20 Delicious Healthy Paneer Recipes Nutritious

Feeling adventurous in the kitchen but want to keep things healthy and delicious? You’re in luck! Our roundup of 20 Delicious Healthy Paneer Recipes is packed with nutritious, mouth-watering ideas that will transform your meals. Whether you’re craving quick dinners, seasonal favorites, or comforting dishes, paneer’s versatility shines in every bite. Dive in and discover how easy it is to make your meals both wholesome and exciting!

Paneer Tikka Salad

Here’s a fresh take on paneer tikka, transformed into a vibrant salad. Perfect for summer gatherings or a light dinner.

Ingredients

• 1 cup paneer, cubed (use firm paneer for best results)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp tikka masala paste (adjust to taste)
• 1 cup mixed bell peppers, sliced (any colors)
• 1/2 cup red onion, thinly sliced
• 2 cups mixed greens (spinach, arugula, or your choice)
• 1 tbsp lemon juice (freshly squeezed)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. In a bowl, mix paneer cubes with olive oil and tikka masala paste until evenly coated.
3. Thread paneer and bell peppers onto skewers, alternating pieces.
4. Grill skewers for 3-4 minutes per side, until paneer is golden and peppers are slightly charred.
5. Remove skewers from grill. Let cool for 2 minutes before sliding pieces off.
6. In a large bowl, combine mixed greens, red onion, grilled paneer, and peppers.
7. Drizzle with lemon juice, then sprinkle salt and black pepper over the top.
8. Toss salad gently to combine all ingredients without breaking the paneer.

Bright flavors and textures make this salad a standout. Serve it with warm naan or as is for a gluten-free option.

Grilled Paneer with Vegetables

Ready to elevate your grilling game? This Grilled Paneer with Vegetables is a simple, flavorful dish that’s perfect for summer evenings.

Ingredients

• 1 block paneer, cut into 1-inch cubes (about 14 oz)
• 2 cups mixed vegetables (bell peppers, zucchini, onions), cut into 1-inch pieces
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice
• 1 tsp garam masala (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Preheat grill to medium-high heat (375°F to 400°F).
2. In a large bowl, toss paneer and vegetables with olive oil, lemon juice, garam masala, salt, and black pepper until evenly coated.
3. Thread paneer and vegetables onto skewers, alternating pieces for even cooking.
4. Place skewers on the grill. Cook for 4-5 minutes per side, or until vegetables are charred and paneer is lightly browned.
5. Remove from grill and let rest for 2 minutes before serving.

Serve these skewers with a side of mint chutney or over a bed of basmati rice. The paneer is creamy, while the vegetables add a satisfying crunch.

Paneer Bhurji with Whole Wheat Roti

Spice up your weeknight with this quick Paneer Bhurji paired with whole wheat roti. Simple, satisfying, and packed with flavor.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 green chili, finely chopped (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1/2 tsp salt (adjust to taste)
• 14 oz paneer, crumbled
• 1/4 cup fresh cilantro, chopped
• 4 whole wheat rotis, warmed

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds. Wait until they sizzle, about 30 seconds.
2. Add chopped onion and green chili. Sauté until onions turn translucent, about 3 minutes.
3. Stir in turmeric powder, red chili powder, garam masala, and salt. Cook for 1 minute to toast the spices.
4. Add crumbled paneer. Mix well to coat with spices. Cook for 2 minutes, stirring occasionally.
5. Garnish with fresh cilantro. Remove from heat.
6. Serve hot with warmed whole wheat rotis.

Warm, crumbly paneer bhurji with a hint of spice pairs perfectly with soft rotis. Try topping with a dollop of yogurt for a creamy contrast.

