Paneer Hyderabadi

Name: Paneer Hyderabadi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tsp oil; 1 onion, sliced; 1 tsp ginger garlic paste; 2 chilli; 1 tomato, finely chopped; 1 bunch spinach; 3/4 cup coriander; 1/2 cup water; 2 tbsp oil; 1 tsp cumin; 1 bay leaf; 1 inch cinnamon; 2 pods cardamom; 3 cloves; 2 tbsp curd; 2 tbsp fresh cream; 1 tsp coriander powder; 1/4 tsp cumin powder; to taste Salt; 1/2 tsp kasuri methi; 1/4 tsp garam masala; as required Water; 10-12 paneer cubes

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Ingredients

30 minutes

4 servings

3 tspoil
1onion, sliced
1 tspginger garlic paste
2chilli
1tomato, finely chopped
1 bunchspinach
3/4 cupcoriander
1/2 cupwater
For curry
2 tbspoil
1 tspcumin
1bay leaf
1 inchcinnamon
2 podscardamom
3cloves
2 tbspcurd
2 tbspfresh cream
1 tspcoriander powder
1/4 tspcumin powder
to tasteSalt
1/2 tspkasuri methi
1/4 tspgaram masala
as required Water
10-12paneer cubes

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Steps

30 minutes

1

Firstly, in a large kadai heat 3 tsp oil and saute 1 onion, 1 tsp ginger garlic paste and 2 chilli.
2

Now add ½ tomato and saute until tomato softens.
3

Further, add 1 bunch palak, ¾ cup coriander and saute well.
4

Saute until the palak shirks completely.
5

Cool completely and transfer to the blender.
6

Add ½ cup water and blend to smooth paste.
7

In a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 3 cloves.
8

Saute until the spices turn aromatic.
9

Further, add prepared palak puree and saute well.
10

Now add 2 tbsp curd and 2 tbsp cream
11

Saute until the curd and cream are well combined.
12

Additionally, add cumin powder, coriander powder and salt, saute well.
13

Add 1/2 cup water and adjust consistency as required.
14

Further, add 12 cubes paneer and mix well
15

Cover and simmer for 3 minutes or until flavours are absorbed well.
16

Also, add garam masala and tsp kasuri methi.
17

Finally, enjoy hyedrabadi paneer with roti.