Are you looking for a quick, flavourful, and easy dinner idea? Welcome to our complete Spicy Green Chilli Paneer Recipe! Originally inspired by the authentic Maharashtrian Hirvya Mirchiche Masaledar Paneer, this dish is a fantastic way to enjoy your favourite cottage cheese with a vibrant, spicy, and herbaceous twist. If you are tired of the usual tomato-heavy gravies, this green paneer masala will be a breath of fresh air.
Made with a freshly blended paste of roasted green chillies, mint, coriander, and garlic, this easy paneer recipe brings restaurant-quality flavours straight to your home kitchen. The addition of cashews gives the gravy a subtle richness without making it too heavy. Whether you are hosting a weekend dinner party or just want a cozy homemade meal, this Spicy Green Chilli Paneer is an absolute crowd-pleaser. Let’s dive into the simple steps to make this mouth-watering dish!
Also Read – Maharashtrian Kala Masala Chicken Rassa And Sukka Recipe
Ingredients List
- For the Green Paste:
- 7 green chillies (dry-roasted in a pan without oil)
- 3 small pieces of ginger
- 1 whole garlic bulb (cloves peeled)
- A small handful of fresh mint leaves (pudina)
- Fresh coriander leaves with stems
- 9-10 cashew nuts (optional, for richness)
- Optional: A handful of fresh spinach (palak) for a brighter green colour
- For the Main Gravy:
- 250g Paneer (cut into cubes)
- 1 tbsp cooking oil
- 1 tsp cumin seeds (jeera)
- 1 medium onion (finely chopped)
- 1 small tomato (finely chopped)
- A pinch of turmeric powder
- 1.5 tsp cumin-coriander powder (jeera-dhaniya powder)
- 1 tsp garam masala or Kitchen King masala
- Salt to taste
- Water as needed
Step-by-Step Instructions
- Prepare the Green Paste: In a blender, add the dry-roasted green chillies, ginger, garlic, mint leaves, coriander (with stems), and cashews. Add a little splash of water and blend into a smooth green paste.
- Heat the Oil: Place a heavy-bottomed pan or kadhai on medium heat and warm up the cooking oil.
- Sauté the Aromatics: Add cumin seeds to the hot oil. Once they crackle, add the finely chopped onion and sauté until it turns light golden brown.
- Cook the Tomatoes: Stir in the chopped tomatoes along with salt to taste. Cook for a couple of minutes until the tomatoes turn soft and mushy.
- Add the Flavourful Paste: Lower the flame to prevent burning. Add your freshly blended green paste into the pan and sauté for about 2 minutes.
- Mix in Dry Spices: Add the turmeric powder, cumin-coriander powder, and your garam masala (or Kitchen King masala). Mix everything well on low heat.
- Simmer the Masala: Pour a little bit of water into the pan (you can rinse your blender jar with water and use that). Cover the pan with a lid and let the masala cook on low heat for 2 to 3 minutes until the oil starts to separate.
- Add the Paneer: Gently drop the paneer cubes into the cooked gravy. Stir gently so the paneer pieces are well-coated with the spicy masala.
- Final Cook: Cover the pan one last time and let the Spicy Green Chilli Paneer simmer on low heat for 5 to 7 minutes. This allows the paneer to soak up all the delicious flavours!
- Serve Hot: Turn off the stove. Your delicious green paneer masala is ready to be enjoyed!
Also Read – Easy Bael Juice Recipe | Refreshing Wood Apple Drink
Cooking Tips
- Roast the chillies: Dry-roasting the green chillies without oil helps to enhance their smoky flavour while mellowing out the harsh raw heat.
- Use the stems: Don’t throw away the coriander stems! They hold a lot of flavour and blend perfectly into the green paste.
- Use a thick pan: Always cook paneer gravies in a heavy-bottomed pan to prevent the spices from burning on low heat.
- Don’t overcook paneer: Simmering the paneer for just 5-7 minutes ensures it stays incredibly soft. Overcooking can make paneer rubbery.
