Paneer Hariyali: A Delightful Desi Treat for Your Taste Buds!

Namaste Doston! Kem Cho? Sat Sri Akal! Aadaab! Chef Curry Do’pyaza here, back in your kitchens and hearts with another lip-smacking recipe that’s sure to become a family favourite!

Today, we are diving into the world of vibrant greens and creamy goodness with Paneer Hariyali. This dish is more than just food; it’s a celebration of flavours, a burst of freshness, and a true testament to the magic of Indian cuisine.

When Do We Feast on Paneer Hariyali?

Paneer Hariyali is a versatile dish that graces our tables during many special occasions. Think of colourful festivals like Holi, with its vibrant hues mirroring the dish’s green. It is also a popular choice during Navratri for those observing vegetarian fasts, or for a light yet satisfying Diwali lunch. Basically, any time you want a dish that’s both delicious and visually stunning, Paneer Hariyali is your answer!

A Little Trip Down Memory Lane

While the exact origins are shrouded in mystery, Paneer Hariyali is believed to have originated in the northern regions of India. It’s a delightful adaptation of traditional Indian cooking, incorporating fresh herbs and spices to create a unique and flavourful experience. It is a testament to the ingenuity of Indian cooks who are always finding new ways to use readily available ingredients.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients You’ll Need:

250 grams Paneer (Indian Cheese), cut into cubes
1 cup fresh Palak (Spinach) leaves, washed thoroughly
½ cup fresh Hara Dhaniya (Coriander) leaves, washed thoroughly
¼ cup fresh Pudina (Mint) leaves, washed thoroughly
2-3 Hari Mirch (Green Chillies), adjust to your spice level
1 inch Adrak (Ginger), peeled and roughly chopped
4-5 Lehsun (Garlic) cloves, peeled
2 tablespoons Dahi (Yogurt), plain and thick
1 tablespoon Nimbu Ka Ras (Lemon Juice)
1 teaspoon Garam Masala
½ teaspoon Haldi (Turmeric) powder
1 teaspoon Dhaniya (Coriander) powder
½ teaspoon Jeera (Cumin) powder
Salt to taste
2 tablespoons Tel (Oil) or Ghee (Clarified Butter) for cooking
1 medium sized Pyaaz (Onion), finely chopped

Step-by-Step Instructions:

Make the Hariyali Paste: In a blender or food processor, combine the spinach, coriander, mint, green chillies, ginger, and garlic. Add a splash of water if needed to help it blend into a smooth, vibrant green paste. This is the heart and soul of our dish!
Marinate the Paneer: In a bowl, mix the yogurt, lemon juice, garam masala, turmeric powder, coriander powder, cumin powder, and salt. Gently add the paneer cubes and coat them evenly with the marinade. Let it rest for at least 15 minutes, allowing the flavours to seep in.
Sauté the Onions: Heat oil or ghee in a kadai (wok) or a deep pan over medium heat. Add the finely chopped onions and sauté until they turn a beautiful golden brown. This step is crucial for a rich, flavourful base.
Cook the Hariyali Paste: Add the green paste to the pan and sauté for 5-7 minutes, stirring continuously to prevent it from sticking. The paste will darken slightly and release a wonderful aroma.
Add the Paneer: Gently add the marinated paneer to the pan and mix well, ensuring that the paneer is coated with the green masala.
Simmer and Serve: Cover the pan and simmer for 5-7 minutes, allowing the paneer to absorb the flavours of the Hariyali masala. Be gentle while stirring to avoid breaking the paneer.
Garnish and Enjoy: Garnish with a sprinkle of fresh coriander leaves. Serve hot and enjoy the explosion of flavours!

Chef Curry’s Tips for Perfection:

Don’t Overcook the Paneer: Paneer can become rubbery if overcooked. Just heat it through gently.
Adjust the Spice: Feel free to adjust the number of green chillies according to your spice preference.
Use Fresh Ingredients: The fresher the herbs, the more vibrant the flavour and colour of your Paneer Hariyali.

Cooking it Your Way:

Gas Stove: Follow the instructions above for a classic stovetop preparation.
Induction Stove: The same method works perfectly well on an induction stove. Adjust the heat settings as needed.
Oven: You can bake the Paneer Hariyali in a preheated oven at 350°F (175°C) for about 15-20 minutes.
Air Fryer: Marinate the paneer and air fry at 375F (190C) for 10 minutes. Separately prepare the Hariyali paste in a pan as mentioned above and add the air fried paneer to it.

Nutritional Information (Approximate per serving):

Calories: 250-300
Protein: 15-20g
Fat: 15-20g
Carbohydrates: 10-15g

Serving Suggestions:

Paneer Hariyali pairs wonderfully with:

Naan or Roti (Indian flatbread)
Jeera Rice (Cumin Rice)
As a side dish with Dal Makhani (Creamy Lentils)
As a filling for Kathi Rolls (Indian Wraps)

Now It’s Your Turn!

Doston, I urge you to try this delightful Paneer Hariyali recipe at home. It’s a fantastic way to bring a touch of India into your kitchen and share the joy of good food with your loved ones. Gather your ingredients, put on some music, and let the aroma of spices fill your home. Prepare this amazing dish and share it with your friends and family.

Happy Cooking!

Yours truly,

Chef Curry Do’pyaza