Say Cheese: Try These Under-20 Minutes Delish Paneer Recipes
You can never have enough of cottage cheese. Make a healthy and scrumptious paneer salad and a paneer starter at home
One of the most popular foods in north India, cottage cheese or paneer is a favourite with the young and the old. It’s creamy, it’s versatile and it’s packed with nutrients. Be it butter paneer masala, kathi roll, tikka, chilli paneer or sizzler, there is no end to the number of delicious dishes you can make with this dairy product.
Here are two scrumptious cottage cheese recipes—a salad and a starter—that can be made in less than 20 minutes and are absolute crowd-pleasers.
Cottage Cheese and Corn Cold Salad
Cottage cheese (paneer) ½ cup with 1-inch cubes
Sweet corn 1 cup boiled or defrosted frozen corn
Lettuce 1 cup, roughly torn
Onion 1 small, chopped
Tomato 1 small, chopped
Olives sliced into rounds, 2 tablespoons
Spring onion greens finely chopped, 2 tablespoons
Olive oil 1 ½ tablespoons
Apple cider vinegar 2 tablespoons
Low-fat mayonnaise 2 teaspoons
Honey 1 tablespoon
Mixed herbs 1 teaspoon
Salt and pepper to taste
Pre-heat the air fryer at 220 degrees. Lightly brush some oil on the paneer pieces and grease the air fryer mesh with some oil too. Place the paneer in the air fryer and fry until it becomes light golden (this will take less than 10 minutes).
To make the salad dressing, in a small bowl, whisk together 1 tablespoon of olive oil with mayo, vinegar, honey, herbs, salt and pepper until the mixture becomes a creamy vinaigrette. In a salad bowl, take cooled cottage cheese, sweet corn, lettuce, onion, tomato and olives. Add the dressing and toss them well. Serve it garnished with spring onion greens.
Tandoori Paneer in a Pan
Paneer cubes cut into 1-inch cubes, 2 cups
1 big onion cut into 1-inch cubes
1 Capsicum deseeded and cut into 1-inch cubes
Lemon juice for topping
Oil 2 tablespoons
Garlic-garlic paste 1 tablespoon
Curd 1/2 cup
Kashmiri red chilli powder (or paprika) 2 teaspoons
Coriander powder 1 tablespoon
Tandoori masala 1 tablespoon
Chaat masala 1 teaspoon
Garam masala powder 1/2 teaspoon
Kasuri methi (crushed) 1 teaspoon
Honey 1 teaspoon
Ketchup 1 teaspoon
Salt to taste
To make the marinade, in a mixing bowl, add 1 tablespoon of oil, ginger-garlic paste, curd, paprika or red chilli powder, coriander powder, tandoori masala, chaat masala, garam masala, kasuri methi, honey, ketchup and salt. Whisk well. Add the paneer, capsicum and onion and gently mix them so that they are coated with the marinade. Cover and leave it in the refrigerator for 10 minutes.
In a non-stick pan or non-stick grill pan, heat 1 tablespoon of oil and place the marinated paneer. Cover and cook for 2 minutes. Remove the lid and cook the paneer on medium-high flame, turning it over often so that the marinade dries up and the paneer turns crispy. Serve it garnished with lemon juice and chopped coriander. You can also use this paneer as a filling for rolls, sandwiches or have it with parathas.