Paneer, also known as cottage cheese, is a versatile ingredient that is staple in many households. It’s rich in protein and paneer is extremely versatile. This dairy product is not just a favourite in main courses but also shines in appetisers, specially when paired with cheese. If you’re hosting a house party and want to impress your guests with some delectable starters, here are three cheesy paneer varieties that will leave everyone asking for more.
Chilli Paneer
Prep time: 7 min, Cooking time: 20 min
Chilli paneer is a beloved Indo-Chinese dish that’s perfect for a house party.
Ingredients:
| Quantity | Ingredients |
| 250 g | Paneer, cubed |
| 1 cup | Mixed bell peppers, diced |
| 1 | Onion, diced |
| 2-3 | Green chillies, slit |
| 1 tbsp | Ginger-garlic paste |
| 1/2 cup | Cheese, grated |
| 2 tbsp | Soy sauce |
| 1 tbsp | Tomato ketchup |
| 1 tbsp | Red chilli sauce |
| 1 tbsp | Cornstarch |
| 1/4 cup | Water |
| To taste | Salt |
| As needed | Oil |
Method
Start by coating the paneer cubes with a mixture of cornstarch and salt. Shallow fry them in oil until they turn golden brown. Set aside on a paper towel to remove excess oil.
In a wok, heat some oil and sauté the onions, bell peppers, and green chilies until they are slightly tender but still crisp. Add the ginger-garlic paste and cook until the raw smell disappears.
Add soy sauce, tomato ketchup, and red chili sauce to the vegetables. Stir well to coat everything evenly. You can adjust the spice level according to your taste.
Add the fried paneer cubes to the wok and toss them in the sauce. Reduce the heat to low and sprinkle the grated cheese over the mixture. Cover the wok with a lid and let the cheese melt and mix with the paneer and vegetables.
Serve the cheesy Chilli Paneer hot as a starter. Garnish with some chopped spring onions or cilantro for an added touch of freshness.
Tandoori Paneer
Prep time: 10 min, Cooking time: 20 min
Tandoori paneer is a classic Indian appetiser that’s been a crowd-pleaser for years.
Ingredients
| Quantity | Ingredients |
| 250 g | Paneer, cut into thick cubes |
| 1/2 cup | Thick yoghurt |
| 1 tbsp | Ginger-garlic paste |
| 1 tbsp | Tandoori masala |
| 1 tsp | Red chilli powder |
| 1/2 tsp | Turmeric powder |
| 1 tbsp | Lemon juice |
| 1/2 cup | Cheese, grated |
| 1 tbsp | Gram flour |
| To taste | Salt |
Method
In a bowl, mix yogurt, ginger-garlic paste, tandoori masala, red chili powder, turmeric powder, lemon juice, and salt. Whisk the mixture until smooth.
Mix the grated cheese and gram flour into the marinade. The gram flour helps the marinade adhere better to the paneer and gives it a slight nutty flavor.
Coat the paneer cubes in the cheesy yogurt marinade. Make sure each piece is well coated. Cover the bowl with cling film and refrigerate for at least an hour to let the flavors seep in.
Preheat your grill or oven. Thread the marinated paneer onto skewers and grill them until they develop a nice char and the cheese is melted and slightly browned.
Serve the Tandoori Paneer hot, garnished with lemon wedges and sliced onions.
Kurkure Paneer
Prep time: 15 min, Cooking time: 25 min
Kurkure paneer is a modern twist on the traditional paneer starter. The paneer cubes are coated in a cheesy, spiced batter, then rolled in crushed cornflakes for an extra crispy texture.
Ingredients:
| Quantity | Ingredients |
| 250 g | Paneer, cut into bite-sized cubes |
| 1/2 cup | Cheese, grated |
| 1/4 cup | Cornflour |
| 1/4 cup | All-purpose flour |
| 1 tsp | Red chilli powder |
| 1 tsp | Garam masala |
| 1/2 tsp | Chaat masala |
| To taste | Salt |
| 1 cup | Cornflakes, crushed |
| As needed | Oil |
Method:
In a mixing bowl, combine cornflour, all-purpose flour, red chili powder, garam masala, chaat masala, and salt. Add a little water to make a thick, smooth batter. Stir in the grated cheese.
Dip the paneer cubes into the batter, ensuring they are well coated. Then roll them in the crushed cornflakes, pressing gently to make sure the cornflakes stick to the paneer.
Heat oil in a deep-frying pan. Once the oil is hot, fry the coated paneer cubes until they are golden brown and crispy. Remove them from the oil and drain on paper towels to get rid of excess oil.
Serve the Kurkure Paneer hot with a side of mint chutney or ketchup.