How to Season Paneer

Co-authored by Hannah Madden

Last Updated: December 15, 2021 References Tested

Paneer is a traditional Indian cheese made from curdled milk and lemon juice. Its subtle taste and thick texture pairs well with tons of different dishes, including curries, kebabs, and vegetarian sides. Seasoning paneer is a breeze and there are tons of different flavor combinations you can create, whether you're in the mood for something spicy, savory, or herbaceous. Pick a single option or get creative and pair a few different spices or herbs together for a unique flavor profile.

Method 1

Method 1 of 13:
Salt and pepper^{[1]
X
Research source}

1
Salt and pepper are key to bringing out the flavors in your dish! No matter what other seasonings you choose, don’t forget to add a pinch of salt and black pepper directly to the paneer to bring out the natural creamy flavor of paneer.
- Paneer by itself is pretty mild, which is why adding salt is so important.
Advertisement

Method 2

Method 2 of 13:
Green chilis^{[2]
X
Research source}

1
For a spicy dish, mix a chopped green chili into the cheese. If you aren’t so keen on your dish being spicy, take the seeds out before you start chopping.
- Then, throw your chili into the dish that you’re making with the paneer.
- Saag paneer usually calls for 1 green serrano chili.

Method 3

Method 3 of 13:
Chili powder^{[3]
X
Research source}

1
Add in some chili powder 1 tsp (4.2 g) at a time and taste the paneer. You can add as much or as little as you’d like depending on your preference (and the preference of your friends and family).
- Most spiced paneer recipes usually call for chili powder anyway, but you can always add more than the recipe calls for.
Advertisement

Method 4

Method 4 of 13:
Hungarian paprika^{[4]
X
Research source}

1
Try this addition for an earthy, slightly spicy dish. Sharp Hungarian paprika tastes like a red bell pepper mixed with cayenne pepper. If you want to up the ante in your recipe, coat each piece of paneer in a thin layer of Hungarian paprika.
- Kadai paneer often calls for this spice.
- If you add this to fried paneer, it’s a great combination of texture and flavor.

Method 5

Method 5 of 13:
Honey and fenugreek^{[5]
X
Research source}

1
Balance out spicy additions with some sweetness. Add in 1 tbsp (14 g) of clear honey and 1 tsp (4.2 g) of fenugreek seeds for every 1 tsp (4.2 g) of chili powder that you use in your dish.
- Fenugreek seeds have a tangy, bitter taste.
- A lot of paneer recipes call for sugar, and honey is a great way to add a sweet substitute that isn’t as sugary.
Advertisement

Method 6

Method 6 of 13:
Onion, garlic, and ginger^{[6]
X
Research source}

1
Onions and garlic add a depth of flavor to almost any dish, and ginger adds a bit of zest, too. Toss a chopped onion, minced garlic, and shredded ginger into any dish you’re making with paneer alongside your other vegetables.
- These spices work for almost any dish, but they go particularly well in Saag paneer and Matar paneer.

Method 7

Method 7 of 13:
Garam masala^{[7]
X
Research source}

1
This traditional Indian spice is a mixture of cinnamon, peppercorns, coriander seeds, cumin seeds, and cardamom pods. If you’d like your paneer to taste a bit like curry, you can use 1 tsp (4.2 g) of this spice either coated on the cheese itself or in the whole dish.
- Paneer seasoned with garam masala is great for Saag paneer, a vegetarian side dish.
Advertisement

Method 8

Method 8 of 13:
Curry^{[8]
X
Research source}

1
Make your own curry with cloves, cardamom, and cinnamon. If you’re going for a yellow curry with paneer in it, add 3 whole cloves, 3 whole cardamom pods, and 1 cinnamon stick to the dish that you’re making.
- This flavor combination will give you a perfect and traditional yellow curry to wow your guests with.
- If you’d like your curry to be spicy, add some chili powder 1 tsp (4.2 g) at a time.
- You can also add in some crushed garlic and shredded ginger.

Method 9

Method 9 of 13:
Cumin^{[9]
X
Research source}

1
This is a warm, rich flavor that’s subtle but savory. Try adding cumin 1 tsp (4.2 g) at a time to your dish to see how you like it.
- Cumin is often included in curry recipes, but it’s also used in Saag paneer a lot.
Advertisement

Method 10

Method 10 of 13:
Parsley^{[10]
X
Research source}

1
Parsley is a bright and herbaceous plant that contrasts the spiciness in a dish. If you’re making herbed paneer or you want to cool down your dish a bit, chop up a few parsley sprigs and add them to your dish.
- The flavor of parsley is pretty muted, so you might have to add a lot before you notice its flavor. Start with 1/4 cup (21 g) and go from there.

Method 11

Method 11 of 13:
Basil^{[11]
X
Research source}

1
Basil works well in any dish that’s already herbaceous or tomato-heavy. If you’d like your dish to taste even better, chop up 1/4 cup (21 g) of basil and add it into your meal.
- Sweet basil tastes a little more like black pepper, while classic basil has a hint of citrus in it.
Advertisement

Method 12

Method 12 of 13:
Oregano^{[12]
X
Research source}

1
Oregano is similar to basil, but it’s slightly stronger. Chop up some of this herb to make your paneer really pop.
- A little goes a long way, so start with 1 tbsp (14 g) in your dish and go from there.
- You can also find dried oregano, but it won’t taste as strong.

Method 13

Method 13 of 13:
Mint^{[13]
X
Research source}

1
Minty flavor mixes great with spicy dishes, and so it’s a nice addition to almost anything with paneer in it. Chop up a handful of fresh mint leaves and coat your paneer chunks in them for a lingering, cool flavor.
- Mint is another herb where a little goes a long way, so use caution until you know you like the flavor.
Advertisement