Green Paneer Curry (Palak Paneer Style)
Recipe Summary
- This recipe features a vibrant green paneer curry, where paneer cubes are cooked in a rich, aromatic paste made from sautéed onions, ginger, garlic, green chilies, coriander, and mint. The dish is seasoned with a blend of Indian spices and curd, offering a flavorful and wholesome meal.
All Ingredients - For the Green Paste
- Mustard oil 2 tbsp
- Big onion 1
- Ginger 1 inch
- Garlic cloves 8-10
- Green chillies 2
- Coriander leaves Handful
- Mint leaves 2 sprig
All Ingredients - For Tempering and Curry
- Mustard oil 2 tbsp
- Cinnamon 1 inch
- Shahi jeera 1/2 tsp
- Green cardamom 2
- Cloves 3
- Peppercorn 1/4 tsp
- Star anise 1
- Curd 1/4 cup
- Pepper powder 1/2 tsp
- Cumin powder 1/2 tsp
- Garam masala 1/2 tsp
- Turmeric powder 1/4 tsp
- Salt to taste
- Water 1/4 cup
- Paneer 200 gms
- Coriander leaves for garnish
Tools You'll Need
- Pan
- Blender
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Aromatics for the Paste
Heat 2 tablespoons of mustard oil in a pan. Add 1 large sliced onion and for until it starts to soften. Then add 1 inch of ginger, 8-10 garlic cloves, and 2 green chilies. Continue to for another .
Step 2: Add Herbs and Sauté
Add a handful of fresh coriander leaves and 2 sprigs of mint leaves to the pan. for until the leaves wilt slightly. Remove from heat and allow the mixture to cool completely.
Step 3: Blend the Paste
Transfer the cooled mixture to a blender and blend until a fine, smooth green paste is formed.
Step 4: Temper Whole Spices
In the same pan, heat another 2 tablespoons of mustard oil. Add 1 inch of cinnamon, 1/2 teaspoon of shahi jeera, 2 green cardamom pods, 3 cloves, 1/4 teaspoon of peppercorns, and 1 star anise. for a few seconds until fragrant.
Step 5: Cook the Green Paste
Add the prepared ground green paste to the pan with the spices. the paste for , stirring continuously, until the raw smell disappears and the oil starts to separate.
Step 6: Add Curd and Powdered Spices
Stir in 1/4 cup of curd. Then add 1/2 teaspoon of pepper powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of garam masala, 1/4 teaspoon of turmeric powder, and salt to taste. Mix well to combine all the spices with the paste.
Step 7: Add Water and Paneer
Pour in 1/4 cup of water and mix thoroughly. Add 200 grams of paneer cubes to the curry. Gently mix the paneer into the gravy.
Step 8: Simmer and Garnish
Cover the pan with a lid and cook for , allowing the paneer to absorb the flavors and the curry to thicken slightly. Once cooked, garnish with fresh coriander leaves and serve hot.
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