9 Tasty Dry Paneer Recipes You’ll Want To Make Again And Over!

9 Tasty Dry Paneer Recipes

There are many possibilities to pick from when choosing a good method to start the day!

Here Are 9 Recipes for Dry Paneer That Are Tasty and You Should Try:

1. Paneer Steak Recipe

If you think of steak, you are likely to think of meat in general. For people who must avoid meat but want to consume a lot of protein, this nutritious paneer steak is a good choice. This tender, smoky steak has won our hearts.

Ingredients of Paneer Steak

  • 125 gm cottage cheese
  • 1/4 tsp salt or to taste
  • Half a slice bread soft portion
  • 1 Tbsp coriander leaves, chopped
  • 1 tsp green chillies, chopped (optional)
  • 2 slices cheese
  • 1 Tbsp oil
  • 2 slices tomato

HOW TO MAKE IT

1. First, mash the paneer. Grate or break the bread into tiny pieces.

2.Combine the paneer, salt, hara dhania, green chilies, and bread well.

3.Shape into two oblong “patties” and cook in oil in a skillet over high heat until golden on both sides.

4.Place on a baking sheet, top with a decorative layer of cheese slices and a tomato, and grill until the cheese is soft and, if you’d like, slightly browned. (Roughly 5 min.)

2. Paneer And Salsa Tortilla Recipe

homemade tortillas that are thin and delicious, covered in pieces of paneer and a fresh, tangy salsa. You can stop exploring elsewhere for low-carb alternatives right here.

Ingredients of Paneer and Salsa Tortilla

  • 1/2 tsp cumin
  • 150 gram cottage cheese
  • 2 tsp ginger garlic paste
  • 1/2 tsp chili powder
  • 2 Spring onion
  • 1/2 tsp turmeric
  • to taste green chilies, small
  • 20 gms extra virgin olive oil
  • 1 Lemon
  • 1/2 Tomato
  • 1 English cucumber
  • 1 Onion
  • 1 Radish
  • 1 Tortilla
  • 400 ml curd
  • 1/2 tsp salt
  • 7 Mint leaves
  • to taste salt
  • to taste chaat masala

HOW TO MAKE IT

Prepare the paneer marinade:

1. Dry roast the cumin and ground it.

2. In a bowl, combine the curd, extra virgin olive oil, ginger-garlic paste, turmeric, salt, dry-roasted cumin, and green chilies. Stir to combine. Prepare the marinade for the cottage cheese by combining the ingredients.

3. Add some lime juice to the mixture to give it some zing.

4.Gently marinade approximately 150 g of cottage cheese in the mixture by cutting it into thin pieces.

Prepare the salsa:

1. Gather your ingredients: tomato, English cucumber, onion, daikon radish, and spring onion. Cut them up and place them in a basin.

2. To make the salsa, combine extra virgin olive oil, salt, lime juice, chat masala, and mint leaves.

Prepare the wraps:

1.Heat 2 teaspoons of extra virgin olive oil in a pan.

2. Lightly pan-fry cottage cheese.

3. Lightly toast the corn tortillas in a different pan with little extra virgin olive oil.

4.Add salsa and cottage cheese chunks to the tortilla that has been lightly toasted. Gently fold up.

5. Cook for a short while.

6.Serve.

3. Paneer Kathi Roll Recipe

This filling wrap is loaded with flavorful masala, juicy paneer cubes, and tangy sauces and chutney. Once you master this dish, there is no turning back. It’s simple to prepare and even simpler to devour.

Ingredients of Paneer Tikka Kathi Roll

  • 2 Cups Maida (refined flour)
  • 1 tsp Salted yogurt (to knead the dough)
  • To help rolling Dry flour
  • For frying the parathas Ghee
  • 4 Eggs (slightly beaten)
  • For filling Paneer tikkas
  • 1/2 cup Onions, finely chopped
  • to taste Green chillies, finely chopped
  • to taste Salt
  • 2 tsp Lemon juice
  • Green chutney

HOW TO MAKE IT

1. Combine maida and salt, and add yoghurt to form a soft, gooey dough that is fairly moist.

Cover and let aside for two to three hours.

3. Combine the onions, green peppers, salt, and lemon juice; set aside.

4.Have a tawa heated over a stove using high heat.

5.Roll a piece of dough into a 1/8″ thick round while it is heating; use dry flour if necessary.

6. Position the dough circle over the tawa while maintaining a high heat.

7.Flip it over and generously cover it with egg once bubbles start to emerge. Lower the heat after sprinkling little ghee along the edge.

8.After the underside has turned brown, quickly flip it over.

9. Remove the parantha from the heat, keep the egg side up, spread some chutney on it, arrange the tikkas in a line along the middle, top with the onion mixture, roll it up, and serve.

4. Paneer Pakoda Recipe

For those evenings when just one cup of chai won’t do. One paneer cube is never enough when it’s dipped in a fiery gramme flour batter and cooked till crisp.

Ingredients of Paneer Pakodas

  • 1/2 Cup besan
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp green chilli
  • to taste salt
  • 3 tsp soda
  • 500 gms refined oil
  • 250 gms paneer

HOW TO MAKE IT

1. Combine the besan, soda, green chilies, red chilli powder, coriander powder, turmeric powder, and salt to taste in a bowl.

2. Combine them, then chill the mixture for 30 minutes.

3. Pour refined oil into a pan.

4.Batter-coat the paneer and deep-fry it till brown.

5. Serve warm.

5. Paneer Besan Chila Recipe

Your kids’ temper tantrums will finally cease thanks to this substantial meal. It has everything you would expect from a breakfast. It is simple, filling, and healthful. We noticed you slurping down a crisp besan pancake that was filled with crumbled paneer.

Ingredients of Paneer Besan Chilla

  • 1 Cup Besan
  • 1/2 tsp Salt
  • 1 tsp Black Pepper
  • 1 Onion, chopped
  • 1/2 cup Paneer, grated
  • 1 Tomato
  • 2 Green Chillies
  • 1/2 tsp Ajwain
  • 1/2 cup Coriander Leaves
  • 1 cup Water

HOW TO MAKE IT

  1. In a bowl, combine the besan with the salt, black pepper, onion, tomato, green chilies, ajwain, and coriander leaves.
    1. In the bowl, combine the ingredients with the water to create a mixture.
    1. To make it lighter in consistency, add additional water.
    1. Now pour part of the besan mixture into a skillet and heat it up.
    1. Cook it until it becomes firm, crispy, and golden brown.
    1. Add some onion, black pepper, coriander leaves, and paneer that has been grated.
    1. Serve it hot with red chilli chutney after folding it.

6. Achari Paneer Tikka Recipe

You anticipated this, didn’t you? But this isn’t your typical paneer tikka; it also has a hint of achaari deliciousness! This dish is the delight you’ve been seeking for if you enjoy pickles and paneer both.

Ingredients of Achari Paneer Tikka

  • 2 tsp pickle gravy
  • 250 gms paneer (cottage cheese)
  • 1 tsp coriander seeds
  • 1/4 tsp fenugreek seeds (methi dana)
  • 1/2 tsp onion seeds (Kalonji)
  • 1/4 cup hung curd
  • 1 tsp ginger-garlic paste
  • to taste salt
  • 1/4 tsp red chilli powder
  • 1/4 tsp garam masala powder
  • 1/4 tsp mustard powder
  • A pinch of turmeric powder
  • 2 tbsp oil
  • A few sprigs fresh mint (pudina)

HOW TO MAKE IT

1. Dry roast the onion, fenugreek, and coriander seeds until aromatic. Set alone for cooling.

2. Add salt, turmeric powder, pickle gravy, red chilli powder, garam masala powder, and hanging curd to a bowl and stir to combine.

3. Use a pestle and mortar to pound the roasted spices. Mix thoroughly with a bit of the yoghurt after adding the crushed spices.

4.Cut the cottage cheese into 1-inch cubes, add them to the curd mixture, and stir thoroughly to coat all of the cottage pieces. Let them about 15 minutes to marinate.

5. In a nonstick pan, heat the oil. Place the satay sticks with the cottage cheese cubes on them in the pan.

6. Sauté the cottage cheese cubes while turning the sticks to ensure equal cooking.

7. Place them on a serving platter, add a mint leaf as a garnish, and then serve them hot.

7. Chandani Kebab Recipe

This mouthwatering kebab is a treasure trove of flavour. This tasty dish, which is brimming with the richness of paneer, pumpkin, and a variety of spices, may be served with any sour chutney for an added kick.

Ingredients of Chandani Kabab

  • 260 gms paneer
  • 100 gms pumpkin
  • 20 gms butter
  • 5 gram javitri
  • 5 gram green cardamom
  • 80 ml cream
  • 5 gram yellow chilli powder
  • 5 gram salt
  • 20 gms chana powder, roasted
  • 100 gms fresh bread
  • 20 gms ghee

HOW TO MAKE IT

1. Roast pumpkin in the oven and then puree it.

2.Now take Frying pan add ghee and bhuno pumpkin paste until it’s dry and add Javitri and green cardamom powder into it, adjust spice.

3.Cut 12 pieces of paneer into 3-cm-diameter rounds, then season both sides with salt and yellow chilli powder.

4. Take two circular pieces of paneer and sandwich the pumpkin mixture between them. Repeat with the remaining paneer.

5. Combine the remaining chile, cream, salt, and powdered roasted chana. Place a deep tray after each roundel has been individually dipped in this mixture.

6. Spoon the cream mixture over the paneer roundel after all the cubes have been arranged in the tray. Ensure that the cream completely covers the paneer.

7.In a frying pan, heat the ghee and butter. Gently cook the paneer roundels that have been covered in new breadcrumbs until they are brown in colour.

8.  Paneer Bhurji (no onion, no garlic) Recipe

This easy-to-prepare paneer bhurji is perfect for novices looking to establish a name for themselves. It is perfect for vrat also because it contains neither onion nor garlic!

Ingredients of Paneer Bhurji (No Onion, No Garlic)

  • 1 Litre Milk, full cream
  • 1/2 tsp Citric Acid
  • 4 Tomatoes
  • 3 Green Chillies
  • 1 tsp Ginger
  • 2 tsp Oil
  • 1 tsp Salt
  • 1 tsp Haldi
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 3 tbsp Paneer, grated
  • 1 Coriander Leaves
  • 1 Kasuri Methi
  • A pinch of Garam Masala

HOW TO MAKE IT

1. Put the milk in a bowl, add the citric acid, and warm the mixture.

2. After some time, remove the water from the bowl in the pan and use a sieve to separate the paneer.

3. Put tomatoes, green chilies, and ginger that has been diced in a food processor and grind the ingredients.

4. Put some oil in a pan and then add the tomato paste.

5.Add salt, haldi, coriander, cumin, and red chilli powder after sautéing the vegetable till it becomes red.

6. Combine all of the ingredients and stir in the paneer.

7. Thoroughly combine the paneer and masala.

8. Add the paneer water, coriander leaves, and kasuri methi.

9. Thoroughly saute the ingredients and bring to a boil.

10. Mix with a dash of garam masala.

11. Garnish with green chilies and serve hot.

9. Chilli Paneer Dry Recipe

This Indo-Chinese cuisine is likely to draw attention in any setting because to its seductive flavour. Chilli paneer dry is a popular beginning that you can never go wrong with since it is loaded with the deliciousness of fresh paneer cubes, capsicum, onion, and certain spices.

Ingredients of Chilli Paneer Dry

  • 15-16 cubes Paneer
  • 6 tbsp Corn Flour
  • 3 tbsp Maida
  • 1/8 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 cup Water
  • 1 tbsp Oil
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 2 nos Green Chillies
  • 1 nos Onion
  • 1 nos Green Capsicum
  • 1 nos Red Capsicum
  • 1/2 tsp Red Chilli Sauce
  • 1 tsp Soya Sauce
  • 1/2 tsp Vinegar

HOW TO MAKE IT

1. In a bowl, place the paneer.

2. Add maida, black pepper, salt, and cornmeal.

3. Add little water and fully combine.

4.Fry the paneer in deep fat till it becomes golden.

5. Add garlic and ginger to oil in a pan.

6. Add onion and green peppers after a little sauté.

7.Combine and add the red and green capsicums.

8. Add the red chilli sauce, soy sauce, and vinegar after the fried paneer.

9. Combine the ingredients in a pan and sauté.

10.Serve warm.

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