Haryali Paneer By Nandita Mukherjee Sanyal
This is a classical example of sharing is caring; more so, when it comes to food and recipes. The recipe has been contributed to this portal by my aunt, Ms. Nandita Mukherjee Sanyal, who learnt it from a friend; who, in turn, learnt it from an online food group in the Social Media. Well, BitebyByte has always believed that sharing spreads love. Seen in the picture is my aunt, with her daughter, my sister, Anwesha, who loves paneer to the moon and back; and consequently my aunt’s kitchen sees variations of myriad recipes using paneer. Ms. Nandita Mukherjee Sanyal is a teacher by profession.
- paneer cubes
- pudina (mint) leaves
- cilantro/ coriander leaves
- raw mangoes
- green chillies (as per taste and amount of heat you want)
- a few pods of garlic
- cooking oil
- methi (fenugreek) seeds
- bay leaves (tej pata)
- carom seeds (ajwain)
- cumin and coriander powders (about a teaspoon each)
- little water
- salt and sugar to taste
- spoon of ghee
- For the gravy, the chutney should be made first and foremost.
- For that, toss in the blender the following – pudina (mint) leaves, cilantro/ coriander leaves, raw mangoes, green chillies (as per taste and amount of heat you want), a few pods of garlic and yoghurt (about 3 tablespoons) — and blend.
- Heat oil in a pan. Temper with methi (fenugreek) seeds, bay leaves (tej pata), carom seeds (ajwain).
- Now add the paneer cubes to it, along with cumin and coriander powders (about a teaspoon each).
- Cook for a white; and then add the chutney you made along with a little water.
- Add salt and sugar to taste.
- Let everything cook well, and swirl in a spoon of ghee.
- Remove from heat and serve with roti or paratha.