Coriander Paneer came into my life during a particularly chaotic college farewell dinner that a friend decided to cook entirely by instinct. She ground the coriander paste without measuring anything, tipped in a splash of soy sauce, and fried the paneer in a kadai that was slightly too small for the job. The whole thing was a little loud and a little smoky, and it was one of the best things I ate that year.
What stayed with me was that specific combination, the grassy punch of raw coriander paste hitting a pan that already smelled of sauteed onion and garlic. I have made it dozens of times since, and I always grind the coriander without adding water, exactly the way she did, because it keeps the paste thick enough to actually cling to the paneer instead of sliding off into the gravy.
About the Recipe
Every ingredient here is something you can find at a neighbourhood grocery store without any planning. The batter uses maida and corn flour, both pantry staples, and the sauce relies on a half bunch of coriander, a few cloves of garlic, and a couple of green chillies.
From start to finish, this takes about thirty minutes, which makes it a reasonable choice for a weeknight dinner when you want something that feels a little more put-together than a simple sabzi. I tend to make it when I have coriander that needs to be used up before it wilts.
Why you will love this recipe
The combination of fried paneer and a sharp green sauce is one that holds up well across different pairings. It works alongside plain roti on a Tuesday and holds its own next to pulao at a small gathering. The corn flour in the batter gives the paneer a thin, crisp shell that stays intact even after you toss it into the sauce, which means you get both texture and coverage in each piece.
The soy sauce is a small addition, just half a tablespoon, but it adds a faint depth that rounds out what would otherwise be a very sharp, herb-forward flavour. The whole dish is green and vivid on the plate, which is reason enough to make it when everything else on the table is looking a little beige.
Cooking Tips
The most common mistake is adding water to the coriander while grinding. It makes the paste watery and thin, and the sauce will not have enough body to coat the paneer properly. Grind it dry. The second thing that catches people out is frying the paneer on a low flame, which makes the batter absorb oil instead of crisping up.
Keep the oil properly hot before you add the first piece. I always test with a small drop of batter first, and if it rises within a couple of seconds, the oil is ready.
Top Tips
- Grind the coriander, garlic, and green chillies without any water. This keeps the paste thick and prevents the sauce from becoming runny.
- Let any excess batter drip off each paneer piece before it goes into the oil. A thick blob of batter at the bottom will not cook evenly.
- Do not crowd the frying pan. Fry the paneer in two or three batches if needed so the oil temperature stays consistent.
- Add the fried paneer to the sauce only after the raw smell of the coriander paste has cooked off. This usually takes about a minute on medium flame.
- If the sauce thickens too quickly, add a small splash of water and stir. A little goes a long way here.
- Lemon juice goes into the paste before cooking, not at the end, which keeps the green colour from turning dull too fast.
Serving and Storing Suggestions
Serves two to three people as a side dish. Total time is roughly thirty minutes, including prep. Serve hot alongside roti, naan, or pulao. The paneer tends to soften as it sits, so this is best eaten immediately after cooking.
If you do need to store leftovers, refrigerate in an airtight container and consume within a day. Reheat gently in a pan with a splash of water over low flame. Microwaving is fine but the paneer will lose most of its texture.
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Nutrient Benefits
Paneer is a reliable source of protein and calcium, which makes this dish more substantial than it might look. Coriander leaves carry a decent amount of vitamin C and vitamin K, and because the paste is ground raw rather than cooked down for a long time, some of that nutritional value is preserved. The garlic and green chillies bring small amounts of antioxidants. This is not a low-oil dish by any measure given the deep frying, but the protein from the paneer does make it a filling side rather than a light one.
Coriander Paneer
Ingredients
- 100 gms Paneer
- 3 tbsp Maida
- 1 tbsp Corn Flour
- 1/4 tsp Black Pepper Powder
- Oil as required
- 1/4 tsp Salt
For the Coriander Sauce:
- 1/2 bunch Coriander Leaves
- 4 cloves Garlic
- 2 to 3 Green Chillies
- 1 Onion (medium)
- 1/2 tbsp Soy Sauce
- Juice of 1/4 Lemon
- Oil as required
- Salt as per taste
Instructions
- Mix the maida, corn flour, salt, black pepper powder and enough water in a bowl.
- Mix to a thick, pourable consistency.
- Dice the paneer into small pieces and add to the batter.
- Heat oil in a deep frying pan over medium flame.
- Fry the paneer pieces in hot oil, allowing any excess batter to drip off, until golden brown.
- Remove and keep aside.
- To make the sauce, finely chop the onion, garlic and green chillies.
- Grind the coriander leaves, garlic and green chillies to a fine paste, without adding water.
- Add the lemon juice and mix well.
- Heat little oil in a pan over medium flame.
- Saute the onions for a minute or two.
- Add the ground paste and stir-fry for a minute.
- Add soy sauce, enough water and bring to a gentle boil.
- When the raw smell disappears, add the fried paneer pieces and stir well.
- When the gravy starts to thicken, switch off the flame.
- Garnish with coriander leaves.
- Serve as a side dish with roti, naan or pulao.
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Frequently Asked Questions
Can I use store-bought paneer or does it need to be homemade?
Store-bought paneer works well here. If it feels a little rubbery, soak the cubed pieces in warm water for ten minutes before dipping them in the batter. This softens the texture slightly.
My sauce turned out very thin and watery. What went wrong?
The most likely reason is that water was added while grinding the coriander paste. The paste should be ground completely dry. If your sauce is already thin, let it simmer uncovered for a few extra minutes on low flame before adding the paneer.
The batter kept sliding off the paneer while frying. How do I prevent that?
The batter needs to be thick enough to coat the back of a spoon without running off quickly. If it is too thin, add a little more maida and mix again. Also make sure the paneer pieces are dry before you dip them, as moisture on the surface stops the batter from sticking properly.
Can I skip the soy sauce if I do not have it?
You can leave it out without major consequences. The dish will taste sharper and more herby, which is not a bad thing. A few people I know add a small pinch of sugar instead to balance the sourness of the lemon, and that works reasonably well.
Can I make the coriander sauce ahead of time?
You can grind the paste and refrigerate it for up to a day in advance. Keep it in a covered container so it does not dry out or pick up fridge smells. Fry the paneer fresh just before you plan to eat, because fried paneer does not hold well overnight.
