How to make Paneer Pudina Kalimirch - Paneer cooked with fresh mint leaves and lots of pepper powder.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Paneer (पनीर), Fresh mint leaves (ताज़े पुदीने के पत्ते )

Cuisine : Indian

Course : Main Course Vegetarian

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Paneer Pudina Kalimirch Recipe Card

Paneer Pudina Kalimirch

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Paneer Pudina Kalimirch checkout Paneer Butter Masala, Vegetable Sizzler With Paneer Tikki, Paneer Tikka Masala , Shahi Paneer . You can also find more Main Course Vegetarian recipes like Lauki Kofta Curry, Gobhi Tak-A-Tak, Bhee Masala, Dahi Ki Sabzi.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Pudina Kalimirch Recipe

  • Paneer 400 grams

  • Fresh mint leaves Paste 1/2 cup

  • Black pepper powder 1 tablespoon

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Onions finely chopped 2 medium

  • Ginger-garlic paste 1 tablespoon

  • Green chilli paste 1 teaspoon

  • Cashewnuts boiled and pureed 12-15

  • Hung yogurt 2-3 tablespoons

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder a pinch

  • Garam masala powder 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Spinach puree 1 cup

  • Fresh coriander leaves paste 1/4 cup

  • Salt to taste

  • Lemon juice 1 teaspoon


Step 1

Heat oil in a non stick kadai, add cumin seeds and sauté till light brown.

Step 2

Add onions and sauté till light brown. Add ginger-garlic paste, green chilli paste, cashewnut paste and sauté for a minute.

Step 3

Add hung yogurt, red chilli powder, coriander powder, turmeric powder, garam masala powder, dried mango powder, spinach purée, coriander paste, mint paste and salt and mix well.

Step 4

Cut paneer into 1 inch cubes and add to the gravy. Add lemon juice and mix lightly.

Step 5

Transfer into a serving bowl, sprinkle black pepper powder and serve.