Dhania Paneer (Coriander Paneer / Paneer in Coriander Gravy)

 

          Paneer is generally prepared in the signature red colored makhni gravy and it is a very popular restaurant style dish. So I gave a slight twist to the gravy by adding some coriander leaves instead, to make this yummy Dhania Paneer or green paneer curry. It tastes superb with the predominant flavor coming from the coriander leaves. You can adjust the green chilies accordingly.

           Another change I made to the gravy is the addition of some low fat milk instead of the mandatory cream / yoghurt that goes into it. Overall the dish turned out very appetizing and can be served as a side dish with any Indian flat bread like, naan, kulcha, tandoori roti or any flavored rice of your choice. 

• 200 gms. paneer cubes
• 2 tbsp. oil
• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2-3 green chilies
• 1 cup coriander leaves
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. coriander-cumin powder
• 1/4 cup milk
• 1 tsp. chopped coriander leaves to garnish

          Blend the onion, ginger, garlic, green chilies and coriander leaves. Keep aside. 

          Heat oil and ghee in a pan. Temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Now add the blended paste and stir fry till the oil separates. Add all the dry spices and mix well. 

          Add 1/2 cup water, 1/2 milk and the paneer cubes. Give it a stir and simmer, covered till the gravy comes to a desired consistency. When done, garnish with coriander leaves.

          Enjoy with hot steamed rice, jeera rice, pulao, plain biryani or any Indian flat bread for a great comfort meal.