It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer).
More popular dishes include, naan, butter chicken, mutter paneer, tandoori, samosas, pakoras.
Common variants on the filling are egg, potato, paneer, mixed vegetables and curried chicken or mutton.
From this point, the preparation of paneer diverges based on its use and regional variation.
It is created in a similar process to paneer except it is not pressed for as long.
Another variant is the "krapak" or hard mixture, which blends rice flour with the paneer to form a shell-like dough that last much longer.
Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer.
The gravy is commonly used in making chicken curries, however it can also be used to prepare vegetarian dishes, using potato, paneer or soya chunks.