Healthy Paneer Stir Fry

Zesty and vibrant, this Healthy Paneer Stir Fry is a quick fix for busy weeknights. Packed with fresh veggies and protein-rich paneer, it’s a balanced meal in one pan.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup paneer, cubed (use firm tofu for a vegan option)
• 1 bell pepper, sliced (any color)
• 1 cup broccoli florets (fresh or frozen)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 tbsp soy sauce (low sodium preferred)
• 1 tsp honey (or maple syrup for vegan)
• 1/2 tsp red chili flakes (adjust to taste)
• 1/4 cup water

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add paneer cubes. Cook until golden brown on all sides, about 3-4 minutes. Remove and set aside.
3. In the same skillet, add bell pepper and broccoli. Stir-fry for 2 minutes until slightly tender.
4. Add garlic and ginger. Cook for 30 seconds until fragrant.
5. Return paneer to the skillet. Add soy sauce, honey, and red chili flakes. Toss to combine.
6. Pour in water. Stir-fry for another 2 minutes until everything is well-coated and heated through.

Hearty and flavorful, this stir fry offers a delightful crunch from the veggies and a soft bite from the paneer. Serve over quinoa or brown rice for a complete meal.

Paneer and Spinach Soup

Craving a comforting yet healthy soup? This Paneer and Spinach Soup blends creamy textures with vibrant flavors, perfect for any season.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 4 cups fresh spinach, roughly chopped
• 1 cup paneer, cubed (use firm tofu for a vegan option)
• 4 cups vegetable broth
• 1/2 cup heavy cream (substitute with coconut milk for dairy-free)
• Salt and pepper, adjust to taste

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and ground cumin; cook for 1 minute until fragrant.
4. Add spinach in batches, stirring until wilted, about 3 minutes.
5. Pour in vegetable broth and bring to a boil, then reduce heat to simmer for 10 minutes.
6. Add paneer cubes and heavy cream, simmer for another 5 minutes. Tip: Stir gently to avoid breaking the paneer.
7. Season with salt and pepper. Tip: Taste and adjust seasoning before serving.
8. Remove from heat and let sit for 2 minutes to thicken slightly. Tip: The soup will continue to thicken as it cools.

Kick back with this creamy, hearty soup that’s packed with protein and greens. Serve with crusty bread or over steamed rice for a fuller meal.

Low Fat Paneer Curry

Simple yet satisfying, this Low Fat Paneer Curry brings creamy textures and bold flavors to your table without the guilt. Perfect for a quick weeknight dinner.

Ingredients

• 1 cup paneer, cubed (use firm tofu for a vegan option)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder (adjust to taste)
• 1 cup tomato puree (fresh or canned)
• 1/2 cup low-fat yogurt
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add chopped onion, garlic, and ginger. Sauté until onions are translucent, about 5 minutes.
3. Stir in turmeric, coriander, and red chili powder. Cook for 1 minute to release flavors.
4. Add tomato puree and cook until the mixture thickens, about 5 minutes. Tip: Stir occasionally to prevent sticking.
5. Lower the heat and add yogurt, stirring continuously to avoid curdling. Cook for 2 minutes.
6. Gently fold in paneer cubes and salt. Simmer for 5 minutes. Tip: Do not stir too hard to keep paneer intact.
7. Garnish with fresh cilantro before serving. Tip: Let the curry sit for 10 minutes off heat for flavors to meld.

Warm and comforting, this curry pairs beautifully with steamed rice or whole wheat roti. The paneer stays soft, soaking up the spicy tomato-yogurt sauce for a delightful bite.

Paneer Stuffed Bell Peppers

Kickstart your meal prep with these Paneer Stuffed Bell Peppers, a vibrant dish that combines the creaminess of paneer with the sweet crunch of bell peppers.

Ingredients

• 4 large bell peppers (any color, tops cut off and seeds removed)
• 2 cups crumbled paneer (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup finely chopped onions
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Preheat oven to 375°F. Place the prepared bell peppers in a baking dish.
2. Heat olive oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add onions and sauté until translucent, about 3 minutes.
4. Stir in ginger-garlic paste and cook for 1 minute until fragrant.
5. Add turmeric powder, garam masala, and salt. Mix well.
6. Add crumbled paneer to the pan. Cook for 2 minutes, stirring gently to combine.
7. Stuff the bell peppers with the paneer mixture, pressing down lightly.
8. Bake for 25 minutes or until the peppers are tender and slightly charred.
9. Garnish with chopped cilantro before serving.

