Skip to content


Bread  Indian  Breakfast  Lunch  Dinner  Continental  Snacks  Dessert  Dips  Salad  Italian  Greek  Mexican  Drinks  Curry  Paneer  Salads  Japanese 

Green Chutney Paneer

#Paneer   #Indian   #Curry   #Dinner   #Lunch  

Table of Content

Tastes great with Tava Roti, Tandoori Roti and Naan Bread and also goes well with No Egg Wheat Gluten Bread.

  • Key Stats

    25 minutes (Prep time - 15 minutes), 4 portions, Type: 🥬, Category: North Indian Curry, Net Carbs per serving: 6.43 , Total Net Carbs: 25.74

  • Ingredients

    1. Fresh Corriander Leaves: 30 gms(1 bunch)
2. Fresh Mint: 30 gms(1 bunch)
3. Green Chilli: 15 gms(3 medium)
4. Ginger:
    - 1/2 inch
    - 1 inch (roughly chopped)
5. Cashew Nuts: 16 gms (8-10)
6. Black Peppercorns: 2 tbsp
7. White Sesame Seeds: 1 tbsp
8. Flax Seeds: 1/4 tbsp
9. Salt:
    - to taste 
    - to taste 
    - to taste 
10. Ghee: 1 tbsp
11. Extra Virgin Olive Oil: 1/2 tbsp
12. Cumin Seeds: 1/2 tsp
13. Fenugreek Seeds: 1/4 tsp
14. Fennel Seeds: 1/4 tsp
15. Green Chillies: 10 gms (2 medium)
16. Paneer: 250 gms
17. Greek Yoghurt: 1.25 cup
18. Water: 1/2 cup
19. Erythritol: 1/2 tsp (optional)
20. Amchoor: 1/4 tsp
21. Coriander: sprig

  • Cookwares

    1. Hob
    2. Knife
    3. Mixer Grinder
    4. Saucepan
    5. Serving Bowl
    6. Grinder Jar
    7. Mixer-Grinder
    8. Lid
    9. Pan
    10. Spatula

  • Steps

    Prepare green chutney

    • Wash Fresh Corriander leaves (30 gms(1 bunch)), Fresh Mint (30 gms(1 bunch)), Green Chilli (15 gms(3 medium)), Ginger (1/2 inch) and Cashew Nuts (16 gms (8-10)).
    • Put these in a mixer grinder.
    • Grind it to a smooth paste consistency.

    Prepare powdered garnish

    • In a pan, add black peppercorns (2 tbsp), white sesame seeds (1 tbsp), flax seeds (1/4 tbsp) and salt (to taste).
    • Dry roast it on hob at medium heat.
    • Transfer it to a grinder jar and grind it into a fine powder in the mixer-grinder.

    Cook the main dish

    • Place a saucepan on hob at high heat.
    • Add Ghee (1 tbsp) and Extra Virgin Olive Oil (1/2 tbsp).
    • Once it’s hot, add Cumin seeds (1/2 tsp), Fenugreek seeds (1/4 tsp) and Fennel seeds (1/4 tsp).
    • Mix well with spatula and let them splutter.
    • Add Ginger (1 inch (roughly chopped)) and Green Chillies (10 gms (2 medium)).
    • Sauté well.
    • Using a knife cut Paneer (250 gms) in small rectangular pieces.
    • Add these pieces of paneer and toss it on medium heat for a while.
    • Add Salt (to taste) and cover it with the lid.
    • Let it cook for (2-3 minutes).
    • Now add Greek Yoghurt (1.25 cup) and cook it on medium heat until it thickens or until the water from the the yoghurt evaporates.
    • Add Water (1/2 cup), cover it with the lid and cook for 2-4 minutes.
    • Now add green chutney from first section along with Erythritol (1/2 tsp (optional)), Salt (to taste) and Amchoor (1/4 tsp).
    • Mix well and then finish it by adding Ghee (1 tbsp) and mixing well for another minute.
    • Transfer it into a serving bowl.
    • Garnish it with prepared powder from second section above and coriander (sprig).
    • Serve Hot.

