Paneer Puff are a popular bakery style Indian snack made with flaky puff pastry and spiced paneer filling. Crispy on the outside with soft, flavourful paneer filling inside which is best enjoyed hot with tomato ketchup. It smells so good and addictive that you can't stop with one. They are commonly served as a tea-time snack and is loved by all.

This paneer puff tastes mildly spicy, flaky, buttery and very filling. You can make this easily at home using readymade puff pastry sheets. Homemade paneer puff tastes fresh and you can control spice level also. Fresh puffs always taste better and flakier. It feels more satisfying when made at home. It is one of those snacks most of us pick from bakery while coming back home.

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About Paneer Puff

Paneer Puff are classic and popular snack sold in most Indian bakeries. It is a crispy snack where spiced paneer mixture is stuffed inside puff pastry and baked till golden. It is inspired from bakery style veg puffs which is very common in India. Paneer is used instead of mixed vegetables which gives rich taste and soft texture. It is enjoyed by all age groups.

This recipe filling is made using onions, tomatoes, basic spice powders and paneer cubes. The masala should be thick so it does not ooze out while baking. The spices are very simple and give a nice balance of flavor without overpowering paneer taste. You can easily adjust spices as per taste.

Texture wise, paneer puff has a crisp and flaky outer layer with soft juicy paneer filling inside. The puff layers separate well and become light when baked perfectly, it tastes good when served hot. Freshly baked puffs are always best. Once you try at home, you may not buy bakery puffs often. It becomes a regular snack after few tries.

I usually make this for evening snacks or when guests come home. It is also a good option for kids snack box or party starter. Both kids love puffs and paneer puffs is their most favorite of all. The stuffing is very simple to make and comes together in few minutes.

Paneer Puff Video

Paneer Puff Ingredients

• Oil - Used for tempering the items and cooking the spiced paneer filling.
• Cumin seeds - I have added cumin seeds for tempering. It gives nice aroma and slight crunch.
• Onion - I have used cubed onions, sauteed well and used along with tomatoes and paneer with spice powder.
• Ginger garlic paste - It is added for flavor and aroma. You can add freshly crushed ginger garlic to a slightly coarse mixture and use it too.
• Tomato - Chopped tomato is used to bind the masala, it adds slight tang and moisture. You can use tomato puree also.
• Spice powders - I have used turmeric powder for color, flavor, red chili powder for spice, garam masala and coriander powder for aroma and flavor.
• Paneer - It is added as the base for the dilling. You can crumble or cube it. Use fresh paneer for best taste.
• Puff pastry sheets - I used readymade puff pastry sheets.
• Milk - Milk is used for brushing the puff pastry before baking. It helps in even browning. You can use butter also.

Why This Recipe Works

• This recipe uses simple ingredients which are easily available at home.
• The paneer filling is mildly spiced and can be enjoyed by all.
• This recipe gives puffs that is flaky and crispy texture.
• You can make the filling ahead and assemble later easily.
• This recipe is perfect for snacks, parties or for evening tea time.

Similar Recipes

• Vegetable Puffs
• Egg Puffs
• Onion Pakoda
• Cashew Pakoda
• Onion Bajji

How to make Paneer Puff Step by Step

1.Heat 1 and ½ tablespoon oil - add ½ teaspoon cumin seeds, let it splutter. Give a quick saute.

2.Add 1 medium sized onion finely chopped, ginger garlic paste and required salt to taste.

3.Add 1 small sized tomato finely chopped. Saute for 2 minutes.

4.Cook covered for few minutes until tomatoes turn mushy.

5.Open give a quick saute.

6.Add ¼ teaspoon turmeric powder, 1 teaspoon red chili powder, ½ teaspoon garam masala powder and ½ teaspoon coriander powder.

7.Give a quick saute and add ½ cup water and let it boil.

8.Once it becomes thick, add 150 grams paneer cut into small cubes.

9.Give a quick mix and switch off. Let it cool down.

10.Thaw the puff pastry sheets and arrange them on parchment paper on a baking tray. Preheat oven at 220 DEG C for 10 minutes. Apply water slightly on the edges.

11.Add around 2 tablespoon paneer stuffing.

12.Close and seal gently. Press slightly around the edges to seal.

13.Brush the top with milk, you can use egg wash too.

14.Repeat to finish.

15.Bake in preheated oven at 220 DEG C for 20 minutes or until the puffs turns golden and crisp.

