If you’re looking to shake up your dinner routine, you have to try this Mint Paneer Gravy! It’s such a refreshing break from those heavy, red curries we’re all used to. By swapping out tomatoes for creamy yogurt, you get this lovely, light tanginess that really lets the fresh mint shine. Plus, that bright emerald green color is a total showstopper – it looks so fancy on the table but is actually surprisingly easy to whip up!
The best part is definitely the aroma. The second you blend that fresh mint and coriander, your whole kitchen smells like a summer garden. Since we’re using a yogurt base, the sauce comes out incredibly smooth and mellow. It’s not “in your face” spicy; instead, it’s cooling, zesty, and has this velvety feel that just makes the dish feel like a hug in a bowl.
To keep things super simple, just remember to keep your heat low when you stir in the yogurt. This keeps the sauce perfectly silky and prevents any lumps. I also like to let my paneer cubes sit in a bowl of warm water for a few minutes while the gravy simmers. It’s a total game-changer because it makes the paneer extra soft and squishy, so it soaks up all that minty goodness like a little sponge.
When you’re ready to dive in, serve it with some buttery naan or even just simple steamed rice. It’s such a fun, modern way to eat your greens, and it feels a lot lighter on the stomach than a typical heavy masala. Whether you’re cooking for friends or just treating yourself on a Friday night, this vibrant green curry is guaranteed winner. Happy Cooking!
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MINT PANEER WITH STEP BY STEP PHOTO RECIPE
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The Best Organic Pudina Paneer Gravy
Course: SideDishCuisine: IndianDifficulty: Easy4
servings30
minutes40
minutes300
kcalLearn how to make Mint Paneer Gravy, a vibrant and aromatic North Indian curry. Fresh Mint, coriander, and soft paneer cubes simmered in a creamy cashew-based sauce. Perfect for Naan or Roti.
Ingredients
- FOR MINT PASTE
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 large onion – roughly chopped
4 green chillies
handful of mint leaves
handful of coriander leaves
2 tbsp cashews
- FOR GRAVY
1 tbsp ghee
1 tsp oil
2 cloves
1 inch cinnamon stick
2 cardamom
1 bay leaf
1 tsp ginger garlic paste
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 cumin powder
1/4 tsp garam masala powder
salt – to taste
1.5 cup paneer cubes
1 tsp kasoori methi
Directions
- Prep the paneer (the softness secret): soak your paneer cubes in a bowl of warm, lightly salted water while your prepare the gravy. This keeps them from becoming rubbery.
- add 2 tbsp of oil to a pan. temper with cumin seeds and fennel seeds, followed by add roughly chopped onion and green chillies.
- saute for 2 minutes until the onion turns translucent and soft. Now, add the fresh mint leaves, coriander leaves and cashews
- saute for another 2 minutes, then turn off the flame. Once the mixture has cooled down, transfer it into a mixer-grinder and blend it into a smooth paste. set this aside for the gravy base.
- heat oil in a pan and temper it with cloves, a cinnamon stick, cardamom and a bay leaf. Add the ginger garlic paste and saute until the raw aroma disappears.
- Add the ground mint mixture along with the red chilli powder, coriander powder, garam masala, cumin powder, salt and 1/4 cup of yogurt. When adding the yogurt, make sure to lower the heat to a simmer or whisk the yogurt well beforehand. This keeps the gravy smooth and prevents the yogurt from splitting.
- Mix thoroughly and cook the gravy for 5 minutes with the lid on (without adding water) until the oil begins to release from the sides.
- add the paneer cubes and half a cup of water. Stir well and continue to cook on medium heat for another 5 minutes, or until the oil floats to the top.
- Finally, rub the kasoori methi between your palms and sprinkle it over the gravy. Serve hot with chapathi, paratha or jeera rice.
Notes
- to keep the gravy from turning a dull brown, blend your mint and coriander with ice cold water or ice cubes. Additionally, adding a pinch of sugar while cooking the paste helps lock in the bright green color.
- if using store bought paneer, soak the cubes boiling water