Hariyali Paneer Makhani (Cottage Cheese in Creamy Tomatillo Gravy) — a vibrant shade of green, this paneer features green tomatillos in a luscious, floral gravy. With tender, pan-fried paneer simmered in a delicate gravy, this aromatic curry doubles as an easy weeknight dinner or an elegant meal to impress!
WATCH HOW TO MAKE HARIYALI PANEER MAKHANI:
Hariyali Paneer Makhani — a vibrant shade of green, this paneer features green tomatillos in a luscious, floral gravy. With tender, pan-fried paneer simmered in a delicate gravy, this aromatic curry doubles as an easy weeknight dinner or an elegant meal to impress!
- 2 cups paneer , diced
- 2 tbsp oil , for shallow frying
- 1 tbsp butter
- 8 green tomatoes , roughly diced
- 4 shallots (onions) , roughly diced
- 1 inch ginger , chopped
- 4 green chilies , slit, per your spice level
- 6 cloves garlic
- 2 tbsp cashews
- 2 tbsp pistachios
- 1 inch cinnamon sticks
- 3 cardamom pods
- 3 cloves
- 1 small mace (javitri)
- 3/4 cup water
- 1/2 cup cilantro , chopped (with tender stems)
- 1 cup green onions , chopped (only green parts)
- 1 1/2 tbsp butter
- 1 1/2 tbsp oil
- 1/4 cup water
- 2 tsp coriander powder
- pinch turmeric powder
- 1 tsp kasoori methi
- 1/2 tsp garam masala
- 1/2 tsp black pepper
- 1 1/2 tsp sugar , per the tartness of the tomatoes
- salt , to taste
- 1/2 cup milk
- 3 tbsp cream
In a pan, heat your oil and shallow fry paneer for 3-5 minutes until golden brown. Place in a bowl of warm water and let soak for 10-15 minutes. This will help soften the paneer. Discard all the water before adding the paneer to the gravy later.
For the gravy base, heat butter and add in your green tomatoes, shallots, ginger, garlic, green chilies, cashews, pistachios, cinnamon, cardamom, cloves, and mace (javitri). Sauté on medium heat for 5 minutes.
Then, add in the water and let simmer for 7-8 minutes until softened. Take off the heat and let cool for 10 minutes until room temperature.
Transfer this to a blender and add in your cilantro and green onions. Blend until smooth.
In a heavy-bottomed saucepan, heat butter and oil. And in your puréed gravy and swirl around some water in the blender jar and add as well. Add in your coriander powder, turmeric powder, and kasoori methi. Let simmer covered on medium heat for 6-7 minutes.
Now, add in garam masala, black pepper, salt, and sugar. Stir gently and then fold in your cream and milk. Add in your shallow friend paneer. Let it come together for 2 minutes and your Hariyali Paneer Makhani is ready to enjoy!
- You can adjust the quantity of green chilies to achieve the desired spice level in your dish.
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