Very rich in flavor, Hariyali Paneer is a blend of many ingredients and flavors.
You know I thought of calling this dish Paneer Dastaan by the time I finished cooking it. Mostly before cooking a dish I cook it in my mind and play with different ideas of mixing ingredients, so before cooking I write down the ingredients needed, then prepare the paste's required and organize all the stuff needed so that I don't have to waste time looking out for things while preparing the dish. I love to listen to music while cooking, its one of the best ways to meditate and reflect. While cooking this dish I was listening to the songs of the movie Cocktail and they brought back memories especially the song Daru Desi, old friends, old memories; some friendships are very special, so while the gravy was taking its own sweet time, I was nicely recollecting the sweet memories, adding a new flavor one after the other, stirring the gravy continuously and hence felt like naming it - Paneer Dastaan ;)
Ingredients
1 onion ground into a fine paste
1 tbsp tomato puree
1 tsp khus khus
1 tsp magaz
1 cup of coriander leaves
15-20 leaves of mint
3 green chillies
1/4 cup fresh cream
200 gms paneer
1 tsp salt
1 tsp tandoori chicken masala
1 tsp oregano
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp chaat masala
2 tsp ginger garlic paste
1 and half glass water
Half tsp cardamom powder
2 tsp kasoori methi
Method
Soak khus khus and magaz in warm waster for 15 - 20 minutes and then grind them into a fine paste.
Grind coriander, mint and green chillies into a paste. If you don't want it very spicy then use 1 green chilli only.
Heat oil in a pan, add onion paste, fry it for 2-3 minutes, then add ginger garlic paste and cook till it turns brown in color.
Add kasoori methi.
Add tomato puree and cook it for a few minutes till it is mixed well.
Add coriander and mint paste.
Add khus khus magaz paste and cook it till the masala starts leaving oil.
Add all spices and cook for 5 minutes.
Add water as per required.
Boil it till the gravy thickens.
Add fried paneer cubes and cook on low flame so that the paneer gets coated well with gravy.
Remove the gravy from flame and let it cool.
Add cream and mix well.
Its recommended to cook this dish 4-5 hours before serving as till then the flavor gets enhanced and rich in taste and texture.
You know I thought of calling this dish Paneer Dastaan by the time I finished cooking it. Mostly before cooking a dish I cook it in my mind and play with different ideas of mixing ingredients, so before cooking I write down the ingredients needed, then prepare the paste's required and organize all the stuff needed so that I don't have to waste time looking out for things while preparing the dish. I love to listen to music while cooking, its one of the best ways to meditate and reflect. While cooking this dish I was listening to the songs of the movie Cocktail and they brought back memories especially the song Daru Desi, old friends, old memories; some friendships are very special, so while the gravy was taking its own sweet time, I was nicely recollecting the sweet memories, adding a new flavor one after the other, stirring the gravy continuously and hence felt like naming it - Paneer Dastaan ;)
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| Hariyali Paneer |
1 onion ground into a fine paste
1 tbsp tomato puree
1 tsp khus khus
1 tsp magaz
1 cup of coriander leaves
15-20 leaves of mint
3 green chillies
1/4 cup fresh cream
200 gms paneer
1 tsp salt
1 tsp tandoori chicken masala
1 tsp oregano
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp chaat masala
2 tsp ginger garlic paste
1 and half glass water
Half tsp cardamom powder
2 tsp kasoori methi
Method
Soak khus khus and magaz in warm waster for 15 - 20 minutes and then grind them into a fine paste.
Grind coriander, mint and green chillies into a paste. If you don't want it very spicy then use 1 green chilli only.
Heat oil in a pan, add onion paste, fry it for 2-3 minutes, then add ginger garlic paste and cook till it turns brown in color.
Add kasoori methi.
Add tomato puree and cook it for a few minutes till it is mixed well.
Add coriander and mint paste.
Add khus khus magaz paste and cook it till the masala starts leaving oil.
Add all spices and cook for 5 minutes.
Add water as per required.
Boil it till the gravy thickens.
Add fried paneer cubes and cook on low flame so that the paneer gets coated well with gravy.
Remove the gravy from flame and let it cool.
Add cream and mix well.
Its recommended to cook this dish 4-5 hours before serving as till then the flavor gets enhanced and rich in taste and texture.
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