Paneer Hydrabadi curry

Name: Paneer Hydrabadi curry
Yield: 3-5 people
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 medium size onion; 2 medium size tomatoes1½ inch ginger; 5-8 garlic cloves; Few green chillies; 12 leaves spinach (Indian); 1 cup chopped coriendar leaves; 150 gr paneer cut into pieces; 2 tbsp oil; 2 bay leaves (tamal patra); 4-6 cloves; 1 big cardamom (black cardemom/elcho); 3 green/small cardemom; 2 inch cinnamon stick; 3 green chillies chopped; 2 tbsp curd; 2 tbsp fresh cream (malai); 1 tsp dhanya powder; 1 tsp jeera powder; 1 tsp chilli powder

Priyangi Pujara @TheDivine

Malawi, Africa

#mybestrecipe #lunch #punjabi
Very delicious Punjabi curry . It's our all time favourite.

Recipe source: Chandroul's kitchen

#mybestrecipe #lunch #punjabi
Very delicious Punjabi curry . It's our all time favourite.

Recipe source: Chandroul's kitchen

Priyangi Pujara @TheDivine

Malawi, Africa

#mybestrecipe #lunch #punjabi
Very delicious Punjabi curry . It's our all time favourite.

Recipe source: Chandroul's kitchen

#mybestrecipe #lunch #punjabi
Very delicious Punjabi curry . It's our all time favourite.

Recipe source: Chandroul's kitchen

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Ingredients

3-5 people

Gravy
2 tbspoil
1medium size onion
2medium size tomatoes1½ inch ginger
5-8garlic cloves
Few green chillies
12 leavesspinach (Indian)
1 cupchopped coriendar leaves
Curry
150 grpaneer cut into pieces
2 tbspoil
2bay leaves (tamal patra)
4-6cloves
1big cardamom (black cardemom/elcho)
3green/small cardemom
2 inchcinnamon stick
3green chillies chopped
2 tbspcurd
2 tbspfresh cream (malai)
1 tspdhanya powder
1 tspjeera powder
1 tspchilli powder

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Steps

1

Prepare the veggies. Heat oil in a pan. Add ginger garlic and onions. Fry till the onions are translucent.
2

Add tomatoes, cover and cook till the tomatoes are soft. Next, add spinach and cook till they are tender. Turn off the stove. Add coriendar and just combine. The coriendar will get tender with the heat of the gravy, we do not want to cook it further.
3

Let it cool thoroughly. Then grind and make smooth paste.
4

Add oil in the same pan. Add khada masala and fry till they release aroma. Drain them out from the oil. Fry green chillies
5

Add the gravy, combine well. Next add curd and cream, combine well. Cover and cook for 2-3 min over low heat till the oil oozes.
6

Add all the powder spices, EXCEPT salt and garam masala. Combine well and cook till much oil oozes. You'll have to stir continuously. Once the oil is released, add salt and garam masala. Combine well. Next add paneer, kasuri methi and combine. Adjust consistency using hot water if needed. Simmer for a 3-5 min and it's ready! Serve with paratha/naan and rice.

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Priyangi Pujara @TheDivine

on August 10, 2023 06:27

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