Dhaniya Paneer Recipe | Indian Paneer Curry with Coriander Leaves paste
This Dhaniya Paneer recipe is an easy-to-make Indian curry, made with a vibrant coriander leaf paste, that can be prepared in under 30 minutes. It’s the perfect North Indian paneer dish for cooking beginners who want to create an authentic and delicious Indian-style paneer curry at home. Fresh cilantro, also known as dhaniya or dhone pata, forms the base of this flavorful dish. You can enjoy this rustic, dhaba-style paneer with plain rice, roti, paratha, or a simple pulao.
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Debjani’s Note
Honestly, this Dhaniya Paneer is one of my favorites. I mean, I have tons of paneer recipes on my site, Debjanir Rannaghar, but this one just hits different. I love its strong, rustic flavor and how it tastes like something you’d get at a roadside eatery. Plus, it cooks up so fast, which is a huge bonus for me. You know I work full-time as a CSR and ESG specialist, so I don’t have a lot of time for cooking. I generally avoid long cooking projects unless it’s something like a nihari or a lamb roast, which are worth the effort!
Ingredients
To make Dhaniya Paneer, you will need a block of paneer, fresh coriander leaves (dhaniya), an onion, garlic, green chilies, a tomato, and common spices like Kashmiri red chili powder, turmeric powder, and salt. For extra richness, add some kasuri methi and fresh cream.
See recipe card for quantities.
Instructions – how to make dhaniya paneer (steps with pictures)
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Begin by dicing the paneer and letting it sit in warm water for 15 minutes to keep it tender. While the paneer soaks, get your other ingredients ready.
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Take two bundles of fresh cilantro, snip off the roots, and use both the leaves and tender green stems for the paste. Chop two onions into large pieces. Next, put the cilantro, onions, 3-4 green chilies, and two tomatoes into a blender and process until smooth.
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Heat two tablespoons of oil in a pan.
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Add the blended cilantro mixture along with one tablespoon each of ginger and garlic paste, then cook over low heat for five minutes. Do not cover the pan so the green color stays vibrant.
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Stir in one teaspoon each of salt, turmeric powder, and Kashmiri red chili powder, then cook for another two minutes.
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If the sauce is too thick, add a little water; I rinsed my blender jar with water and added that.
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Afterward, mix in 100ml of fresh cream.
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Finally, add one teaspoon of crushed fenugreek leaves – kasuri methi and stir.
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Once that’s done, add the paneer cubes, making sure to drain them first.
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Then, turn off the heat and enjoy the Dhaniya paneer with whatever you like, such as flatbread, rice, pilaf, or a stuffed flatbread.
Frequently Asked Questions
Paneer made with full-fat cream, known as Malai Paneer, is best for curries, though a low-fat option is fine for everyday meals.
Some popular options include Paneer Pasinda, Butter Paneer, Mutton Paneer, and Paneer Bhurji.
It’s straightforward. Just make a simple gravy, like the one I provided here or any other standard Indian gravy, and then add the paneer to cook.
I believe Paneer Bhurji is the simplest choice, or alternatively, any basic paneer curry.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with dhaniya paneer apart from plain rice or roti.
Recipe Card
Dhaniya Paneer Recipe | Indian Paneer Curry with Coriander Leaves paste
This Dhaniya Paneer recipe offers an effortless way to create a delightful Indian paneer curry. It features a bright coriander leaf paste and can be ready in under 30 minutes. This dish is an ideal North Indian paneer option for new cooks looking to make an authentic and tasty Indian-style paneer curry at home.
Ingredients
- 200 g paneer i used malai paneer
- 2 bunch dhania / coriander leaves / dhone pata / cilantro
- 3 green chilies
- 2 onion
- 2 tomatoes
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon kasuri methi
- 2 tablespoon vegetable oil unflavored
- 100 ml fresh cream
Instructions
Prep Work
First, cut the paneer into small cubes and let them soak in lukewarm water for 15 minutes to keep them soft.
While the paneer soaks, prepare your other ingredients.
Take two bunches of fresh coriander leaves, trim off the roots, and save both the leaves and soft green stems for a flavorful paste.
Cut two onions into large pieces.
Next, combine the coriander leaves, onion, 3-4 green chilies, and two tomatoes in a blender to create a smooth green paste.
Cooking Dhaniya Paneer
Heat two tablespoons of oil in a pan.
Add the green paste along with one tablespoon each of ginger and garlic paste.
Cook this mixture on low heat for five minutes.
It’s important not to cover the pan during this step to preserve the vibrant green color.
Now, stir in one teaspoon each of salt, turmeric powder, and Kashmiri red chili powder.
Mix well and cook for another two minutes.
If the gravy becomes too thick, you can add a little water to maintain the desired consistency.
Wash the blender jar, then add the water.
Next, pour in 100ml of fresh cream and mix thoroughly.
Now, stir in 1 teaspoon of crushed kasuri methi.
Once this is done, add the paneer cubes, making sure to drain the soaking water first.
Cook for 2 minutes after adding the paneer.
Finally, turn off the heat and serve your Dhaniya paneer with your preferred choice of roti, rice, pulao, or paratha.
Notes
Substitution and tips
- I typically use unflavored vegetable oil to prepare dhaniya paneer. However, for a richer taste, you could use ghee or butter instead.
- Fresh cream adds a gourmet flavor to dhaniya paneer, but you can certainly omit it if you prefer.
- In this recipe, I typically use three to four green chilies and a teaspoon of Kashmiri red chili powder. However, if you prefer a milder paneer curry, feel free to use less.
- I don’t add sugar to dhaniya paneer because my family enjoys the tangy flavor, but you can certainly add a little if you wish.
- For a sour taste in this dish, I use tomatoes, though yogurt is also a good alternative.
Nutrition
Serving: 170g | Calories: 231kcal | Carbohydrates: 14g | Protein: 6g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 733mg | Potassium: 314mg | Fiber: 3g | Sugar: 6g | Iron: 1mg
30-minutes recipes
Have you tried the Dhaniya Paneer recipe from Debjanir Rannaghar!
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
