Paneer Haryali is a bright and flavourful Indian dish that captures the magic of fresh green herbs and paneer's creamy richness. The paneer haryali recipe features soft and succulent cubes of paneer, coated in luscious green gravy created from spinach, coriander, and mint, with aromatic spices blended. Green chillies and garlic add spice and freshness to it. The dish is indeed a feast for the senses, as it has an attractive colour in its intense green, enticing aroma, and delicious taste. Paneer Haryali is a wholesome and nutritious option as it combines the protein-packed goodness of paneer with the health benefits of leafy greens. The creamy texture of the gravy often includes an added flavour of yoghurt or cashew paste to give it an additional velvety richness. It is an excellent accompaniment for naan, roti, or steamed rice. This one's relatively easy to prepare and will be a tremendous asset for any meal, whether a simple everyday meal or a special occasion. Whether it's a dinner party you are hosting or just some new flair to add to the menu, Paneer Haryali will surely tickle people's taste buds. The party will ask for more as the delightful medley of flavours and textures rushes through your senses. Try this recipe to savour the taste of herbs with paneer in a preparation that tastes delectable and nourishing!

• 1/2 kg paneer
• 3/4 cup coriander
• 3 green chillies
• 2 tsp ginger
• 8 black peppercorn
• 8 cloves
• 1/4 tsp cinnamon powder
• 2 cardamom
• 1 tbsp rock salt
• 1/4 cup lemon
• Coconut

• Paneer Haryali is a tasty dish that's perfectly smoked and charred to give you a unique experience.
• Start the recipe of paneer haryali by cubing 500 grams of fresh paneer into bite-sized pieces, ensuring they're uniform for even cooking.
• For the green magic, blitz together ¾ cup fresh coriander leaves, 2-3 green chilies, 2 teaspoons grated ginger, 8 black peppercorns, 8 cloves, a pinch of cinnamon powder, seeds from 2 black cardamoms, and ¼ cup lemon juice in a blender.
• The result? A zingy, spiced paste that'll make your taste buds dance.
• Coat the paneer cubes generously in this paste and let them marinate for at least 30 minutes—long enough for the flavors to seep into every pore.
• Once marinated, you have two cooking options: grill or pan-fry.
• For the grill, preheat and arrange the cubes on the grates, turning occasionally until lightly charred.
• For the pan-fry method, heat a little oil in a non-stick pan, cook the cubes on medium heat, and flip them carefully for that golden-brown crust.
• Top the hot paneer with desiccated coconut for a hint of sweetness that perfectly balances the bold, spicy marinade.
• Serve this Paneer Haryali hot with mint chutney or yogurt dip.