Variations
- Kid-Friendly Version: Skip the 7 green chillies or reduce them to just 1 or 2 mild chillies. Add extra cashews to make the gravy sweeter and creamier for children.
- Vegan Version: Swap the dairy paneer with firm tofu. The rest of the recipe is naturally vegan!
- Creamy Restaurant-Style Version: Before cooking, marinate the raw paneer cubes in 2 tablespoons of fresh cream (malai) or thick curd along with a spoonful of the green paste. This makes the dish extremely rich and creamy.
Serving Suggestions
This Spicy Green Chilli Paneer Recipe has a thick, clingy gravy that pairs perfectly with Indian flatbreads. Serve it piping hot with buttery naan, tandoori roti, or flaky parathas. If you prefer rice, it tastes amazing with simple Jeera Rice (cumin rice) or a mildly spiced vegetable pulao. Serve with a side of sliced onions and a wedge of lemon!
Also Read – Spicy Maharashtrian Matar Paneer Recipe
FAQs
Q: Can I skip the cashews in this recipe?
A: Yes, the cashews are completely optional. However, adding them gives the green paneer masala a smooth, creamy texture and helps balance out the spice from the green chillies.
Q: How can I make the gravy look more vibrant and green?
A: While blending the green paste, drop in a small handful of fresh spinach (palak) leaves. It won’t change the flavour much but will give the dish a bright, beautiful green colour!
Q: Can I use store-bought paneer for this recipe?
A: Absolutely! Just make sure to soak store-bought paneer in warm water for 15 minutes before cooking. This makes it incredibly soft and spongy.
Q: Is this dish very spicy?
A: It is moderately spicy because of the 7 green chillies. If you have a lower spice tolerance, simply reduce the number of chillies or remove their seeds before blending.
Spicy Green Chilli Paneer Recipe | Easy Green Paneer
Ingredients
For the Green Paste:
- 7 green chillies dry-roasted in a pan without oil
- 3 small pieces of ginger
- 1 whole garlic bulb cloves peeled
- A small handful of fresh mint leaves pudina
- Fresh coriander leaves with stems
- 9-10 cashew nuts optional, for richness
- Optional: A handful of fresh spinach palak for a brighter green colour
For the Main Gravy:
- 250 g Paneer cut into cubes
- 1 tbsp cooking oil
- 1 tsp cumin seeds jeera
- 1 medium onion finely chopped
- 1 small tomato finely chopped
- A pinch of turmeric powder
- 1.5 tsp cumin-coriander powder jeera-dhaniya powder
- 1 tsp garam masala or Kitchen King masala
- Salt to taste
- Water as needed
Instructions
- Prepare the Green Paste: In a blender, add the dry-roasted green chillies, ginger, garlic, mint leaves, coriander (with stems), and cashews. Add a little splash of water and blend into a smooth green paste.
- Heat the Oil: Place a heavy-bottomed pan or kadhai on medium heat and warm up the cooking oil.
- Sauté the Aromatics: Add cumin seeds to the hot oil. Once they crackle, add the finely chopped onion and sauté until it turns light golden brown.
- Cook the Tomatoes: Stir in the chopped tomatoes along with salt to taste. Cook for a couple of minutes until the tomatoes turn soft and mushy.
- Add the Flavorful Paste: Lower the flame to prevent burning. Add your freshly blended green paste into the pan and sauté for about 2 minutes.
- Mix in Dry Spices: Add the turmeric powder, cumin-coriander powder, and your garam masala (or Kitchen King masala). Mix everything well on low heat.
- Simmer the Masala: Pour a little bit of water into the pan (you can rinse your blender jar with water and use that). Cover the pan with a lid and let the masala cook on low heat for 2 to 3 minutes until the oil starts to separate.
- Add the Paneer: Gently drop the paneer cubes into the cooked gravy. Stir gently so the paneer pieces are well-coated with the spicy masala.
- Final Cook: Cover the pan one last time and let the Spicy Green Chilli Paneer simmer on low heat for 5 to 7 minutes. This allows the paneer to soak up all the delicious flavours!
- Serve Hot: Turn off the stove. Your delicious green paneer masala is ready to be enjoyed!
