Green Paneer curry



Green Paneer Curry is a creamy and flavorful North Indian dish made with fresh coriander, yogurt, aromatic spices, and soft paneer cubes. The vibrant green gravy is mildly spiced, rich in flavor, and pairs perfectly with Indian breads or rice, making it an excellent choice for both everyday meals and special occasions.

Recipe Highlights

  • Fresh and vibrant coriander-based green gravy
  • Soft paneer cubes coated in a creamy, flavorful sauce
  • Mildly spiced and family-friendly
  • Made with simple pantry ingredients
  • Restaurant-style taste at home
  • Perfect for lunch, dinner, or festive meals
  • Ready in about 30 minutes

Ingredients

  • 250 g paneer, cubed
  • 1 onion, chopped
  • 1 tbsp ginger-garlic paste
  • 2–3 green chillies
  • ½ cup thick curd (yogurt)
  • 1 cup fresh coriander leaves
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed
  • 1 tsp salt (or to taste)
  • ½ tsp garam masala
  • 1 bay leaf (tamal patra)
  • 1 small cinnamon stick
  • ½ tsp cumin seeds (jeera)
  • 2 tbsp oil

Method

  1. Heat 1 tbsp oil in a pan. Add the chopped onion and sauté until it becomes translucent.
  2. Add the ginger-garlic paste and green chillies. Cook until the onions are soft and the raw smell disappears.
  3. Turn off the heat and let the mixture cool slightly.
  4. Add the curd and fresh coriander leaves to the onion mixture and blend into a smooth paste.
  5. Heat the remaining oil in the same pan.
  6. Add the bay leaf, cinnamon stick, and cumin seeds. Sauté for a few seconds until aromatic.
  7. Pour in the blended green mixture and cook for 5–7 minutes, stirring occasionally.
  8. Add the crushed kasuri methi and salt. Mix well.
  9. Add the paneer cubes and gently coat them with the gravy. Cook for 2–3 minutes.
  10. Sprinkle the garam masala and mix gently. Cook for another minute.

Serving Suggestions

Serve Green Paneer Curry hot with butter naan, roti, tandoori roti, lachha paratha, or jeera rice. Pair it with sliced onions, cucumber salad, and a bowl of plain curd for a complete and satisfying meal.

Tips for Best Results

  • Use fresh coriander leaves for the brightest color and freshest flavor.
  • Allow the onion mixture to cool slightly before blending with the yogurt to prevent curdling.
  • Use thick curd for a smooth and creamy gravy.
  • Avoid overcooking the paneer to keep it soft and tender.
  • Simmer the gravy on low to medium heat for the best texture and flavor.
  • Crush the kasuri methi between your palms before adding it to enhance its aroma.
  • Add a splash of fresh cream at the end if you prefer a richer, creamier curry.
  • Serve immediately for the best taste and texture.

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