Herb-Marinated Cheese with a Blackened-Chile Sauce

Haree Bharee Paneer

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Once you secure the ingredients for the curry, creating this stunningly beautiful and full-flavored masterpiece is easy. Even though the proliferation of fresh and dried chiles may signal a pungent-hot dish, rest assured that that perception will dissipate, thanks to the dairy-rich, meaty but tender homemade cheese.


For marinating the paneer

  • ¼ cup firmly packed fresh cilantro leaves and tender stems
  • ¼ cup firmly packed fresh mint leaves


  1. To make the marinade, pile the cilantro, mint, curry leaves, and chiles into a food processor. Using the pulsing action, mince to form a green, intensely aromatic blend. Transfer the blend, each whiff bursting with minty chiles and citrus undertones, to a small bowl. Fold in the yogurt and salt to make a creamy-tart, pesto-like marinade.
  2. Using a skewer, poke a few