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Paneer Makhani Hariyali

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Paneer Makhani Hariyali Recipe, chahna Sabji, How To Make Paneer Makhani Hariyali Recipe

Hariyali paneer makhani is a punjabi paneer recipe with succulent paneer cubes cooked in creamy green gravy. The gravy is prepared by mixing spinach and makhani (cream) and is aptly spiced to suit every palate.

Paneer Makhani is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in a rich and creamy tomato based spicy sauce and is loved by everybody, and perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

 As the name signifies, it is made of pan-fried or raw paneer pieces plus the gravy made from tomato has Makhan, refer... Read More..

About Recipe

Panir koora, Kuzhambu, Poneer chehna torkari

How to make PANEER MAKHANI HARIYALI

(29 ratings)
21 reviews so far
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
PANEER MAKHANI HARIYALI
Author : Vahchef
Main Ingredient : Paneer/Cheese
Servings : 4 persons
Published date : February 01, 2019


Ingredients used in PANEER MAKHANI HARIYALI
• Butter - 2 tablespoons.
• Basil leaves - 8 numbers.
• Coriander leaves (chopped) - 1 bunch.
• Spring onions green part (finely chopped) - 1 cup.
• Salt - to taste.
• Green tomatoes (cut in 4 halves) - 500 grams.
• Turmeric powder - 1/4 teaspoons.
• Kasoori methi - 1 tablespoons.
• Green chilies (chopped) - 8 numbers.
• Ginger garlic paste - 1 tablespoons.
• Paneer (cubes) - 250 grams.
• Cardamom powder - 3 numbers.
• Fresh cream - 2 tablespoons.
• Honey - 1 teaspoons.
• Garam masala powder - 1 tablespoons.
• Cloves - 3 number.
• Cinnamon stick (1 inch) - 2 number.
• Water - as required.
• Oil - as required.
Method:
  • Heat oil in a pan add ginger garlic paste, chopped green chilies, kasoori methi, saute it for about half a minute.
  • Then add turmeric powder, tomatoes (green color), saute it. Add salt, cook for some time.
  • To it, even add spring onions (green part), chopped coriander leaves, basil(optional), cook for 3 minutes and blend in a blender to a nice thick paste.
  • Take another pan put it on the flame, add some butter, whole garam masala spices (cardamom, cloves, cinnamon stick), and green paste, cook for some time.
  • In the same pan, add honey along with some water, once this comes boil.
  • Put paneer cubes in the gravy, cook for 3 minutes.
  • At last, add cream, garam masala powder and mix well. Switch off the flame.

Serve this hot with pulkas.






Cooking with images Paneer Rassa , Paneer Cheese rasdar, Tali saaru





Articles


Paneer Makhani is an extremely preferred and traditional Punjabi food with yummy and soft Paneer (Cottage Cheese) are cooked in a rich and creamy tomato based spicy sauce and is loved by everybody, and perhaps the most promoting food in Indian Restaurants and the most Indian restaurants worldwide.

 As the name signifies, it is made of pan-fried or raw paneer pieces plus the gravy made from tomato has Makhan, refers butter or cream in Hindi. It pairs appropriately with Indian flat bread like Naan, roti, paratha and also rice. It is a delicious food so certainly heavy to the calories so that it is suitable mainly for special occasions, celebrations, gathering instead of daily use.

 Paneer makhani gravy is made using tomato puree, onion paste, cashew paste, and few essential Indian spices. Though it may look like a little complex, but once you've all of the paste prepared, then paneer butter masala is often prepared within a few minutes.

 Paneer makhani recipe is actually the vegetarian form of butter chicken. It is the exact same gravy but the chicken is substituted for paneer- Indian cottage cheese. Paneer Makhani goes by various names; Butter Paneer, Paneer Makhanwala, Paneer Butter Masala recipe and a might be a few more.

How you can make Paneer Makhani Butter Masala

 Paneer is a lot easier than other cheese to make at home. It takes only a few hours for all procedure and just two ingredients- To make yummy paneer boil milk and an acid (lemon juice or vinegar) is added, add producing into lumps and greenish whey is separated. Paneer is simply pressed into a cube after which sliced up or chopped or grated.

 Milk for Paneer:

 Various kinds of milk have been used for the manufacturing of paneer. The quality of paneer depends upon the quality of milk by which it is produced.

 Buffalo milk was most traditionally used for making paneer as fat content in it is about 5%. But nowadays whole milk is usually used as it is readily available.

 Low fat paneer of acceptable quality can be made from cow milk standardized into a fat content of 3%. Grass fed natural milk will provide you with the best flavor paneer.

 Benefits of paneer:

Paneer is actually a rich way to obtain protein offered at a relatively less expensive and varieties an essential source of animal protein for vegans. In addition to that, its high protein content and digestibility, the biological valuation of protein in paneer is within the range of 80 to 85.  Add-on, paneer is a valuable origin of fat, vitamins, and minerals like calcium and phosphorus. It provides a reasonably long shelf life under refrigeration.



 

Comments & Reviews

 

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Recent comments

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Ajit Unni Posted on Wed May 01 2013

Nice....

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faraz adil Posted on Wed May 01 2013

yiummy.

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Amrutha Sindhu Posted on Wed May 01 2013

wow.....la la laaaaaaaa

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kanan1525 Posted on Wed May 01 2013

if you dont have green tomatos , add red boil tomatoes and the result will be the same. avoid basil try it with Little bit of fudina leaves.

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ACHIEVEWN Posted on Wed May 01 2013

awesome as usual!!! Vahchef, please dont ever stop making these videos! :) I have learnt all my cooking from u <3

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ACHIEVEWN Posted on Wed May 01 2013

amazingggggg!

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1sonidip Posted on Wed May 01 2013

Look so yuuummmy

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Neththra'sVision Posted on Wed May 01 2013

I like the green source made with herbs soooo... much. How can we just watch when you eat like that so I need to make this soon.Thank you so much chef Sanjay Thumma!

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Asha Nikam Posted on Wed May 01 2013

You simply enjoy cooking... Don't you.. We enjoy watching...you cooking like this.. You are he best.. Cheers..

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bestiaccia Posted on Wed May 01 2013

It looks too good!!!!!!!! >.<

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MSE. Dzirasa Posted on Wed May 01 2013

The HEALING ESSENCE from the FAIRY INDIAN KING OF HERBS and SPICES is PRESENT IN THIS DISH YOU PREPARED...Dearest vahchef, YOU'VE OUTDONE YOURSELF...Mwah:)

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boundless Posted on Wed May 01 2013

Wow!! Very innovative recipe!

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