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Dhania Paneer (Coriander Paneer)

A family recipe since September 2007

A vibrant paneer curry where fresh coriander and cashew create a creamy, green gravy that clings to golden-fried paneer cubes. Bright, mildly spiced, and perfect with warm naan or chapati.

35 min total2 servings

Ingredients

  • Paneer - 200 g
  • Cashew nuts - 2 tbsp
  • Onion - 1 whole
  • Ginger-garlic paste - 2 tsp
  • Coriander powder - 1 tsp
  • Milk - 1 cup
  • Red chili powder - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Coriander leaves - 2 tbsp
  • Coriander leaves - 3/4 cup
  • Green chili - 2 whole
  • Fennel seeds - 1 tbsp
  • Milk - 1/2 cup
  • Oil - 4 tbsp
  • Water - 1/2 cup
  • Salt, to taste

Instructions

  1. 1Cut the paneer into small square cubes.
  2. 2Deep-fry the paneer cubes in oil until they are golden brown, then drain and let them soak in warm water for a while to soften.
  3. 3Soak the cashew nuts in warm water for 15 minutes, then grind them to a smooth paste.
  4. 4Make the coriander paste by combining 3/4 cup coriander leaves, 2 whole green chilies, 1 tbsp fennel seeds and 1/2 cup milk in a blender and grinding to a thin paste.
  5. 5Heat 4 tbsp oil in a kadai or heavy skillet over medium heat.
  6. 6Finely chop 1 whole onion and add it to the hot oil; fry the onion until it is golden brown and beginning to caramelize.
  7. 7Add 2 tsp ginger-garlic paste and cook, stirring, until the raw aroma disappears.
  8. 8Add the prepared coriander paste and cook on medium flame for 2-3 minutes, stirring so it does not stick.
  9. 9Stir in 1/2 tsp red chili powder, 1/2 tsp garam masala, 1 tsp coriander powder and salt to taste.
  10. 10Add the cashew paste and mix well; keep scraping the sides if the masala sticks and continue stirring until the mixture leaves oil.
  11. 11Add 1/2 cup water and bring the sauce to a boil, stirring occasionally.
  12. 12Add the remaining 1/2 cup milk and mix well, then add the drained paneer cubes and simmer on low heat, stirring continuously, for 5 minutes.
  13. 13Garnish with 2 tbsp chopped coriander leaves and serve hot with chapati or naan.

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