Baishnav Paneer

Paneer is one of the most popular vegetarian dishes that are used during special occasions and parties. It is not only loved by vegetarians but also by the non-vegetarians. It is a special dish used to make many varieties of cuisines, some of royal tastes as well. Among the various, Baishnav Paneer (Purely vegetarian Paneer) is one. Baishnav are the followers of Baishnavism which is pretty strict when it comes to food habit and considers the use of onion and garlic as impure food items.

One of the methods of making Baishnav Paneer is given below:


½ kg diced Paneer

250 gm green shelled peas

2 – 4 medium diced potatoes

2 medium chopped tomatoes

1 bay leaf

½ tsp fenugreek seeds

½ tsp cumin seeds

½ tsp thyme seeds

½ tsp kalo jeera

A pinch of jimmu

1 tsp ginger paste

1 – 2 Green chili (to taste)

2 pods green cardamom

2 to 3 cloves

1 medium cinnamon stick

Salt to taste

1 tbsp masala (Nepali spices)

Chopped coriander leaves for garnish

Oil for cooking

Water as required

baisnav paneer


First of all, take a pan and heat oil in it. When the oil is heated, add paneer pieces and fry until it turns golden brown but make sure not to burn it. When done, remove it from heat and reserve it in a plate for later.

Now, in the same pan, add fenugreek seeds, cumin seeds, kalo jeera and thyme seeds and fry for few seconds. When the seeds start crackling, add jimmu, bay leaf, green chili (sliced in the middle) and fry for about fifteen seconds. Now, add the diced potatoes and fry it for about five to ten minutes. When the potatoes turn tender, add the tomatoes and cook for next five to ten minutes. When the potatoes turn tender, add the green peas and masala and mix it thoroughly. Now, add the fried paneer pieces to the potato vegetable.

In another pan, put some water to boil and add cloves, cinnamon and cardamom to it. When the water is boiled, pour the water to into the vegetable and mix well. Let it simmer until the desired consistency of the gravy is achieved. Garnish it with the chopped coriander leaves and serve with steamed rice or roti.