Serve it hot with coffee or tea!

Expert Tips

• Paneer - Use fresh paneer for good taste. If paneer is little hard, I soak it in warm water for few minutes before using it.
• Masala consistency - I cook the masala till moisture reduces properly. Thick masala is best for puffs and it stays inside without leaking out.
• Cooling - I cool down the filling before stuffing into pastry sheets. Hot filling may make the pastry soggy.
• Sealing - I just seal the edges. If edges are not sealed properly, filling can leak while baking but press gently not too tight.
• Baking time - I keep checking the puffs after 18 minutes of baking. Oven timing can vary little, so adjust depending on color and puffing.

Serving and Storage

Serve this puff with tomato ketchup, it goes really well with evening tea or coffee, especially when they are freshly baked. You can store leftover baked puffs in fridge for a day only. Reheat them in oven or air fryer so they turn crisp again.

FAQS

1.Can I use homemade paneer?

Yes you can use homemade fresh paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

2.Can I make filling ahead?

Yes the paneer filling can be made one day earlier. Store them in fridge in an airtight container. You can use leftover filling for rolls, wraps and sandwiches too.

3.Can I shallow fry?

Baking gives that proper flaky texture like bakery puffs. Frying may turn it oily and heavy, so I don't prefer.

4.Can I add in capsicum or peas?

Yes you can add chopped capsicum or boiled peas to the filling. It adds more taste and slight crunch also.

5.Can I freeze the paneer puffs?

Yes you can freeze the assembled puffs. Then thaw for few minutes then bake them directly when needed.

If you have any more questions about this Paneer Puff Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Paneer Puff Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.

This paneer stir fry works well as a side for rice or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even just like that. It's a must try recipe for a delicious meal.

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About Paneer Stir Fry

Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very convenient also.

This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer absorbs the spice flavors well when cooked gently. This recipe has carrot and capsicum which adds color and mild crunch to the dish. Also onion gives a light sweetness once it is sautéed well. Altogether it makes a wholesome and satisfying stir fry.

The flavor of paneer stir fry is simple and comforting. It is not very spicy and you can easily adjust the spice powders as per your taste. You can also add few more veggies or change the herbs to suit your liking. Small changes here and there makes it taste a little different every time.

I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all.

Paneer Stir Fry Ingredients

• Paneer - I have used paneer as main ingredient. It gives softness and makes the dish filling. You can use homemade or store bought paneer.
• Carrot - I have added for crunch and slight sweetness. It also adds nice color. You can use beans instead if needed.
• Capsicum - I have used for flavor and crunch. It gives a fresh taste. You can use any color capsicum.
• Onion - I have added for mild sweetness and base flavor. It balances the spices well. You can reduce if you do not like onion.
• Red chilli powder - I used this for spice and heat. You can just reduce or skip for kids.
• Garam masala - I have added this for warm flavor. It gives depth to the stir fry. You can use any homemade blend.
• Jeera powder - I have used this for mild earthy taste. It enhances the overall flavor. You can skip if not available.
• Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavor.
• Oil - I have used for tempering. It helps to sauté everything evenly. You can use any regular cooking oil.
• Jeera - I have used for tempering. It gives nice aroma at the start. You can also add little mustard seeds.
• Garlic - I have used for flavor. It adds nice punch. You can skip if you prefer no garlic.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry

How to make Paneer Stir Fry Step by Step

1.Heat oil in a pan, add jeera let it crackle. Now add crushed garlic.I used my garlic press to crush garlic.

2.Saute for a minute. Get ready with all other ingredients. Now add onion saute till it turns transparent.

3.Add carrot and capsicum saute for 2 minutes, then add the spice powders inlcuding red chili powder, jeera powder, garam masala powder and required salt.

4.Saute for 5 minutes in low flame. I wanted the veggies to be crunchy so did not cook covered, if you want it to be soft then cook covered for 2 minutes. Finally add paneer and toss it.

5.Cook for few more minutes, then add crushed kasoori methi, toss and switch off.

Serve hot/warm.

Expert Tips

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not cook veggies covered. This helps to keep them crunchy and fresh tasting, which I like.
• Flame control - I cook in low to medium flame after adding spices. Else spices may burn fast.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil quantity - Do not add too much oil for this stir fry. Little oil is enough as paneer releases some moisture while cooking.

