Curries, Dinner, Lunch, Main Course
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Hariyali Paneer Makhani – Cottage Cheese in Creamy Tomatillo Gravy

Hariyali Paneer Makhani - Cottage Cheese in Creamy Tomatillo Gravy

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 - Cottage Cheese in Creamy Tomatillo Gravy

5 from 2 votes
Hariyali Paneer Makhani - Cottage Cheese in Creamy Tomatillo Gravy
Hariyali Paneer Makhani - Cottage Cheese in Creamy Tomatillo Gravy
Prep Time
15 mins
Cook Time
30 mins
 

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!

Course: Main Course
Cuisine: Indian
Keyword: party
Custom Category: Curries, Dinner, Diwali, Indian Main Course, Lunch, Main Course
Servings: 8
Calories: 267 kcal
Author: Nidhi Bothra
Ingredients
Paneer:
  • 2 cups paneer , diced
  • 2 tbsp oil , for shallow frying
Gravy Base:
  • 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)
Gravy:
Instructions
  1. 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.

  2. 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.
  3. 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.
  4. Transfer this to a blender and add in your cilantro and green onions. Blend until smooth.
  5. 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.

  6. 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!

Recipe Video

Recipe Notes
  • You can adjust the quantity of green chilies to achieve the desired spice level in your dish.
Nutrition Facts
Hariyali Paneer Makhani - Cottage Cheese in Creamy Tomatillo Gravy
Amount Per Serving
Calories 267 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 38mg13%
Sodium 143mg6%
Potassium 415mg12%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 9g10%
Protein 10g20%
Vitamin A 1117IU22%
Vitamin C 36mg44%
Calcium 265mg27%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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3 Comments

    • Nidhi Bothra says

      Yes, you can use canned tomatillo. Although I haven’t tried it myself.

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