Warm and inviting, these stuffed peppers offer a delightful contrast between the soft paneer filling and the crisp pepper shell. Serve with a side of cooling raita or a tangy tamarind chutney for an extra flavor boost.

Paneer and Peas Curry

Outstanding for a quick weeknight dinner, this Paneer and Peas Curry brings creamy texture and vibrant flavors to your table in no time.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup paneer, cubed
• 1 cup frozen peas
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 cup tomato puree
• 1/2 cup water
• Salt to taste

Instructions

1. Heat oil in a pan over medium heat (350°F).
2. Add cumin seeds. Wait until they sizzle, about 30 seconds.
3. Stir in ginger-garlic paste. Cook for 1 minute until fragrant.
4. Add tomato puree, turmeric, and salt. Cook for 5 minutes until oil separates.
5. Mix in paneer and peas. Stir gently to coat.
6. Pour in water. Bring to a simmer.
7. Sprinkle garam masala. Cover and cook for 10 minutes on low heat.
8. Check consistency. Add more water if needed.

Expect a creamy curry with soft paneer and sweet peas. Serve over basmati rice or with warm naan for a fulfilling meal.

Baked Paneer Cutlets

Looking for a quick, flavorful snack? These baked paneer cutlets are crispy outside, soft inside, and packed with spices.

Ingredients

• 1 cup paneer, crumbled (use fresh for best texture)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 tbsp cornstarch (helps bind)
• 1 tsp garam masala (adjust to taste)
• 1/2 tsp red chili powder
• 1/4 cup cilantro, finely chopped
• 1 tbsp oil (or any neutral oil)
• Salt to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix paneer, breadcrumbs, cornstarch, garam masala, red chili powder, cilantro, and salt. Tip: If mixture is dry, add a tsp of water.
3. Shape into small, flat cutlets. Tip: Wet hands prevent sticking.
4. Brush both sides with oil. Place on baking sheet.
5. Bake for 15 minutes, flip, then bake another 10 minutes until golden. Tip: Watch closely to avoid burning.

Enjoy these cutlets hot with mint chutney or in a burger. They’re versatile and satisfying.

Paneer and Broccoli Stir Fry

You’ll love this quick Paneer and Broccoli Stir Fry for a nutritious weeknight dinner. It’s packed with flavor and ready in minutes.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup paneer, cubed
• 2 cups broccoli florets
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1/2 tsp red chili flakes (adjust to taste)
• 1/4 cup water

Instructions

1. Heat oil in a large pan over medium-high heat (350°F).
2. Add paneer cubes. Cook until golden brown on all sides, about 2-3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove paneer from the pan. Set aside.
4. In the same pan, add broccoli florets. Stir-fry for 2 minutes.
5. Add minced ginger and garlic. Stir-fry for 30 seconds until fragrant.
6. Return paneer to the pan. Add soy sauce and red chili flakes. Mix well.
7. Pour in water. Cover and cook for 2 minutes until broccoli is tender-crisp. Tip: Keep the heat high to quickly evaporate the water and concentrate the flavors.
8. Uncover. Stir-fry for another minute to dry out any excess moisture.

Light and satisfying, this stir-fry offers a perfect balance of creamy paneer and crunchy broccoli. Serve it over steamed rice or with a side of naan for a complete meal.

Healthy Paneer Wrap

Ready for a quick, nutritious meal? This Healthy Paneer Wrap is packed with flavor and easy to make.

