Paneer Recipe: Easy Homemade Indian Cheese Dishes

When you think of paneer, a fresh, non-melting Indian cheese made by curdling milk with lemon juice or vinegar. Also known as Indian cottage cheese, it’s the star of dozens of beloved dishes—from creamy paneer butter masala to spicy paneer tikka. Unlike Western cheeses, paneer doesn’t melt when cooked, which makes it perfect for grilling, frying, or simmering in rich sauces. It’s a staple in Indian vegetarian cooking, especially for those who avoid meat but still want hearty, protein-packed meals.

Paneer isn’t just a cheese—it’s a canvas. It absorbs spices like a sponge, so whether you’re tossing it into a tomato-based curry or skewering it with onions and bell peppers, it carries the flavor of the dish without overpowering it. You’ll find it in homes across India, from Punjabi kitchens where it’s fried and smothered in cream to street stalls in Delhi where it’s grilled on skewers and served with mint chutney. And if you’ve ever wondered why restaurant paneer tastes so much better than what you make at home, the secret often isn’t the recipe—it’s how the paneer is made. Freshly made paneer, pressed just right and soaked in cold water, has a tender, springy texture that store-bought versions rarely match.

Making paneer at home takes less than 20 minutes and needs just three ingredients: milk, an acid like lemon juice or vinegar, and salt. No rennet, no fancy equipment. You heat the milk, add the acid, let the curds separate, then strain and press them. The result? A block of clean, mild cheese that’s cheaper than buying it and tastes infinitely better. Once you’ve got your paneer ready, the possibilities open up. You can cube it for paneer recipe curries, slice it for sandwiches, or even fry it until golden and serve it with chutney as a snack. Many of the recipes you’ll find below show how paneer works with everyday Indian spices—cumin, turmeric, garam masala—and how a little yogurt or cream can turn a simple dish into something restaurant-worthy.

What makes paneer so special in Indian food isn’t just its taste—it’s how it fits into daily meals. It’s the protein backbone of vegetarian diets, the go-to ingredient for quick dinners, and the star of festive dishes during Diwali or weddings. You’ll see it paired with spinach in palak paneer, tossed with potatoes in aloo paneer, or layered in paneer biryani. And if you’re watching your diet, paneer is a great source of calcium and protein without the saturated fat of many Western cheeses. Plus, you can make it dairy-free using plant-based milk if you’re avoiding dairy altogether.

Below, you’ll find a collection of real recipes—some classic, some surprising—that show just how versatile paneer can be. Whether you’re new to Indian cooking or looking to refresh your pantry staples, these posts will guide you through making paneer from scratch, fixing common mistakes, and turning it into meals your whole family will love.