Serving and Storage

Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.

FAQS

1.Can I skip onion?

Yes, skip onion and still make the dish. Add little extra veggies for balance.

2.Can I add in more vegetables?

Yes, you can add in some beans, corn or peas based on preference.

3.Is this recipe spicy?

No, it's not spicy, has mild spiciness. Reduce chilli powder as per taste.

4.Can I add homemade paneer?

Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

5.Can I pack this for lunch box?

Yes, you can pack it, but consume within few hours for best taste.

If you have any more questions about this Paneer Stir Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Stir Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Homemade Paneer is fresh, soft and very easy to make at home using just 2 ingredients. Paneer or Indian cottage cheese can be made at home with no added preservatives or additives. Making paneer at home is so easy and comes out perfect every time if you the steps and instructions mentioned in this post.

Making paneer at home is easy and had been making it for years now. Though we always use homemade paneer, I didn't give much thoughts of posting it here until my best friend asked to post the recipe. I have shared all the tips and tricks to make perfect homemade paneer every single time.

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What is Paneer?

Paneer also known as Indian Cottage Cheese is fresh cheese made by curdling milk using any acidic foods like lemon juice, curd or vinegar or citric acid etc. The resulting whey water is strained and the curdled milk solids are transferred to a cheese cloth and pressed using a heavy object to form a paneer block. Later the block is cubed into small paneer cubes and used in dishes.

Paneer is basically fresh non melting cheese made without using rennet like other cheese varieties so it is completely vegetarian. Paneer is soft and neutral in flavor so it absorbs the flavors easily.

Paneer can be used to make a lot of dishes including gravies, starters, rice, pulao, biryani and many more. You can even just sauté paneer with onion, capsicum and some basic spices and it is good to go as a side dish or even as a filling for wraps. Paneer is so versatile that it can be used to make so many dishes.

Video

Homemade Paneer

My paneer making journey started soon after I started cooking. Amma started making homemade paneer even when paneer was not popular in the 80's. When I was in 4th-5th grade when there was no internet or recipes online amma used to make paneer learnt from a popular tamil magazine.

First she used to make crumbled paneer to add it along with vegetables to make stir fry later she started making black of paneer to make gravies and curries. So seeing that from my childhood homemade paneer was not at all new to me. It is one of the few dishes I learnt soon after I started cooking.

Paneer making process is very easy - First boil milk then add any acidic food to curdle the milk. The curdled milk solids are strained to a muslin or cheese cloth to form a block pf paneer. It is pressed with a heavy object to drain out all the excess water and set to make a block of paneer.

Homemade paneer comes out super soft and cannot be compared with store bought ones. Just follow the tips and tricks shared here and you will get perfect homemade paneer.

Homemade Paneer Ingredients

• Milk - I prefer to use fresh milk that is cows milk. But you can use any full fat or full cream milk. You can use raw milk or even previously boiled milk to make paneer.
• Curd / Yoghurt - I always use curd to curdle milk for 2 reasons - it gives volume also does not leave any after taste like the other food acids.

Milk to use

You can use raw milk or even leftover boiled milk too to make paneer.

• Farm Fresh Milk - Farm fresh milk is raw milk without any processing straight from the cow. We usually buy cows milk on a regular basis so mostly use this for making paneer.
• Processed milk - Milk is processed and sold in packets or bottles to increase shelf life and to kill harmful bacteria. You can use this milk also to make paneer.

Acidic foods to curdle milk

• Curd - For 1 liter milk you will need ½ cup curd. The measure of curd may vary depending on the fat content in the milk so you may need 1- 2 tablespoon extra curd based on it.
• Lemon Juice - For 1 liter milk you will need 2 tablespoon lemon juice. I usually don't suggest lemon juice as it imparts lemony flavor to the paneer even after it is washed.
• Vinegar - For 1 liter milk you will need 2 tablespoon vinegar juice. Vinegar is the most quickest to curdle the milk.
• Whey water - Whey water is drained water after collecting the curdled milk solids. For 1 liter milk you will need around 1 cup whey water.
• Citric acid - For 1 liter milk you will need ½ teaspoon citric acid.

How to press paneer (with & without paneer maker)

You don't really need a paneer press to make homemade paneer. Paneer press makes paneer making process a bit quicker and easier, also gives it the perfect square shape as store bought ones. I have shown both making paneer with and without paneer press here.