Ingredients

• 1 cup paneer, cubed (use firm tofu for a vegan option)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp salt (adjust to taste)
• 1 whole wheat tortilla (10-inch)
• 1/4 cup Greek yogurt (substitute with vegan yogurt if needed)
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1 tbsp chopped cilantro (optional)

Instructions

1. Heat olive oil in a pan over medium heat (350°F).
2. Add paneer cubes to the pan. Cook for 2 minutes until lightly browned.
3. Sprinkle turmeric, cumin, and salt over the paneer. Stir well to coat evenly.
4. Cook for another 3 minutes, stirring occasionally, until paneer is golden. Tip: Don’t overcrowd the pan to ensure even browning.
5. Warm the tortilla in a dry pan for 30 seconds on each side or until pliable.
6. Spread Greek yogurt evenly over the tortilla.
7. Layer shredded lettuce, diced tomatoes, and cooked paneer on top. Tip: Add a sprinkle of chopped cilantro for extra freshness.
8. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Tip: Use a toothpick to secure if needed.

Golden and crispy paneer pairs perfectly with the cool yogurt and fresh veggies. Serve with a side of mango chutney for an extra flavor boost.

Paneer and Mushroom Curry

Make this Paneer and Mushroom Curry for a hearty, flavorful dish that’s perfect with rice or naan. It’s quick to prepare and packed with protein.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup paneer, cubed (firm tofu works too)
• 1 cup mushrooms, sliced (button or cremini)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder (adjust to taste)
• 1 cup tomato puree
• 1/2 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add onion, garlic, and ginger. Sauté until onions are translucent, about 5 minutes.
3. Stir in turmeric, coriander, and chili powder. Cook for 1 minute to release flavors.
4. Add tomato puree and cook for 5 minutes, stirring occasionally, until oil separates.
5. Mix in mushrooms and paneer. Cook for 3 minutes, gently stirring to coat.
6. Pour in water, bring to a simmer, and cook covered for 10 minutes on low heat.
7. Season with salt, garnish with cilantro, and serve hot.

Juicy paneer and earthy mushrooms soak up the rich, spiced tomato sauce. Try serving it over steamed basmati rice for a complete meal.

Paneer and Corn Salad

Yield a refreshing twist to your summer meals with this Paneer and Corn Salad. It’s crisp, creamy, and packed with flavors.

Ingredients

• 1 cup paneer, cubed (use firm tofu for a vegan option)
• 1 cup corn kernels, fresh or frozen (thaw if frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp cumin seeds
• 1/4 tsp red chili powder (adjust to taste)
• Salt to taste
• 1/4 cup cilantro, chopped (substitute with parsley if preferred)
• 1 tbsp lemon juice (freshly squeezed for best flavor)

Instructions

1. Heat olive oil in a pan over medium heat (350°F).
2. Add cumin seeds. Wait until they sizzle, about 30 seconds.
3. Add paneer cubes. Fry until golden brown on all sides, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add corn kernels. Stir well to combine with paneer.
5. Sprinkle red chili powder and salt over the mixture. Mix thoroughly.
6. Cook for another 2 minutes, stirring occasionally. Tip: The corn should remain slightly crunchy for texture.
7. Remove from heat. Let it cool for 5 minutes.
8. Add chopped cilantro and lemon juice. Toss gently to mix. Tip: Add lemon juice just before serving to keep the salad fresh.

Fresh and vibrant, this salad offers a delightful contrast between the creamy paneer and the crunchy corn. Serve it chilled as a standalone dish or alongside grilled meats for a hearty meal.

Paneer and Lentil Soup

Kickstart your meal with this hearty Paneer and Lentil Soup, a perfect blend of protein and comfort. It’s quick to make and packed with flavors that meld beautifully.

Ingredients

– 1 cup red lentils, rinsed (for smoother texture)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced (about 1 cup)
– 2 garlic cloves, minced (adjust to taste)
– 1 tsp cumin seeds (for earthy flavor)
– 1/2 tsp turmeric powder (adds color and health benefits)
– 4 cups vegetable broth (low sodium preferred)
– 200g paneer, cubed (firm tofu works too)
– Salt to taste (start with 1/2 tsp)
– Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F).
2. Add cumin seeds, let them sizzle for 30 seconds until fragrant.
3. Stir in diced onion and minced garlic, cook until translucent (about 5 minutes).
4. Mix in turmeric powder and rinsed lentils, stir well to coat.
5. Pour in vegetable broth, bring to a boil (about 5 minutes).
6. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
7. Add paneer cubes, simmer uncovered for another 5 minutes to warm through.
8. Season with salt, adjust as needed.
9. Garnish with fresh cilantro before serving.
Unleash the creamy texture and rich flavors of this soup by serving it with a side of crusty bread. The paneer adds a delightful chewiness, making each spoonful satisfying.

