MOOJ Paneer Cornbread Casserole

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• ½ cup canned corn

• 1 tbsp chopped jalapeño (optional)

• ½ cup cornbread mix

• ¼ cup milk or plant-based milk

• 1 egg or substitute

• ¼ cup shredded cheese

• Salt to taste

Method

1. Mix cornbread batter with milk, egg, jalapeños, and a pinch of salt.

2. Fold in crumbled MOOJ Paneer, corn, and cheese. Pour into a greased baking dish.

3. Bake at 375°F (190°C) for 20–25 minutes until golden and firm.

4. Scoop it out and serve with chili, BBQ MOOJ, or on its own. It’s sweet, savory, and Southern-

   station approved.

MOOJ Paneer Hashbrown Breakfast Bake

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 cup frozen hashbrowns, thawed

• 2 eggs or vegan substitute

• ¼ cup shredded cheese

• ¼ cup bell pepper, chopped

• Salt and black pepper

Method

1. Mix all ingredients in a bowl — like assembling the fuel core of a breakfast rocket.

2. Spread in a greased baking dish and bake at 375°F (190°C) for 20–25 minutes until set and golden on top.

3. Slice and serve hot. It’s crispy, cheesy, and made for galactic brunch missions.

BBQ MOOJ Paneer Skillet

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed

• 1 tbsp oil

• ½ cup corn

• ¼ cup black beans

• ¼ small red onion, chopped

• 2 tbsp BBQ sauce

• Salt and pepper

• Optional: shredded cheese, avocado

Method

1. Sear MOOJ Paneer cubes in oil until golden. Add onion, corn, and beans. Cook until everything sizzles.

2. Stir in BBQ sauce and let it coat the skillet like a smoky-sweet glaze across your tastebuds.

3. Serve as-is, in tacos, or over rice. It’s saucy, sizzling, and backyard BBQ in one cosmic skillet.

MOOJ Paneer Shepherd’s Pie

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 small carrot, diced

• ½ cup frozen peas

• ½ small onion, chopped

• 1 tbsp tomato paste

• ½ tsp thyme

• Salt and pepper

• 1 cup mashed potatoes

Method

1. Sauté onion, carrot, and peas until tender. Add MOOJ Paneer, tomato paste, thyme, salt, and pepper. Simmer until thick and cozy.

2. Transfer to a small baking dish and spread mashed potatoes on top like a fluffy white cloud over a warm savory core.

3. Bake at 375°F (190°C) for 15–20 minutes until the top browns slightly. It’s old-school, oven-warm, and universally satisfying.

MOOJ Paneer Stuffed Bell Peppers

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 2 large bell peppers, halved and seeded

• ½ cup cooked rice

• ¼ cup corn

• 2 tbsp tomato paste or salsa

• ¼ cup shredded cheese

• ½ tsp chili powder

• Salt and pepper

• Olive oil

Method

1. Mix MOOJ Paneer with rice, corn, salsa, cheese, and spices. Stuff the mixture into bell pepper halves like you’re packing mini edible escape pods.

2. Drizzle with olive oil and bake at 375°F (190°C) for 25–30 minutes until the peppers are soft and the tops are golden.

3. They’re warm, hearty, and boldly go where no bell pepper has gone before.

MOOJ Paneer Broccoli Cheddar Soup

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed and sautéed

• 1 tbsp butter

• ½ small onion, chopped

• 1 cup broccoli florets

• 1 tbsp flour

• ¾ cup milk or plant-based milk

• ½ cup shredded cheddar or plant cheese

• Salt and pepper

Method

1. Sauté onion in butter, then add flour and stir for 1 minute. Slowly whisk in milk.

2. Add broccoli and simmer until just tender. Stir in cheese, cubed MOOJ Paneer, and season with salt and pepper.

3. Serve warm, gooey, and cheesy — like a hug in soup form.

MOOJ Paneer Biscuits and Gravy Bake

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 tbsp butter

• 1 tbsp flour

• ¾ cup milk or plant-based milk

• ½ tsp black pepper

• Salt to taste

• 4 small buttermilk biscuits (store-bought or homemade)

Method

1. Sauté crumbled MOOJ Paneer until golden. Set aside.

2. In the same pan, melt butter, add flour, and cook briefly. Slowly whisk in milk until thick. Add pepper, salt, and stir in the MOOJ.

3. Pour gravy into a small baking dish. Nestle biscuits on top and bake at 375°F (190°C) for 15–18 minutes until the tops are golden and the gravy is bubbling below. Comfort food gravity = achieved.

