Dhaniya Paneer Recipe | Indian Paneer Curry with Coriander Leaves paste
This Dhaniya Paneer recipe offers an effortless way to create a delightful Indian paneer curry. It features a bright coriander leaf paste and can be ready in under 30 minutes. This dish is an ideal North Indian paneer option for new cooks looking to make an authentic and tasty Indian-style paneer curry at home.
Servings 4 people
Calories 231kcal
Cost Rs 150
Ingredients
- 200 g paneer i used malai paneer
- 2 bunch dhania / coriander leaves / dhone pata / cilantro
- 3 green chilies
- 2 onion
- 2 tomatoes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon kasuri methi
- 2 tablespoon vegetable oil unflavored
- 100 ml fresh cream
Instructions
Prep Work
- First, cut the paneer into small cubes and let them soak in lukewarm water for 15 minutes to keep them soft.
- While the paneer soaks, prepare your other ingredients.
- Take two bunches of fresh coriander leaves, trim off the roots, and save both the leaves and soft green stems for a flavorful paste.
- Cut two onions into large pieces.
- Next, combine the coriander leaves, onion, 3-4 green chilies, and two tomatoes in a blender to create a smooth green paste.
Cooking Dhaniya Paneer
- Heat two tablespoons of oil in a pan.
- Add the green paste along with one tablespoon each of ginger and garlic paste.
- Cook this mixture on low heat for five minutes.
- It's important not to cover the pan during this step to preserve the vibrant green color.
- Now, stir in one teaspoon each of salt, turmeric powder, and Kashmiri red chili powder.
- Mix well and cook for another two minutes.
- If the gravy becomes too thick, you can add a little water to maintain the desired consistency.
- Wash the blender jar, then add the water.
- Next, pour in 100ml of fresh cream and mix thoroughly.
- Now, stir in 1 teaspoon of crushed kasuri methi.
- Once this is done, add the paneer cubes, making sure to drain the soaking water first.
- Cook for 2 minutes after adding the paneer.
- Finally, turn off the heat and serve your Dhaniya paneer with your preferred choice of roti, rice, pulao, or paratha.
Notes
Substitution and tips
- I typically use unflavored vegetable oil to prepare dhaniya paneer. However, for a richer taste, you could use ghee or butter instead.
- Fresh cream adds a gourmet flavor to dhaniya paneer, but you can certainly omit it if you prefer.
- In this recipe, I typically use three to four green chilies and a teaspoon of Kashmiri red chili powder. However, if you prefer a milder paneer curry, feel free to use less.
- I don't add sugar to dhaniya paneer because my family enjoys the tangy flavor, but you can certainly add a little if you wish.
- For a sour taste in this dish, I use tomatoes, though yogurt is also a good alternative.
Nutrition
Serving: 170g | Calories: 231kcal | Carbohydrates: 14g | Protein: 6g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 733mg | Potassium: 314mg | Fiber: 3g | Sugar: 6g | Iron: 1mg