Paneer and Quinoa Pilaf

Vibrant and wholesome, this Paneer and Quinoa Pilaf combines protein-rich paneer with nutty quinoa for a satisfying meal. Perfect for a quick dinner or meal prep.

Ingredients

• 1 cup quinoa, rinsed (for better texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup paneer, cubed (firm tofu works too)
• 1 small onion, diced (yellow or white)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp cumin seeds (for earthy flavor)
• 1.5 cups vegetable broth (or water)
• Salt to taste (start with 1/2 tsp)
• 1/2 tsp turmeric powder (for color)
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a medium pot over medium heat.
2. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Add diced onion and sauté until translucent, about 3 minutes.
4. Stir in minced garlic and cook for another 30 seconds.
5. Add rinsed quinoa to the pot and toast for 2 minutes, stirring constantly.
6. Pour in vegetable broth, then add turmeric and salt. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender.
8. While quinoa cooks, pan-fry paneer cubes in a separate skillet over medium heat until golden, about 2 minutes per side.
9. Fluff quinoa with a fork, then gently fold in paneer cubes.
10. Garnish with chopped cilantro before serving.

Great for its fluffy texture and aromatic spices, this pilaf pairs well with a side of yogurt or a crisp salad. Try topping with toasted nuts for extra crunch.

Paneer and Sweet Potato Curry

Looking for a hearty, flavorful dish that’s easy to make? This Paneer and Sweet Potato Curry combines creamy paneer with sweet potatoes in a rich, spiced sauce.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder (adjust to taste)
• 1 large sweet potato, peeled and cubed
• 1 cup paneer, cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium heat.
2. Add onions, cook until translucent, about 5 minutes.
3. Stir in garlic and ginger, cook for 1 minute until fragrant.
4. Add turmeric, cumin, coriander, and chili powder. Toast spices for 30 seconds.
5. Add sweet potatoes, stir to coat with spices.
6. Pour in coconut milk and vegetable broth. Bring to a simmer.
7. Cover and cook until sweet potatoes are tender, about 15 minutes.
8. Add paneer cubes, simmer for 5 minutes to heat through.
9. Season with salt to taste.
10. Garnish with fresh cilantro before serving.

Zesty flavors and creamy textures make this curry a standout. Serve over basmati rice or with naan for a complete meal.

Paneer and Zucchini Noodles

Overwhelmed by weeknight dinners? Paneer and zucchini noodles come together in a flash. This dish is light, satisfying, and packed with flavor.

Ingredients

• 2 cups zucchini noodles (use a spiralizer for even strands)
• 1 cup paneer, cubed (firm tofu works too)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic, minced (fresh is best)
• 1/2 tsp red chili flakes (adjust to taste)
• Salt to taste
• 1/4 cup fresh basil, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add paneer cubes. Cook until golden brown on all sides, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove paneer from skillet. Set aside.
4. In the same skillet, add minced garlic and red chili flakes. Sauté for 30 seconds until fragrant.
5. Add zucchini noodles. Cook for 2-3 minutes, stirring occasionally. Tip: Zucchini noodles cook quickly; avoid overcooking to maintain texture.
6. Return paneer to the skillet. Toss gently to combine.
7. Season with salt. Mix well.
8. Garnish with fresh basil before serving. Tip: A squeeze of lemon adds a fresh zing.

Hearty paneer pairs perfectly with tender zucchini noodles. The dish is mildly spicy with a hint of garlic. Serve it warm, topped with extra basil or a side of crusty bread.

Paneer and Tomato Basil Salad

A refreshing twist on classic salad, this Paneer and Tomato Basil Salad combines creamy cheese with juicy tomatoes and aromatic basil for a simple yet flavorful dish.

