Paneer In Mint & Coriander Curry.
This is also called known as Hariyali Paneer because of the dominant greenish colour of the gravy. Often confused with palak paneer (paneer in spinach gravy), this one doesn’t traditionally doesn’t have spinach. This gets it’s flavours from mint, coriander and whole spices. However, for a brighter shade of green, a few spinach leaves can be added, when in season.
Paneer is pretty much one of the favourite ingredient for me to work with. My family and I, love paneer in different varieties. And this is one dish which makes me happy and contended with food.
To make this, I dry roast some whole spices until they turn fragrant and then blend it along with fresh mint and coriander leaves. The textures come together with addition of coconut milk. To make this vegan, swap the paneer with tofu, and ghee with cooking oil. Rest of the measurements and ingredients remains the same.
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Paneer In Mint & Coriander Curry
- 200 Gms Paneer (cottage cheese) or tofu for vegan option
- 1/2 Cup Coriander leaves
- 1/4 Cup Mint leaves
- 1/2 Cup Onion Chopped
- 6-7 Cloves Garlic
- 1 Inch Ginger
- 3-4 Pcs Green chillies
- 1/2 Tsp Cumin seeds
- 1/2 Cup Coconut milk
- 2 Tbsp Fresh cream or coconut cream (optional) Skip if using thick coconut milk.
- Salt to taste
- 1/4 Tsp Kasuri methi
- 1 Tsp Lemon juice
- 1/4 Cup Water
- 2 Tbsp Ghee Or oil for vegan option
- 1 Tsp Oil
- 1 Tsp Cumin seeds
- 6-7 Pcs Whole black peppercorns
- 1/2 Inch Cinnamon
- 2 Pcs Green cardamom
- 1 Pc Black cardamom
- 1.5 Tbsp Coriander seeds
- 1/4 Tsp Nutmeg Grated
- 1/2 Inch Mace
- 2-3 Pcs Cloves (laung)
- In a pan, dry roast the whole spices along with green chillies and garlic. Roast until they get fragrant. Takes about a minute and half. Take it off the flame and let it cool to room temperature.
- In a blender, blend together the spices, garlic, green chillies, mint and coriander leaves. Add 2 tbsp cup ice cold water and 2 ice cubes while blending. This maintains the fresh colour of the greens.
- Heat oil and ghee (or oil if vegan) in a pan, and add 1/2 tsp cumin seeds. Let it sizzle and add onions. Sauté onions until it turns golden brown. Takes about 5-6 mins. Now add grated ginger and cook it for 30 secs.
- Add the coriander and mint paste. Cook it all for 5 mins or until it releases oil.
- Add coconut milk and mix it well. Add fresh cream (if using), water and salt. Cook it covered on low flame for another 3-4 mins or until the oil floats on top.
- Taste and adjust seasonings. Add kasuri methi and lemon juice and switch off the flame immediately.
- Garnish with more coconut cream or fresh cream and a few mint leaves. Serve with flatbreads of choice.Enjoy!!!