Hariyali Paneer is a flavorful and vibrant North Indian dish made with soft paneer cubes simmered in a lush green gravy. This version simplifies the process by using a pressure cooker, reducing cooking time while enhancing flavor. The base is made from bottle gourd, capsicum, almonds, cashews, and whole spices, creating a rich, nutritious, and creamy curry that’s both comforting and elegant.

What is Hariyali Paneer?

Hariyali Paneer (Hariyali = "greenery") is a mildly spiced paneer dish with a green masala base. The "green" comes from fresh ingredients like capsicum, coriander, green chillies, and herbs. Unlike spinach-based curries, this one uses bottle gourd and nuts for body, along with whole spices to enhance the aroma. It’s healthy, rich, and perfect with roti or rice.

Main Ingredients of Hariyali Paneer

• Paneer

• Bottle Gourd

• Green Capsicum

• Almonds & Cashews

• Whole Spices

• Green Chillies

• Fennel Powder

• Curd for marination

What Is So Special About This Paneer Curry?

• Made in a pressure cooker for quick and easy prep

• Unique use of bottle gourd and nuts for creaminess without excess dairy

• The fennel-curd marination gives the paneer a flavorful, aromatic boost

• Naturally green and vibrant, with minimal oil and no added color

Quick and Easy Hariyali Paneer

• No blanching, no separate paste-making

• Just marinate, pressure cook, blend, and combine!

• A healthy twist on creamy paneer gravies

How to Make Hariyali Paneer in Pressure Cooker

1. Marinate the Paneer:

• In a bowl, mix paneer with black salt, black pepper, cumin powder, kasuri methi, curd, and crushed fennel powder.

• Let it rest for 10–15 minutes.

2. Sauté Paneer:

• Heat a little oil in a pressure cooker.

• Lightly sauté marinated paneer until golden. Remove and keep aside.

3. Cook the Base:

• In the same cooker, add oil, chopped bottle gourd, capsicum, almonds, cashews, coriander seeds, cinnamon, black peppercorns, green chillies, salt, and water.

• Pressure cook for 3–4 whistles.

4. Blend the Masala:

• Let the pressure release naturally. Open the lid and allow the mixture to cool slightly.

• Blend into a smooth puree using a blender or hand blender.

5. Finish the Curry:

• Pour the puree back into the cooker or pan.

• Add in the sautéed paneer and simmer for a few minutes.

6. Garnish & Serve:

• Finish with a drizzle of fresh cream and chopped coriander.

• Serve hot with roti, naan, or rice.

MEYER Presta Triply with Outer Lid Pressure Cooker 5.5L

Expert Tips

• Use soft paneer for best results. Soak in warm water if using store-bought.

• Adjust green chilli as per spice preference.

• The bottle gourd helps lighten and bulk up the gravy without overpowering it.

• For extra richness, you can add a little more cream or a spoon of ghee at the end.

Recipe Card

Hariyali Paneer in Pressure Cooker

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Category

Main Course

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

320

This Hariyali Paneer is a creamy, green pressure cooker curry made with bottle gourd, capsicum, nuts, and aromatic spices — quick, healthy, and absolutely delicious.

Author:

Parth Kapoor

Ingredients

For Gravy

• 1 tbsp oil
• ½ cup chopped bottle gourd
• ½ cup chopped capsicum
• 7–8 almonds
• 7–8 cashews
• 1 tsp coriander seeds
• ½ inch cinnamon stick
• 4–5 black peppercorns
• 2 green chillies
• ¼ cup water
• Salt to taste

For Marination

• ½ cup paneer (cubed)
• ¼ tsp black salt
• ¼ tsp black pepper powder
• ½ tsp cumin powder
• ¼ tsp kasuri methi
• 1½ tsp curd
• 1 tbsp crushed fennel powder

For Garnish

• Fresh cream (optional)
• Chopped coriander

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Directions

1. Marinate the Paneer

1. In a bowl, mix paneer with black salt, black pepper, cumin powder, kasuri methi, curd, and crushed fennel powder.

2. Let it rest for 10–15 minutes.

2. Sauté Paneer

1. Heat a little oil in a pressure cooker.

2. Lightly sauté marinated paneer until golden. Remove and keep aside.

3. Cook the Base

1. In the same cooker, add oil, chopped bottle gourd, capsicum, almonds, cashews, coriander seeds, cinnamon, black peppercorns, green chillies, salt, and water.

2. Pressure cook for 3–4 whistles.

4. Blend the Masala

1. Let the pressure release naturally. Open the lid and allow the mixture to cool slightly.

2. Blend into a smooth puree using a blender or hand blender.

5. Finish the Curry

1. Pour the puree back into the cooker or pan.

2. Add in the sautéed paneer and simmer for a few minutes.

6. Garnish & Serve

1. Finish with a drizzle of fresh cream and chopped coriander.

2. Serve hot with roti, naan, or rice.

Recipe Note

You can also add a handful of fresh coriander or mint while blending for a deeper green hue and herbal aroma.