How to make Hariyali Paneer -

Cubes of cottage cheese marintaed in a green masala and shallow fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (पनीर), Fresh Coriander

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Hariyali Paneer checkout Quick Paneer Tikka, Chilli Paneer, Paneer Ke Tinke, Til Paneer . You can also find more Snacks and Starters recipes like Boti Kabab Grilled Garlicky Mushrooms Chatpati Dal Chat Tomato Mozzarella Toasts

Hariyali Paneer

Hariyali Paneer Recipe Card


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.    

Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hariyali Paneer Recipe

  • Paneer 500 grams

  • Fresh Coriander 1 tablespoon

  • Butter optional to baste

  • Fresh coriander leaves small 1 bunch

  • Green chillies 2-3

  • Ginger 1 inch piece

  • Raw mango 1 small

  • Gram flour (besan) 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Black peppercorns 6

  • Cloves 6

  • Cinnamon powder 1 tablespoon

  • Rock salt (sendha namak) to taste

  • Chaat masala 2 teaspoon


Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.