This Dhaniya Paneer recipe is an easy-to-make Indian curry, made with a vibrant coriander leaf paste, that may be ready in beneath half-hour. It’s the proper North Indian paneer dish for cooking novices who wish to create an genuine and scrumptious Indian-style paneer curry at dwelling. Fresh cilantro, also called dhaniya or dhone pata, types the bottom of this flavorful dish. You can get pleasure from this rustic, dhaba-style paneer with plain rice, roti, paratha, or a easy pulao.
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Debjani’s Note
Honestly, this Dhaniya Paneer is one among my favorites. I imply, I’ve tons of paneer recipes on my web site, Debjanir Rannaghar, however this one simply hits totally different. I really like its robust, rustic taste and the way it tastes like one thing you’d get at a roadside eatery. Plus, it cooks up so quick, which is a big bonus for me. You know I work full-time as a CSR and ESG specialist, so I haven’t got a whole lot of time for cooking. I typically keep away from lengthy cooking initiatives until it is one thing like a nihari or a lamb roast, that are definitely worth the effort!
Ingredients
To make Dhaniya Paneer, you will want a block of paneer, recent coriander leaves (dhaniya), an onion, garlic, inexperienced chilies, a tomato, and customary spices like Kashmiri pink chili powder, turmeric powder, and salt. For additional richness, add some kasuri methi and recent cream.
See recipe card for portions.
Instructions – how one can make dhaniya paneer (steps with photos)
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Begin by dicing the paneer and letting it sit in heat water for quarter-hour to maintain it tender. While the paneer soaks, get your different elements prepared.
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Take two bundles of recent cilantro, snip off the roots, and use each the leaves and tender inexperienced stems for the paste. Chop two onions into giant items. Next, put the cilantro, onions, 3-4 inexperienced chilies, and two tomatoes right into a blender and course of till easy.
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Heat two tablespoons of oil in a pan.
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Add the blended cilantro combination together with one tablespoon every of ginger and garlic paste, then cook dinner over low warmth for 5 minutes. Do not cowl the pan so the inexperienced colour stays vibrant.
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Stir in a single teaspoon every of salt, turmeric powder, and Kashmiri pink chili powder, then cook dinner for one more two minutes.
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If the sauce is simply too thick, add a little bit water; I rinsed my blender jar with water and added that.
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Afterward, combine in 100ml of recent cream.
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Finally, add one teaspoon of crushed fenugreek leaves – kasuri methi and stir.
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Once that is carried out, add the paneer cubes, ensuring to empty them first.
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Then, flip off the warmth and benefit from the Dhaniya paneer with no matter you want, akin to flatbread, rice, pilaf, or a stuffed flatbread.
Frequently Asked Questions
Paneer made with full-fat cream, referred to as Malai Paneer, is greatest for curries, although a low-fat possibility is okay for on a regular basis meals.
Some in style choices embody Paneer Pasinda, Butter Paneer, Mutton Paneer, and Paneer Bhurji.
It’s simple. Just make a easy gravy, just like the one I supplied right here or every other commonplace Indian gravy, after which add the paneer to cook dinner.
I consider Paneer Bhurji is the best selection, or alternatively, any fundamental paneer curry.
Looking for different recipes like this? Try these:
Pairing
These are my favourite dishes to serve with dhaniya paneer other than plain rice or roti.
Recipe Card
Dhaniya Paneer Recipe | Indian Paneer Curry with Coriander Leaves paste
This Dhaniya Paneer recipe affords a simple strategy to create a pleasant Indian paneer curry. It includes a shiny coriander leaf paste and will be prepared in beneath half-hour. This dish is a perfect North Indian paneer possibility for brand new cooks trying to make an genuine and engaging Indian-style paneer curry at dwelling.
Ingredients
- 200 g paneer i used malai paneer
- 2 bunch dhania / coriander leaves / dhone pata / cilantro
- 3 inexperienced chilies
- 2 onion
- 2 tomatoes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon kashmiri pink chili powder
- 1 teaspoon kasuri methi
- 2 tablespoon vegetable oil unflavored
- 100 ml recent cream
Instructions
Prep Work
First, lower the paneer into small cubes and allow them to soak in lukewarm water for quarter-hour to maintain them smooth.
While the paneer soaks, put together your different elements.
Take two bunches of recent coriander leaves, trim off the roots, and save each the leaves and smooth inexperienced stems for a flavorful paste.
Cut two onions into giant items.
Next, mix the coriander leaves, onion, 3-4 inexperienced chilies, and two tomatoes in a blender to create a easy inexperienced paste.
Cooking Dhaniya Paneer
Heat two tablespoons of oil in a pan.
Add the inexperienced paste together with one tablespoon every of ginger and garlic paste.
Cook this combination on low warmth for 5 minutes.
It’s essential to not cowl the pan throughout this step to protect the colourful inexperienced colour.
Now, stir in a single teaspoon every of salt, turmeric powder, and Kashmiri pink chili powder.
Mix nicely and cook dinner for one more two minutes.
If the gravy turns into too thick, you may add a little bit water to take care of the specified consistency.
Wash the blender jar, then add the water.
Next, pour in 100ml of recent cream and blend totally.
Now, stir in 1 teaspoon of crushed kasuri methi.
Once that is carried out, add the paneer cubes, ensuring to empty the soaking water first.
Cook for two minutes after including the paneer.
Finally, flip off the warmth and serve your Dhaniya paneer together with your most well-liked selection of roti, rice, pulao, or paratha.
Notes
Substitution and suggestions
- I sometimes use unflavored vegetable oil to organize dhaniya paneer. However, for a richer style, you might use ghee or butter as a substitute.
- Fresh cream provides a connoisseur taste to dhaniya paneer, however you may actually omit it for those who want.
- In this recipe, I sometimes use three to 4 inexperienced chilies and a teaspoon of Kashmiri pink chili powder. However, for those who want a milder paneer curry, be at liberty to make use of much less.
- I do not add sugar to dhaniya paneer as a result of my household enjoys the tangy taste, however you may actually add a little bit if you want.
- For a bitter style on this dish, I exploit tomatoes, although yogurt can also be an excellent different.
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
30-minutes recipes
Have you tried the Dhaniya Paneer recipe from Debjanir Rannaghar!
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About Debjani Chatterjee Alam
I’m Debjani Chatterjee Alam. A CSR specialist by career and a meals author, meals blogger, and meals photographer as nicely. I reside in Kolkata together with my Husband Mehebub who’s an architect by career, my daughter Pasta, and likewise my canine daughters Coffee and Luchi.
