PANEER CHAMAN | PANEER HARA MASALA | PANEER HARIYALI GRAVY

By Spice Eats · 35 min

Ingredients

Instructions

1. Cut the paneer into 3/4-inch cubes. Heat 1 tablespoon of oil in a flat pan and pan-fry the paneer, turning to brown on all sides to a golden yellow. Transfer to a plate.
2. Grind the quartered onions and chopped green chillies into a paste, adding no water. Set aside.
3. Grind the chopped coriander and mint with a little water to a smooth green paste.
4. Beat the curd well and mix in the green paste; the colour should be light green.
5. Heat 3 tablespoons of ghee or oil in a kadhai and add the carom seeds.
6. Add the onion-chilli paste and fry on low to medium heat for about 5 minutes.
7. Add the ginger-garlic paste and fry on low heat for about 10 minutes, until the paste changes colour.
8. Turn off the heat, then slowly mix in the curd-green paste. Turn the heat back on to low and keep stirring to prevent curdling, until the oil separates at the sides.
9. Add the salt, garam masala and white pepper powder, mix and cook for about 2 minutes.
10. Add the fried paneer and mix well, then cook for about 2 minutes more.
11. Stir in the cream, then cover and cook for about 5 minutes.
12. Garnish with chopped coriander and serve hot with roti.

Summarized from Spice Eats's video. Watch it for the details.

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