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.
Course: Side Dish
Cuisine: North Indian
Keyword: Side Dishes, Side Dishes for Roti
Calories per Serving: 120kcal
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For Spice Paste –
For Curry –
2Medium Onions Finely Chopped
1tspGinger Garlic Paste
1Green Chilli Chopped
Salt as needed
Water as needed
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.
Hariyali Paneer | Pudina Paneer Curry https://cookingfromheart.com/hariyali-paneer-pudina-paneer-curry/ August 26, 2020