MOOJ Paneer Caprese Skewers

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed and grilled

• 10 cherry tomatoes

• Fresh basil leaves

• Balsamic glaze, for drizzling

• Salt and pepper

• Skewers

Method

1. Thread grilled MOOJ Paneer, tomatoes, and basil onto skewers in repeating color order—it’s a solar system on a stick.

2. Sprinkle with salt and pepper, and drizzle with balsamic glaze.

3. Serve as an appetizer, party snack, or picnic-ready stargazer’s delight.

MOOJ Paneer Ragu over Polenta

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 tbsp olive oil

• ½ onion, chopped

• 1 garlic clove, minced

• 1 cup crushed tomatoes

• ½ tsp fennel seeds

• Salt and black pepper

• ½ cup quick-cook polenta

• 2 cups water or broth

• 1 tbsp butter

• 2 tbsp grated parmesan

Method

1. Sauté onion, garlic, and fennel in olive oil until softened and fragrant.

2. Add MOOJ Paneer and cook until golden, then stir in crushed tomatoes, salt, and pepper.

3. Simmer until thick and bold like a volcanic sauce swirl.

4. Meanwhile, cook polenta in boiling broth, stir in butter and parmesan for cosmic creaminess.

5. Spoon polenta into bowls, top with MOOJ Ragu, and garnish with herbs. It’s rich, grounding, and totally out of this world.

MOOJ Paneer Ravioli

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• ¼ cup ricotta

• 1 tsp chopped parsley

• Salt and pepper to taste

• 12 fresh or store-bought ravioli sheets

• 1 tbsp olive oil

• 2 tbsp butter

• Sage leaves or basil, for garnish

Method

1. Mix MOOJ Paneer, ricotta, parsley, salt, and pepper to make your filling.

2. Spoon onto ravioli sheets, top with another sheet, and seal with a fork. Boil gently for 3 minutes or until they float.

3. In a skillet, melt butter with olive oil and a few sage leaves until aromatic.

4. Spoon butter over ravioli and serve—light, silky, and perfect for a moonlit meal.

MOOJ Paneer Arancini

Serves: 2

Ingredients

• 1 cup cooked risotto (cooled)

• 200g MOOJ Paneer, crumbled

• ¼ cup mozzarella, diced

• ½ cup breadcrumbs

• 1 egg, beaten

• ¼ cup flour

• Marinara sauce, to serve

Method

1. Mix risotto with crumbled MOOJ Paneer. Scoop into balls, tucking a mozzarella core inside each one—like a cheesy meteor.

2. Roll in flour, egg, and breadcrumbs to coat. Bake at 400°F (200°C) or air-fry until golden and crisp. Serve with marinara sauce for dipping into molten, savory bliss.

3. These are crispy on the outside, creamy within—planetary snacks that disappear in one bite.

MOOJ Paneer Tuscan Skillet

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 cup cherry tomatoes, halved

• 1 cup baby spinach

• ½ cup canned white beans, rinsed

• ½ tsp dried rosemary or thyme

• Salt and pepper to taste

• Chili flakes (optional)

Method

1. Heat oil in a skillet and sauté garlic until fragrant. Add cherry tomatoes and cook until they start to burst into sweet solar flares.

2. Toss in MOOJ Paneer and let it sear to golden brilliance. Stir in beans, spinach, herbs, and chili flakes.

3. Cook until the spinach wilts and everything simmers together like a Tuscan constellation.

4. Serve hot with crusty bread or over creamy polenta. Rustic, hearty, and elegantly grounded.

MOOJ Paneer Milanese

Serves: 2

Ingredients

• 200g MOOJ Paneer, sliced into thin cutlets

• ¼ cup flour

• 1 egg, beaten

• ½ cup breadcrumbs

• 2 tbsp olive oil

• Arugula, lemon wedges, and shaved parmesan, to serve

Method

1. Dredge MOOJ Paneer in flour, then egg, then breadcrumbs. Each coating layer is a launchpad to crisp nirvana.

2. Pan-fry in olive oil until golden and crisp—just enough to catch a crunchy orbit.

3. Serve over a bed of arugula with lemon and parmesan. Bright, zesty, and perfectly balanced like a summer day on Venus.

MOOJ Paneer Calzones

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 ball pizza dough

• ½ cup marinara sauce

• ¼ cup ricotta cheese

• ½ cup shredded mozzarella

• ½ tsp dried oregano

• Olive oil, for brushing

Method

1. Preheat oven to 425°F (220°C). Divide dough into 2 rounds and roll out into saucer-shaped circles.

2. Mix ricotta, MOOJ Paneer, mozzarella, and oregano. Add a spoon of marinara into each and layer the filling on half of each dough round.