You can make homemade paneer with just a cheese cloth or muslin cloth too. I was using cloth to make paneer for so many years only recently I bought this paneer press so wanted to share my experience.

If you don't have a paneer press don't worry - You can make homemade paneer by pouring the curdled milk to a muslin / cheese cloth. Wrap it well and place heavy object on it to remove excess water. The resulting paneer block will be round in shape and it can be cut into cubes. You can even wrap it to a square to make square paneer block.

First pic is homemade paneer using paneer press and second pic is using just a cloth without using paneer maker.

How to make Paneer Step by Step

Boiling milk

1.To a large pot add 2 liters milk to it.

2.Let it start to boil.

3.Give a quick mix.

Curdling milk

4.Add 1 cup curd little by little stirring simultaneously.

5.Keep stirring until you start the milk curdling.

6.In few seconds the milk will curdle and you will clear greenish liquid separating which is called whey water.

7.This is curdled milk solids. Do not overcook immediately switch off.

Using paneer maker / paneer press

8.Place a strainer over the bowl first. Then place the paneer press on the strainer.

Draining

9.Place the cheese cloth on the strainer and pour the milk curdles to it.

10.Rinse it with water.

11.Press it with a ladle to drain out excess water.

12.Wrap it with the cloth.

Pressing paneer

13.Cloth with the paneer maker lid and press well to remove the excess water.

14.Place the paneer maker on a wire rack and place heavy object on the paneer press making sure the paneer maker is pressed well. Let it set for at least 1 hour.

Homemade paneer

15.After 1 hour remove the paneer from the press. Fresh, soft homemade paneer is ready.

16.Cut into cubes.

17.You can store it as a block as such or cut into small cubes and store in fridge.

18.See how soft it is.

Without using paneer maker

19.I served little curdles to show you how to make paneer without the paneer maker.Place the cheese cloth over the strainer first. Transfer the curdles to it.

20.Pull the edges of the cloth and press well to remove excess water.

21.Flatten it slightly.

22.Place heavy object on it. Let it set for 1 hour minimum.

23.Now remove and your homemade paneer is ready.

24.Cut into cubes.

25.Homemade paneer is ready!

26.Store the paneer in a clean container soaked in water. You can store this in fridge for up to a week.

27.The drained water is whey water, you can collect this and store in a clean bottle in fridge. You can use this to knead chapathi / roti dough or use to curdle milk the next time you make paneer.

Expert Tips

• Milk - For perfect soft paneer I would recommend to use full fat whole milk. Pasteurized milk is ok to use but should have high fat content. You can use leftover boiled milk or fresh milk to make paneer.
• Food Acid - I prefer using curd or yogurt to curdle milk. However you can use lemon juice or vinegar or citric acid too to curdle milk but these have a slight after taste in the paneer.
• Straining - While straining the milk solid curdles make sure to strain it on a cheese cloth or muslin cloth.
• Whey water - Use the leftover whey for making rotis or rasgullas or save it for making paneer next time.
• Pressing Paneer - Use any heavy flat object to be placed directly. You can use heavy stone based chapathi board or hand mortar pestle etc.
• Setting time - Leave at least minimum 1 hour for the paneer to set well. Leave it undisturbed. Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares.

Storage

You can store the paneer as a block or cut into cubes. Make sure to soak in water and store in fridge for it to stay fresh even for a week. Soaking in water avoids paneer from becoming hard.

FAQS

1.What type of milk to use?

Use full cream or full fa milk for best results. You can use farm fresh milk that is cows milk or processed milk too. You can use raw milk boil and use it or use leftover previously boiled milk too.

2.Even after adding food acids milk is not curdling why?

If the fat or cream content in milk is more then milk may not curdle with less quantity of food acids. So add little more in parts until you see whey water start to separate.

3.My paneer is crumbling or grainy, why?

If you keep stirring after the milk curdles it may result in crumbled paneer.

4.How much paneer do I get?

The measure of paneer you yield purely depends on the cariety of milk used. But on an average if you use full fat milk for 1 adn ½ liters of milk you will get around 200 grams paneer.

5.Why my paneer is hard or rubbery?

Do not keep cooking after the milk curdles. Immediately switch off when you see milk curdles and strain it. Overcooking results in hard and rubbery paneer.

Recipes with Paneer

More paneer recipes

If you have any more questions about this How to make paneer do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this How to make paneer? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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