Pudina paneer in white gravy, no tomato gravy for paneer. Quick video, stepwise pictures recipe.
Pudina paneer gravy with dried mint, not the green gravy version😉. I had this once in The Curry Culture restaurant. It was some Mint special in their restaurant going on and we ordered this and paratha. Loved it a lot. Only myself and Vj had it. Aj was as usual enjoying his regular Dal and bhindi masala😏. I immediately noted the recipe idea in my mobile to try list.
This was some one year ago😅. I tried paratha, but this is long time pending, finally did yesterday for lunch. Was thinking if Aj would agree to have it, that’s why have been postponing to try it as I have to make something else for him on top of this. But yesterday, I just went ahead and tried after convincing Aj. He was ready too as he was bored of his routine menu😉.
And he loved it like anything, that he wants me to make more often, and soon again once🥰. Unpredictable kids! Coming to the pudina paneer recipe, this doesn’t have the over powering flavour of mint. Infact, it was too mild. You can grind 6-7 leaves along the pureeing part for fresh mint flavour, if you are looking for it. I just loved my version and it is best way to use up mint. You can just dry it and store, later use in this gravy or make my pudina paratha.
- Other ways to dry mint:
a) Clean as mentioned in step 1. Dry in shade over clean kitchen towel for 2-3 days. Once dried, keep in hot sun to turn it crispy and crush to store it for future use.
b) Clean as mentioned in step 1. Spread in fridge as single layer in a tray and leave it for a day or two. Sun dry once shrunken.
c) Clean as mentioned in step 1. Microwave in high for 30 secs, 2-3 times until its dried.
Want to use fresh mint leaves as such?
If you want to use fresh mint leaves, just sautee ½ cup mint separately after you fry everything else. Grind smoothly everything except mint leaves. Lastly add sauteed mint leaves and grind coarsely so that the mint leaves doesn’t get grund smooth and change the colour of the gravy.
Pudina paneer gravy recipe, Mint gravy
Ingredients
- 200 gm Paneer frozen, (It measure 1 & ½ cups)
- 1 cup Mint leaves Fresh
- ¼ cup Curd
- ½ teaspoon coriander powder
- ½ teaspoon pepper powder
- Salt as needed
To sautee
- 1 tablespoon Butter
- 2 onion cubed
- 5 Garlic cloves
- 1 tablespoon Ginger
- 4 slit green chilli
- 20 Cashews
To temper
- 3 tablespoon oil
- 2 Cardamom
- 1 clove
- 1 inch cinnamon
- 1 Biryani leaf
Instructions
HOW TO DRY MINT:
- First wash and spread mint leaves in a clean kitchen towel. Let it dry until there is completely no moisture.
- Preheat oven at 170 0 C. Spread as a single layer in a baking sheet.
- Switch off the oven and keep for five minutes in middle rack.
- Again spread and keep for 10 minutes. It should be dried by now. Keep for longer time to make it crisp.
- Gather the ingredients needed. Soak paneer in boiling hot water until use. Heat a pan with butter. Add ginger, garlic, chilli and onion.
- Sautee for two mins in medium flame.
- Add cashews and sautee for another 2 minutes. Take care not to brown anything as it will change the colour of the gravy.
- Remove in plate for cooling. Transfer to a mixie once cooled.
- Grind it with ½ cup water smoothly.
- Heat the pan with oil and add items under ‘To temper’ followed by finely chopped green chilli, coriander powder, pepper powder in low flame.
- Give it a quick stir and add ground paste. Mix well.Cook for 2 minutes. Add crushed mint.
- Keep cooking in medium flame for 4-5 minutes.
- Add well smooth whisked curd and mix well.
- Cook in medium flame for another 3 minutes. Keep mixing frequently to avoid masala sticking to bottom.
- Add paneer, salt and 1 cup water. Add water gradually as you mix.
- Simmer for 3-4 minutes. Transfer to serving bowl.
Video
Notes
- The time purely depends on the mint variety and it’s condition. Some times 5 mins you will get dry mint.
- 15 blanched almonds can also be used in this recipe in place of cashews.
- You can mix a tablespoon of cream while serving for rich taste.
Pudina paneer method:
HOW TO DRY MINT:
- First wash and spread mint leaves in a clean kitchen towel. Let it dry until there is completely no moisture.
- Preheat oven at 170 deg C.Spread as a single layer in a baking sheet. Switch off the oven and keep for five minutes in middle rack.
- Again spread and keep for 10 minutes. It should be dried by now. Keep for longer time to make it crisp.
- Gather the ingredients needed. Soak paneer in boiling hot water until use.
- Heat a pan with butter. Add ginger, garlic, chilli and onion. Sautee for two mins in medium flame.
- Add cashews and sautee for another 2 minutes. Take care not to brown anything as it will change the colour of the gravy.
- Remove in plate for cooling. Transfer to a mixie once cooled.
- Grind it with ½ cup water smoothly.
- Heat the pan with oil and add items under ‘To temper’ followed by finely chopped green chilli, coriander powder, pepper powder in low flame. Give it a quick stir.
- Add ground paste. Mix well. Cook for 2 minutes. Add crushed mint.
- Keep cooking in medium flame for 4-5 minutes. Add well smooth whisked curd.
- Mix well. Cook in medium flame for another 3 minutes. Keep mixing frequently to avoid masala sticking to bottom. Add paneer, salt and 1 cup water. Add water gradually as you mix.
- Simmer for 3-4 minutes. Transfer to serving bowl.
Goes well with roti, flat breads naan, stuffed parathas etc😋.
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