Haryali Paneer | Green Chutney Paneer | Flavorful paneer and peppers marinated in a mouthwatering tart and fresh haryali chutney that is grilled to perfection. A wonderful entertaining dish for all occasions.
There are some recipes that I like to keep in my kitchen arsenal that serve as the perfect last minute dishes. This Haryali Paneer (Green Chutney Paneer) is full of flavor and takes minutes to make, especially if you have the haryali marinade or a simple green chutney on hand. I usually make a big batch of haryali marinade during the summer when my garden herbs and chilies are abundant. It keeps good in the refrigerator for 3-4 weeks or you can freeze it in an airtight container for up to and 5-6 months.
I like to add bell peppers and onions with the paneer to mix up the textures and flavors. The colors also turn out beautifully if you use a variety of peppers. To prepare this simple dish, the paneer, bell pepper and onion pieces are marinated for some time and then they are roasted in the oven under the broiler. Alternatively you could put the paneer on skewers and grill them until they turn slightly charred.
One of my favorite things about this dish is the fact you don’t need to marinate it for too long. I’ve made it for dinner parties where I have marinated it overnight and I’ve made it for a last minute dinner while marinating for only 5-10 minutes. If you’re in a pinch you can use store bought green chutney. Once prepared you can serve this on a salad, with roti/naan or wrapped in a Kati roll. I’m also happy to eat on it’s own.
- 1 cup packed cilantro
- 1 cup packed mint
- 1 tablespoon ginger garlic paste
- 2 green chilies
- 2 tablespoons lemon or lime juice
- 1 teaspoon salt; adjust to taste
- 2 cups Paneer cubes (Indian cottage cheese), 1 inch cubes
- 2 cup bell pepper/capsicums; deseeded and cut into 1 inch cubes
- 1 cup red onion, 1 inch cubes
- ½ cup plain yogurt
- ⅓ cup haryali marinade
- 2 tablespoons olive oil
- 1 teaspoon saunf/fennel seeds; crushed
- Chaat masala, as desired once cooked
- Mix the ingredients into a fine paste. Use as marinate or dip.
- Pre heat oven to 425 F.
- Wisk the haryali marinade, yogurt, oil and saunf until smooth. Add the paneer, bell peppers and onions.
- On a baking tray rubbed with oil spread the paneer mixture evenly.
- Bake on middle rack for 15 minutes until paneer corners start to crisp.
- Flip paneer mixture, and set oven to high broil for 3 minutes.
- Remove from oven and add a generous dash of chaat masala all over.
Looking for other vegetarian dishes? Try this Soya Keema Matar or Paneer Makhani.
Already made this twice. <3 Thanks for the recipe, i love it!
Oh I am so glad you enjoyed! Thanks for the feedback