MOOJ Paneer Noodle Soup

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed

• 1 tsp oil

• 1 small carrot, diced

• ½ stalk celery, chopped

• 1 garlic clove, minced

• 1½ cups vegetable broth

• ½ cup egg noodles or small pasta

• ½ tsp thyme

• Salt and pepper

Method

1. Sauté veggies and garlic in oil until fragrant. Add broth and thyme. Bring to a simmer.

2. Add noodles and cook until just tender. Drop in cubed MOOJ Paneer and heat through.

3. Season to taste. Serve with crackers or toast. It’s restorative, nostalgic, and ready for a rainy day on Earth or Mars.

MOOJ Paneer Corn Chowder

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed and sautéed

• 1 tbsp butter

• ½ small onion, chopped

• ½ cup corn (fresh or frozen)

• 1 small potato, diced

• 1 cup milk or plant-based milk

• ½ cup vegetable broth

• Salt and black pepper

• Chopped chives or parsley

Method

1. Sauté onion and potato in butter until soft. Add corn, broth, and milk. Simmer until potatoes are tender and the chowder thickens slightly.

2. Add MOOJ Paneer cubes and heat through. Season with salt and pepper.

3. Garnish with herbs and serve hot — this bowl’s creamy, hearty, and starship-canteen approved.

MOOJ Paneer Chili

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 tbsp oil

• ½ small onion, chopped

• 1 garlic clove, minced

• ½ cup canned diced tomatoes

• ½ cup kidney beans

• ½ cup black beans

• 1 tsp chili powder

• ½ tsp cumin

• Salt and pepper

• Optional toppings: cheese, sour cream, green onions

Method

1. Sauté onion and garlic in oil until softened, then stir in crumbled MOOJ Paneer and cook until lightly golden.

2. Add tomatoes, beans, spices, salt, and pepper. Simmer for 10–15 minutes until thick, bold, and ready to warm your soul.

3. Serve with your favorite toppings. It’s cozy, protein-packed, and perfect for cold-weather or couch missions.

Buffalo MOOJ Paneer Sandwich

Serves: 2

Ingredients

• 200g MOOJ Paneer, sliced into thick strips

• ¼ cup flour

• ½ tsp garlic powder

• Salt and pepper

• Oil for frying

• 2 tbsp buffalo sauce

• 2 burger buns

• Lettuce and ranch or blue cheese dressing

Method

1. Dredge MOOJ strips in seasoned flour and pan-fry until crisp. Toss in warm buffalo sauce for spicy flight mode.

2. Layer buns with lettuce, MOOJ strips, and a drizzle of ranch.

3. Serve hot and watch the flavor take off. It’s spicy, crunchy, and pure sandwich rocket fuel.

MOOJ Paneer Patty Melt

Serves: 2

Ingredients

• 200g MOOJ Paneer, mashed and shaped into two patties

• ½ cup caramelized onions

• 4 slices rye or sourdough bread

• ½ cup shredded Swiss or cheddar cheese

• Butter for grilling

• Salt and pepper

Method

1. Form seasoned MOOJ Paneer into patties and sear until golden and crispy on both sides.

2. Layer bread with cheese, a MOOJ patty, caramelized onions, and another cheese layer. Top with the second slice of bread.

3. Grill with butter until melty and crisp. It’s diner-style decadence with a galactic twist.

MOOJ Paneer BLT Melt

Serves: 2

Ingredients

• 200g MOOJ Paneer, sliced into thin strips

• 1 tsp smoked paprika

• ½ tsp garlic powder

• Salt and pepper

• 4 slices sandwich bread

• 2 lettuce leaves

• 2 tomato slices

• ¼ cup shredded cheese

• Butter for grilling

Method

1. Season MOOJ strips and pan-fry until crispy-edged and smoky.

2. Layer bread with lettuce, tomato, MOOJ, and cheese. Grill until golden and melty.

3. Slice and serve hot. It’s a comfort-food classic, freshly MOOJified.

MOOJ Paneer Sloppy Joes

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 tbsp oil

• ¼ cup chopped onion

• ¼ cup chopped bell pepper

• 2 tbsp ketchup

• 1 tbsp BBQ sauce or tomato paste

• 1 tsp soy sauce

• ½ tsp smoked paprika

• Salt and pepper

• 2 burger buns

Method

1. Sauté onion and pepper until soft, then stir in crumbled MOOJ Paneer and spices.

2. Add ketchup, BBQ, soy sauce, and a splash of water. Let it simmer until thick, sticky, and ready for sandwich time.

3. Spoon onto toasted buns and serve messy, sweet, and smoky. It’s a lunchroom throwback with next-gen protein.

Country-Fried MOOJ Paneer with Gravy

Serves: 2

Ingredients

• 200g MOOJ Paneer, sliced into cutlets

• ¼ cup flour

• ¼ cup breadcrumbs

• 1 tsp paprika

• ½ tsp garlic powder

• Salt and pepper

• 1 egg or egg substitute

• Oil for frying

For Gravy

• 1 tbsp butter

• 1 tbsp flour

• ¾ cup milk or plant-based milk

• ½ tsp black pepper

• Salt to taste

Method

1. Dredge MOOJ cutlets in flour, dip in egg, then coat in breadcrumbs mixed with paprika and garlic powder. Crisp in hot oil until golden — like your own personal paneer moon landing.