  • Process

    **PREPARE GREEN CHUTNEY**WASH FRESH CORRIANDER LEAVES (30 GMS(1 BUNCH)),FRESH MINT (30 GMS(1 BUNCH)), GREEN CHILLI (15GMS(3 MEDIUM)), GINGER (1/2 INCH) AND CASHEW NUTS(16 GMS (8-10)).PUT THESE IN A MIXER GRINDER.GRIND IT TO A SMOOTH PASTE CONSISTENCY.**PREPARE POWDERED GARNISH**IN A PAN, ADD BLACK PEPPERCORNS (2 TBSP), WHITESESAME SEEDS (1 TBSP), FLAX SEEDS (1/4 TBSP) ANDSALT (TO TASTE).DRY ROAST IT ON HOB AT MEDIUM HEAT.TRANSFER IT TO A GRINDER JAR AND GRIND IT INTO AFINE POWDER IN THE MIXER-GRINDER.**COOK THE MAIN DISH**PLACE A SAUCEPAN ON HOB AT HIGH HEAT.ADD GHEE (1 TBSP) AND EXTRA VIRGIN OLIVE OIL (1/2TBSP).ONCE IT’S HOT, ADD CUMIN SEEDS (1/2 TSP),FENUGREEK SEEDS (1/4 TSP) AND FENNEL SEEDS (1/4TSP).MIX WELL WITH SPATULA AND LET THEM SPLUTTER.ADD GINGER (1 INCH (ROUGHLY CHOPPED)) AND GREENCHILLIES (10 GMS (2 MEDIUM)).SAUTÉ WELL.USING A KNIFE CUT PANEER (250 GMS) IN SMALLRECTANGULAR PIECES.ADD THESE PIECES OF PANEER AND TOSS IT ON MEDIUMHEAT FOR A WHILE.ADD SALT (TO TASTE) AND COVER IT WITH THE LID.LET IT COOK FOR (2-3 MINUTES).NOW ADD GREEK YOGHURT (1.25 CUP) AND COOK IT ONMEDIUM HEAT UNTIL IT THICKENS OR UNTIL THE WATERFROM THE THE YOGHURT EVAPORATES.ADD WATER (1/2 CUP), COVER IT WITH THE LID ANDCOOK FOR 2-4 MINUTES.NOW ADD GREEN CHUTNEY FROM FIRST SECTION ALONGWITH ERYTHRITOL (1/2 TSP (OPTIONAL)), SALT (TOTASTE) AND AMCHOOR (1/4 TSP).MIX WELL AND THEN FINISH IT BY ADDING GHEE (1TBSP) AND MIXING WELL FOR ANOTHER MINUTE.TRANSFER IT INTO A SERVING BOWL.GARNISH IT WITH PREPARED POWDER FROM SECONDSECTION ABOVE AND CORIANDER (SPRIG).SERVE HOT.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 25.74)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Fresh Corriander Leaves 30 GMS 1.0 30.0 1.2 UKDB 0.36
Fresh Mint 30 GMS 1.0 30.0 2.5 LABEL 0.75
Green Chilli 15 GMS 1.0 15.0 0.7 UKDB 0.1
Ginger 1/2 INCH 6.0 3.0 8.1 UKDB 0.24
Ginger 1 INCH 6.0 6.0 8.1 UKDB 0.49
Cashew Nuts 16 GMS 1.0 16.0 18.0 LABEL 2.88
Black Peppercorns 2 TBSP 15.0 30.0 0.0 UKDB 0.0
White Sesame Seeds 1 TBSP 15.0 15.0 10.29 INDB 1.54
Flax Seeds 1/4 TBSP 15.0 3.75 1.5 LABEL 0.06
Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Salt to taste 0.0 0.0 0.0 NCCDB 0.0
Ghee 1 TBSP 15.0 15.0 0.0 NCCDB 0.0
Extra Virgin Olive Oil 1/2 TBSP 15.0 7.5 0.0 NCCDB 0.0
Cumin Seeds 1/2 TSP 5.0 2.5 0.0 UKDB 0.0
Fenugreek Seeds 1/4 TSP 5.0 1.25 0.0 UKDB 0.0
Fennel Seeds 1/4 TSP 5.0 1.25 0.0 UKDB 0.0
Green Chillies 10 GMS 1.0 10.0 0.7 UKDB 0.07
Paneer 250 GMS 1.0 250.0 3.5 LABEL 8.75
Greek Yoghurt 1.25 CUP 240.0 300.0 3.5 LABEL 10.5
Water 1/2 CUP 240.0 120.0 0.0 UKDB 0.0
Erythritol 1/2 TSP 5.0 2.5 0.0 NCCDB 0.0
Coriander sprig 0.0 0.0 1.2 UKDB 0.0
Grand Total - - - - - - 25.74

Caution

The calculation is indicative and my lookup list did not have net carb values for Amchoor and thus not included in the calculations above.

Recipe in Cooklang 
>> Serving Size: 4 portions
>> Cooking Time: 25 minutes (Prep time - 15 minutes)
>> Category: North Indian Curry
>> Type: Vegetarian

**Prepare green chutney**
Wash @Fresh Corriander leaves{30%gms(1 bunch)}, @Fresh Mint{30%gms(1 bunch)}, @Green Chilli{15%gms(3 medium)}, @Ginger{1/2%inch} and @Cashew Nuts{16%gms (8-10)}.
Put these in a #mixer grinder{}.
Grind it to a smooth `paste` consistency.

**Prepare powdered garnish**
In a #pan{}, add @black peppercorns{2%tbsp}, @white sesame seeds{1%tbsp}, @flax seeds{1/4%tbsp} and @salt{to taste}.
Dry roast it on #hob{} at medium heat.
Transfer it to a #grinder jar{} and grind it into a fine powder in the #mixer-grinder{}.

**Cook the main dish**
Place a #saucepan{} on #hob{} at high heat.
Add @Ghee{1%tbsp} and @Extra Virgin Olive Oil{1/2%tbsp}. 
Once it’s hot, add @Cumin seeds{1/2%tsp}, @Fenugreek seeds{1/4%tsp} and @Fennel seeds{1/4%tsp}.
Mix well with #spatula{} and let them splutter.
Add @Ginger{1%inch (roughly chopped)} and @Green Chillies{10%gms (2 medium)}.
Sauté well. 
Using a #knife{} cut @Paneer{250%gms} in small rectangular pieces.
Add these pieces of paneer and toss it on medium heat for a while.
Add @Salt{to taste} and cover it with the #lid{}. 
Let it cook for ~{2-3 minutes}.
Now add @Greek Yoghurt{1.25%cup} and cook it on medium heat until it thickens or until the water from the the yoghurt evaporates.
Add @Water{1/2%cup}, cover it with the lid and cook for 2-4 minutes.
Now add green chutney from first section along with @Erythritol{1/2%tsp (optional)}, @Salt{to taste} and @Amchoor{1/4%tsp}. 
Mix well and then finish it by adding Ghee{1%tbsp} and mixing well for another minute.
Transfer it into a #serving bowl{}.
Garnish it with prepared powder from second section above and @coriander{sprig}.
Serve Hot.

Comments