Hariyali Paneer

Ingredients list for Hariyali Paneer

• 500 grams Paneer
• 1 tablespoon Fresh Coriander
• to baste Butter optional
• 1 bunch Fresh coriander leaves small
• 2-3 Green chillies
• 1 inch piece Ginger
• 1 small Raw mango
• 2 tablespoons Gram flour (besan)
• 1/2 teaspoon Cumin seeds
• 6 Black peppercorns
• 6 Cloves
• 1 tablespoon Cinnamon powder
• to taste Rock salt (sendha namak)
• 2 teaspoon Chaat masala

Method

1. Cut paneer into one-inch sized cubes. Clean, wash and chop coriander leaves. Remove stems, wash and roughly chop green chillies. Wash, peel and chop ginger. Peel, wash, deseed and chop green mango. Dry roast gram flour in a pan till it gives out a nice aroma. Grind together coriander leaves, green chillies, ginger, raw mango, cumin seeds, peppercorns, cloves and cinnamon powder to a fine paste adding a little water if required. Add sendha namak and mix well.
2. Add roasted gram flour and one tablespoon of oil. Mix well. Coat paneer pieces with this paste and keep aside for fifteen minutes. Heat sufficient oil in a kadai and shallow fry paneer pieces till they turn light brown on both sides. Drain onto an absorbent paper.
3. Sprinkle with chaat masala and serve hot. Alternatively you can cook paneer pieces in a preheated oven at 250C for twenty minutes frequently basting with butter.

Nutrition Info