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3 Best Paneer Recipes For Breakfast


Paneer, a perfect breakfast food refers to the indigenous variety of rennet-coagulated, small-sized, soft cheese. It acts as a superfood for you. From morning breakfast to the candlelight dinner, paneer can always make your day. Paneer is a type of fresh cheese that can be easily made at home. Today, here we are guiding you with some best paneer recipes for breakfast which can be made on a quick basis and healthier for you as well.

Paneer Cheese Toast

Duration – 20 minutes (5 minutes for preparation and 15 minutes for cooking)

Ingredients –

  • ¼ cups crumbled paneer (240 ml cup)
  • ½ tbsp cumin
  • 1 onion (chopped)
  • 1 green chilli (chopped)
  • 1 tomato (chopped)
  • 1 tbsp oil
  • ½ tbsp garam masala
  • ½ tbsp red chilli powder
  • ¼ tsp turmeric powder
  • ½ tbsp Kasuri methi
  • 1 tbsp ginger garlic paste
  • Bread – ¾ slice
  • Butter – for toasting
  • 150-200 gm mozzarella cheese (grated)
  • Salt – as needed
  • Coriander – as needed (chopped)
  • Chutney or ketchup – for serving

Procedure –

  • Heat a pan with oil and add cumin to it.
  • When they begin to sizzle, add chillies, onions and saute them until the onions turn golden.
  • Add ginger garlic paste and fry till unrefined smell goes away.
  • Now, add tomatoes, turmeric and sprinkle salt as needed. Saute, until it turns mushy and spongy.
  • Add garam masala, red chilli powder and then paneer. Mix them well.
  • Add coriander, Kasuri methi and keep sauteing for a minute. Turned off the flame.
  • Spread butter on one slide of bread and place it on a pan.
  • Then add on hot paneer bhurji and grated cheese over the bread.
  • Cover it with a lid and toast on low to medium heat until the cheese melts.
  • Serve with green chutney or ketchup.

If you want to make it as a sandwich –

Add one more bread slice over the cheese and place it in a toaster. Served, when it will turn into gold.


Achaari paneer

(Duration 15 minutes)

Ingredients –

  • Paneer – 1 cup (small cubes)
  • fennel seeds – 1 tbsp
  • mustard seeds – 1 tbsp
  • fenugreek seeds – 1 tbsp
  • cumin seeds – 1 tbsp
  • Asafoetida
  • Onion – 1 chopped
  • Turmeric – 1 tbsp
  • Chilli Powder – 1 tbsp
  • Salt – as needed
  • Coriander – 2-3 leaves
  • Oil – For Frying

Procedure –

  • Take a bowl and mix all seeds i.e. fennel, mustard, fenugreek, cumin and asafoetida one by one.
  • Heat oil in another pan and add seed mixture to it.
  • When they sizzle, add onions and saute till it turns pink.
  • Now, add paneer, turmeric, chilli powder and stir for 2-3 minutes.
  • Add coriander, salt and bring to a boil.
  • Served with fresh coconut water or lime juice.


Stuffed Paneer Paratha –

(Duration 10 minutes)

Ingredients –

  • Cottage cheese – 250g crumbled
  • Green chilli – 3 (finely chopped)
  • Coriander leaves – 2 tbsp (finely chopped)
  • Onion – ¼ cup (finely chopped)
  • Salt – to taste
  • For the dough –
  • Wheat flour – 1 cup (16 tbsp)
  • Water – ¼ cup
  • Oil – ¼ cup
  • Wheat flour (for dusting) – ¼ cup (4 tbsp)

Procedure –

  • For the dough – In a large bowl, mix flour and water to make a soft pliable dough. Set aside.
  • In a medium bowl, mix together cottage cheese, green chilli, coriander, onion and salt. Divide the mixture into 8 portions and set aside.
  • Make 8 equal sized balls out of the dough.
  • Dust the dough with flour and roll into a medium circle and place the cheese stuffing and pinch all the edges towards the centre.
  • Flatten the dough with hands, and roll out to thick parathas.
  • Heat flat skillet and drizzle some oil. Cook the parathas on both sides over medium flame.

Serving –

Serve paneer parathas with some raita.

Enjoy the recipes and relish the taste.

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