Harissa Paneer
Dig into the sizzle of chillies mixed with aromatic spices with this quick harissa paneer that is sure to be a hit at any party. This Arabian recipe of Harissa Paneer is easy to make.
Emanuel Chauhans Harissa Paneer recipe

- Arabian


- 1

Cooking Time

-5 Min


- Medium

Preparation Time

- 45 Min


  • 200 gm dried chillies soaked
  • 1 tbsp caraway seeds
  • 2 tbsp coriander seeds
  • 3 to 4 garlic cloves
  • Salt
  • 2 tbsp Olive oil
  • 1 tbsp refined oil
  • 200 gm paneer cubed
  • 1 tbsp mint dried
  • Carrot flower
  • Coriander seeds
  • Cumin seeds


  1. 1

    In the bowl containing chillies pour hot water and set aside.
  2. 2

    In a flat pan, roast caraway, coriander and cumin seeds.
  3. 3

    Make sure they do not burn.
  4. 4

    When fragrant transfer to a grinder.
  5. 5

    Also, add the soaked chillies, garlic, and dried mint to the roasted dry spices in the grinder.
  6. 6

    Grind to a smooth paste while adding olive oil when grinding.
  7. 7

    Transfer harissa paste to a bowl.
  8. 8

    Add salt and mix well.
  9. 9

    In a plate, evenly coat paneer cubes with the harissa paste.
  10. 10

    Heat refined oil in a pan.
  11. 11

    Add the marinated paneer cubes and cook till done on each side.
  12. 12

    Garnish harissa paneer with cumin and coriander seeds placed in a carrot shaped into a flower.
  13. 13

    Serve hot.
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Emanual Chauhan


Teenage chef Emanuel Chauhan can cook a mean Pagla Anda. Or Haathi ki Haddi. Now those are dishes he has created, this young chef began cooking at the age of six because he disliked the dal made by the family cook. The journey from tweaking home food to emerging as second runner-up at Junior MasterChef India earned him the moniker Tornado in the Kitchen. Get a glimpse of his creativity on the show Eat Manual.

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