Lemon Pepper Paneer


Olive oil
Lemon Pepper
1 small onion (chopped into 1 in pieces)(optional)
1/2 small red pepper (chopped into 1 in pieces)(optional)


  1. Cut paneer into 3/4 in cubes.
  2. Put into mixing bowl.
  3. Drizzle with olive oil (about 1/3 c).
  4. Sprinkle with lemon pepper (about 1/3 of the bottle).
  5. Mix well.
  6. Optional: Add onion and red pepper to bowl. Mix well.
  7. Let sit for four hours to overnight to let the flavors soak in.
  8. Preheat oven to 350F.
  9. Spread cubes out onto nonstick cookie sheet.
  10. Bake 10 min.
  11. Take out of oven and mix.
  12. Bake 10 min.
  13. Take out of oven and mix.
  14. Paneer should be nicely browned and crisp. If not bake another 3-5 min.
  15. Take out of oven, put into serving bowl lined with paper towels.
  16. Enjoy!


Matar Paneer

Nigella Lawson Recipe

Yummy and Easy


1⁄2 cup vegetable oil
8 ounces panir, cut into 1/2-inch cubes
1 onion, halved
2 garlic cloves, roughly chopped
1 inch piece ginger, roughly chopped
1 dash salt
1 teaspoon turmeric
1 teaspoon garam masala
2 (10 ounce) packets frozen peas
1 teaspoon tomato puree
1 cup vegetable stock


Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden.
Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
Pour all but about 2 tablespoons of the oil out of the pan.
Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp.
Fry gently for about 5 minutes with a sprinkling of salt.
Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan.
Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender.
You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
In which case, take off the foil and add the paneer cubes to warm them through before serving.

Serve with rice and naan.


Buy naan from the grocer.

Brush with butter. Add garlic and salt if you want.

Place in 400 F oven for 5 min or till brown.

Enjoy! Serve with chopped cilantro or parsley or mint.

Spinach Paneer

SERVES 4 as a main
• 2 tbsp ghee or groundnut oil
• 350g paneer, cut into cubes
• 1 large onion, finely chopped
• 30g root ginger, peeled and grated
• 6 cloves garlic, peeled and grated
• ½ tsp ground turmeric
• 1 tsp garam masala
• 1 green chilli, deseeded and thinly sliced
• 350g baby spinach leaves, washed and torn
• 200g plain yogurt
• 175g frozen peas, defrosted (just run boiling water through them)
• 4 tbsp double cream (optional)
• juice of 1 lime or ½ lemon, to taste
• a handful of coriander, roughly chopped (optional)
Heat the ghee or oil in a saucepan and sauté the paneer until it is golden all over and a slight crust has formed on the pieces. Lift out on to kitchen paper with a slotted spoon. Season.
In the same pan, cook the onion until soft and golden. Add the ginger, garlic, dry spices and chilli and cook for a further two minutes over a medium heat. The onion will darken but shouldn’t burn.
Add the paneer and turn it over in the mixture, then add half the spinach and about two tablespoons of water.
Put the lid on and cook gently for about one and a half minutes, then add the rest of the spinach, along with the yogurt and some seasoning.
Cook gently with the lid on for about three minutes, then remove the lid, gently turn everything over (be careful not to squash the paneer), season and cook until the water from the spinach has evaporated (it’s a sloppy dish but shouldn’t be too wet).
Add the peas and cream, if using. Heat through for about three minutes. The dish should be hot, but don’t let it boil.
Check the seasoning, adding lime or lemon to taste (you may not need it all) to heighten and refresh all the flavours, and the coriander if using. Serve immediately.