Fresh, green Mint is abundantly available in the winter, and so this dish is a treat for those chilly evenings, when this makes an absolutely great dish to serve with Roti / Parathas.
Paneer is one of the most sought after ingredient at home - my elder one absolutely loves it, and although I make it atleast once in a fortnight, she wudn't mind having it more frequently..
We make Zero Oil Palak Paneer, Paneer Kulcha, Spinach and Paneer Cheese Tarts, Shahi Paneer Masala regularly, but my favourite till date is Methi Chaman : there's something magical about fresh (or dried) fenugreek that makes it so earthy and perks up any dish.
Talking about perking up a dish, and we wouldn't want to miss out on Mint.
Pudina as its called in most of India, this is a fragrant herb that can be easily grown even in a tiny balcony at home, and is used in garnishing everything from ice creams to Salads & Raithas to Mocktails. So, lets get to the recipe...
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Paneer Pudinawaale - Side dish for Rotis / Kulcha / Naan / Flatbreads / Pulav
Gluten Free (Can be made Vegan too)
Cuisine : North Indian
Spice level : Medium
Prep time : 15 mins ; Cook time : 15 mins ; Serves : 4
Ingredients:
- Fresh Paneer - 400 gms (Can use Tofu or cashew cheese for vegan version)
- Oil - 1 TBSP
- Spice powders : Coriander powder, Cumin Powder, Red Chilli powder, Garam Masala
- Salt - to taste
- Onion - 1 medium
- Tomato - 1 medium
To Grind:
- Fresh Mint / Pudina - 3 handfuls (about 50 gms)
- Cashewnuts - 8 to 10
- soaked Poppy seeds - 1 tsp
- Garlic - 2 pods
- Ginger - 1 inch
Method:
- Soak the cashew nuts & poppy seeds separately in warm water for 10 mins. grind these with the Mint, ginger and garlic to a smooth paste.
- In a pan, add the fresh paneer cubes in 1 tablespoon of oil, saute them till slightly crispy, reserve in a bowl of warm water to remain soft (this is totally optional, you can add the fresh paneer cubes as is too, which I did)
- Saute the Onion and tomato in 1 tablespoon oil for 3-4 mins. In the same pan, add the ground mint paste & saute well for 3-4 mins till raw smell disappears. Add the salt, spice powders and let it simmer on a low flame. Add ¼ cup of water if need be to make a thinner gravy.
- Check for spices and slowly add the fried paneer (drained), let it simmer on very low flame for further 2-3 mins.
- Serve hot with any Flatbreads / Pulav
Chitz says
Yummy n flavorful recipe 🙂
Priya Suresh says
Slurp, paneer pudinawale is inviting me. Can smell the flavor from here.
vaishali sabnani says
The paneer with mint looks so delicious and tempting.I love mint , we get a special mint here called Udaipur ka Pudina..oh man it has an awesome aroma and flavor.
sushma says
Not so found of paneer in my family, bust seeing ur dish feel like trying once. Yummy
cookingwithsapana says
Paneer with mint must have tasted delicious. Looks good.
Harini R says
Yumm..I somehow missed this post. I love mint flavored anything and this is a must try. Bookmarked.
Pavani says
This is such a flavorful and delicious looking paneer dish.
MySpicyKitchen says
Paneer pudinawale looks delicious and an nice side dish to serve with roti.
Srivalli says
Ah looks like you have increased the width!..Looks good..and I can have that gravy anytime..very nicely done.
Shobha says
Wow. Mint must have given a lovely flavour to the gravy. I must try this. Nice
jayashree says
Love that green colour to the dish. The mint must have given a good taste to it.
Archana says
Looks awesome. In my place paneer was banned by the girls but now I should buy it for us. Sounds like a yummy dish.
Mayuri Patel says
Wow Kalyani, paneer not in palak or mustard leaves but mint. Must be so flavourful, got to try it.
Linsy Patel says
looks perfect to dip the roti in this minty gravy. and we can make it dry curry perfect for appetizer too
Priya Vj says
Paneer in mint gravy sounds delicious. Never thought of this combination though . Will try for sure
Chef Mireille says
love the gorgeous color and the mint flavor must be so refreshing. will definitely be trying this one for sure!