Hariyali Paneer often looks similar to Palak paneer due to its green color. While both dishes may look similar in appearance, they taste completely different and have a varied set of ingredients. In this article, we will discuss some hariyali paneer vs palak paneer facts for an intrinsic analysis of both.
1. Hariyali Paneer vs Palak Paneer: More About These Dishes
Hariyali paneer consists of succulent paneer cubes dipped in a luscious green gravy. From the very name, which means greenery in Hindi, one can gauge the organic herbs used to exemplify its taste. The mix of Hariyali paneer tikka with the cilantro and mint teleports you to a valley entrenched in the mountains.
A common question that plagues the minds of people is malai paneer vs paneer: which is better? Since Hariyali paneer is malai-based and cooked in a pot of marinated spices, it is definitely a better option compared to the natural raw version.
A fair contender in the hariyali paneer vs palak paneer comparison, palak paneer is a spinach-based sauce combined with other herbs and spices. Palak paneer is usually prepared in a restaurant-style version which includes a charcoal smoking method.
The amalgamation of Indian cottage cheese and spinach leaves creates a distinctive green color that is creamy and scrumptious. Palak paneer is usually confused with other dishes such as hariyali paneer, Kashmir paneer, and saag paneer. Check out some palak paneer vs Kashmir paneer facts to find the differences.
The mellow paneer cubes dipped in a mix of spices and herbs are common in both dishes. While hariyali paneer mixes paneer with a green chutney made from coriander leaves and mint leaves, palak paneer uses a similar method with spinach leaves.
For both these dishes, homemade paneer works exceptionally well. If you are interested in making paneer at home, then check out this blog article on vinegar vs lemon for paneer.
Although both dishes look similar in appearance, there are some differences in texture and taste. Listed below are some of the main hariyali paneer vs palak paneer differences.
2. Taste
Hariyali paneer vs palak paneer comparisons begins when we look at their distinctive tastes. Hariyali paneer has a spicy taste with a deeply flavorful thick gravy. As Hariyali paneer contains mint and coriander chutney, it tends to be on the spicier side. On the other hand, Palak paneer tastes like a creamy version of greens.
3. Texture
The texture of hariyali paneer is thick, and it resembles the texture of a curry. Palak paneer is characterized by a distinctive, smooth texture that is creamy, easy to blend, and looks like a bowl of mashed greens.
4. Smell
Hariyali paneer has a mint-like smell that usually gets dissolved with innumerable spices. Palak paneer has a distinctive buttery smell with a mild aroma of spinach leaves.
5. Calories
Traditionally made hariyali paneer contains 170 calories per serving (¾ cup). Palak paneer is an extremely nutrient-rich dish, so it gives a total of 470 calories.
And here are some Indian paneer vs Bangladeshi paneer facts that will blow your mind away.
6. Nutrition
Hariyali paneer does not compromise on its taste as it contains 13g of fat, 8g of carbs, and 4g of protein. This makes it a flavorful yet appetizing meal. Palak paneer has spinach leaves as its main ingredient which is a rich source of iron, and paneer already contains high-quality protein. This is one of the best ways to provide nutrients to kids as it tastes delicious and even provides the necessary nutrients.
7. Methods of Preparation
Hariyali paneer is an exceptionally versatile dish that can be served with naan and jeera rice. Here’s a quick paneer recipe showing the ingredients and methods of preparation:
- Heat two tablespoons of oil in a pan and add onions and green chilies. After it turns slightly golden, add ginger garlic paste and stir occasionally.
- Add tomatoes and let them cook for a while. After a few minutes, add your green leafy vegetables like coriander leaves and mint leaves (You can even add spinach leaves for extra flavor).
- Give this a mix until it becomes a smooth paste, and transfer all these ingredients into a blender.
- Next, add 1tsp of oil and a spoonful of butter. Add 2 bay leaves, 2-3 cardamom 1 cinnamon stick, and mix it well. After it gets blended with the oil, remove the spices from the pan.
- Add 1 tsp turmeric powder, 1sp cumin powder, Kashmiri chili powder, and coriander powder. Make sure to cook them on medium heat.
- Add the spinach puree to the spices and mix for 2-3 minutes before adding water.
- Now add 1 cup yogurt, lime juice, and garam masala powder. Lastly, add the paneer cubes along with some Kasuri methi.
Serve with tandoori roti or jeera rice. Alternatively, you can try marinating your paneer cubes with a mix of chutney for 5-10 minutes and fry it. This is a variation of the original recipe which is called haryali paneer tikka.
The Palak paneer recipe is made in a similar way. Firstly, spinach is blanched and then pureed. Heat 2 tablespoons of oil in a pan and add ½ teaspoon of cumin seeds, and add one medium-sized bay leaf. Add ⅓ cup finely chopped onions, ginger, and tomatoes. Once this becomes a smooth paste, add turmeric powder, chili powder, and hing. To make your paneer gravy, add your spinach puree, garam masala powder, and paneer cubes, and top it off with some cream.
8. Preservation Techniques
Both hariyali paneer and palak paneer can be stored in the fridge for a maximum of 2-3 days. Make sure it is sealed in an air-tight container. In fact, palak paneer tends to taste better the next day.
