Green Paneer Curry | How to make Paneer Masala without Tomato

Hara Paneer masala is a spicy and delicious recipe made without tomatoes. This is a delicious side dish to serve with roti and even rice.

Paneer is my favorite protein and being a vegetarian I cook with it quite often. We love it in this paneer filled dosa or in this spinach sandwich or this methi dry curry.

So, as you can see I use it in many different recipes and not just in curries. All in all, I love the versatility of this nutritious and delicious ingredient.

Here, I have a delicious paneer in green gravy recipe. This dish has no tomatoes which is the usual ingredient in most Indian gravy curries. This no-tomato curry is much lighter than butter laden original recipe.

Regular paneer butter masala is made with butter, tomatoes and cream. But this ‘green’ paneer masala recipe uses very interesting ingredients. There is no spinach like in palak paneer or other leafy vegetables.

The green color comes from the addition of green pepper and cilantro. Cashews are added for creaminess. A tiny bit of heavy cream rounds off the curry.

So, if you are looking for a gravy recipe without tomato, then here it is. You can use other protein like tofu, chickpeas or small white beans in this recipe. Recipe is adapted from a Telugu cooking show.

Why I love this recipe

• Delicious variation to regular tomato based paneer butter masala
• Spicy and flavorful
• Easily customizable to use different proteins
• Perfect side dish for roti, garlic naan and even simple rice dishes
• Great to make for a weeknight or even for a party

Ingredients

Here is what you need to make this hara paneer masala:

Paneer – I use store bought, but feel free to use homemade. Alternatives to paneer are listed in the tips section.

To make the green gravy:

• green pepper
• cashews
• onion, garlic, green chilies, cilantro
• butter
• kasoori methi
• cream
• salt

Instructions

Green paneer masala is a very easy to make recipe. A yummy alternate to the typical Indian restaurant menu item. Here’s how to make it:

Start by making the ‘green’ masala: Heat oil in a medium skillet, add cashews, green chilies, garlic, onion and green pepper. Saute till the cashews are golden and the peppers are tender. Cool the mixture slightly and blend to a paste along with cilantro.

Make the Curry: In the same pan, melt butter and wait till the foaming subsides. Add kasoori methi and the ground paste. Cook till the oil starts to leave the sides.

Add the chopped paneer and simmer on low heat for 3~4 minutes. Season with salt.

Stir in the cream and cook till heated through. Serve hot with naan or roti or rice.

Tips

• Use tofu, chickpeas, white beans, mixed vegetables instead of paneer.
• To make vegan butter paneer masala, substitute with tofu or beans, vegan butter, and coconut cream.
• Leftover curry can be stored in an airtight container in the fridge for up to 3 days. It can be frozen in a freezer safe ziploc bag for up to 2 months.

Few more Indian side dishes for roti & rice

• Aloo bhindi ki subzi
• Makai ki subzi
• Enchor Kofta
• Shahi mixed vegetable & paneer curry
• Methi matar masala curry
• Kakarakaya tomato kura (bittergourd tomato curry)
• Chayote curry

I love hearing from you!! If you’ve tried this or any other recipe on the blog, tag in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.