HYDARABADI PANEER MASALA

Somedays before when I was just turning up pages of my recipe book, I found this recipe which is bookmarked. I had accidently landed on this recipe and as a paneer lover, immediately looked at how different was this curry from the other paneer sabzi preparations. I googled to do some more research and finally I came up with this recipe. This curry is very creamy texture and very easy to prepare. It is a rich and nawabi preparation of paneer/ cottage cheese in the spices and cream. This Paneer Hyderabadi is a delicious recipe with a rich and healthy green gravy made up with spinach, coriander leaves, tomato and onion. You can make this curry and allow your kids to eat other form of nutritious leaves. This Hyderabadi Paneer Masala is lttle spicy and the flavours are awesome. Try this curry in your kitchen and share your feedbacks in the comment box. You can check other delicious and popular paneer recipes here on my blog.

INGREDIENTS:

250 gms Paneer

15-20 Spinach Leaves

1 Cup Coriander Leaves

2-3 Onions

2 Tomatoes

2-3 Green Chilli

1”Ginger piece

8-10 Garlic Cloves

1 tablespoon Kasoori Methi

2 teaspoon Coriander Powder

1 teaspoon Kashmiri Chilli Powder

¼ teaspoon Turmeric Powder

1 teaspoon Garam Masala Powder

Salt as needed

1 teaspoon Sugar

¼ Cup Fresh Cream

¼ Cup Fresh Curd

2 tablespoon Oil

Whole Spices:

2 Bay Leaf

2 Green Cardamom

1 Black Cardamom

4-5 Cloves

METHOD:

STEP 1 – Heat some oil in pan, add chopped onions for 30-40 seconds.

STEP 2 – Add slit green chillies, ginger and garlic and sauté for 4-5 minutes or until colour changed.

STEP 3 – Add chopped tomato and mix well and cook till it turns mushy and soft.

STEP 4 – Now add palak/ spinach leaves, mix and cook just for a minute. Do not overcook.

STEP 5 – Switch off the flame and then add chopped coriander and mix it well.

STEP 6 – Transfer the mixture in a bowl/ plate and cool the mixture completely.

STEP 7 – Now add the mixture in mixer pot and blend to make a smooth paste. Keep this aside.

STEP 8 – Heat the remaining oil in a pan, add whole spices and roast for few seconds.

STEP 9 – Now add freshly ground paste mixture and cook on low-medium flame until get combined well.

STEP 10 – Add fresh cream and curd in it, mix everything well and cook for 3-4 minutes. You will see oil floating on the top.

STEP 11 – Add dry spice powders except garam masala powder and mix it well.

STEP 12 – Add ¼ cup water and sugar and mix well. Addition of sugar is your choice but it enhances the taste and gives a nice colour to the curry.

STEP 13 – Cook for 3-4 minutes and then salt and add garam masala powder. Cover it with lid and cook for 4-5 minutes or until desired consistency.

STEP 14 – Finally, add paneer cubes in it, mix it and curry is ready.  

 

 STEP 15 – Finally add crushed kasoori methi, mix well and garnish with some chopped coriander before serving.

Serve it hot with roti/ chapatti/ paratha or steamed/ jeera rice.