Here are the best paneer recipes. From grilled paneer, and malai kofta to paneer kheer, there is something for every paneer lover.
- What is Paneer?
- Paneer Appetizers/Snacks
- Paneer Main-Course
- Paneer Desserts
What is Paneer?
Paneer is a popular vegetarian, gluten-free cheese from the Indian subcontinent. It is known as cottage cheese. Unlike other cheese varieties, paneer is used profoundly in Indian Cuisine to make a variety of snacks, main courses, and desserts.
There are thousands of paneer recipes widely popular across India.
Here are the best paneer recipes that are vegetarian, tasty, easy to make, and far from boring.
Paneer Appetizers/Snacks
Paneer Cutlet is a delicious gluten-free, vegetarian snack. Get Recipe
This is the best restaurant-style Achari Paneer Tikka made at home. Get Recipe
Grilled Paneer is a tasty and healthy Indian snack. G et Recipe
This homemade masala paneer is a real treat for paneer lovers. Get Recipe
Paneer Main-Course
Paneer Makhani is a delicious, rich, and creamy Indian curry recipe. Get Recipe
Chilli Paneer is an Indian-Chinese fusion main course dish with a sweet, and spice taste. Get Recipe
Paneer Jalfrezi is a delicious, gluten-free, one-pot Indian stir fry (sabzi). Get Recipe
Dhaba Style Matar Paneer is a rustic Indian curry. Get Recipe
Paneer Kofta is a rich, creamy Mughlai-style paneer recipe. Get Recipe
Paneer Kalimirch is also known as Safed Paneer, Malai Paneer or Cream Paneer. Get Recipe
This one-pot paneer curry recipe requires less than 30 minutes. Get Recipe
Kadai Paneer is a spicy, vegetarian stir fry. Get Recipe
Paneer Pulao is one of the most delicious ways to use the leftover paneer tikka . Get Recipe
Instant Pot Matar Paneer is an easy and tasty one-pot Indian curry. Get Recipe
This paneer butter masala recipe is a delicious paneer curry made without onion, garlic, and ginger. Get Recipe
Spring Onion Paneer Paratha is a hearty Indian breakfast. Get Recipe
Paneer Desserts
Paneer Kheer is a delicious Indian sweet dish prepared with paneer and milk. Get Recipe
Paneer Gulab Jamun is a mouth-melting Indian sweet made with paneer. Get Recipe
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The ultimate caramel-roasted makhana is here! A perfect munching snack for festive get-togethers or movie nights. Be sure to watch the video!
Estimated reading time: 3 minutes
- Foxnuts (Lotus Seeds)
- The CHEAT Caramel
- Ingredients You’ll Need
- My Tried and True Tips
- Caramel Roasted Makhana Recipe
Foxnuts (Lotus Seeds)
The Phool Makhana is also known as lotus seeds or foxnuts. It is produced in India, Korea, and Japan. Today, foxnuts are considered an excellent low-calorie, anti-oxidant, gluten-free, vegan superfood.
The caramel-coated roasted makhana is my newfound obsession! I am sure you will ditch the caramel popcorn for this roasted makhana.
I make it for:
- snacking: it is perfect for munching or nibbling throughout the year
- festive parties: it makes an excellent snack for festive get-togethers
- movie night: whether it is a Netflix marathon or a romantic movie night, it has become one of our favourite bowls of snacks to share.
More Reasons To LOVE Caramel Makhana
- 5 ingredient recipe
- gluten-free snack
- zero prep work is required
- no syrup or artificial flavour
- takes minimal time to get ready
The CHEAT Caramel
I like to call it CHEAT caramel. Why? Because it is a quick caramel made with unrefined, raw sugar also known as jaggery.
The raw sugar has a natural, caramel-like nutty taste. All you need to do is melt it, get a caramel-like consistency using water, and season with a pinch of salt.
You do not need pro-level cooking skills, tons of ingredients, a cooking thermometer, or any syrup/glucose to make this quick and easy caramel sauce.
Ingredients You’ll Need
- Foxnut (lotus seed or Phool Makhana): You can get packets of it in grocery stores selling Indian ingredients.
- Ghee is used for roasting the foxnut. You can use butter or coconut oil (for the vegan version).
- Jaggery Powder is the USP of this CHEAT caramel sauce. The unrefined, raw sugar gives a nutty taste and a beautiful colour to the sauce.
- Water to liquefy the caramel. You can use milk as well instead of water to make this caramel for roasted makhana.
- A pinch of sea salt balances the sweetness of caramel and makes it savoury.
Watch Caramel Makhana Video
My Tried and True Tips
- Roast makhana till they turn crisp . If the foxnuts are not crunchy, after caramel coating they will become soggy.
- Continuously stir the caramel after adding water to make sure the jaggery is nicely dissolved and there are no lumps.
- Allow the caramel-coated makhana to cool down completely on a tray before serving or storing.
- You can store caramel roasted makhana for 1 – 2 days in an airtight container at room temperature. I suggest serving or enjoying them within a few hours of making them.
More Ways To Eat Foxnut
- Phool Makhana Curry
- Kesar Makhana Phirni
- Dry Fruits Makhana Kheer
- Masala Roasted Makhana
Ingredients
- ▢ ¼ Cup ghee (clarified butter)
- ▢ 2 Cup foxnut (makhana)
- ▢ ½ Cup jaggery powder
- ▢ ¼ Cup water
- ▢ 1 teaspoon salt
Instructions
- Heat ghee in a frying pan. Add foxnut and fry till nuts are crispy and crunchy. Keep stirring them while roasting. Transfer to a plate.
- In the same pan, add jaggery powder. Spread it into a thin layer. Over low heat, melt the jaggery powder. If required, stir gently at regular intervals.
- Once jaggery powder is melted, add water. Continuously stir the caramel in the clockwise direction to dissolve jaggery lumps. Let the caramel bubble till it turns into a smooth liquid.
- Add salt. Stir to combine.
- Once the caramel is turned into a silky, smooth liquid, add ghee roasted foxnut. Quickly coat them with caramel.
- Transfer to a large tray. Spread evenly. Allow to cool down for 15 minutes.
- Serve caramel roasted makhana.
Recipe Notes:
- Roast makhana till they turn crisp . You can use butter as well instead of ghee.
- Continuously stir the caramel after adding water to make sure jaggery is nicely dissolved and there are no lumps.
- Allow the caramel-coated makhana to cool down completely on a tray before serving or storing.
Nutrition
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