Falahari Paneer in Dhania Pudina Gravy (Cottage Cheese in Coriander Mint Gravy) is an easy and quick dish. Packed with lots of flavour and texture, this dish is sure to be one of your favourite Paneer recipes. The preparation of cottage cheese in green coriander and mint paste really makes this dish an exclusive one. Hariyali Paneer Curry is mildly spiced and is creamy, rich & delicious!
Today’s dish is special as it is made with all the fresh ingredients from home i.e. Homemade Paneer (click here on how to Make Paneer at home), fresh coriander & mint leaves (from my balcony garden grown organically), homemade plain curd (dahi), cashews and green chilli’s.
Paneer keeps you full and energetic during the fasting days. Paneer being the most popular ingredient for vegetarian protein is relished by all. Enjoy the thick gravy with hot Rajgira Puri (Amaranth Pori) or Singade Ki Roti. You can have it with your regular tawa phulka, Naan, Parantha or any bread of your choice.
This is a no onion no garlic (Jain) recipe. Those who love having garlic can just add it while making the paste. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram.
Yield: 3 to 4 servings
Prep time: 10 minutes
Total time: 20 minutes
Ingredients for Falahari Paneer
300 grams paneer (cottage cheese)
1 teaspoon honey
Salt to taste
2 tablespoon khova/cream
1+1 tablespoon ghee
For the marinade
1 tablespoon coriander chopped fine
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon lemon juice
For the paste
1 cup coriander leaves chopped
1/2 cup mint leaves
2 green chillies chopped
1 teaspoon ginger chopped
6 to 8 cashew’s soaked in water
1/2 cup thick yogurt (dahi)
Directions for Falahari Paneer
- Dice the paneer in the desired size.
- Toss the paneer with salt, pepper, lemon juice, chopped coriander and set aside to marinate for 30 minutes.
- Grind all the ingredients for the gravy to a smooth paste.
- Heat 1 tablespoon ghee in a pan, add the paneer and shallow fry for 2 to 3 minutes until just turning pink. Remove from the pan and set aside.
- Add 1 tablespoon ghee to the same pan; add the paste and sauté on low to medium heat till it leaves the sides of the pan.
- Now add the grated khova and sauté till well incorporated.
- Add honey, salt, paneer and toss.
- Add 1/2 cup water and give a stir. Cover and cook on low heat for 3 to 4 minutes.
- Garnish with chopped coriander.
- Enjoy!
