Paneer Hyderabadi

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When we listen "Paneer", the first thing that strikes our mind is "Punjabi 😋". And when someone shouts "Hyderabadi", "Biryani" is the first word we'll think of. So today, I invited Paneer from North and Hyderabadi masalas from south in my kitchen and I got an awesome recipe out of it! Paneer Hyderabadi.



Key utensils: Deep pan, Mixer

Ingredients: 
  • 1 cup paneer (diced and fried)
  • 2 large onion chopped
  • 2 large tomato chopped
  • 1 large bowl palak (spinach) chopped and rinsed
  • 1 cup coriander leaves chopped and rinsed.
  • 3-4 garlic cloves
  • 1" ginger
  • 2 green chillies
  • Oil
  • 1 cup Curds
  • 1 tbsp Fresh cream (optional)
  • Khade masale:
    • 1 Cinnamon stick 
    • 3-4 green cardamoms
    • 2 black cardamom
    • 1 Tej patta
    • 3-4 cloves
    • 3-4 black pepper kernals
  • 1 tsp Garam masala
  • Namakswadanusar
  • 1 pinch Dry roasted kasuri methi

Method:


  1. Heat some oil in a deep pan.
  2. Add all the khada masalas to it and let the oil get fragrant.
  3. Add roughly chopped onions to it and saute.
  4. Add chillies, garlic and ginger, again saute for 3 minutes.
  5. Add roughly chopped tomatoes and wait till the get mushy.
  6. Add spinach and coriander.
  7. Sprinkle 2-3 pinches salt to accelerate cooking process.
  8. Once everything is reduced in volume, let it cool.
  9. Transform this into thick smooth puree using mixer. (you can remove whole spices at this stage)
  10. Again heat some oil in the same pan.
  11. Pour the puree and mix well.
  12. cover and cook for 3 minutes.
  13. Add curd and cook for 3-4 minutes.
  14. Add paneer pieces and fresh cream (optional).
Serving suggestions: Can be served moderately hot accompanied with lachha paratha/naan/tawa roti etc Indian breads.