Hariyali Paneer Makhani Masala/Green Cottage Cheese With Butter Gravy



A delicious paneer/cottage cheese dish. I made it with a little change.

Flavoured the paneer with coriander. You can use mint too. Gravy is rich and yummy. You can make it more rich by adding 1-2 tablespoon beaten cream in the gravy.

A perfect side dish for a party. Make and enjoy it in lunch or dinner.




Paneer  – 2 cup crumbled
Coriander leaves  – handful or little more to get the green colour
Green chilli  – 1-2

Ginger  – 1/2 inch piece

Frozen peas  – 2 teaspoon

Cumin powder  – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon optional

For gravy

Onion  – 2 large chopped

Garlic  – 1/2 teaspoon chopped

Ginger  – 1 teaspoon chopped

Tomato  – 3 chopped

Cardamom  – 2-3

Cloves  – 3

Cinnamon  – small piece

Mace or javitri – 1 string

Cumin powder  – 1 teaspoon

Coriander powder  – 1 teaspoon

Turmeric powder  – 1/2 teaspoon

Garam masala powder  – 1/4 teaspoon optional

Oil  – 2 tablespoon +  1 tablespoon and little to shallow fry the paneer/cottage cheese

Butter  – 1 teaspoon

Salt to taste

Kashmiri red chilli powder  1 tablespoon or as per your spice tolerance

Sugar  – 1/2 teaspoon

tomato sauce  – 1 teaspoon

Cashew nuts  – 2 teaspoon


Grind the paneer with chopped coriander leaves, green chilli, salt, ginger, green peas, cumin powder and garam masala powder.



Keep in refrigerator for half an hour. Cut them as you like.

Shallow fry the paneer pieces on a nonstick pan with little oil. Fry lightly. Don’t change the colour.
Pieces should be green.
Keep them aside.

Now heat 1 tablespoon oil in a pan add chopped garlic saute till the colour begins to change. Add cardamom, cloves, cinnamon and mace. Then add the onion.

Fry till light brown add the ginger and cashew nuts saute and add tomatoes. Saute till tomatoes becomes mushy. Switch off the flame.

Let it cool. Grind to make a smooth paste.
Heat remaining oil and butter add the paste saute till oil leaves the sides.

Add all the dry spices. Saute then add salt, sugar and tomato sauce. Mix well.

Add water as required for thick gravy.
Let it boil for 5-6 minutes on simmer.
Now its ready to serve. Arrange the paneer pieces on gravy. Garnish with cashew nuts.

Paneer pieces are too soft so don’t boil them with gravy. It may be crumble.

Serve with roti/ Indian flat bread, naan, paratha, pulao or fried rice.
Enjoy the yummy spicy paneer.


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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

13 thoughts on “Hariyali Paneer Makhani Masala/Green Cottage Cheese With Butter Gravy”

  1. This hariyali paneer makhani looks amazing. I love the idea of flavouring the paneer and then frying it before adding to the curry. I am looking forward to trying your recipe soon.

    Liked by 1 person

  2. What a brilliant idea Sujata. To mix paneer with spices and fresh coriander so that it is green. And then to serve that with a rich tomato gravy, my mouth is literally watering. Will have to try your hariyali paneer makhani masala.

    Liked by 1 person

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