3. Fold and crimp the edges to seal the calzones. Brush with olive oil.

4. Bake for 15–18 minutes until puffed and golden. Slice and dip into extra marinara for that gravity-defying bite.

MOOJ Paneer Pizza Bianca

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 ball pizza dough

• ¼ cup ricotta

• ½ cup shredded mozzarella

• 1 garlic clove, minced

• 1 tbsp olive oil

• Fresh rosemary or thyme (optional)

• Salt and pepper

Method

1. Preheat oven to 450°F (230°C). Stretch dough into a rustic circle—your saucer of delicious destiny.

2. Mix ricotta with garlic, salt, and pepper. Spread it on the base.

3. Top with mozzarella and crumbled MOOJ Paneer. Drizzle with olive oil and sprinkle with herbs.

4. Bake for 12–15 minutes until the crust is golden and the cheese is melty-meteor perfection.

MOOJ Paneer Pesto Pasta

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed

• 150g pasta (penne, fusilli, or your fave)

• 2 tbsp olive oil

• ¼ cup basil pesto

• 2 tbsp grated parmesan

• Salt and pepper to taste

• Cherry tomatoes, halved (optional)

Method

1. Cook pasta until al dente—your base vessel.

2. Pan-fry MOOJ Paneer in olive oil until golden and radiant. Stir in cherry tomatoes if using, and cook just until softened.

3. Drain pasta and toss everything together with pesto and parmesan. Season as needed. This one’s herbaceous, satisfying, and ready for liftoff to Planet Basil.

MOOJ Paneer Puttanesca

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 2 tbsp olive oil

• 2 garlic cloves, minced

• 4 anchovy-free olives, sliced (or use capers for a veg option)

• 1 tbsp capers

• ½ tsp chili flakes

• 1 cup crushed tomatoes

• ½ tsp dried oregano

• 150g spaghetti

• Salt and pepper to taste

• Fresh parsley for garnish

Method

1. In a pan, heat olive oil and sauté garlic, olives, capers, and chili flakes until aromatic—like a flare of bold flavor energy.

2. Add crumbled MOOJ Paneer and toast lightly.

3. Stir in crushed tomatoes, oregano, salt, and pepper. Let simmer for 10 minutes until the sauce thickens into a savory solar system.

4. Cook pasta, toss with sauce, and garnish with parsley. It’s salty, spicy, and delightfully chaotic—in the best cosmic way.

MOOJ Paneer Gnocchi Bake

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed

• 300g store-bought gnocchi

• 1½ cups marinara sauce

• ½ cup chopped spinach (optional)

• ½ cup shredded mozzarella

• 2 tbsp grated parmesan

• 1 tbsp olive oil

• Salt and pepper

Method

1. Pan-fry gnocchi in olive oil until slightly crisp—tiny space rocks with golden edges.

2. Add MOOJ Paneer and cook until just browned. Stir in marinara, spinach, salt, and pepper.

3. Transfer to a baking dish, top with mozzarella and parmesan, and bake at 375°F (190°C) for 15–20 minutes until bubbly.

4. Scoop up and serve your gooey, baked gnocchi galaxy.

MOOJ Paneer Alfredo

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed

• 2 tbsp butter

• 2 garlic cloves, minced

• ¾ cup heavy cream

• ½ cup grated parmesan

• 150g fettuccine or pasta of choice

• Salt and pepper to taste

• Parsley for garnish

Method

1. Cook pasta until al dente and reserve a splash of pasta water for magic.

2. In a skillet, melt butter and sauté garlic until fragrant. Add MOOJ Paneer and pan-fry until golden and happy.

3. Pour in cream and let it warm gently. Stir in parmesan until melted into a silky, celestial swirl.

4. Add pasta and a touch of pasta water. Toss everything to coat in cosmic creaminess. Garnish with parsley and serve with joy and zero gravity.

MOOJ Paneer Cacciatore

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed

• 1 tbsp olive oil

• 1 bell pepper, sliced

• ½ onion, sliced

• 2 garlic cloves, minced

• 1 cup crushed tomatoes

• ½ tsp dried oregano

• ¼ tsp red chili flakes

• ¼ cup olives (optional)

• Salt and pepper

• Fresh parsley for garnish

Method

1. Heat oil in a skillet. Sauté onion, garlic, and bell pepper until soft and vibrant—this is your base nebula.

2. Add cubed MOOJ Paneer and cook until lightly golden. Stir in tomatoes, oregano, chili flakes, olives, salt, and pepper.

3. Simmer for 10 minutes until thick and stew-like.

4. Serve with crusty bread, rice, or polenta. It’s rustic, hearty, and totally terrestrial—with a touch of fire from the stars.

MOOJ Paneer Stuffed Shells

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 cup ricotta

• 8 jumbo pasta shells, cooked al dente

• 1½ cups marinara sauce

• ½ cup shredded mozzarella

• 1 tbsp chopped parsley

• Salt and pepper

Method

1. In a bowl, mix ricotta, crumbled MOOJ Paneer, parsley, salt, and pepper until creamy and unified like a culinary constellation.

2. Stuff the pasta shells generously with the filling and place them in a baking dish nestled over a layer of marinara.

3. Top with the remaining sauce and a generous sprinkle of mozzarella.

4. Bake at 375°F (190°C) for 20 minutes until bubbly and beautifully melted. Spoon onto plates and enjoy your savory stuffed satellites.

