It is sometimes wrapped in dough and deep-fried or served with either spinach (palakpaneer) or peas (mattarpaneer).
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More popular dishes include, naan, butter chicken, mutterpaneer, tandoori, samosas, pakoras.
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Common variants on the filling are egg, potato,paneer, mixed vegetables and curried chicken or mutton.
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From this point, the preparation ofpaneerdiverges based on its use and regional variation.
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It is created in a similar process topaneerexcept it is not pressed for as long.
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Another variant is the "krapak" or hard mixture, which blends rice flour with thepaneerto form a shell-like dough that last much longer.
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Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such aspaneer.
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The gravy is commonly used in making chicken curries, however it can also be used to prepare vegetarian dishes, using potato,paneeror soya chunks.
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It may be stuffed with potatoes,paneer, onions, qeema or chili peppers.
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Khurma is made ofpaneer(chhena) and sugar, and it can be stored for about two to three months.
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The contestants have to invent a dish whose basic ingredient will bepaneer.
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It is essentially made frompaneertikka, which is served in a spiced gravy.
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Palakpaneeris one type of saag, which can also be made with mustard leaves.
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The resultingpaneeris dipped in chilled water for 23 hours to give it a good texture and appearance.
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Most of them are milk based and are prepared from chaana (paneeras it is popularly known).
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