamom powder
• 1/4 cup chopped nuts (cashews, almonds, pistachios)
• 1/4 cup raisins
• 1/4 cup sugar

Preparation Steps:

1. Heat ghee in a pan and add grated carrots. Cook until they soften.
2. Add milk and cook until it is absorbed by the carrots.
3. Add condensed milk and crumbled paneer. Cook for another 10 minutes.
4. Stir in cardamom powder, chopped nuts, and raisins. Cook for 5 more minutes.
5. Add sugar and cook until the halwa thickens.

Cooking Tips:

• Garnish with more chopped nuts before serving.
• Serve warm or chilled.