15 Paneer Recipes Every Cheese Lover Should Know

When people think 'Indian food,' most people think, 'ooh, spicy.' And sure, Indian cuisine is often marked by its diverse base of spices — some smoky, others a slow burn, Indian dishes can definitely test your spice tolerance. You're probably familiar with your local restaurant's naan and butter chicken as your go-to Indian dinner, but what if we told you that all you cheese-lovers haven't yet discovered the best Indian ingredient of all? That's right, Indian cheese — or, as it's known, paneer.

Paneer made from scratch is the cornerstone of all great paneer dishes. Sure, you can buy it at the grocery store, but the homemade version is creamier, luscious and far superior...and you only need two staple ingredients! The secret to this recipe? Patience.

These succulent skewers, arranged and assembled by Nidhi Jalan, are the perfect paneer-filled appetizer to get the party started. Consisting of marinated chunks of paneer, chargrilled along with an array of vegetables, the smoky, luscious notes that this appetizer hits will keep guests coming back for more. Serve alongside a cooling mint chutney for a match you can't beat.

Saag, or spinach, is found in many regions of North India. Certain regions, like Punjab, celebrate its prolificacy with dishes like sarson da saag, celebrating the produce of the soil and utilizing homegrown mustard greens. Saag paneer, however, is relatively more approachable, with ingredients that you'd find in your local grocery store or could make, like paneer. Instead of simmering over a stove, the Instant Pot is the savior here, cutting down on cook time without compromising on flavor. Served best with fluffy basmati rice or warm naan, there's no better comfort meal than this.

Made with Indian split pea flour, khaman dhokla is a soft, spongy Gujarati snack with a hint of sweetness. It's made by steaming, giving it the texture of a soft sponge cake, but its balance of savory, sweet, and slightly sour flavors makes it irrestible. Our version tops the traditional khaman dhokla with a slightly unconventional paneer jhalfrezi, a sabzi that stir-fries together strips of paneer with julienned bell peppers and onions in a spicy tomato gravy that acts as the perfect foil to the sweeter, soft dhokla. Meatless and yet hearty, this is the perfect dish for vegetarians everywhere.

Colorful and vibrant, this rasgulla is often eaten during the festival of Holi, the Hindu festival of colors but really, they can be cause for celebration during any occasion! The rasgulla features paneer dumplings poached in sugar syrup, creating a sweet, slightly chewy and sticky bite that'll have kids and adults alike smiling. While the food coloring is optional, it adds a festive note to an already-exciting bite of dessert.

While paneer often takes centerstage in a gravy, it doesn't always have to be the main event. Take, for example, these koftas. Essentially a vegetarian meatball, these koftas, or balls, are made of mashed potatoes encompassing a filling made of paneer, nuts and dried fruits — a nod to Mughlai and Kashmiri cuisine. The balls are then fried and dunked in a mild, luxurious gravy of cashew and malai (heavy cream) that is often a huge hit, especially with the younger lot.

Travel to India, and you'll find pizza everywhere. Shocked? Well, don't be: the Indians love their pizza, especially when they can throw on some masala sauce and top it with cubes of pan-fried paneer, exactly as Aarti's done here. By adding mango chutney to the sauce and intermingling crumbled paneer with strands of fresh mozzarella to create the perfect fusion dish, these pizzas are perfect for an afternoon snack or a late-night bite.

Similar to homemade paneer, turmeric-spiced paneer is just taking the process one step further by, you guessed it, adding turmeric! Known for its many anti-inflammatory properties, turmeric is a mainstay ingredient in many dishes, and adding it to the paneer-making process will give you a savory, toasted paneer that marries beautifully with any gravy you put it in.

Another dish that comes to mind when we say the word 'paneer' is, of course, Matar Paneer. A homestyle Punjabi curry, this side dish marries together matar, or peas, with fresh, soft paneer in a rich onion-tomato gravy that often forms the base of many North Indian dishes. The peas are a pop of freshness amongst an ocean of luxury, and it's the type of dish that keeps you coming back for more...and more. Stirring sour cream into the gravy at the end is optional, but adds a creamy richness that sits light and lilting on the tongue.

The beauty of paneer lies in how versatile it is. Because of its neutral taste and rather neutral texture, it can lean either sweet or savory, depending on how you treat it, and unlike halloumi, which it is often compared to, paneer by itself is not particularly salty. In this appetizer, Aarti embraces paneer's versatility by pairing it with dates and almonds, ingredients considered rich and indulgent in Indian culture. A dish fit for a king, the addition of red pepper flakes gives this dish a kick, while the cinnamon provides a warmth that coats the dates in luxury.

Similar to ricotta, paneer is a great addition to many a dessert. Sure, it's not a primary ingredient in this carrot halwa-cake hybrid, but the addition of even 1/2 a cup of paneer, primarily in the halwa component, adds a soft, luscious component to this sweet, succulent dessert. Paired with a bundle of carrots alongside a pop of raisins, the paneer adds more than what meets the eye.

It's a lesser known fact that paneer can be used as croutons...no really! Possibly because it's a rather untraditional use of paneer and yet, somehow, it works. Similar to halloumi, which has been making its mark as a salad topper, succulent squares of paneer, pan-fried, make the perfect crouton for a stew-like bowl of soup. When the heat hits the paneer, the cheese slowly begins to melt, giving it a squeak akin to a cheese curd while the edges remain crispy. It's the perfect addition to the perfect dish.

These paneer tikka skewers are a nod to perhaps one of our favorite appetizers at any Indian restaurant. Why, you ask? Well, paneer tikka is paneer in its most 'naked' form. Sure, it's spiced heavily, sometimes marinated and grilled over charcoal — but without a gravy, it has nowhere to hide, making it the perfect dish to judge the quality of paneer made. While homemade is always best, you can always settle for store bought (Sach Foods and Nanak have some of our favorites) and a pre-soak in warm water helps moisten the paneer just enough to matter.

Paneer for breakfast? You heard right. And why not? This variation of shakshuka is the best of both worlds. Inspired by saag paneer, it marries a spicy spinach and tomato sauce, seasoned heavily with a favorite staple spice, Madras curry powder, with creamy cubes of paneer and silky poached eggs. The real key to this dish is step 1: Make sure you brown your paneer cubes in real butter. The butter gives the paneer a luxuriousness that only the poached eggs can match, making for the perfect start to your day.