Paneer Hariyali Recipe | Creamy Green Paneer Curry | Restaurant Style at Home скачать в хорошем качестве

Paneer Hariyali Recipe | Creamy Green Paneer Curry | Restaurant Style at Home

Creamy, aromatic, and packed with fresh mint and coriander—this restaurant-style Paneer Hariyali is easy to make at home and tastes absolutely irresistible. Perfect with naan, roti, or rice, this green paneer curry is a must-try for paneer lovers. Paneer Hariyali (Restaurant-Style, Creamy & Aromatic) Ingredients Paneer • Paneer – 250–300 g, large square/rectangular pieces • Oil – 2 tbsp (for shallow frying) For green paste • Onion – 1 medium, roughly chopped • Garlic – 6–8 cloves • Ginger – 1 inch piece • Green chillies – 2–3 (adjust to taste) • Curd (yogurt) – ½ cup (fresh, not sour) • Fresh coriander leaves – 1 packed cup • Fresh mint leaves – ½ cup For gravy • Oil or ghee – 1½ tbsp • Cumin seeds – 1 tsp • Cloves – 2 • Green cardamom – 2 • Cinnamon – 1 small piece • Bay leaf – 1 • Dried red chillies – 2 Spice powders • Salt – to taste • Black pepper powder – ½ tsp • Cumin powder – 1 tsp • Coriander powder – 1½ tsp • Garam masala – ½ tsp • Turmeric powder – a pinch Finishing • Water – as needed (¼ to ½ cup) • Kasuri methi – 1 tsp, crushed • Fresh cream – 2–3 tbsp • Fresh coriander – for garnish • Chilli oil – a few drops (optional) Method • Fry the paneer • Heat 2 tbsp oil in a pan on medium flame. • Add paneer pieces and shallow-fry until lightly golden and charred on all sides. • Remove and keep aside. • Prepare the green base • In the same pan, add chopped onions, garlic, ginger, and green chillies. • Sauté until onions turn translucent. • Switch off the flame and let it cool slightly. • Transfer to a blender. Add curd, coriander leaves, and mint leaves. • Blend into a smooth, thick green paste. Keep aside. • Temper the spices • In the same pan, heat 1½ tbsp oil or ghee on low–medium flame. • Add cumin seeds, cloves, cardamom, cinnamon, bay leaf, and dried red chillies. • Sauté until aromatic. • Cook the green gravy • Lower the flame and add the blended green paste. • Cook on low heat, stirring frequently, until the gravy thickens and oil starts releasing. • Cover and cook for 4–5 minutes, stirring in between. • Add spice powders • Add salt, pepper powder, cumin powder, coriander powder, garam masala, and turmeric. • Sauté well until the spices are cooked and the raw smell disappears. • Adjust consistency • Add ¼–½ cup water as needed. • Let the gravy simmer until it starts gently sizzling. • Add paneer • Add the fried paneer pieces to the gravy. • Mix gently and cook for 2 minutes so the paneer absorbs the flavors. • Finish the dish • Add crushed kasuri methi, fresh cream, fresh coriander, and a few drops of chilli oil. • Cook for another 1–2 minutes on low flame. • Serve • Switch off the flame and rest for a minute. • Serve hot with roti, naan, or steamed rice. 💓Like this video, share this with friends, and subscribe to help my channel grow. #PaneerHariyali #PaneerRecipe #IndianFood #NorthIndianFood #VegCurry #GreenCurry #PaneerLovers #HomeCooking #RestaurantStyle #IndianVegFood #EasyDinner #CookingAtHome #FoodShorts #YouTubeCooking