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
📖 Recipe
Hariyali Paneer | Pudina Paneer Curry
Equipment
- Blender
- Fry Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Spice Paste –
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 2 Cloves
- 1 Green Cardamom
- 1 Black Cardamom
- 2 inch Cinnamon Piece
- ½ Mace
- 1 Star Anise
- 8-10 Cashews
- 2 teaspoon Melon Seeds
- ¼ cup Mint Leaves
- ¼ cup Coriander Leaves
- 2 Green Chillies
For Curry –
- 200 grams Paneer cubed
- 2 Medium Onions Finely Chopped
- 1 teaspoon Ginger Garlic Paste
- 1 tablespoon Oil
- ½ teaspoon Shahi Jeera
- 1 Green Chilli Chopped
- ½ teaspoon Sugar
- Salt as needed
- Water as needed
Instructions
- In a pan, dry roast coriander seeds, cumin seeds, cinnamon piece, cloves, cardamom, black cardamom, star anise 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 tablespoon 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 teaspoon 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.
Nutrition
Detailed step-wise picture recipe of making Hariyali Paneer | Pudina Paneer Curry
In a pan, dry roast coriander seeds, cumin seeds, cinnamon piece, cloves, cardamom, black cardamom, star anise 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 tablespoon 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 teaspoon of sugar and continue cooking the gravy until it is thick enough.
Soak cubed paneer in hot water for 2 mins. This will soften up the paneer.
Add paneer cubes to the gravy. Mix well. Remove from heat.
Serve hot with any Indian flat bread, I served mine with Rumali Roti.
Recipe Notes
- You can use almonds, cashews or melon seeds to thicken up the gravy.
- Adjust spices as per spice preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Aarushi Sehgal
Wow what a thoughtful recipe! I am from north India so I understand and know how delicious this would be!!!
Ramya
Thank you 🙂
Juhi
Heres' another paneer recipe you could try.
Eliza
When should the star anise and mace be added please?
Ramya
Hi Eliza, Star anise is added to the spice mix to roast and grind into a smooth paste later. I missed to mention it in the text but made updates now. Thanks!