Learn how to make simple, quick and easy recipe for Hariyali Paneer curry with step-wise pictures. Pudina Paneer Curry is mildly spiced and is creamy, rich & delicious! Best with any Indian flat bread.

Today I am sharing a simple but slightly different Paneer curry – Hariyali Paneer. Paneer being the most popular ingredient for vegetarian protein, starters and gravies made with Paneer feature in any restaurant. While Paneer Butter Masala or Paneer Tikka Masala or Paneer Matar are common in every restaurant menu, it is not so easy to find a pudina paneer curry or hariyali paneer. That’s the beauty of home-style cooking. You can make delicious meals at half the cost and double the hygiene and triple the taste at home, with the same set of ingredients.

I had a bunch of fresh mint leaves from our balcony garden that I wanted to use before they lost their freshness. I was planning on making Mint Biriyani or Pudina rice for a quick lunch, but I also had a pack of paneer that I had to use up. The husband is not a fan of having paneer along with rice and I had to think on my feet to make a paneer curry and that’s how Hariyali Paneer got made. In food blogging, if there is one thing I have learnt, getting a recipe idea and developing the recipe or cooking it is still the easy part. The difficult part is with the photography and then delivering the recipe on the blog. I have been trying to share this recipe for a couple of days to no avail. Third time’s probably the charm!

The base of this Hariyali Paneer is made from whole spices and nuts (cashews/almonds/melon seeds) and it is an adapted version from Shahi Paneer Gravy. The sauce is rich from the use of nuts and it is creamy, without having to use any fresh milk or cream. It is mildly spiced, with subtle flavors of fresh mint and coriander. It goes well with any Indian flat bread or even with a simple Pulao. I served it alongside Rumali Rotis and it was just so refreshing!

How to make Hariyali Paneer | Pudina Paneer Curry –

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Hariyali Paneer | Pudina Paneer Curry

Prep Time20mins

Cook Time25mins

Total Time45mins

Course: Side Dish

Cuisine: North Indian

Keyword: Side Dishes, Side Dishes for Roti

Servings: 4people

Calories per Serving: 120kcal

Author: Ramya

Equipment

Blender
Fry Pan

Measurements

1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml

Ingredients

For Spice Paste –

1tbspCoriander Seeds
1tspCumin Seeds
2Cloves
1Green Cardamom
1Black Cardamom
2inchCinnamon Piece
1/2Mace
1Star Anise
8-10Cashews
2tspMelon Seeds
1/4cupMint Leaves
1/4cupCoriander Leaves
2Green Chillies

For Curry –

200gramsPaneercubed
2Medium Onions Finely Chopped
1tspGinger Garlic Paste
1tbspOil
1/2tspShahi Jeera
1Green Chilli Chopped
1/2tspSugar
Salt as needed
Water as needed

Instructions

In a pan, dry roast coriander seeds, cumin seeds, cinnamon piece, cloves, cardamom, black cardamom and fry until golden & fragrant.
Once cooled down, add cashews and melon seeds. Grind into a smooth powder.
Now add mint and coriander leaves along with green chillies.
Add little water and grind into a smooth paste.
In the same pan, heat 1 tbsp oil. Add shahi jeera.
As they splutter, add finely chopped onions and green chilli. Fry them until they are translucent.
Add ginger garlic paste and cook for 3-4 mins until the raw smell is gone.
Now add the prepared paste.
Add ½ cup to ¾ cup of water. Cook on low flame.
As the gravy thickens, add salt as needed.
Add ½ tsp of sugar and continue cooking the gravy until it is thick enough.
Soak cubed paneer in hot water for 2 mins.
Add paneer cubes to the gravy. Mix well. Remove from heat.
Serve hot with any Indian flat bread, I served mine with Rumali Roti.