Restaurant Style Hara Bhara Paneer Masala Gravy

Hara bhara Paneer Masala
Restaurant Style Hara Bhara Paneer Masala

This is a Step-by-Step Recipe for making at home Dhaba or Restaurant Style Hara Bhara Paneer Masala, This is a thick Paneer Masala Gravy, which goes nicely with Roti, Puris or Rice during the main course meals.

The Marathi language version of the same Paneer Dish can be seen here – Paneer Masala Gravy

Time: 40 Minutes
Serves: 4 Persons

500 Gram Paneer
1 Teaspoon Lemon Juice
1 Tablespoon Butter
8-10 Cashew nuts (paste)
1 Teaspoon Black Pepper Powder
Salt as per taste
For the Masala
7-8 Garlic Petals (grind)
1” Ginger (grind)
3-4 Green Chilies (grind)
1 Teaspoon Garam Masala
For the Green Masala (grind)
¼ Cup Coriander Leaves (grind)
7-8 Spinach Leaves (boil and paste)
½ Cup Mint Leaves (grind)

For the Tadka
1 Tablespoon Oil
1 Teaspoon Cumin Seeds
1 Medium size Onion (chopped)
1 Medium size Tomato (chopped)

Hara bhara Paneer Masala
Restaurant Style Hara Bhara Paneer Masala

Wash the Spinach Leaves, boil and grind them. Wash the Coriander Leaves, Mint Leaves and grind them.
Soak the Cashew nuts and grind them. Chop the Onion and Tomato.
Cut the Paneer into ½ “size pieces.
Heat the Oil in a Kadai and add the Cumin Seeds and Onion, Ginger-Garlic, Green Chili Paste, saute for a minute and add the Tomato, saute for a minute.
Add the Spinach, Coriander Leaves, Mint Paste, Salt, mix it well and cook for 2-3 minutes on a slow flame.
Then add the Butter, Cashew nuts paste, Lemon Juice, a cup of Water, mix it well and cook for 2-3 minutes.
After preparing Green Gravy add the Paneer pieces, crushed Black Pepper, mix it well and serve hot with Paratha.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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