Hara Paneer


For The Hara Chutney

  • 1 cup chopped coriander
  • 2 tbsp fresh grated coconut
  • 1/2 tsp honey
  • 1 tbsp lemon juice
  • 3 green chillies chopped
  • 1/2 tsp salt
  • 2 tbsp curd

Other Ingredients

  • 200 paneer cut into 2" pieces
  • 1/2 cup boiled sweet corn kernels
  • 1/2 tsp salt
  • 2 tsp finely chopped coriander
  • 2 tbsp curd
  • 2 tsp oil
  • 1/4 cup finely chopped onions


  1. For hara chutney combine all the ingredients, except the curds, and blend it in a mixer to a smooth paste.
  2. Transfer it to a bowl, add the curds and mix well. Keep aside.
  3. Cut each piece of paneer into half.
  4. Combine the paneer pieces and 5 tbsp of the hara chutney in a bowl, toss gently and keep aside to marinate for 30 minutes.
  5. Meanwhile combine the corn, salt and the remaining hara chutney and blend in a mixer to a coarse paste.
  6. Transfer the paste to a bowl. Keep aside.
  7. Heat 1½ tsp of oil in a broad non-stick pan, add the onions and sauté on high flame till the onions turn translucent.
  8. Add the corn mixture, coriander and curd and sauté on a medium flame for another 2 to 3 minutes.
  9. Remove from the flame and cool slightly.
  10. Place a piece of paneer on a dry flat surface and spread a portion of the filling evenly over it.
  11. Sandwich it using another piece of paneer and press gently.
  12. Repeat with the remaining ingredients.
  13. Heat the remaining 1½ tsp of oil in a non-stick pan and fry the stuffed paneer pieces till they are golden brown in colour from both the sides.
  14. Serve hot.