For most of the Paneer masala, the underlying gravy is onion+tomato mixture. But instead of the conventional onion-tomato gravy, here the main ingredient is coriander leaves. The predominant flavor of coriander leaves makes this dish really delicious and yummy! Also the garlic cloves dominates the flavor. This spicy Dhaniya Paneer is a best combination for any Indian roti / Naan varieties!
Preparation and Yield:
Method:
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| Dhaniya Paneer Recipe | Paneer in Coriander Gravy |
Preparation and Yield:
| Preparation time | 15 mins |
| Cooking Time | 20 mins |
| Servings | 4 |
| Recipe Category | Vegetarian Gravy |
| Recipe Cuisine | North Indian |
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| Dhaniya Paneer Recipe | Paneer in Coriander Gravy |
Ingredients:
| Coriander Leaves | 1 Cup* |
| Paneer | 200gms, Cubed |
| Green Chilli | 2 |
| Garlic Cloves | 4 |
| Peppercorns | 1/2 teaspoon |
| Onion | 3, finely chopped |
| Turmeric Powder | 1/2 teaspoon |
| Red Chilli Powder | 1/2 Teaspoon |
| Coriander Powder | 1/2 Teaspoon |
| Cumin Powder | 1/2 Teaspoon |
| Garam Masala | 1/2 Teaspoon |
| Curd / Yogurt | 1/2 Cup |
| Lemon | 1/2 |
| Fresh Cream | 2 Tablespoon |
| Coriander Leaves | 2 Tablespoon |
| Oil | 2 Tablespoon |
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| Dhaniya Paneer Recipe | Paneer in Coriander Gravy |
* 1 Cup = 250ml
Method:
- In a mixer jar, add coriander leaves, green chilli, garlic cloves and peppercorns and grind everything to a coarse paste
- In a pan, heat oil. Add chopped onions along with a pinch of salt and saute the onions till translucent
- When the onions are translucent, add turmeric powder, red chilli powder, coriander and cumin powder and saute them with onions
- Then, add coriander+chilli+garlic paste and cook in low flame for 2 minutes
- Then, add curd and mix well. Then add salt and paneer and give a good mix.
- Cook the masala with paneer for 2 minutes. Then add garam masala and lemon juice and switch off the flame
- Add cream and give a good mix. Finally garnish with fresh coriander leaves
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| Dhaniya Paneer Recipe | Paneer in Coriander Gravy |