By Smriti Dey
November 20, 2025
Paneer holds a special place in Indian cooking, quiet a star that shines in every corner of the country. It adapts well with any spice or preparation style and somehow, it never gets old as well as repetitive. Navigate the vast sea of choices, get a feel for the different textures as well as sauces, and sample dishes that showcase its true range using this list.
This dish hails from North India's tandoor tradition, where marinated paneer is grilled to perfection, picking up that signature smoky flavour, making a great choice when served with a zesty mint chutney.
Linked to Punjab's culinary heritage, this dish features paneer enveloped in a velvety tomato sauce, simmered slowly for a consistent texture and complementing soft naan or jeera rice beautifully.
Originating in Mughal kitchens, this dish is built on a slow-cooked, creamy sauce that preserves delicate, rounded flavours—making it a fitting choice for festive occasions and pairing well with pulao.
A Delhi specialty—kadhai paneer gets its character from crushed spices, which are roasted in a pan to create a strong, fragrant base. It's best enjoyed at lunch with warm tandoori rotis.
Originating in the restaurant kitchens of North India, this dish incorporates grated paneer into the sauce, resulting in a richer texture—that goes well with butter naan.
A spinach-based recipe your kids will love! This staple of a North Indian home is perfect for hectic weeknight meals, and complements phulkas beautifully.
Linked to Mughlai-style cooking, it uses two versions of onions to create depth without heaviness and is ideal for busy weekday dinners when served with paratha.
Another underrated preparation, the pasanda features paneer immersed in a subtly spiced, aromatic gravy that remains refined, not overly rich.
A beloved winter dish in Punjabi homes, matar paneer combines paneer and peas in a tomato-based sauce that is light and works well with steamed basmati rice.
A contemporary regional twist, this dish incorporates fresh fenugreek leaves, adding a distinct aroma and flavour to the curry.