MOOJ Paneer Meatballs

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• ¼ cup breadcrumbs

• 1 egg

• 2 tbsp grated parmesan

• 1 garlic clove, minced

• 1 tsp dried oregano

• Salt and pepper to taste

• 1 tbsp olive oil

• 1 cup marinara sauce

• Fresh basil, for garnish

Method

1. In a bowl, combine crumbled MOOJ Paneer, breadcrumbs, egg, parmesan, garlic, oregano, salt, and pepper. Mix and form into small spheres of delicious intent.

2. Pan-fry the meatballs in olive oil until golden on all sides—they should feel like planets crisping in low orbit.

3. Add marinara sauce to the pan and simmer for 5–7 minutes until bubbling.

4. Serve over pasta, polenta, or in a sub roll. Garnish with basil and enjoy this comforting flavor cluster.

MOOJ Paneer Carbonara

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed

• 150g spaghetti

• 1 egg + 1 egg yolk

• ½ cup grated pecorino or parmesan

• 2 garlic cloves, smashed

• 1 tbsp olive oil

• Black pepper, freshly cracked

• Salt, for pasta water

Method

1. Whisk eggs and cheese in a bowl until creamy. Set aside—this is your cosmic coating.

2. Cook pasta until al dente. Save ½ cup pasta water before draining.

3. In a skillet, heat olive oil and toast garlic until golden, then remove. Sauté MOOJ Paneer cubes until golden and crisp.

4. Remove pan from heat. Add pasta and stir quickly with the egg mixture and a splash of hot pasta water to form a silky, rich sauce.

5. Season with plenty of black pepper and more cheese.

MOOJ Paneer Parmigiana

Serves: 2

Ingredients

• 200g MOOJ Paneer, sliced into ½-inch cutlets

• ½ cup breadcrumbs

• 1 egg, beaten

• ¼ cup flour

• 1 cup marinara sauce

• ½ cup shredded mozzarella

• ¼ cup grated parmesan

• Olive oil, for frying

• Fresh basil, for garnish

Method

1. Dredge MOOJ Paneer: first in flour, then egg, then breadcrumbs—layer it up like armor for a flavor battle.

2. Fry until golden and set aside. In a small baking dish, layer marinara, fried MOOJ Paneer, mozzarella, and parmesan.

3. Repeat if stacking, then bake at 375°F (190°C) for 15–20 minutes until bubbly and celestial.

4. Garnish with basil and serve with spaghetti or crusty bread. It’s a cheese-on-cheese constellation.

MOOJ Paneer Piccata

Serves: 2

Ingredients

• 200g MOOJ Paneer, sliced into thin cutlets

• ¼ cup flour

• Salt and pepper

• 2 tbsp olive oil

• 2 tbsp butter

• 2 garlic cloves, minced

• ½ cup vegetable broth

• Juice of 1 lemon

• 2 tbsp capers

• Fresh parsley, for garnish

Method

1. Dust MOOJ Paneer cutlets in flour seasoned with salt and pepper.

2. Heat oil and butter in a skillet. Pan-fry MOOJ cutlets until golden on each side—like crispy satellites in a buttery orbit.

3. Remove and set aside. In the same pan, sauté garlic, then deglaze with broth, lemon juice, and capers.

4. Simmer for 3–4 minutes until slightly thickened. Return MOOJ Paneer to the sauce and spoon it over with love.

5. Garnish with parsley and serve with pasta or greens for a bright, zesty lift.

MOOJ Paneer Lasagna

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 cup ricotta cheese

• 6 no-boil lasagna sheets

• 1½ cups marinara sauce

• ½ cup grated mozzarella

• ¼ cup grated parmesan

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp dried Italian herbs

• Salt and pepper to taste

Method

1. Sauté garlic in olive oil, then add crumbled MOOJ Paneer and cook until gently toasted.

2. In a bowl, mix ricotta with herbs, salt, and pepper. Set your lasagna station: marinara, ricotta mix, MOOJ Paneer, and noodles.

3. In a small baking dish, layer sauce, noodles, ricotta, MOOJ Paneer—repeat until you’re stacking a galactic masterpiece.

4. Top with mozzarella and parmesan. Bake at 375°F (190°C) for 25 minutes until bubbling and golden like a solar flare.

5. Rest 5 minutes, slice, and serve your lasagna universe by the spoonful.

MOOJ Paneer Bolognese

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 1 cup crushed tomatoes

• 2 tbsp tomato paste

• ½ tsp dried oregano

• ½ tsp chili flakes (optional)

• Salt and black pepper to taste

• 150g spaghetti or pasta of choice

• Fresh basil and grated parmesan (optional), for garnish

Method

1. In a large pan, heat olive oil and sauté onion, garlic, carrot, and celery until softened—your flavor nebula is forming.

2. Add crumbled MOOJ Paneer and cook until slightly golden. Stir in tomato paste, crushed tomatoes, oregano, chili flakes, salt, and pepper.

3. Simmer for 10–12 minutes until thick and fragrant. Meanwhile, cook the pasta until al dente, as the universe intended.

4. Toss pasta with the MOOJ Bolognese and serve hot, garnished with basil and parmesan for extra planetary flair.