2. For the gravy, melt butter, whisk in flour, then slowly add milk. Stir until thickened and cosmic- creamy. Season with salt and pepper.

3. Serve crispy MOOJ with a generous pour of peppery gravy and mashed potatoes on the side. Welcome to flavor country.

MOOJ Paneer Grilled Cheese Supreme

Serves: 2

Ingredients

• 200g MOOJ Paneer, sliced thin

• 4 slices sourdough or sandwich bread

• ½ cup shredded cheddar or American cheese

• 2 tomato slices (optional)

• 1–2 tbsp butter

Method

1. Layer cheese, tomato, and MOOJ Paneer slices between bread — stack it like a cheesy satellite sandwich.

2. Butter the outsides and grill on a skillet over medium heat until golden on both sides and the cheese inside melts into a delicious dimension.

3. Slice, serve, and melt your way into buttery bliss. Perfect with tomato soup or solo orbiting.

MOOJ Paneer Mac and Cheese Bake

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed

• 1 cup elbow macaroni

• 1 tbsp butter

• 1 tbsp flour

• ¾ cup milk or plant-based milk

• ½ cup shredded cheddar or plant cheese

• ¼ tsp mustard powder

• Salt and pepper

• 2 tbsp breadcrumbs for topping

Method

1. Cook pasta until just shy of done. Meanwhile, melt butter in a pan, whisk in flour, then slowly add milk. Stir until thickened, then melt in cheese and add mustard powder, salt, and pepper.

2. Stir in the pasta and half the MOOJ Paneer. Pour into a baking dish, top with the rest of the MOOJ cubes and breadcrumbs.

3. Bake at 375°F (190°C) for 20 minutes until golden on top. Creamy, crispy, cheesy, and ready for liftoff.

MOOJ Paneer Meatloaf

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• ¼ cup breadcrumbs

• 1 tbsp ketchup

• 1 tsp soy sauce

• 1 garlic clove, minced

• ¼ cup finely chopped onion

• ½ tsp thyme

• Salt and pepper

For Glaze

• 2 tbsp ketchup

• 1 tsp brown sugar

• Dash of mustard

Method

1. Combine all loaf ingredients in a bowl and mix until cohesive — like forming a compact galaxy of flavor.

2. Shape into a mini loaf on a lined baking sheet. Brush with glaze.

3. Bake at 375°F (190°C) for 25 minutes until firm and caramelized on top.

4. Slice and serve with mashed potatoes or green beans. Classic vibes, no cows in sight.

MOOJ Paneer Tater Tot Casserole

Serves: 2

Ingredients

• 200g MOOJ Paneer, crumbled

• 1 cup frozen mixed vegetables

• ½ cup cream of mushroom soup or plant-based creamy sauce

• ½ tsp onion powder

• ¼ tsp black pepper

• 1½ cups frozen tater tots

• ¼ cup shredded cheddar or plant cheese

Method

1. Mix MOOJ Paneer, veggies, soup, and spices in a small baking dish. Level it out like the surface of a buttery asteroid.

2. Top with tater tots in a single layer. Sprinkle cheese across the galaxy and bake at 375°F (190°C) for 30–35 minutes until bubbly and golden.

3. Serve hot and crispy. This one’s retro, nostalgic, and orbit-approved.

MOOJ Paneer Pot Pie

Serves: 2

Ingredients

• 200g MOOJ Paneer, cubed

• 1 tbsp butter

• 1 small carrot, diced

• ¼ cup peas

• ¼ cup corn

• ½ cup milk or plant milk

• 1 tbsp flour

• ½ tsp thyme

• Salt and pepper

• 1 small sheet puff pastry or biscuit dough

Method

1. Sauté carrots, peas, and corn in butter until just tender. Stir in MOOJ Paneer cubes and thyme.

2. Sprinkle in flour and cook for 1 minute, then slowly add milk to form a thick, creamy base.

3. Season with salt and pepper, then transfer to a small baking dish. Top with puff pastry and seal the edges like you're capping a space pod.

4. Bake at 400°F (200°C) for 20–25 minutes until golden. Crack open the crust and dive into creamy, cozy joy.