The above dish is Dhania Paneer, which is recently cooked in my kitchen. I had a bunch of fresh coriander leaves in my freeze. So I thought of using it and thereby, the idea came off . Actually, whenever I go to restaurant I like the smell of dhania chutney and it clicked me. Here I used the coriander leaves as well as its juicy stem to make a smooth paste along with green chilli. You might find similar recipes cooked by chefs but my recipe may not match it because this is absolutely my own creation. Dhania Paneer is a easy dish and tasty too. Check the recipe below and try it @ your kitchen.
Paneer/ Coriander flavoured Cottage Cheese
(Cottage Cheese) – 200gm
– ½ cup
Paste – 3-4 teaspoon
leave & stem paste – ¾ cup
powder – 3-4 teaspoon
Lime juice –
Powder – 1 teaspoon
Red Chilli Powder – 11/2 teaspoon
stick – ½ inch
paneer in to cubes and sauté the pieces in refined oil with little salt & coriander
powder. Keep them aside. Heat oil in a
pan and add a cinnamon stick and start frying the onion paste. Add some salt
and sugar, which will enhance the taste of the gravy. When the onion paste turn
brownish in color add ginger paste and all the dry spices. I added turmeric as
it is a basic spice of Indian Cuisine. You can avoid it and then gravy will be
dark greenish in color. Now add the coriander leaves & green chilli paste.
Cook for few minutes covering with a lid. Add some warm water to make the gravy
and add the panner cubes into it. Allow it to boil for 3-4 minutes. Put the
lime juice now which will enhance the taste. I believe when you are cooking
green leafy vegetables you should add lime juice for the tanginess instead of
tomato. Switch of the gas and serve delicious Dhania Paneer with roti or rice.