Hariyali paneer (green masala paneer)

That bunch of cilantro or mint threatening to wilt in the fridge is ideal for this vegetal, herby, luxurious paneer dinner--even better if the herbs are fresh. Bright, peppery cilantro blended with refreshing mint makes the perfect backdrop for mild, milky paneer, while green chiles bring a complementary edge that's fortified with heat from red chile powder. Cumin seeds add texture and earthiness, and zesty lemon juice ties it all together. Unlike the tomato-based curries typical in the northern parts of India and Pakistan, green (or hara) curries like this one rely on crushed-up nuts for richness. This recipe calls for a formidable shortcut: cashew butter. For even more creaminess, don't skip the yogurt. Total Time: 40 minutes Yield: 4 servings 1 1/2 cups fresh cilantro leaves and tender stems 1 1/2 cups fresh mint leaves 1 cup water, divided, plus more as needed 2 tablespoons ghee or neutral oil, divided 1 pound paneer, cubed into 1/2-inch pieces (see Tip) 1 small Spanish or white onion, thinly sliced 1 tablespoon freshly grated garlic or garlic paste 4 Thai green chiles, chopped 1 teaspoon cumin seeds 3/4 teaspoon Kashmiri or other red chile powder 1 teaspoon fine sea salt 2 tablespoons cashew or other nut butter 1/2 cup water, plus more as needed 2 tablespoons Greek or coconut yogurt (optional) Juice of 1 lemon (2 to 3 tablespoons) Basmati rice or naan, for serving (optional) 1. Blend the cilantro, mint and 1/2 cup of water in a blender on medium for 10 to 45 seconds, until it forms a smooth, loose paste similar to a green chutney. 2. Heat 1 tablespoon ghee on medium heat in a frying pan or pot large enough to hold the paneer in a single layer. Once the ghee has thinned out, about 30 seconds, add the paneer in a single layer and let it cook, undisturbed, for 2 minutes, until the surface in contact with the frying pan turns golden brown. Remove the paneer from the pan and set aside. 3. Add the remaining ghee to the pan. Add the onion and garlic and cook on medium heat, stirring occasionally, until the onion turns translucent, about 5 minutes. Stir in the green chiles, cumin seeds, chile powder and salt. Add the cashew butter and blended herb mixture and stir until everything is evenly mixed together. Add 1/2 cup water to thin out the sauce. 4. Add the seared paneer and stir until the paneer is coated. If a looser sauce is desired, gradually add up to another 1/2 cup water until the desired thickness is reached. Stir in the yogurt if using, along with the lemon juice. Taste and season with salt if desired. Serve the saucy paneer with rice or roti. © 2026 The New York Times Company