Ingredients

• 1 cup paneer, cubed (use firm tofu for a vegan option)
• 2 cups cherry tomatoes, halved (or any ripe tomatoes)
• 1/4 cup fresh basil leaves, torn (adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a pan over medium heat (350°F).
2. Add paneer cubes. Cook until golden brown on all sides, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove paneer from pan. Let it cool on a plate lined with paper towels to absorb excess oil.
4. In a large bowl, combine cherry tomatoes and torn basil leaves.
5. Add the cooled paneer cubes to the bowl.
6. Drizzle with balsamic vinegar. Season with salt and pepper. Tip: Toss gently to avoid breaking the paneer cubes.
7. Let the salad sit for 5 minutes before serving to allow flavors to meld. Tip: Serve at room temperature for the best taste.

Lusciously creamy paneer pairs perfectly with the acidity of tomatoes and the freshness of basil. Try serving it over a bed of greens for an extra crunch or alongside grilled bread for a heartier meal.

Paneer and Avocado Sandwich

Skip the hassle with this Paneer and Avocado Sandwich, a quick fix that doesn’t skimp on flavor. Simple ingredients come together for a meal that’s both satisfying and easy to make.

Ingredients

• 4 slices whole wheat bread (or any preferred bread)
• 1 cup paneer, cubed (firm tofu works too)
• 1 ripe avocado, sliced
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder (adjust to taste)
• Salt to taste
• 1 tbsp lemon juice
• 2 tbsp cilantro, chopped

Instructions

1. Heat olive oil in a pan over medium heat (350°F).
2. Add paneer cubes to the pan. Cook for 2-3 minutes until golden brown on one side. Flip and repeat.
3. Sprinkle cumin powder, red chili powder, and salt over the paneer. Stir gently to coat evenly. Cook for another minute. Tip: Don’t overcrowd the pan to ensure even browning.
4. Remove paneer from heat. Drizzle with lemon juice and toss with chopped cilantro. Tip: Lemon juice adds brightness, enhancing the dish’s overall flavor.
5. Toast the bread slices until golden and crisp.
6. Layer avocado slices on two bread slices. Top with the spiced paneer mixture. Cover with the remaining bread slices. Tip: For extra crunch, add a layer of thinly sliced cucumbers.

Crunchy bread gives way to creamy avocado and spiced paneer, creating a delightful contrast. Serve with a side of sweet potato fries for a hearty meal.

Paneer and Beetroot Salad

Delightfully simple yet packed with flavor, this Paneer and Beetroot Salad is a vibrant dish that’s as nutritious as it is colorful. Perfect for a quick lunch or a side, it combines creamy paneer with earthy beets for a satisfying crunch.

Ingredients

• 1 cup paneer, cubed (firm tofu works too)
• 2 medium beetroots, boiled and diced (peel for smoother texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp fresh cilantro, chopped (substitute with parsley if needed)

Instructions

1. Heat olive oil in a pan over medium heat (350°F) until shimmering.
2. Add paneer cubes to the pan. Cook for 2-3 minutes until golden brown on all sides. Tip: Don’t overcrowd the pan to ensure even browning.
3. Transfer paneer to a bowl. Let it cool for 5 minutes.
4. In the same bowl, add boiled beetroot, lemon juice, salt, and black pepper. Gently toss to combine. Tip: Add lemon juice gradually to balance the sweetness of beets.
5. Sprinkle chopped cilantro over the salad. Toss lightly once more. Tip: For extra flavor, let the salad sit for 10 minutes before serving.

Notably crisp and refreshing, this salad pairs wonderfully with grilled meats or can stand alone as a light meal. The contrast between the creamy paneer and the crunchy beets makes every bite interesting.

Conclusion

Great choices await in our roundup of 20 Delicious Healthy Paneer Recipes! Each dish offers a nutritious twist to your meals, blending flavor with health. We’d love for you to try these recipes, share which ones become your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos