Paneer or cottage cheese as we all are aware of is one of the most popular dairy products we come across and it also happens to be one of the choicest and preferred ingredients for most vegetarians. Paneer is one humble ingredient that is easy to adapt itself into any kind of preparation or cuisine be it Indian or Asian or continental to the far east. The very basis of it being super-rich in protein & neutral in taste makes it versatile and it is also easy to prepare in a variety of ways from starters, soups to main courses, accompaniments, stir-fries, baked dishes to parathas, and more!

Let us have a look at a few Health Benefits of Paneer:

1. Paneer is said to be strengthening our immunity system hence it can find its way into our diet occasionally.

2. Paneer is good for the skin, bones, and teeth health.

3. Paneer helps control blood pressure and also helps in weight management.

4. Paneer helps improve the metabolism in our body and also improves concentration and memory.

5. Paneer is also a great anti-aging ingredient and also good for the eyes.

Culinary Uses of Paneer:

1. A preferred ingredient all across the country from the popular paneer makhani and paneer tikka masala from north India to the paneer masala dosas and the likes the count is limitless for its popularity.

2. Paneer puffs, cottage cheese, and pepper quiche and masala paneer tarts baked in the oven using a variety of pastries also use cottage cheese with spinach, corn, mushrooms with a combination of herbs, savory custard, cream, and cheese.

3. Some of the popular snacks we come across are Achari paneer tikka, paneer Hariyali tikka, Hara bhara kababs, paneer tikkas, cutlets, reshmi malai paneer tikka and more.

4. Personally I love paneer in parathas as a stuffing with a dash of spices a little onion, coriander, chili, and seasonings. Combine it with more nutrition include soy keema and little mashed green peas as well.

5. Paneer kulchas, stuffing’s in naans, paneer biryani, Mattar paneer pulao, paneer kofta curry, malai kofta in palak gravy, paneer makhana korma, paneer with capsicum Kadai masala, paneer handi, etc are mostly featured on restaurant menus.

6. Sandwiches, rolls, kathi rolls, wraps, and pizzas too have welcomed paneer wholeheartedly and it is available in a number of flavors and colors too adapting its goodness with the blends and mixes to treat our palate at its best.

Here are a Few Snacky Recipes with Paneer:

1] PANEER KI KHWAHISH

Ingredients:

• Paneer/cottage cheese- 250gms. Cut into cubes 

• Oil- 2 tsp

• Garlic-1 tsp chopped

• Ginger-1 tsp chopped

• Green chilies-2 slit

• Spring onions- 3-4 sliced

• Red/green/yellow capsicums-1/2 cup mix

• Salt and crushed black pepper to taste

• Veg stock/water- ½ cup

• Soy sauce- 2 tsp

• Red and green chili sauce- 2 tsp each

• White vinegar-1 tsp

• Tomato ketchup-2 tsp

• Mixed herbs and chili flakes to taste

• Corn flour and water solution-2 tbsp.

• Spring onion greens- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the recipe and keep them aside.

2. Heat oil in a pan add in the garlic, ginger, chilies, and onions, and saute for 1 min.

3. Add in a little stock or water and add in the sauces and seasonings to taste.

4. Add in the capsicums and paneer cubes and mix well cook for 3-4 mins.

5. Now add in the cornflour solution to thicken the mixture a little to a semi-dry texture, cook for 2 more mins and serve hot garnished with spring onion greens.

2] LAZEEZ PANEER FINGERS

Ingredients:

• Paneer – 250 gms. Cut into fingers

• For the marination:

• Oil-2 tsp

• Lime juice-2 tsp

• Salt and crushed black pepper to taste

• Roasted crushed jeera powder-1/2 tsp

• Chaat masala-1/2 tsp

• Red chili powder-1/2 tsp

• Ginger garlic- chili paste-1/2 tsp 

• Home mango pickle uses that masala from the jar- 1 tsp.

• Apply and keep aside for 20 mins in the fridge.

For the coating on the paneer fingers:

• Maida-1/2 cup

• Cornflour-2 tsp

• Water-1/4 cup 

• Salt and pepper to taste

• Breadcrumbs-1 and half cup

• Oil to deep fry.

To serve with:

Tomato sauce/ mayonnaise dips/ assorted chutneys.

Method:

1. Prepare the marination for the paneer fingers and apply it, keep chilled until further use.

2. In a mixing bowl prepare a coating texture batter of maida, cornflour adds water gradually so that It coats the paneer fingers well, add a little seasoning to it as well.

3. Dip each paneer finger into the prepared batter and coat it with dry breadcrumbs, remove the excess crumbs, place it on a plate and keep in the fridge for 20 mins.

4. Heat oil to the frying point and deep fry the crumbed paneer fingers and turn them occasionally to color from all sides, once we get our desired golden brown color, remove onto a kitchen paper and drain excess oil and serve hot as a snack or appetizer.

3} ZAIKEDAAR PANEER KI SEEKH

Ingredients:

• Paneer- 250 gms grated.

• Salt and pepper to taste

• Boiled mashed sweet potato-1/2 cup

• Grated carrots-2- 3 tbsp.

• Ginger-garlic-chili paste-1 tsp

• Red chili powder-1/2 tsp

• Turmeric powder-1/4 tsp

• Garam masala powder-1/4 tsp

• Roasted crushed ajwain-1/4 tsp

• Roasted peanut powder-2 tsp

• Kasuri methi-1 tsp

• Mint and coriander leaves-2 tbsp. chop

• Roasted besan-2 tbsp.

• Grated cheese- 2 tbsp.

• Oil- as required to grease the grill pan.

To serve with: 

• Onion slices/rings/ laccha pyaaz/ shirkewale pyaaz etc

• Lime slices

• Green chutney/ dips of your choice

Method:

1. Prepare all the ingredients for the paneer ki seekh recipe.

2. Heat 2 tbsp. oil in a pan add in the carrots and sweet potatoes and ginger-garlic-chili paste saute for 1 min, add in the powdered spices, Kasuri methi, peanut powder, salt to taste and cook for 2 mins.

3. Add in the roasted besan and paneer and mix well, add mind and coriander leaves, cheese, and cook for 2 mins.

4. The mixture will start binding now and become like a soft dough texture, remove it onto a plate and cool slightly.

5. Apply oil on the palms and fingers and grease a few wooden seekh and start placing the mixture onto the seekh and ensure it holds well onto them.

6. Heat up a grill pan and grease it well, place the paneer ki seekh on the hot pan and cook on all sides until a nice golden color and crusty texture is formed on the outside.

7. Arrange some greens and salad on the serving platter dish out the chutney/dips etc arrange lime and onions and finally place the hot paneer ki lazeez seekh sprinkle a little chaat masala on top and serve hot.

4] PANEER KE NAYE RANG

Ingredients:

• Paneer- 350-400 gms cut into cubes

• For the marination:

• Oil-2 tbsp.

• Salt to taste

• Chaat masala-1/2 tsp

• Curd-1/4 cup thick beaten

• Lime juice-2 tsp

• Tomato ketchup-2 tsp

• Honey-1 tsp

• Red chili powder-1/4 tsp

• Peanut butter- 2 tsp dissolved in 4 tbsp. warm water.

• Chili flakes and mixed herbs to taste

• Coriander and mint leaves-2 tbsp. chop

To serve with the paneer tikka:

• Green coriander and mint chutney

• Coriander and peanut chutney

• Pesto mayonnaise dip

• Lemon slices/ onion rings.

Method:

1. Prepare all the ingredients for the paneer tikka.

2. In a mixing bowl prepare the marination and apply it well on the paneer and capsicums cubes and keep in the fridge for 20 mins.

3. Arrange them on the wooden satay sticks or skewers, this recipe can be done in the oven on a roasting tray or using a non-stick grill pan on the gas as well.

4. Cook the paneer tikka well on all sides by your choice of method of cooking and serve it hot with the accompaniments and add a dash of chaat masala before serving it.

5] PANEER GOL GUMBAAZ

Ingredients

• Paneer- 250 gms grated

• Boiled mashed/grated- potatoes-2 med sized.

• Salt and pepper to taste

• Mixed herbs and chili flakes to taste

• Ginger –garlic- green chili paste-1 tsp.

• Chopped coriander and mint-1 tbsp.

• Schezuan sauce-2 tsp

• Breadcrumbs-1 cup

• Maida-1/2 cup

• Cornflour-1/4 cup

• Water-1/2 cup

For the stuffing:

• Grated cheese-1/4 cup

• Assorted chopped nuts-2 tbsp.

• Chaat masala-1/4 tsp

• Oil to fry

Method:

1. Prepare all the ingredients for the recipe.

2. In a dry mixing bowl combine together the paneer, potatoes, and all seasonings and spices and mix well.

3. Add the binding agents in order to get it into a semi dough-like texture.

4. Apply oil on the fingers and divide the mixture into 10-14 walnut or lime-sized pieces.

5. Flatten every piece and place the nutty cheese filling and close it well secure and shape into rounds chill it for 20 mins.

6. Prepare a maida, cornflour batter add a little schezuan sauce to it, dip each cheese-stuffed paneer ball into the batter, and coat with dry breadcrumbs, chill for 20 mins, and deep fry, serve hot.