Hariyali Paneer Makhani

by tiwari_anuja

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Hariyali paneer makhani is a punjabi paneer recipe with succulent paneer cubes cooked in creamy green gravy. The gravy is prepared by mixing spinach and makhan( cream) and is aptly spiced to suit every palate. .

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Hariyali Paneer Makhani recipe - How to make Hariyali Paneer Makhani

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Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4Makes 4 servings

Ingredients

250 gms paneer (cottage cheese)
1 tbsp lemon juice
3 tsp green chilli paste
salt to taste

For Green Makhani Gravy
6 green tomatoes
1 tbsp chopped green garlic (hara lehsun)
2 tsp chopped green garlic (hara lehsun) leaves
1 chopped capsicum
4 chopped spring onion greens
2 tsp ginger (adrak) paste
4 tbsp butter
1 bayleaf (tejpatta)
5 cloves (laung / lavang)
3 cardamoms (elaichi)
25 mm stick of cinnamon (dalchini)
3 tbsp mava (khoya)
1 tsp garam masala
2 tbsp honey
salt to taste
1/2 cup fresh cream
1/2 tsp kasoori methi

Method

Cut paneer into one inch sided triangles and add the lemon juice, green chilli paste and salt, mix well and keep aside to marinate for fifteen minutes.
Roughly chop green tomatoes, place them in a pan, add a little water and cover and cook for fifteen to twenty minutes.
Strain and blend the tomatoes to a puree and keep aside.
Heat oil in a pan, add the green garlic greens, capsicum, spring onion greens and sauté for 2 minutes.
Cool and blend to a puree. Keep aside.
Heat the butter in a pan, add bay leaf, cloves, cardamoms, cinnamon and sauté for 30 seconds.
Add the green garlic, ginger paste, mix well and sauté for 3 minutes.
Add khoya and green tomato puree and sauté for 2 minutes. Add water and capsicum puree and mix well.
Add garam masala, honey and salt and mix well.
Add the marinated paneer pieces and mix well.
Add the fresh cream and stir gently.
Sprinkle kasuri methi and remove from the flame.
Serve hot.